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OH CHA - Red Velvet Flavoured Tea | with Malty Assam Black Tea, Rose petals, Hibiscus, Cocoa and Coconut Nibs | Sweet cravings satisfied without calories | 35g Tin Caddy
Brand: OH CHA
Product Overview
We’re seeing red with this sweet and tangy dessert in our cup. Made of malty assam black tea, rose, hibiscus, cocoa, coconut flakes, raspberry. Smells tropical and creamy. Looks deep red, like its namesake on the inside. What time is it? It’s tea O’clock! With a cup of Oh Cha red velvet tea in your hand, life will be a piece of cake. Don’t believe us? Try it out for yourself!
Product Details
ABOUT PRODUCT: If tea was a cup of luxury, Red Velvet would be something to swear by! Made with the most premium tea, this guilt-free dessert tea is the most exotic blend and a wonderful refresher to elevate your day!
WHAT'S OH CHA ABOUT IT? A mouth watering blend brimming with decadent dessert notes, our Red Velvet tea is a pleasing, sweet chocolaty aroma.This makes for the perfect dessert in a cup with its beautifully deep ruby red colour and a zingy complexity of flavors. So now you can have your cake and drink it too!
WHY WILL YOU LOVE IT? Makes for the perfect sensorial experience Can be consumed any time of the day Rejoice in the festivities and celebrations with this cuppa Doesn’t add to your calorie count.
TEA NOTES:- Aroma: Sweet, decadent with a hint of chocolate and vanilla flavors. Appearance: Red, ruby Taste: Beaming with smooth, sweet flavors of rich cocoa, and a refreshing bite of Vanilla, every sip satiates you a little more than the last.
INGREDIENTS: Rose, Hibiscus, Cocoa, Coconut nibs, Malty Assam black tea.
STEEPING INSTRUCTIONS: Pour 160 ml of hot water (85-90 Degree C) into a cup containing 1 tsp of tea. Steep for 4 minutes.
ACCOMPANIMENTS: Best enjoyed on its own. Marries well with light puff pastries, savory pancakes and scrambled eggs.
NOTE: YOU GET WHAT YOU SEE! All product shoots of Oh Cha are done from the Actual Product with the real ingredients that are inside. No Artificial / Deceiving Images shown.
