Pistachios and almonds lend themselves to this smooth and spicy blend.
Black Tea, Pistachios, Cumin, Sliced Almonds, Coriander, Pink Peppercorns, Flavouring
Steeping: Steep at 100°C or 212°F for 3-5 min.
As with any tea from the Camellia Sinensis plant, care should be taken not to over steep the leaves. Over steeping will result in the release of tannins and create a bitter cup.
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