White Chocolate Raspberry
Indulge in the Decadent Elegance of Jenwey Tea's White Chocolate Raspberry
Experience the opulent fusion of flavors with our White Chocolate Raspberry blend. This luxurious tea combines Jenwey Black leaves with creamy white chocolate chunks, rich cacao nibs, and chocolate essential oil, enhanced by the fruity notes of blackberry and the floral touch of hibiscus flowers.
A Sensory Journey:
As the tea steeps, the enticing aroma of chocolate and raspberry fills the air, creating a decadent and inviting ambiance. The Jenwey Black leaves provide a robust foundation, while the white chocolate chunks and cacao nibs add layers of creamy richness. Chocolate essential oil infuses the blend with a deep chocolatey essence, complemented by the sweet notes of blackberry and the floral hints of hibiscus. Each sip is a luxurious blend of indulgence and elegance, perfect for a moment of pure delight.
A Reflection of Boutique Luxury:
At Jenwey Tea, our blends are crafted to offer an indulgent experience of flavor and elegance. White Chocolate Raspberry is no exception, showcasing the finest ingredients in a sophisticated and decadent tea. This blend is perfect for those who seek a rich and elegant tea experience.
Perfect Pairings:
Complement the indulgent flavors of White Chocolate Raspberry with raspberry tarts or white chocolate truffles. Its sweet, chocolatey notes make it the ideal choice for a luxurious afternoon or a moment of indulgence.
Cocktail Suggestion: Raspberry Chocolate Bliss
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Infuse the Tea: Brew 2 tablespoons of White Chocolate Raspberry in 2 cups of hot water for 5-7 minutes. Strain and cool.
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Mix: In a shaker, combine the cooled tea infusion with 1 cup of raspberry liqueur and a splash of chocolate vodka.
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Serve: Pour over ice and garnish with a raspberry and white chocolate shavings for a decadent, refreshing cocktail.
Must be 21+ to enjoy. Drink responsibly.
Mocktail Suggestion: Chocolate Raspberry Fizz
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Infuse the Tea: Brew 2 tablespoons of White Chocolate Raspberry in 2 cups of hot water for 5-7 minutes. Strain and cool.
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Mix: Combine the cooled tea infusion with 1 cup of sparkling water and a splash of raspberry syrup.
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Serve: Garnish with fresh raspberries and a sprinkle of cacao nibs for a refreshing, non-alcoholic delight.
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