Loose Leaf
Pear & Butterscotch Loose Leaf 50g
Dig into this decadent tea with bold pear and lashings of butterscotch – because holidays aren’t holidays without delicious desserts.
$26 NZD
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Dessert lovers, this one's for you! Brew up a steamy latte of Pear & Butterscotch for the ultimate me-time moment this festive season.
Flavour profile
For those who want their dessert sippable, this tea combines luxuriously rich pears with silky, creamy butterscotch in a smooth black tea base.
Aroma & Taste
Sweet pear aroma with a taste of soft caramel and ripe pear, accompanied by a whisper of gentle cinnamon spice.
Ingredients
Black Tea Smooth Indian black tea perfectly balances strength and softness in this beautiful blend.
Caramel It doesn't get more indulgent than having real pieces of caramel in your cup of tea!
Pear Soft and juicy pear from Turkey adds a little brightness and flavour.
Perfect for
Latte lovers, bakers, and those who live on the sweeter side of life!
How to brew Pear & Butterscotch
1 tsp per cup
2-4 min.
100°C
- Hot
- Latte
- 1
Add 1 heaped scoop/teaspoon Pear & Butterscotch to a T2 Teamaker or infuser.
- 2
Add 250ml 100c water and allow to brew for 2-4 mins.
- 3
Once brewed, put your T2 Teamaker on top of your mug to strain or remove your infuser.
- 4
Add milk and sweetener of your choice to taste, and enjoy!
Pear & Butterscotch Black Tea Chocolate Truffles
Ingredients
- 250ml Double/Thickened cream
- 20g unsalted butter
- 20g Pear & Butterscotch tea
- 100g 70% Dark chocolate
- 100g Milk Chocolate
- 40g Caramelised white chocolate
Method
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1In a heatproof bowl, break up the dark and milk chocolate into small pieces and set aside.
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2In a medium saucepan, place the cream, butter and Pear & Butterscotch tea and gently bring to a boil for a few minutes.
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3Turn down the heat and continue to stir the mixture for a further 5 minutes to allow the tea to infuse fully into the cream.
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4Once infused, using a fine sieve strain the hot cream mixture over the chocolate to create a ganache.
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5Stir continuously to ensure the chocolate fully melts.
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6Once melted, transfer the liquid ganache into a shallow square dish, cover and refrigerate until firm – about 1 and a half hours.
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7Once the ganache has set, grate the 40g caramelized white chocolate into a small dish using the finest side on your grater.
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8Using a scoop or teaspoon, scoop small balls of the ganache mixture and, working quickly, roll into balls using your fingertips and roll through the white chocolate to coat.
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9Place the truffles on a plate or wide bowl and return to the fridge to set up a little further – about 30 minutes to 1 hour should do the trick.
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10Enjoy your truffles!
Why we love this tea
Pear & Butterscotch is so silky and delicious, it has quickly become my new favourite after-dinner treat- Lily Henderson
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B Corp accreditationPear & Butterscotch Loose Leaf 50g
Loose Leaf
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