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Strawberry Fields

Strawberry Fields

Strawberry Fields
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Aromas of berries and a fresh cut grass, sweet flavor of strawberries, take you to a place of comfort and satisfaction. This is a great tea on a sunny day!

Ingredients: Rose petals*, hibiscus*, rosehips*, cornflowers*, green tea*, natural essences (*organic)
25g Pouch
$4.95
100g Pouch
$15.95
500g Pouch
$66.95
2kg Pouch
$234.95
60g Loose leaf Tin
$12.95

Instructions

  • Serving Size: 1.8g /cup
  • Steeping Temp: 85°C
  • Steeping Time: 2-3 mins.
  • Certification: Organic
  • Origin: Various
  • Caffeine: Light

Strawberry Fields

Stunning combination of rose petals, hibiscus, rosehip and green tea, a perfect tea for refreshment!

Tasting Notes

Certification: Organic
Grade or Quality: Loose Leaf
Aroma: Floral, strawberries,
Infusion Aroma: Strawberries, Fresh cut grass, slight tartness
Infusion Color: Pink
Base flavor: Fruity
Infusion Strength: Medium

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From the Shanti Tea Canada Blog

Romantic dinner menu for tea lovers - by Safiya Motala

Romantic dinner menu for tea lovers

For any tea lovers, or foodies, cooking with tea is a must! You can get some really unique flavours with hardly any effort.

We’ve created a menu for a romantic dinner for two, each dish contains tea or a tisane as an ingredient. There are also some suggested substitutions for different dietary requirements. The great thing about this meal plan is that it’s easy to put together, 5 courses and is also a light, lean dinner.

Beet Carpaccio with Black Tea Dressing

Ingredients:

  • 1-2 beets (we used 2 small beets)
  • Fresh dill
  • 2 tbsp black tea (Ancient Forest Black)
  • 1/2 hot water
  • 1 lemon
  • 1/4 tsp capers, finely chopped
  • Salt to taste
  • 1 tsp olive oil

Directions:

  1. Begin by trimming the leaves from the beetroot, leaving about 2.5cm of stalk on each one. Place in a large saucepan and cover with water. Bring to the boil, reduce the heat and leave to simmer gently, partially covered, for 40 minutes. Drain and set aside.
  2. ...

    Read the rest of the article on our blog.