Tea type
Black Tea
Ingredients
Beet Root, Black Tea, Calendula Petals, Cocoa Bean Shells, Flavour, Pomegranate, Sunflower Petals, Vanilla Pieces, White Chocolate
Flavors
Berry, Chocolate, Dark Bittersweet, Dark Chocolate, Fruity, Sweet
Sold in
Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by CrowKettle
Average preparation
205 °F / 96 °C 3 min, 45 sec 8 oz / 229 ml

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5 Tasting Notes View all

  • “Ever had a morning where all your tea plans fall apart? First, I couldn’t find this tea anywhere. I have my teas “catalogued” and organized in a very specific way, and it just wasn’t where it...” Read full tasting note
    70
  • “I thought I had written a tasting note for this! I’ve had this a few times since I bought it, but it never tastes how I want it to taste. Today was a bit closer to actually being like Red Velvet...” Read full tasting note
    83
  • “This is another tea that I purchased from Tea-Sipper’s stash sale. The dryleaf has an assortment of stuff in it including a ton of cocoa shells. It brews up a lovely reddish pink color due to the...” Read full tasting note
  • “I’ve been back on the pink lattes again this week, and I still adore them. They really do taste like red velvet cake, and it definitely cheers up my working day. I’ve switched from honey to agave...” Read full tasting note
    90

From Bird & Blend Tea Co.

Indulge in a slice of Bluebird’s rich tea Red Velvet cake – it really is as decadent as it sounds, with luxurious Sri Lankan black tea, cocoa shells, white chocolate sprinkles, beetroot slices + pomegranate flowers. Afternoon tea in the sun just got fun!

Ingredients: Sri Lankan black tea, beetroot, cocoa shells, white chocolate sprinkles (sugar, cocoa butter, whole and skimmed milk powder, natural flavour), pomegranate flowers, vanilla pieces, sunflower petals, calendula petals, flavour.

About Bird & Blend Tea Co. View company

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5 Tasting Notes

70
618 tasting notes

Ever had a morning where all your tea plans fall apart? First, I couldn’t find this tea anywhere. I have my teas “catalogued” and organized in a very specific way, and it just wasn’t where it should be. As a librarian, this was very frustrating. As a librarian, I also know it is entirely possible for an item to get miscatalogued and be “on the shelf” in the wrong place, so I basically had to go through my entire tea shelf digging through each section until I could find it (finally found it in the “white teas” section… ugh!) I moved house last year and am not entirely surprised that when unpacking over 500 teas a few mishaps happened along that way, but that put me short on time racing against the clock to get a cup of tea brewed before work… and then when I dumped the hot water into my gravity well infuser, it didn’t hold the water like it always has, and I had boiling water all over my counter! That was fun to clean up.

So, then I had to get my spare infuser out and start a fresh cup (I thankfully had just enough in my sample from teasipper’s cupboard sale to make another cup — thanks, teasipper!) and steeping another cup made me late for work. I don’t know if the other infuser is dead or if a really thorough cleaning will bring life back into it, but I cleaned it just a few months ago, so it may just be time to lay it out to pasture… I do make an awful lot of tea with it…

Anyway, the tea is quite a fudgy flavor. I do recall it brewed pink originally in my infuser, but I’m drinking it in a closed thermos here at work, so I can’t really enjoy that “novelty” of it now, and don’t really taste any difference from the beetroot to the flavor. It does taste a little fruity, though; it reminds me of the subtle fruity notes from a good dark chocolate, like a hint of berry that I can’t quite place (I’m leaning raspberry, but not quite).

It’s a nice chocolately tea, I just wish it hadn’t been such an utter mishap to make it! Thanks for the sample, tea-sipper!

Flavors: Berry, Chocolate, Dark Bittersweet, Dark Chocolate, Fruity, Sweet

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 12 OZ / 350 ML
tea-sipper

You’re welcome but sorry about all the tea problems today.

mrmopar

It happens to us all. I just see it a a small setback.

Mastress Alita

Yes, one of those mornings.

The fortunate news is that after a long soak in the Mandala Smart Soak and then reassembling the infuser, it seems to be holding water again, so I’m wondering if some minute particles got lodged somewhere that were keeping the release plate “lodged” in a way to allow the water to flow through. So maybe there is still life in the ol’ girl yet.

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83
2992 tasting notes

I thought I had written a tasting note for this! I’ve had this a few times since I bought it, but it never tastes how I want it to taste. Today was a bit closer to actually being like Red Velvet for me. I’m not sure if I was steeping it differently or just the mix of ingredients in the heaping teaspoon was perfect? The cocoa shells are the hugest I’ve seen, and maybe B&B added the flavoring to the cocoa shells or something? Sadly I wasn’t paying attention to how long I steeped. But the mug was darker than usual, so probably longer than I usually would (3 minutes). The main difference this time is I used a different mug/infuser. The mug was smaller. But with past steeps, I very possibly tried a teaspoon and a half with my bigger mug. So why is the black tea deeper this time around? But the flavor is there this time. The beetroot here is essential for ‘Red Velvet’. It does give the cup that hint of red. A ton of chocolate flavor and more hints of that cream cheese/frosting flavor I was missing. Before I was only tasting chocolate. So this is finicky but delicious when done right. Not my favorite from B&B but I’m learning to like it more and more and I can always appreciate those cocoa shells.
Steep #1 // 1 heaping teaspoon for a full mug// 12 minutes after boiling // 4? minute steep
Steep #2 // just boiled // 5 minute steep

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331 tasting notes

This is another tea that I purchased from Tea-Sipper’s stash sale.

The dryleaf has an assortment of stuff in it including a ton of cocoa shells.
It brews up a lovely reddish pink color due to the beetroot. Upon first taste It reminds me almost exactly of Spice & Tea Exchange’s Black Chocolate tea. So I compared ingredients and while this tea has many the Black Chocolate tea only has black tea and chocolate flavoring. They both use Sri Lanka Black Tea as the base though and of course are chocolate teas.

I can see a lot of people really liking this.
This tastes just like chocolate cake without the frosting. I always am disappointed when teas are named Red Velvet but lack the cream cheese aspect. Even a bit of raspberry flavor would be nice to give you some aspect of the red velvet part since some recipes have raspberry included. The best part of red velvet to me is the frosting. So until I find a red velvet tea with the cream cheese aspect I don’t need to buy more for my cupboard.

Flavors: Chocolate

Preparation
190 °F / 87 °C 4 min, 15 sec 2 tsp 8 OZ / 236 ML

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90
2238 tasting notes

I’ve been back on the pink lattes again this week, and I still adore them. They really do taste like red velvet cake, and it definitely cheers up my working day. I’ve switched from honey to agave nectar for this run, but other than that I make them as I always did. And they’re pink…I mean, how can you not love that?!

Preparation
Boiling 4 min, 0 sec
Martin Bednář

I was thinking about order with this one. I never had Red Velvet cake, but… it sounds nice!

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