Berry Cream Shortcake

Tea type
Fruit Green Blend
Ingredients
Currants, Maple Crystals, Organic Coconut, Organic Elderberries, Organic Full Leaf Green Tea, Organic Hibiscus, Raisins
Flavors
Berry, Cake, Coconut, Cream, Hibiscus, Maple Syrup, Vegetal
Sold in
Loose Leaf
Caffeine
Medium
Certification
Organic
Edit tea info Last updated by Cameron B.
Average preparation
175 °F / 79 °C 2 min, 30 sec 12 oz / 354 ml

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3 Tasting Notes View all

  • “Sil said this one should be called coconut cake and when I brewed it up it was a lot of that sort of lotion-y coconut smell. So I was worried. Thankfully, it is creamy but not lotion-y. Plus, it’s...” Read full tasting note
    68
  • “i feel like this should just be called coconut cake. The berry is really really faint in this one, more there in a “tang” that comes through than in actual flavour. It’s not a BAD tea, but it’s...” Read full tasting note
    68
  • “Sipdown! Like an off-brand version of a Strawberry Patch Doll, the aroma of this tea is sooo close to original but goes for the generic “berry” aroma and flavour. Two types of coconut ingredients...” Read full tasting note
    68

From Dessert by Deb

A celebration dedicated to cake and treats wouldn’t be complete without one of the most classic, beloved desserts EVER: shortcake! And not just any shortcake: a berry creamy sweet shortcake, pardon the pun. This fruity green tea blend chock full of creamy coconut, elderberries, currants, and maple steeps a beautiful pink and would make a fantastic latte with some non-dairy milk (the presence of hibiscus may make dairy milk curdle), just imagine that sweet pink foam. Cake in a mug? YES, PLEASE!

Certified organic ingredients: Green Tea, Elderberries, Raisins, Currants, Hibiscus, Canadian Maple, Coconut, Toasted Coconut

Handcrafted in Toronto, Canada.

Steeping instructions: 2 tea spoons at 200F for 5-6 mins

About Dessert by Deb View company

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3 Tasting Notes

68
5289 tasting notes

Sil said this one should be called coconut cake and when I brewed it up it was a lot of that sort of lotion-y coconut smell. So I was worried. Thankfully, it is creamy but not lotion-y. Plus, it’s not ALL coconut. I means it’s a lot of coconut but with a generic berry flavor underneath and at the end of the sip. Honestly, I am getting a super thick and coconut cream mouth feel as if someone put a whackload of coconut whipped cream on top of some macerated berries. But like the ratio is like 2:1 or maybe even 3:1 coconut whipped cream: berries. Nothing says cake to me though. Also, I am getting the slightest bit of green tea base but not as much as I worried there would be given this is a green tea but was steeped for 5 minutes at 200F, per Dessert by Deb’s steeping recommendations.

So I’d say this one is good but not great and not one I need more of. With that said, this is a sipdown of the sample that came in my July order with Sil and Roswell Strange but I got another sample of it with the Fall teas that arrived yesterday.

Sil

haha

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68
11326 tasting notes

i feel like this should just be called coconut cake. The berry is really really faint in this one, more there in a “tang” that comes through than in actual flavour. It’s not a BAD tea, but it’s not berry shortcake. Just mostly coconut cake.

Courtney

The name is important hah. I would love coconut cake, but it’s such a shame when I’m expecting something different!

VariaTEA

I’ve learned Deb is definitely a coconut fan.

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68
1018 tasting notes

Sipdown!

Like an off-brand version of a Strawberry Patch Doll, the aroma of this tea is sooo close to original but goes for the generic “berry” aroma and flavour.

Two types of coconut ingredients and maple give this a “trademark” Dessert by Deb profile, which I find satisfying and generally convincing as in-built “creamers” and sweeteners”. The hibiscus, elderberry, and currants create the generic “mystery red berry” flavour here. The vegetal green base sometimes works ok and sometimes distracts, depending on the cup and my head space.

I know vanilla is expensive right now but I kind of wonder how this blend would’ve turned out if that were used in lieu of some or all of the coconut. Turns out I have a coconut cap when it’s used as a flavouring tool.

I didn’t really care for it iced or with milk (don’t use real milk. It’s bad).

Rating: 68 A fun concept, but at times the coconut/hibby gives it an almost metallic quality. Elderberries and other ingredients can also come across as a little “soapy.”

Flavors: Berry, Cake, Coconut, Cream, Hibiscus, Maple Syrup, Vegetal

Preparation
175 °F / 79 °C 2 min, 30 sec 2 tsp 12 OZ / 354 ML

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