Second in the Treasure Chest Series, this luxury tea experience offers you a unique opportunity to discover seven different teas from around the world along with a set of beautiful postcards featuring prints from South African photographer, Caroline Gibello.
From Cederberg mountains in South Africa, then onwards to Rwanda and even farther for a refreshing Moroccan-style tea experience. To the magical meadows of the small country of Latvia in Northern Europe, and then across to India. We then travel to China for a weekend in Shanghai and over to Japan for a traditional specialty.

Presented in a bespoke black gift box featuring Camellia Sinensis illustration. Available for a limited time only and featuring several teas available exclusively as part of the Treasure Chest.

Inside the Treasure Chest:
Jade of Africa Tea x 50g (red tea/rooibos, South Africa)
Rwanda Express BP1 x 50g (black tea, Rwanda)
Moroccan Mint Tea x 1 iced tea bag (green tea, Morocco)
Nordic Black Tea x 4 tea bags (herbal tea, Latvia)
Alfonso Tea x 1 iced tea bag (black tea, India)
Weekend in Shanghai Tea x 50g (green tea, China)
Genmaicha x 4 tea bags (green tea, Japan)
Travel inspired fine art photography x 5 postcards (various images) by Caroline Gibello


3 x 50g, 4 x 2.5g, 4 x 1.6g, 2 x 7g

Type of Tea

Black Tea, Exclusive Blends, Green Tea, Red Tea / Rooibos, Single Origin, Tisane / Herbal Tea

Tea Preparation

Use 1 tea bag/cup or small teapot. Pour simmering water (95°C) over the tea bag and infuse for 4-5 minutes. Remove tea bag and serve.
Use 2.5 g of tea leaves/cup or 5g/teapot. Pour simmering water (95°C) over the leaves and infuse for 3 minutes. Remove leaves and serve.
For Iced tea bags:
Slow, cold infusion
Fill a jug with 1 litre room temperature water. Place 1 tea bag into the jug and infuse the iced tea in the fridge overnight or for approx. 12 hours. Remove the tea bag and pour into glasses filled with large ice cubes. Can be sweetened with a simple sugar syrup.
Quick, hot infusion
Place 1 tea bag into a pot and cover with 500ml simmering water. Leave to infuse for 5-6 minutes. Remove the tea bag from the pot, pour into a jug filled with large ice cubes and stir. As the ice melts, the iced tea with dilute and cool down almost immediately. Serve in glasses filled with large ice cubes. Can be sweetened with a simple sugar syrup.