# Red Velvet Raspberry Black Tea

> Loose-leaf black tea with cocoa, raspberry pieces and beetroot. Dessert-style — the cake in a cup. Drinks beautifully with a splash of milk.

- **URL:** https://sampsonecoshop.com/products/red-velvet-raspberry-black-tea
- **Type:** tea
- **Brand:** TEA GUYS
- **Price:** 12.99–125.0 CAD
- **Availability:** check store
- **Tags:** blacktea, replenishable, tea

## Description

🍃 Black Tea🍰 Dessert Cup☕ Medium Caffeine🌿 Loose Leaf

The cake in a cup — black tea brushed with cocoa, raspberry pieces and a flash of red beetroot.

Red velvet cake is itself an act of dessert architecture: cocoa, buttermilk, a faint berry sweetness, and the food-colouring red that gives the cake its name. This blend translates the cake into tea form — black-tea base, cocoa pieces, real raspberry, and red beetroot for the cake’s signature colour without artificial dye.

Drinks well neat for a lighter, more tea-leaning cup. Add a splash of milk and the dessert side comes forward — closer to a chocolate-raspberry latte than to a tea. Sweet enough without sugar; a small spoon of honey leans it further toward dessert.

 🍫

Real Cocoa

Cocoa pieces — the dessert anchor

 🍓

Real Raspberry

Berry pieces, not just flavour oil

 🧄

Beetroot, Not Dye

Red colour from real food, no artificial colouring

 ✨

 **The Sampson Promise**

We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.

Type

Black Tea, Flavoured

Caffeine

Medium

Origin

Sri Lanka & India

Format

Loose Leaf

Steep Time

3–4 min

Servings

~25 cups (50g)

## Tasting Notes

🍫

Cocoa

Aroma

Warm cocoa hits first — closer to dark chocolate than to milk-chocolate sweetness. Sets the dessert direction immediately.

🍓

Raspberry Middle

Body

Real berry pieces add a slightly tart, fruity middle that lifts the cocoa rather than competing with it. Together the pair drinks like the cake’s frosting layer.

🍃

Smooth Black Finish

Aftertaste

The black-tea base closes the cup — keeps the dessert from going cloying, anchors the flavour in actual tea. The cup is dessert-leaning, not dessert itself.

## How to Brew

01

Measure

Heaped teaspoon (about 3g) per 8oz cup. The cocoa and berry pieces are dense — use a touch more if you’re drinking with milk.

02

Heat the Water

Bring water to a full boil, let it rest 30 seconds — around 95°C / 200°F. Hot enough for the leaf, gentle enough to keep the cocoa from scorching.

03

Steep 3–4 Minutes

Three minutes for a brighter, raspberry-forward cup. Four for a fuller, more cocoa-leaning brew. Strain cleanly.

Water

95°C

Time

3–4 min

Per Cup

1 heaped tsp

Pours beautifully as a chocolate-raspberry latte: brew double-strength, steam in milk, finish with a small dust of cocoa powder. The cake without the cake.

## About the Tea

🍃

Black Tea

The Base

A blend of Ceylon and Indian black leaves chosen for malty roundness. Strong enough to carry the cocoa and berry, smooth enough to keep the cup from going one-dimensional.

🍫

Cocoa Pieces

The Dessert

Real cocoa nibs and pieces folded through the leaf — they release their warm chocolate character slowly as the tea steeps. No cocoa powder, no synthetic chocolate flavour.

🧄

Beetroot & Berry

The Colour

Red beetroot pieces give the brew its rosy red colour — the way red velvet cake gets its red without food dye. Raspberry pieces add the actual fruit body.

In the tin

Black tea, cocoa pieces, raspberry pieces, beetroot, natural raspberry and chocolate flavours.

Origin & Sourcing

Black tea sourced from estate gardens in Sri Lanka and India. Cocoa pieces, real raspberry, and red beetroot folded through the blend in small batches — a dessert-style cup built around real food rather than artificial flavours and dyes.

## Images
- https://cdn.shopify.com/s/files/1/0571/5319/2067/files/Velvet_rouge.jpg?v=1780607704
- https://cdn.shopify.com/s/files/1/0571/5319/2067/files/Velvet_rouge_macro.jpg?v=1780607707