Pina Colada Tea

Description

🍃 Black Tea🍍 Tropical Blend☕ Medium Caffeine🌿 Loose Leaf

A tropical cup — pineapple and coconut layered onto smooth black tea. Beach drink, dessert side.

The cocktail in tea form, minus the rum: a black-tea base layered with real pineapple pieces and shredded coconut. The pineapple brings the bright, slightly tart top note; the coconut rounds the cup with a soft, creamy finish.

Built for warm weather. Drinks well hot but truly comes alive iced — pour over ice on a hot afternoon and the pineapple-coconut character lifts in a way the hot version barely hints at. Naturally sweet from the fruit, no sugar required.

🍍

Real Pineapple

Visible dried pineapple pieces, not just flavour oil

🥥

Real Coconut

Shredded coconut for the soft, creamy finish

❄️

Built for Ice

Hot is fine — iced is where the cup wakes up

✨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

🍍

Bright Pineapple

Aroma

Sweet and slightly tart, the smell of ripe pineapple cut on a wooden board. Lifts the cup before the body arrives.

🥥

Creamy Coconut

Body

A round, almost milky character from the coconut shreds — the coconut adds weight to the body and softens the pineapple’s edge.

✨

Beach-Drink Finish

Aftertaste

The cup ends sweet and tropical without going syrupy. The black-tea base keeps it from collapsing into pure dessert — there’s still tea underneath the fruit.

How to Brew

01

Measure

Heaped teaspoon (about 3g) per 8oz cup. The fruit pieces are bulky — under-measuring leaves the cup thin.

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 pineapple aroma intact.

03

Steep 3–4 Minutes

Three minutes for a lighter, more pineapple-forward cup. Four for a richer, more coconut-leaning brew. Strain cleanly.

Water

95°C

Time

3–4 min

Per Cup

1 heaped tsp

Brew double-strength, pour over ice with a slice of fresh pineapple and a sprig of mint — the closest you can get to the cocktail without a blender. Add a splash of cream or coconut milk for the dessert version.

About the Tea

🍃

Black Tea

The Base

Smooth Ceylon and Indian black leaves with enough body to anchor the fruit. Strong enough that the cup still tastes like tea, soft enough not to fight the tropical character.

🍍

Pineapple Pieces

The Brightness

Real dried pineapple folded through the blend — the bright, slightly tart top note that defines the cup. Re-hydrates as the tea steeps.

🥥

Coconut

The Cream

Shredded coconut adds the soft, almost milky finish that completes the tropical pairing. Together with the pineapple, the cup builds the cocktail’s flavour without any of the cocktail’s sweetness.

In the tin

Black tea, pineapple pieces, coconut shreds, natural pineapple and coconut flavours.

Origin & Sourcing

Black tea sourced from estate gardens in Sri Lanka and India. Pineapple pieces and coconut shreds folded through the leaf in small batches — a tropical blend built to drink the way the islands actually drink it: cold, slow, no sugar required.