The classic way to sweeten tea. These large rock sugar crystals dissolve slowly in your cup, sweetening gently as you sip without masking the tea's natural flavor. Each cup starts subtle and gets a little sweeter toward the end.
Made from simple beet sugar, it's beloved across Northern Europe. In East Frisia, Germany, a crystal goes in the cup first, hot tea is poured over it with a satisfying crackle, and a swirl of cream finishes it off.
Try it with: Assam, Irish or English Breakfast, Earl Grey, Russian Caravan or Maghrebi Mint.
Ingredients: Beet sugar
How to use: Add 1–2 crystals to your cup, pour hot tea over them, and sip slowly.
The classic way to sweeten tea. These large rock sugar crystals dissolve slowly in your cup, sweetening gently as you sip without masking the tea's natural flavor. Each cup starts subtle and gets a little sweeter toward the end.
Made from simple beet sugar, it's beloved across Northern Europe. In East Frisia, Germany, a crystal goes in the cup first, hot tea is poured over it with a satisfying crackle, and a swirl of cream finishes it off.
Try it with: Assam, Irish or English Breakfast, Earl Grey, Russian Caravan or Maghrebi Mint.
Ingredients: Beet sugar
How to use: Add 1–2 crystals to your cup, pour hot tea over them, and sip slowly.
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