WHITTARD Tea Discovery Set

$112

Tired of the same tea day after day? Admittedly, we've never known the feeling. From Chinese green teas and black tea grown in Assam to our very own house blends, there’s plenty to discover in this hand-picked collection, with 20 traditional teabags of each tea. 

• Teas featured: Jasmine, Afternoon Tea, Marrakech Mint, English Breakfast, Earl Grey, English Rose, Mango & Bergamot and Tippy Assam

• Tea types included: 4x black, 3x green and 1x black, oolong and green blend

• Number of servings (using 1 teabag per cup): 8 x 20 traditional teabags = 20 cups of each tea – that's a grand total of 160 cuppas!

• Serving suggestion: Enjoy hot

Width: 15.8cm
Depth: 9.7cm
Weight: 8 x 50g

Contains: 8 x 20 eco teabags

Storage: Store in a cool dry place

BUNDLE:
Quantity:

PICK UP:

42 North Canal Road, Singapore 059298

Parking would be available around the vicinity and in front of our shop (if luck permits!) 

DELIVERY:

Flat rate of $18. Except Airports, Tuas & Resorts World Sentosa. 

We would try our best to deliver on a specific time. However, please allow 15-20 minutes of delay in case of traffic jam and parking. For restaurant deliveries, please inform the restaurant about the cake delivery so they could store the cake properly. 

For wedding cakes delivery, it would vary depending on location and size. 

 

All cakes come with an ice pack and can last in an air-conditioned temperature NOT more than 45-60 minutes. 

MOUSSE CAKES (Women of Pulse cakes):
Best Kept Refrigerated (4C-6C). Mousse cakes are best consumed chilled.

BUTTER & FUDGE CAKES (Quick Buy):
Chocolate Cakes (Naomi) and butter cakes are best served thawed, let it come to room temperature for best flavour and texture. 

Consume 2 days from the date of purchase. 

 

CROQUEMBOUCHE:

The tower can last in an air-conditioned room for a maximum of two (2) hours. Otherwise, it's best to keep the tower refrigerated before the event proper. Best consumed within the day, any leftover puffs can be kept refrigerated for 1 day. 

 

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