Tea type
Black Tea
Black Tea, Elderflowers, Honeysuckle, Natural Flavours, Pistacho, Rose Buds
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Edit tea info Last updated by Shae
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195 °F / 90 °C 3 min, 0 sec

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From A Quarter to Tea

Tea of the Month for January 2017

Rich Milima estate tea, with it’s beautiful malty pastry and bordeaux-like notes, is the base for the honeyed pistachio goodness of baklava. Just a touch of rose for a traditional experience.

Base: Milima GFBOP
Regions: East Africa
Flavor & Characteristics: sweet, pastry, nutty, malt, muscatel, bordeaux, honey
How to Steep: 3-4 minutes at 190F

Ingredients: black tea, raw pistachios, honeysuckle, rose buds, elderflowers, natural flavors


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3 Tasting Notes

13402 tasting notes

Sipdown (1076)!

I wasn’t really sold on the “Baklava” profile this time around – perhaps because I’ve very recently had some seriously good baklava! The cup was still nice though, with a really strong and thick floral/rose and pistachio profile, with honey notes. Almost more of an intensely flavoured Turkish Delight vibe!?

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1555 tasting notes

I used to love baklava. I worked around the corner from a middle eastern grocery store that sold all sorts of strange and intriguing things, including small trays of the most delicious fresh flaky honey soaked baklava. By the time the store closed down, I had probably made myself ill several times by way of too much baklava consumption and haven’t been able to truly enjoy it since. It is either that or no other baklava has come close to comparing.

The scent of this tea when dry is both over powering and delicious. It mellows out a lot once steeped. The sips are starting out with tiny bitter edge (rose?) then morphing to a more honey/pastry flavor with pistachio in the aftertaste. I just peeked in my steeping basket and saw that some dried rose buds and stained rose leaves have come to life that I hadn’t notices in the dry tea! I added some sugar and it makes the whole cup awaken! The pistachio is noticeable throughout the whole sip, the rose is present at the beginning of the sip and the honeyed pastry taste comes in towards the end of the sip. My mouth is a little dry after each sip, which I could also see blaming on the rose. It seems to loose some of it’s magic as the cup cools. Adding cream is also working for me in this cup. It is reminding me a little of Teavana’s My Morning Mate and Tiramisu Treviso at the end of the sip! I really liked those teas. Must be the similar nutty aftertaste. I’m liking this cup!

195 °F / 90 °C 3 min, 0 sec

Mmm…. baklava… drool


Oh, baklava. That’s one thing I really miss about being gluten free.


I thought they made gluten free everything now. But no baklava? :(


Well, there goes my effort to stop buying tea. This sounds amazing!


They might elsewhere, but not in Canada. There are so many cool gluten free things available in the States and Europe that we don’t get.


I see an opportunity for a gluten free smuggling ring!


I’m seeing in a few places that you might be able to use rice paper sheets to make it at home. It won’t be quite the same because the gluten is what enables phyllo dough to stretch so thinly.


huh. I might have to try that. For science. ;)


Yeah, apparently it’s pretty much the same as making with pyhllo but you soak the rice paper for 10 minutes before using it.

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