Chambre de Sucre is pleased to launch 4 Brand New Heritage Tea Line Blends for Retail Sale.
The Chambre de Sucre Heritage Tea Line is a collection inspired by Founder Lisa Kunizaki. Named and numbered after family members, each tea has a unique story. Meant to complement the original Chambre de Sucre line of gourmet sugars, this collection makes for an ideal pairing of elegance and taste. With company history extending back 270 years and 17 generations, Chambre de Sucre sugars are exclusively handcrafted in Nagoya, Japan.
These newest blends include: Tea No. 24 Waiāhole Valley, a rare South African Green Rooibos, a delicate balance of coconut, pineapple, apple, and banana; Tea No. 20 Chocolat et Fraise, a chocolate strawberry inspired Pu’erh, decadent without the calories; Tea No. 22 Mon Frère, a hazelnut vanilla Oolong, toasty, roasty and full-bodied with notes of vanilla and hazelnut; and Tea No. 6 Kyushu, a Sencha blended with coconut, banana, and whimsical safflowers.
Each sip is a sensory adventure, taking you from the Waiāhole Valley in Hawaii, to Kyushu in Japan, and beyond…
Based on customer demand, we’ve created several packaging options for this line. Perfect for gifting (to yourself too!), our über luxurious, custom tea tins come tucked in an elegant, one of a kind box, complete with embossed flourishes and our Shibu Inu mascot. All out of tea? Pick up our kraft tea pouches and “refill” your tins. Finally, in need of a gift that will wow your boss, client, or bridal party? Our “Love Cycle” and “World Wayfarer” tea flights are sure to impress. Also available in bulk for food service (1 lb. bags).
Chambre de Sucre and company owner Lisa Kunizaki have been featured in numerous publications including New York Times, Saveur Magazine, Bon Appetit, Imbibe, Gotham Magazine, Real Simple, and Brides. For additional information, interviews with Lisa and press inquiries, please contact Karina Strobl at firstname.lastname@example.org
Please visit www.chambredesucre.com for the company’s full product line.