Hot Apple Spice Black Tea by Harney & Sons

Apple pieces, orange peel, cinnamon and cloves give this black tea the aroma of spiced fruit. Hot Apple Spice belongs to Harney’s art-inspired Met collection. Its tin and the separate four-blend Met Gift offer different purchase quantities.

“I would pair this spiced tea with a simple afternoon snack, leaving the apple and cinnamon to supply the fuller flavor.”
-Mrs. Mayfair

Product Details

• Tin of 20 Sachets: One tin of 20 sachets.
• The Met Gift: Four tins: Garden Therapy, Hot Apple Spice, Royal Pomegranate and Taste of British History; 20 sachets in each tin (80 sachets total).
• Ingredients — Tin of 20 Sachets: Black tea, orange peel, cinnamon flavor, ground cinnamon, apple pieces, apple flavor, cinnamon pieces, ground cloves. Contains natural flavors.
• Ingredients — The Met Gift: Garden Therapy: Chamomile, peppermint, lemon verbena. Hot Apple Spice: Black tea, orange peel, cinnamon flavor, ground cinnamon, apple pieces, apple flavor, cinnamon pieces, ground cloves. Contains natural flavors. Royal Pomegranate: Green tea, natural pomegranate flavor, pomegranate seeds. Taste of British History Blend: Black tea, green tea, bergamot oil. Contains natural flavors.
• Caffeine — Tin of 20 Sachets: Caffeinated.
• Selection: The purchase includes the selected option and its listed contents. Gift photographs show the corresponding gift option; styled cups and other props are separate.

Curated by Harney & Sons Fine Teas.

Care & Ownership

Store the tea tightly closed in a cool, dry cupboard, away from sunlight, heat and strong-smelling foods. Use fresh water and a clean cup or pot, then remove the sachet or strain the leaves when the infusion is ready. Tin of 20 Sachets: Use one sachet for a 12 fl. oz. cup. Steep at 212°F for 5 minutes. The Met Gift: Garden Therapy: Steep at 212°F for 5 minutes. Hot Apple Spice: Steep at 212°F for 5 minutes. Royal Pomegranate: Steep at 175°F for 3 minutes. Taste of British History: Steep at 212°F for 4 minutes.

Maker / Heritage

John Harney learned tea blending from Stanley Mason while managing the White Hart Inn in Salisbury, Connecticut, before founding Harney & Sons in 1983. The family’s approach joins close attention to tea origins with an enthusiasm for creating new blends. Mike Harney’s experience tasting fine wine helped shape his attention to a tea’s aroma, body and finish; Paul helped bring the company’s blends into its signature sachets. That combination makes exploring the collection feel personal rather than formal. Tea-table accessories and mixed gifts are selected to complement the pleasure of preparing, serving and sharing a good cup.