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Stash Tea, known for its high-quality and innovative teas designed to provide bold flavors, is entering the latte market with its new Tea Latte Concentrates in three varieties: Double Spice Chai, Earl’s Delight, and Apple Blossom. These Tea Latte Concentrates from Stash Tea offer tea enthusiasts a distinctive way to enjoy premium lattes at home, catering to the growing trend of at-home tea consumption, which reached $2.92 billion in sales in 2024.
To enjoy these Tea Latte Concentrates, tea lovers can mix equal parts Concentrate with their preferred dairy or non-dairy milk and enjoy it hot or cold. Like all Stash Tea products, these Concentrates are made with premium, non-GMO ingredients, providing latte enthusiasts with a well-balanced and high-quality beverage.
Stash Tea’s Tea Latte Concentrates are born from a passion for combining herbs, spices, and botanicals to uplift the mind, body, and spirit through revitalizing tea blends. Consumers can mix equal parts Concentrate with milk for a cozy beverage, or serve it over ice for a refreshing twist. The three flavors available include:
– Double Spice Chai: A sweet and spicy blend of chai with warm cinnamon, ginger, and clove, offering a rich and creamy texture that can be enjoyed hot or iced.
– Earl’s Delight: Infused with sweet almond-like notes and bergamot, this Tea Latte Concentrate provides a bright and full-bodied latte experience when combined with milk, served hot or cold.
– Apple Blossom: A caffeine-free herbal blend featuring the delicate essence of crisp apple, calming chamomile, and a hint of honey flavor, offering a balanced and sophisticated taste experience. Enjoy this velvety tea latte hot or iced from home.
Stash Tea’s Double Spice Chai, Earl’s Delight, and Apple Blossom Tea Latte Concentrates are available at Fred Meyer and Shoprite, as well as online on www.stashtea.com and Amazon.
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Emil Kovács graduated from the Journalism program at Eötvös Loránd University in Hungary. During his journalism studies, he focused on data journalism, investigative reporting, and multimedia storytelling. He gained experience by writing for the university’s student newspaper, where he gained attention for his articles on social issues. After graduation, Emil began working as a reporter at a European news agency, where he conducts in-depth analyses of international news and current events.
