Inspired by the sweetness of summer, Chef Bruno Feldeisen reflected on childhood memories of long hot days on the beach, chewing pink bubble gum, and indulging on popsicles.
Getting covered in sticky sweetness as the ice pop melted faster than it could be eaten. As a dear friend of the TEALEAVES family, we have had the pleasure of collaborating with Chef Bruno Feldeisen for over two decades. Collaborating on a custom tea blend together was, we felt, the perfect celebration of our friendship to date - sharing stories, reflecting on simple, sun-filled days of youth, and blending to capture the flavor, aroma, and mood of summer.
Bubble Gum Popsicle
Loose Leaf Tea | GreenExclusive collaboration with Chef Bruno Feldeisen. This sun-kissed palate of sweet-tart passion fruit, lychee, and juicy pineapple is playfully nostalgic. Exceptional hot or over ice, or infused in a delicious panna cotta, it is the quintessential summer party favor.
Aromatherapy
Mood Booster
Optimism
Blending Notes
Aroma Fruity, fresh, inviting
Palate Bubble gum
Purpose Summer romance
Ingredients
Green tea, passionfruit, lychee, pineapple
Low Caffeine
BLEND NO. 9995
Sustainability
Our loose leaf is packed in tins that are recyclable and can be disposed of in your blue bin. Our tins are also food-safe and can be repurposed for many things including spices and other dried ingredients. Learn More about sustainability at TEALEAVES.
Shipping & Delivery
Our Shipping and Delivery Policies for the US:
Free Standard Shipping on orders over $75.00 to the Contiguous USA. Our Standard Shipping time is 5-10 business days. Our Express Shipping time is 3-5 business days.
"Bubble Gum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences." — Bruno Feldeisen
About This Blend
MAKE THE PERFECT CUP OF TEA
TEALEAVES
1 Tsp
Water
8 oz
Fire
180°F
Steep
1 Min
About This Blend
About This Blend
Inspired by the sweetness of summer, Chef Bruno Feldeisen reflected on childhood memories of long hot days on the beach, chewing pink bubble gum, and indulging on popsicles.
Getting covered in sticky sweetness as the ice pop melted faster than it could be eaten. As a dear friend of the TEALEAVES family, we have had the pleasure of collaborating with Chef Bruno Feldeisen for over two decades. Collaborating on a custom tea blend together was, we felt, the perfect celebration of our friendship to date - sharing stories, reflecting on simple, sun-filled days of youth, and blending to capture the flavor, aroma, and mood of summer.
"Bubble gum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
"Bubblegum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
"Bubblegum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
"Bubble gum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
"Bubblegum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
"Bubble Gum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
WHO IS
Chef Bruno
Chef Bruno Feldeisen is an award winning pastry chef, restaurateur, author, and judge on CBC’s The Great Canadian Baking Show.
WHO IS
Chef Bruno
Chef Bruno Feldeisen is an award winning pastry chef, restaurateur, author, and judge on CBC’s The Great Canadian Baking Show.
About This Blend
Inspired by the sweetness of summer, Chef Bruno Feldeisen reflected on childhood memories of long hot days on the beach, chewing pink bubble gum, and indulging on popsicles.
Getting covered in sticky sweetness as the ice pop melted faster than it could be eaten. As a dear friend of the TEALEAVES family, we have had the pleasure of collaborating with Chef Bruno Feldeisen for over two decades. Collaborating on a custom tea blend together was, we felt, the perfect celebration of our friendship to date - sharing stories, reflecting on simple, sun-filled days of youth, and blending to capture the flavor, aroma, and mood of summer.
"Bubble Gum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
"Bubblegum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
"Bubblegum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
"Bubble gum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
"Bubblegum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
"Bubble gum Popsicle, summertime memories in a tin. Luxury is not about money or wealth; it's about experiences."
— BRUNO FELDEISEN
WHO IS
Chef Bruno
Chef Bruno Feldeisen is an award winning pastry chef, restaurateur, author, and judge on CBC’s The Great Canadian Baking Show.
WHO IS
Chef Bruno
Chef Bruno Feldeisen is an award winning pastry chef, restaurateur, author, and judge on CBC’s The Great Canadian Baking Show.
Beyond The Teapot
Your FAQs, Answered
For Bubble Gum Popsicle
Although both Chinese and Japanese Green Teas offer immune boosting and health-giving properties, they are inherently different in terms of their palate and character. Chinese Green Tea has slightly twisted tea leaves, typically presenting a light, clean and refreshing palate, while Japanese Green Teas have flat folded leaves that often omit a nori-like, vegetal palate.
Green tea is what we like to call a self-drinker. It should be served plain with no addtions, to preserve the palate it presents.
When oversteeped, and prepared at the incorrect temperature, green tea releases tannins that casue the tea to taste bitter. To avoid this bitterness, green teas should be steeped between 30 seconds and 1 minute at a temperature of 180° F or 82° C.