Rediscover ArTEAstry with Starbucks Teavana’s Frozen Teas
It’s the first anniversary of Starbucks Teavana®! And to celebrate it, Starbucks Philippines invited bloggers to the Macapagal Branch to see what’s brewing.
Super-high ceilings give a super-spacious look and feel.This was my first time in the Macapagal branch, the biggest Starbucks store in the country so far.The second floor. I like the wall art. 🙂At the event area, a wall held the bloggers’ photos from last year’s Teavana Launch.… and somewhere there, I spotted my photo. 😀The Starbucks Teavana-based beverages launched last year: Iced Shaken Hibiscus with Pomegranate Pearls, Matcha and Espresso Fusion, and Iced Shaken Black Tea with Ruby GrapefruitBut what’s up with this cup with dry ice? Is this a tease of a new beverage?
Actually, yes. Starbucks introduces this season’s two featured beverages, which are both tea-based. Welcome the new Starbucks Teavana® Frozen Teas!
The Frozen Chamomile Tea with Kyoho Grape and Aloe (left) and Hibiscus Tea with Pomegranate Pearls (right)
First is the Starbucks Teavana ® Frozen Hibiscus Tea with Pomegranate Pearls, a twist on the iced-shaken version introduced last year. It combines the floral notes of hibiscus flowers and rose petals with the tropical flavors of papaya and mango, enhanced with hints of cinnamon and lemongrass. In this frozen version, the popping pomegranate pearls are placed on top instead of at the bottom of the drink.
The second beverage, meanwhile, is the Starbucks Teavana ® Frozen Chamomile Tea with Kyoho Grape and Aloe. Chamomile tea is blended with honeyed white grapes and aloe cubes. Skinned and pitted Japanese Kyoho grapes on top add to its sweet taste.
The Starbucks Teavana Frozen Chamomile Tea with Kyoho Grape and Aloe. I’m not a fan of the floral chamomile tea, TBH, but the grape and aloe gave it a nice twist.
Complementing these frozen tea beverages are scrumptious food items from Starbucks’ kitchen:
New Bistro Bowls: Oriental Vermicelli Chicken Salad (a personal favorite)…… and Arugula Pasta Salad with Creamy ParmesanAlso some pasta: Classic Beef Lasagna (top) and Penne Pesto with Mushroom (below)Here’s a sweet ending to your meal: Mango Float Cake (it’s a tad too sweet for me, but the almonds help balance the flavor out)
And, lookie, there’s a new Starbucks Card design coming out, too:
The Starbucks Autumn Card 2017. Activate it with an initial load of Php 1,000.
Watch out for these, coming to a Starbucks store near you come September 12. 🙂
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