Holiday Winter Spice

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Brand: Loose Leaf 1/4 lb -2.2 lb

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Holiday Winter Spice
(Black Tea with natural flavors)
Country of Origin: Sri Lanka, Thailand, China, Poland
Region: Nuwara Eliya, Dimbula or Uva districts, Sing Buri, Shangdong, Lublin
Shipping Port: Colombo, Bangkok,Qingdao, Gdansk
Grade: OP (Orange Pekoe)
Altitude: 4800 - 7600 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: An excellent spice tea tending cinnamon, herbs and spices, delicious fruit notes.
Infusion: Bright and Coppery.
Ingredients: Luxury black tea, Natural dried orange, Cinnamon pieces, Lime and Blackberry leaves, freeze dried orange,  Cloves,  Triacetin oil, Natural flavors.
Information:
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
Firstly... we only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic ‘Ceylon’ tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This ‘dual peak period’ allow us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea ‘straight-up’

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