Lemon Spice

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Brand: Loose Leaf 1/4 lb -2.2 lb

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LEMON SPICE
(Black Tea with natural flavors)
Country of Origin: Sri Lanka
Region: Nuwara Eliya, Dimbula or Uva districts
Shipping Port: Colombo
Grade: OP (Orange Pekoe)
Altitude: 4800 - 7600 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: Lively and flavorful lemon combined with delicious hints of cinnamon creates a melody for your taste buds.
Infusion: Bright and Coppery.
Ingredients: Luxury black tea, Natural dried pineapple, Lemon grass, Cinnamon pieces, Calendula + sunflower petals, Natural flavors.
Information:
The lemon is a small evergreen tree native to Asia, but it is also grown in the Mediterranean as well as North America and Israel. The lemon is reported to be an energizing tonic, which wards off infection, relieve colds and the flu when used in moderation. It even has benefits for the skin. In Europe, the lemon is regarded as something of a 'cure all'! Cinnamon on the other hand, is commonly used as a flavoring agent for foods and in this instance, tea. Being astringent and stimulative as well as a digestive aid; cinnamon is generally used as an adjunct to other remedies. Cinnamon has been reported as the spice that was responsible for the beginning of modern world trade. Initially it was the Dutch who coveted its special properties but with time the need for cinnamon spread to other countries in Europe. Combining lemon and cinnamon we have created a lively and melodic taste.
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.
Secondly... we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
Thirdly… we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors, which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat ‘soft ‘ and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas.
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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