Profile : Irish Cream
Loose - Flavored Black Tea
March 6, 2019
CUP CHARACTERISTICS: This
tea really captures the sweet creaminess of Irish Cream. A spot of milk
opens up the flavor. Perfect in the morning but great any time.
Ingredients: Black tea, Blackberry leaves, Calendula + Sunflower + Cornflower petals, Natural flavors (organic compliant).
INGREDIENTS FROM: Nuwara Eliya + Dimbula + Uva / Nandi Highlands / Nilgiri / Provence / Nile RIver Delta + Fayoum / Gdansk / Tirana
REGION(S): Sri Lanka / Kenya / India / France / Egypt / Poland / Albania
SHIPPING PORT(S): Colombo / Mombasa / Cochin / Marseille / Alexandria / Gdansk / Durres
GROWING ALTITUDES: 4000 - 8500 feet above sea level
GRADE(S): OP (Orange Pekoe)
MANUFACTURE TYPE(S): Orthodox (Traditional leafy)
ANTIOXIDANT LEVEL: High
CAFFEINE LEVEL: Medium
INFUSION: Bright and coppery
Cream Liqueur dates to the 6th century when Irish Monks traveled to the
Middle East and learned the art of distilling. Initially they were
interested in making perfume - but being Irish, it took only a short
while before they realized the process also worked for whiskey, or
"Uisce Beatha" which in Gaelic means "Water of Life". The monks, who
were also famed dairymen, found that blending their whiskey with fresh
cream produced their well-known concoction. As we all know now in the
21st century, Irish Cream is a delicious drink on its own or as an
addition to many great recipes. True to the spirit of the old monks we
created this blend. It's great at breakfast. Top o' the morning to
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
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.
we use flavoring oils not crystals to give the tea drinker an olfactory
holiday before indulging in a liquid tea treat.
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.