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Winter Spice
Winter Spice

Winter Spice

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Profile :  Winter Spice
Loose - Flavored Black Tea
March 6, 2019
CUP CHARACTERISTICS: Blustery and windy notes of cinnamon abound. Sweet citrus finish.
Ingredients: Black tea, Cinnamon, Orange pieces, Lime + Blackberry leaves, Cloves, Natural flavors(organic compliant)
INGREDIENTS FROM: Nuwara Eliya + Dimbula + Uva / Nandi Highlands / Nilgiri + Kerala / Petchabun / Anatolya / Provence
REGION(S): Sri Lanka / Kenya / India / Thailand / Turkey / France
SHIPPING PORT(S): Colombo / Mombasa / Cochin / Bangkok / Izmir / Marseille
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
VEGETARIAN: Yes
VEGAN: Yes
INFUSION: Bright and coppery
INFORMATION:
."The sweeping blast, the sky o'ercast, The joyless winter day
Let others fear, to me more dear, Than all the pride of May:
- Robert Burns (1781)

Sweeping blasts.o'ercast skies.winter, you love it or you hate it. By the sounds of it, Robert Burns loved it every frozen minute of it. We can't say we feel the same way, but we do love spicy winter warm up beverages. On a freezing afternoon or evening, there's nothing like curling up in front of a roaring fire with your hands wrapped around a hot mug of spicy winter goodness. While these beverages have traditionally been wine based, we favor our black tea based Winter Spice blend. This fabulous blend of cinnamon, cloves, dried fruit, herbs and spices is sure to get your taste buds fired up and your mind dreaming of warmer climes. On the nose, delightful notes of thick spice delight while the cup offers cinnamon, pepper and hints of mild citrus. Joyless winter day? Bring it on!

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.

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