100g Apricot Flavoured Black Tea
Stirs memories of sweet ripe apricots with an amazing aroma. Add a dash of sugar to enhance the flavor. Makes stunning iced tea.
Luxury Ingredients: Black tea, Papaya pieces, Blackberry + Lime leaves Apricot pieces, Calendula + Sunflower petals, Natural flavors(organic comp... MORE
Small Batch Blended and Packed in: Canada
Tea(s) From: Sri Lanka / Kenya / India / Thailand / France / China / Egypt / Poland
Region(s): Nuwara Eliya + Dimbula + Uva / Nandi Highlands / Nilgiri / Petchabun / Provence / Shandong / Nile Delta + Gdansk
Antioxidant Level: High
Caffeine Content: Medium
Apricots an aphrodisiac? The ancient Chinese certainly thought so, and believed that the fruit contained special fertility enhancing properties. Could the same be said for Apricot tea? We'll never tell. What we can tell you is that the apricot was first cultivated in China after fruit bearing trees were discovered growing on the temperate mountain slopes of that country. Its Latin name however, Prunus Armeniaca, owes its root to the fact that the fruit made its way westward via farmers in Armenia. Eagerly awaited as one of the first fresh fruits of summer, Apricots are noted for their intense fragrance and sweet flavor. Fresh apricots are also a great source of vitamin A. The sweet character of the fruit blends exceptionally with our high grown Ceylon tea and goes well with a dash of sugar. So brew a pot, pour two cups and let the fireworks begin!
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.
