Maple Cream
Maple CreamMaple CreamMaple CreamMaple CreamMaple Cream

Maple Cream

$15.00$97.65

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SKU: 100g
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Description

Country of Origin:  Sri Lanka

Region:   Nuwara Eliya, Dimbula or Uva districts

Grade:   OP (Orange Pekoe)

Altitude:  1440 – 2280m above sea level

Manufacture Type:  Orthodox

Cup Characteristics:  Exquisite maple tea with sweet caramel flavor notes and a twist of creamy smoothness. This tea is fantastic with a dash of sugar and a little milk.

Infusion:  Bright and Coppery.

Ingredients:  Black tea, Calendula petals, Sunflower petals, Jasmine petals, Natural flavouring

Description:  Maple sugar has been produced from the sap of Maple trees in North America for hundreds of years. When the first Europeans arrived in the New World they found the Native inhabitants tapping the trees in order to gather the sap that was used. The Natives would then  use hot stones to help evaporate the sap leaving behind Maple sugar, which they referred to as”sinzibukwud”. With the influence of the Europeans, many different methods for processing the raw Maple Sugar were developed. These ranged from Maple lollies to Maple syrup; mmmmmm.

One of the most delicious of these is Maple Cream. It is believed that the first people to blend cream and Maple syrup lived in Vermont during the 1800’s. State legend has it that the son of a prominent Maple producer chose for his wife the daughter of a local dairyman. For their wedding, the couple decided they wanted to serve their guests something new, delicious, and wonderful. They concocted the idea of blending syrup with fresh dairy cream and voila, Maple Cream was born. The wedding feast was a smashing success, as was the marriage.

(A son was born exactly 9 months later to the day!) In the same  spirit of innovation we decided to create this blend. The taste of this tea is second to none. Sweet, with slightly burnt undertones, this one is fantastic with a dash of sugar and a little milk. Brew a pot today and enjoy!

Hot tea brewing method:  Bring fresh 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 characteron this tea, it is perfectly acceptable to consume this tea ‘straight-up’

Iced tea-brewing method (to make 1 litre):   Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with  cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water].

Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!

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