$8.00 – $49.61
Country of Origin: Sri Lanka
Region: Nuwara Eliya, Dimbula, Uva districts
Grade: OP (Orange Pekoe)
Altitude: 1200m to 2550m above sea level
Manufacturing Type: Orthodox
Cup Characteristics: Makes an absolutely tremendous iced tea! A flavory and tasty combination of mellow peaches with
deep full flavoured apricots
Infusion: Bright and coppery.
Ingredients: Black tea, Papaya + Peach + Apricot pieces, Blackberry leaves,
Calendula + Sunflower petals, Natural flavouring
Description: If you can think of a fruit combination that sounds juicier, more delicious, or more sumptuous than peach apricot, please let us know. And evidently we aren’t the first to hold that opinion. In China, archaeologists working during the time of Chairman Mao discovered evidence of people enjoying apricots and peaches together at least 4000 years ago.
From those ancient times, both fruits eventually made their way westward in the form of cuttings and seedlings, traveling via Persia to the Mediterranean regions of Italy and Spain. In Italy, both fruits flourished and rose in such popularity that they became noted favorites of various rulers of the Roman Empire.
So what makes the fruits go so well together? The key is in their delicate, intensely sweet flavour profiles. The characters of both fruits together blend into a harmonious explosion of citrus-y goodness. And what makes them blend so well with a high grown Ceylon tea? The answer to that question is the natural acidity, and astringent qualities of both. Try a cup for yourself and discover what makes this one of our most special flavored teas.
Peach and apricot – 4000 years of history can’t be wrong!
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 flavourful teas that have classic ‘Ceylon’ tea character which is noted by floral bouquet and flavour notes, touches of mild astringency, bright coppery color and, most importantly – perfect for use as the base tea of our flavored teas. 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 flavoured tea blends several times during the year, ensuring top quality and freshness.
Secondly… we use flavouring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
Thirdly… we specify natural flavours. High quality tea tastes good and natural flavours do not mask the natural taste of the high grown Ceylon tea. Natural flavours do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavours tend to be somewhat ‘soft ‘ and the flavours slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavoured teas.
Hot tea brewing method: Bring fresh cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 200-260ml of fluid volume in 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).
Iced tea brewing method (to make 1 litre): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using fresh cold water, boil and pour 1¼cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea. 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 increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using fresh cold water, boil and pour 170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
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