tea blend 4

Thai tea (also known as Thai iced tea) or "cha-yen". A combination of Thai tea leaves and spices. Black Orange Pekoe tea combined with Star Anise,
Cardamom, Cinnamon, Ginger, Hibiscus, Orange and Vanilla. A favorite that is served in many Asian restaurants, traditionally with a topping of
condensed or evaporated milk.
Thai iced tea is one of the first things people fall in love with when dining at a typical Thai restaurant. It is a native-grown red-leafed tea which is spiced
with star anise seed. It is usually brewed strong and then blended with a rich swirl of evaporated milk. Delicious!
Milk is generally poured over the tea and ice before serving--it is never mixed prior to serving--to add taste and creamy appearance. Normally, it is served
in a traditional tall glass and when ordered take-out, it is poured over the crushed ice in a clear (or translucent) plastic bag. It can also be made into a
frappe� at more westernized vendors.
Preparation:
Bring the water to a boil in a large saucepan. Add the tea and remove the pan from heat. Stir to submerge all the tea leaves in the water. Steep for about
5 minutes. Pour the brew through a coffee filter or a fine-mesh strainer into a large pitcher. Add the sugar to the hot tea and stir to dissolve. Cool to room
temperature. Cover and refrigerate until ready to serve.
To serve: Fill tall glasses with crushed ice. Add enough of the tea to fill the glasses to within 1 inch from the top. Then float 3 to 4 tablespoons of milk over
the ice in each glass.

The full raspberry character. Try adding a pinch of sugar to accentuate the flavor. Bright and Coppery. Contains luxury black tea, freeze dried raspberry,
blackberry leaves, rose petals and natural flavors.
Raspberries grow on a cane � were you aware of this fact? The raspberry offers more than just good taste providing many familiar and unfamiliar
nutritional qualities. Are you aware that the berries contain other protective influences including compounds that relate to potential protective effects on
health and disease? These powerful phyto chemicals found in fruits, such as the raspberry bring them into the spotlight of nutraceuticals. Recently there
has been new research looking at raspberries as an antioxidant. Couple this with the known natural goodness of the antioxidants in tea and you have a
healthy winner! This tea is particularly refreshing with ice � another reason to try raspberry tea. (Add a pinch of sugar as the sugar binds with the raspberry
flavor molecules, intensifying the distinctive taste.)
Raspberries have been used for generations by the Shoshone Indians for their medicinal properties. Combined with the properties of black tea, the two
together make a healthy and delicious combination. The name is given in the honor of their traditions.

A delightful, fruity blend of a sweet, aromatic tang of strawberries nestled among the sweet, fresh notes of green tea. A lazy, comfortable tea that gives
you a moment and then inspires action. As dazzling and a delight to look at as it is to drink.
Japanese Sencha green tea is picked then steamed to neutralize the active enzymes. After steaming, the leaf is withered (moisture evaporating from the
leaf.) and then manipulated to achieve the desired leaf finish, then it is either steamed again or pan fired. We use all-natural flavorings with dried fruits
on dry leaves.
1629 is the date assigned to the introduction of the Scarlet Strawberry from Virginia, and the earliest mention of the Strawberry in English writings is in a
Saxon plant list of the tenth century, and in 1265 the 'Straberie' is mentioned in the household roll of the Countess of Leicester. 'Strabery ripe,' together
with 'Gode Peascode' and 'Cherrys in the ryse,' were some of the London cries mentioned by Lydgate in the fifteenth century. Ben Jonson, in a play
written in 1603, speaks of:
'A pot of Strawberries gathered in the wood
To mingle with your cream.'
The common idea that the word Strawberry is derived from the habit of placing straw under the cultivated plants when the berries are ripening is quite
erroneous. The name is older than this custom, and preserves the obsolete preterit 'straw' of the verb 'to strew,' referring to the tangle of vines with which
the Strawberry covers the ground.

The rosette growth of the plants are a well-known characteristic. Most species send out long slender runners that produce a new bud and roots at the
extremity, allowing the plant to spread.
Interestingly, in other Germanic countries there is a tradition of collecting wild strawberries by threading them on straws. In those countries people find
straw-berry to be an easy word to learn considering their association with straws.
Sweet and fruity, a delightful tea that can be enjoyed either hot or cold.

This rich and thick flavor evokes a warm �Welcome Home�! A dash of sugar can add to an already delicious flavor. Bright and Coppery. Contains luxury
black tea, sunflower, calendula petals and natural flavors
Magical properties! It is said that Vanilla calms the nerves, lifts the spirits and improves the romantic aspect of one�s life. Vanilla is an extraordinary
flavor, full of mystery and elusiveness that is often taken for granted. Undoubtedly one of life�s little secrets, which is also widely used in medicinal
concoctions to make them more palatable. Thus a �magical� flavoring agent, calming the mind and body! Did you know that vanilla is the only edible
fruit of the orchid family. There are two types of vanilla that are used for commercial purposes � Bourbon and Tahitian. It is the worlds most labor
intensive agricultural crop, taking up to three years after the vines are planted, before the first flowers appear. Vanilla has a long history of robbery and
intrigue as it is very expensive and highly prized and in growing countries it is not uncommon for vanilla rustling to occur. As there are about 150
varieties of vanilla, it is certainly a flavoring agent that is suited to one�s personal tastes. You will enjoy this cup of tea!
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.