Combining citric lemon and premium cinnamon we have created a lively and melodic taste. We only use teas from the top 3 tea growing regions of Sri Lanka – Nuwara Rya, Dimbuia, and Uva 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 allows us to buy the best for our flavored tea several times a year. These high-grown districts produce teas that have classic ‘Ceylon’ tea character, noted by floral bouquet and flavor notes, touches of astringency, and bright coppery color. Perfect as the base of our flavored teas. We have tested teas from various other origins around the world as a base for our flavored teas, but none made the grade. Flavoring oils, not artificial crystals, give the tea drinker high-quality tea that tastes great.
HOT TEA: put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260ml of water in the teapot. Pour freshly boiled water over the tea. Steep 3-7 min. Add Milk & Sugar to taste.
ICED TEA: (1L/QT): 6 slightly heaping teaspoons loose tea into a teapot. Pour 315ml boiling water on tea. Steep 5 min. Quarter fill serving pitcher with cold water Pour into pitcher straining the tea. Add ice, top-up with cold water, garnish & sweeten to taste
The lemon is a small evergreen tree native to Asia, but it is also grown in the Mediterranean as well as North America and Israel. The lemon is reported to be an energizing tonic which wards off infection, relieve colds and the flu when used in moderation. It even has benefits for the skin. In Europe, the lemon is regarded as something of a ‘cure-all’! Cinnamon, on the other hand, is commonly used as a flavoring agent for foods and in this instance, tea. Being astringent and stimulative as well as a digestive aid; cinnamon is generally used as an adjunct to other remedies. Cinnamon has been reported as the spice that was responsible for the beginning of modern world trade. Initially, it was the Dutch who coveted its special properties but with time the need for cinnamon spread to other countries in Europe.