Cookies and Cream Naturally Flavoured Black Tea

• Country of Origin: Sri Lanka
• Region: Nuwara Eliya, Dimbula or Uva districts
• Shipping Port: Colombo
• Grade: OP (Orange Pekoe)
• Altitude: 4800 - 7600 feet above sea level
• Manufacturer Type: Orthodox
• Cup Characteristics: Excellent creamy character with beguiling maple and honey notes. Chocolate notes are sprinkled here and there setting the scene for a decadent afternoon.
• Infusions: Bright and Coppery
• Ingredients: Luxury black tea, Rose petals, Calendula + sunflower petals, Cornflower petals, Jasmine blossoms, Natural flavors.

What do you think of when you think about cookies? Bake sales? Christmas? Girl guides? Ancient history? Well, cookies have been around in one form or another since the 7th Century AD so depending on where you’re from, they might make you think of a lot of different things. Culinary historians believe that the earliest cookies were baked in ancient Persia, now Iran. This is probably due to the fact that Persia was one of the first places in the world to cultivate and refine sugar. Early Middle Eastern cookie recipes made their way to Europe during the Crusades. It was in Europe from about the 14th century on, that cookie making really took off in a big way. Now in the 21st century, thanks to this blend, when you think about cookies you’ve got something new to think about – tea! This wonderful tea blends the flavors of maple, honey, and chocolate in a wonderful bakey, cookie-like way with a touch of fresh cream to round out the cup. Brew yourself a steaming pot today, pair with your favorite biscuits, and wile away an afternoon.

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.