Green Apple 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: Sassy and tart with mellow apple notes. An astringent memorable finish.
• Infusions: Bright and Coppery
• Ingredients: Luxury black tea, Natural dried apple, Freeze dried apple, Blackberry leaves, Natural flavors.

Apple color is dependent on climate. The colder the growing conditions, the redder the apple - the warmer the conditions, the greener the apple. Warm temperature is the reason apples grown in California are typically green. In fact, California’s #1 apple by volume is the Granny Smith, the apple that perhaps best exemplifies the tart tanginess of green apples. Unfortunately for the legacy of green apples, it has traditionally been red apples that have figured prominently in our myths and fairy tales. The apple Eve gave Adam? Red. Snow White’s apple? Red. Johnny Appleseed’s apples? Red. It seems the green apple can’t get any respect. Well, we’d like to think that with the introduction of this tea that’s about to change. Tangy and astringent with a spectacularly full bodied apple flavor that washes over the palate, green apple tea is sure to become one of your favorites. Take a bite out of a cup today!

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.