Pina Colada 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: This tea is reminiscent of a fresh pina colada. Hints of coconut and pineapple splash about in a velvety smooth cup of tea.
• Infusions: Bright and Coppery
• Ingredients: Luxury black tea, Unsweetened coconut, Freeze dried pineapple, Natural dried pineapple, Blackberry leaves, Safflowers, Natural flavors.

It has been said that you are never really on vacation until you have a Piña Colada in your hands. This delicious Caribbean drink that combines the flavors of coconut, pineapple, fresh cream, and rum is truly one of the world’s most refreshing. The Piña Colada was invented in 1954 by Ramon “Monchito” Marrero in Puerto Rico. The bartender wanted to create a drink that captured all the flavors of his beloved island in one glass. His drink was such a hit that in 1978 Puerto Rico declared the Piña Colada its national drink. Since that first pour in 1954 it is estimated that over 200 million Piña Coladas have been served worldwide! We’re not sure how many cups of this tea have been served yet, but we are certain that once you brew a pot you’ll be adding many numbers to the list! Sweet and creamy, this tea, like its namesake, is great over ice.

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.