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Elora Tea

Blueberry Bang Rooibos

Blueberry Bang Rooibos

$8.50 CAD
$8.50 CAD
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Sprightly fresh fruit character of tiny flavorful blueberries. The aroma portends a wonderful taste experience.

HEALTH PROPERTIES:  Low in anti-oxidants

CAFFEINE LEVELS:  Caffeine Free

TEA SOURCING:  South Africa Rooibos (Cederberg), Egypt (Nile Delta River + Fayoum), Turkey (Anatolya), Greece (Corinth), Bulgaria (Varna), Albania (Tirana)

INGREDIENTS:  Rooibos, Hibiscus, Apple, Elderberries, Currants, Blueberry, Billberry, Cornflower petal, Natural flavors.

ETHICS:  Ethical Tea Partnership and GMO free

 

THE STORY OF BLUEBERRY BANG ROOIBOS

Blueberry Bang Rooibos delivers a homely fusion of sweet blueberry and naturally caffeine-free rooibos. Inspired by Eastern Canadian desserts—think warm Blueberry Cobbler or Blueberry Buckle—this blend balances bright fruit notes with the smooth base of premium rooibos. Perfect for those seeking a comforting, flavorful tea experience without the caffeine. Each sip captures burst of classic berry indulgence.


Luxury grade Rooibos (Latin: Aspalathus linearis) grows only in the Cederberg district of the Western Cape province of South Africa. It was discovered more than 300 years ago by inhabitants of the region, who found it could be brewed into a refreshing, nutritious tea.

 

 

BREWING INSTRUCTIONS

BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with water brought to a rolling boil (85 degrees Celcius) for 3-7 minutes.

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):
Infuse 6 slightly heaping teaspoons of tea with 1 1/4 cups of boiling water for 7 minutes.  Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher.  Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.

ICED TEA BREWING METHOD (Individual Serving):
Infuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 7 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves.  Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.

NUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves.  Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion.  Accordingly, each 50 gram bag can make up to 60 cups of tea.

 


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