Caramel Cherry Cheesecake
Sweet creamy caramel flavor notes that are nicely accentuated with hints of cherry.
HEALTH PROPERTIES: High in anti-oxidants
CAFFEINE LEVELS: Medium
TEA SOURCING: A true international blend. Sri-Lankan black tea from the Nuwara Eliya, Dimbula and Uva regions, Kenyan black tea from Nandi Highlands, Indian Black tea from Nilgiri region. Ingredients from Ontario, Canada, China (Yunnan and Shandong), Egypy (Nile river delta), and Poland (Gdansk)
INGREDIENTS: Black tea, Cranberry pieces, Calendula, Safflower and Sunflower petals and organic compliant natural flavors.
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF CARAMEL CHERRY CHEESECAKE
The sweet flavor of freshly picked cherries blended with the buttery goodness of caramel is a truly delicious mix. There is a good reason the combination has been used to tantalizing effect in producing cheesecakes, sundaes, and the like. Our high grown Ceylon tea blended with natural caramel and cherry flavorings is calorie free! So go ahead - brew a cup, add a dash of sugar, blend in a spot of milk - and repeat!
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. 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. 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.
BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 3-7 minutes.
Infuse 6 slightly heaping teaspoons of tea with 1 1/4 cups of boiling water for 5 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.
Infuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 5 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.