Elora Tea
Cherry
Cherry
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Deep cherry flavor tending sweet. Drink black or with milk. Feel free to add a dash of cane sugar which, when combined with the natural flavorings in this tea, will enhance the taste.
HEALTH PROPERTIES: High in anti-oxidants
CAFFEINE LEVELS: Medium
INGREDIENTS: Black tea, Blackberry leaves, Rose petals, Cherry fruit pieces + stems, Cranberry pieces, Safflower petals, Organic Compliant Natural flavors.
TEA SOURCING: Sri-Lanka (Nuwara Eliya, Dimbula and Uva), Kenya (Nandi Highlands), India (Nilgiri), Canada (Ontario), France (Provence), Egypt (Nile River Delta and Fayoum), China (Shanddong)
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF CHERRY TEA
We selected this tea to honor the spring blossoming of cherry trees in Japan. This is one of the most beautiful times of year, when cherry trees blossom in brilliant pinks and whites, in a wave that follows the weather across the country. Millions of locals and tourists flock to participate in the ritual of "hamani," which means flower watching, and involves anything from city walks past the trees, to picnics in parks, to boating down a river to view the blooms. Cherries have a distinctive taste and explode with rich sweet flavour-when combined with our Sri-Lankan teas.
Tea is naturally high in anti-oxidants, a perfect pairing for this fruit. Generally recognized as a rich source of antioxidants, cherries like the Montmorency are delicious in main courses, salads, side dishes and course beverages. If you are like us, nothing is better than a bowl of cherries by a fire (with or without a cup of tea).
This blend is produced using high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These regions produce flavorful teas with a classic 'Ceylon' character, noted by floral bouquet and flavor notes, touches of mild astringency, and a bright coppery color. The teas are purchased during the peak seasons throughout the year, allowing the very best blends to be created.
BREWING INSTRUCTIONS
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.
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