Elora Tea
Chocolate Mint
Chocolate Mint
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Fresh lovely mint combined with full flavored chocolate tea that is wonderfully reminiscent of an after-dinner mint. How decadent!
HEALTH PROPERTIES: High in anti-oxidants
CAFFEINE LEVELS: Medium
TEA SOURCING: Blended from Sri-Lankan black tea from the Nuwara Eliya, Dimbula and Uva regions.
INGREDIENTS: Black tea, Blackberry + Peppermint leaves, Natural organic compliant flavors.
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF CHOCOLATE MINT TEA
According to the National Confectioners' Association, February 19th is Chocolate Mint Day. The combination of chocolate and mint is one of the oldest flavor pairings known to humankind. The exact origins of the combo are unknown, but the ancient Maya and Aztec of South America discovered chocolate. Mint is so old that it features in ancient Greek mythology. For a real treat, brew yourself a nice hot pot of our chocolate mint tea, then add a splash of milk and dash of sugar to open up all the chocolaty, minty goodness. Here's to Feb. 19, the tastiest day of the year!
Our Chocolate Mint black tea is produced using only use 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, bright coppery color. The teas are purchased during the peak seasons throughout the year, allowing the very best blend to be created. The tea is combined with peppermint, blackberry leaves, and natural, organic compliant chocolate flavors.
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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