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Elora Tea

Cookies and Cream

Cookies and Cream

$6.95 CAD
$8.45 CAD $6.95 CAD
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Excellent creamy character with beguiling maple and honey notes. Sprinkled chocolate notes set the scene for a decadent afternoon.

CAFFEINE LEVELS:  Medium

TEA SOURCING:  Sri Lanka (Nuwara Eliya, Dimbula & Uva), Kenya (Nandi Highlands), India (Nilgiri) Egypt (Nile River Delta & Fayoum), China (Fujian), Albania (Tirana)

INGREDIENTS: Black tea, Cornflower, Jasmine, Rose & Calendula petals, Organic Compliant Natural Flavors.  

ETHICS:  Ethical Tea Partnership and GMO free

 

THE STORY OF COOKIES AND CREAM

Culinary historians believe that the earliest cookies were baked in ancient Persia, now Iran. This is probably becuase Persia was one of the first places in the world to cultivate and refine sugar. Early Middle Eastern cookie recipes made their way to Europe during the Crusades, and cookie making took off in Europe in the 14th century.  

This wonderful tea blends the flavors of maple, honey, and chocolate in a wonderful bakey, cookie-like way.  Add a touch of fresh cream or milk to round out the cup.  

BREWING INSTRUCTIONS

BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water 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 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.

ICED TEA BREWING METHOD (Individual Serving):
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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