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Elora Tea

Orchard Fresh Chai

Regular price $7.95 CAD
Regular price Sale price $7.95 CAD

Delightful sweet cinnamon notes balance with the cream tart notes of fresh apple and hibiscus.


TEAS FROM:  Turkey (Anatolya), Egypt (Nile Delta and Fayoum), Chile (Patagonia) and India (Kerala).

INGREDIENTS:  Apple, Hibiscus, Rosehip, Cinnamon, Ginger, Cardamom, Black + White pepper, Clove, Nutmeg

ETHICS:  Ethical Tea Partnership and GMO free



Some of the world's first orchards developed in the Fertile Crescent between the ancient Tigris and Euphrates rivers, during the Bronze Age (6000 - 3000 BCE). As human populations began to grow and settle in urbanized clusters, orchards arose as a means of intensifying the production of fruit for sale in local markets.

Interestingly, since an orchard can produce fruit for 100 years or more, the rise of fruit culture gave birth to the idea that humans could stay put on one piece of land. Historians believe that this fact also makes orchards responsible, in part, for the concept of territoriality, the development of city-states and ultimately, modern nations. All that from fruit! Who knew?

What this means, is that for literally thousands of years, we humans have been enjoying the fruits of our labour, no pun intended. We decided to honor the orchard, a noble facet of human history if ever there was one, by developing this superb, fruit-forward chai. An exotic blend of dried apple, hibiscus, rosehips, cinnamon and spicy Indian chai mix, this tea offers succulent tones of cinnamon that waft over notes of apple and hibiscus like a breeze through an orchard. Stunning.



BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 5-10 minutes.  Add milk and sweeten to taste.

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.