Peach Ice Cream
Delicious smooth and lightly sweet peach notes are in abundance. Lightly fresh hibiscus finish. Our best selling fruit tisane.
HEALTH PROPERTIES: Natural source of vitamin C
CAFFEINE LEVELS: Caffeine Free
TEA SOURCING: Ingredients sourced from Turkey (Anatolia), Chile (Patagonia), China (Shandong), and Egypt (Nile Delta and Fayoum)
INGREDIENTS: Apple + Hibiscus + Rosehip + Peach pieces, Camomile petals. Natural flavors (organic compliant).
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF PEACH ICE CREAM
We bring this tea in by the case, as we've found it to be the only way to keep it in stock.
Sultry, sweet and bursting with summertime flavor, when the temperature climbs, there's nothing more beguiling than a bowl of homemade peach ice cream. Evidently, people have felt this way for years. According to The Virginia Housewife, an 1824 cookbook by Mary Randolph, the recipe for this peachy delight (known at the time as Peach Cream) went as follows:
"Get some fine soft peaches, perfectly ripe, peel them, take out the stones, and put them in a China bowl; sprinkle some sugar on and chop them very small, with a silver spoon; if the peaches be sufficiently ripe, they will become a smooth pulp; add as much cream or rich milk as you have peaches; put more sugar and freeze it."
Can you say, "yum"? We certainly can, which is why we concocted this exceptional herb and fruit blend to capture the character of Mary Randolph's original recipe. A sumptuous mix of dried peaches, apples and assorted flowers, each sip is like a loving spoonful of chilled peachy cream. We love this one served hot to alongside real peach ice cream, or sweetened and poured over ice with a slice of peach as garnish. Either way, this one has "more please" written all over it. A natural source of vitamin C.
BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with water brought to a boil for 3-7 minutes.
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.
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.