Peach Apricot Black Tea

What can sound more juicier, delicious, or sumptuous than peach and apricot. There are evidences of people enjoying apricots and peaches together at least 4000 years ago in China. From those ancient times, both fruits eventually made their way westward in the form of cuttings and seedlings, traveling via Persia to the Mediterranean regions of Italy and Spain. In Italy, both fruits flourished and rose in such popularity that they became noted favorites of various rulers of the Roman Empire. The key factor that makes both fruits go well together is their delicate, intensely sweet flavor profiles. The characters of both fruits together blend into a harmonious explosion of citrus-y goodness. And what makes them blend so well with a high grown Ceylon tea? The answer to that question is the natural acidity, and astringent qualities of both. Try a cup of our most special flavored teas, 4000 years of history can't be wrong!

What type of tea do we use, how do we flavor the tea and why do we use natural flavors? Firstly... we only use high grown teas from the top 3 tea growing regions of Sri Lanka – Nuwara. Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic. ‘Ceylon’ tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas.