Blend:

No.

25

Morning Light

SEASONAL BLACK TEA BLEND

Sale Price
$15.99
Package:
    Plant Based Sachet
    GMO Free
    Gluten Free

Awake to a festive gathering of delicious and highly sought-after teas, combining flavorful Ceylons, rich and caramelized North Indian Assams and high-grown Darjeeling teas with rosemary, black currant and a pinch of cassia. Whoa, tannenbaum.

Ingredients: A blend of full leaf teas from India and Sri Lanka, rosemary, cassia, and black currant natural flavor.

Tasting Notes:Rosemary, cinnamon, black currant

For best flavor, bring spring or freshly drawn filtered water to a boil (212 degrees). Steep 1 sachet or 1 rounded tsp (2.5 g) loose leaf for a leisurely five minutes to be wreathed in the joyful aromas of fine tea and rosemary.

Rosemary

Botanical from Morocco

Rosemary is a highly fragrant perennial herb that derives its name from Latin, meaning "dew of the sea", and is native to the Mediterranean. The evergreen needle-like leaves are what give this herb its flavor and it is used in many cuisines surrounding this region.

Assam

Indian Black Tea

Assam tea is the biggest, brightest, richest and most astringent tea made. It is the backbone to breakfast style teas of nearly all brand and quality although it is also used in many blends for body and top notes. Assam is less floral and has more bread or biscuit-like flavor than other origins, and is often described as malty or coppery.

1st Flush Darjeeling

Indian Black Tea

Darjeeling, once a British hill station, is known for producing some of the world’s most prized and expensive teas. The high elevation of Dajeeling tea gardens puts stress on the bushes and results in teas of exceptionally nuanced flavor. Less oxidized compared to later flushes, first flushes are lighter in body and greenish in color, with notes quince, wintergreen and sage.

Ceylon Dimbula

Sri Lankan Black Tea

The Dimbula region is directly opposite the Uva region in Sri Lanka. Dimbulas are often called “Westerns” in the tea trade. They have a reddish amber color in the cup, with a medium to full body, slightly fruity flavor and mineral notes. Ceylon Dimbulas are often used in medium bodied blends, Earl Grey formulas and other flavored teas. The best Dimbula teas are produced from December to February.

Cassia Bark

Sumatran Spice

Often called cinnamon, cassia is a spice with a significantly different flavor profile than true cinnamon. Grown in subtropical climates, its taste varies widely by origin, and quality is judged by the volatile oil content. In Kerinci in Sumatra, cassia bark is stripped and dried year round from a revolving crop of 10 – 12 year old trees that are continuously replanted. Cassia is sweet, hot and spicy and adds fragrance to our chai blend.