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Maple Cream Tea

CUP CHARACTERISTICS: Exquisite maple tea with sweet caramel flavor notes and a twist of creamy smoothness.

INGREDIENTS: Black tea, Calendula + Sunflower + Jasmine petals, Natural flavors (organic compliant), Real maple syrup.

ANTIOXIDANT LEVEL: High

CAFFEINE LEVEL: Medium

INFORMATION:
Maple sugar has been produced from the sap of Maple trees in North America for hundreds of years. When the first Europeans arrived in the New World they found the Native inhabitants tapping the trees in order to gather the sap that was used. The Natives would then use hot stones to help evaporate the sap leaving behind Maple sugar, which they referred to as "sinzibukwud". With the influence of the Europeans, many different methods for processing the raw Maple Sugar were developed. These ranged from Maple candy to Maple syrup; mmmmmm. One of the most delicious of these is Maple Cream.

It is believed that the first people to blend cream and Maple syrup lived in Vermont during the 1800's. State legend has it that the son of a prominent Maple producer chose for his wife the daughter of a local dairyman. For their wedding, the couple decided they wanted to serve their guests something new, delicious, and wonderful. The concocted the idea of blending syrup with fresh dairy cream and voila, Maple Cream was born. The wedding feast was a smashing success, as was the marriage. (A son was born exactly 9 months later to the day!) In the same spirit of innovation we decided to create this blend. The taste of this tea is second to none. Sweet, with slightly burnt undertones, this one is fantastic with a dash of sugar and a little milk. Brew a pot today and enjoy!

IDEAL BREWING TEMPERATURE: 100ºC/212ºF

HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):
Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish 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. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)