(Black tea with natural flavors- Real Ice Wine)
Small Batch Blended and Packed in Canada. HACCP Certified.
Ingredients From: Sri Lanka
Region(s): Nuwara Eliya + Dimbula + Uva
Shipping Port(s): Colombo
Grade(s): (Loose Tea): OP (Orange Pekoe)
Growing Altitudes: 4000 – 8500 feet above sea level
Manufacture Type(s): Tea : Orthodox (Traditional leafy)
Cup Characteristics: Add a dash of sugar and have an organoleptic journey to the winter vineyards of Niagara. A
delicious fresh and piquant white grape flavor with hints of exotic fruit that pleasantly lingers on the
Infusion: Bright and Coppery.
Luxury Ingredients: Black tea, White tea, Raisin pieces, Natural flavors and Ontario
Icewine…the nectar of winter. Or, should we say, nectar of the gods? What else could you possibly call a drink that goes for
upwards of $250,000 per 350 ml (11.8 oz)? That’s the price you’d have to pay for an ultra rare bottle of Royal DeMaria, 2000
Chardonnay icewine. Most icewines are priced well below that figure, but they still garner higher prices than traditional wines.
Why? The grapes used to make the sweet dessert wine aren’t pressed until they are frozen. As such, 1/5th the amount of grape
juice is pressed from each frozen grape compared to the non-frozen variety. For vintners, a general rule of thumb is that each
frozen grape will yield just one drop of icewine. The flavor of the finished product is divine. Depending on the varietal, the
nose can offer notes of peach, pear, honey, dried apricot and green apple. In the glass, the flavor is a sumptuous combination of
apricot, peach, mango, melon and other sweet fruits. This fabulous black tea blend uses real icewine to deliver all that fruity
sweetness in a rich, round cuppa.
Who invented icewine? No one really knows, but the Latin poet Marcus Valerius Martialis (AD 40-102) wrote that grapes
should be left on the vine until they were stiff with frost. Evidently, he preferred the rich, sweet wines produced after
What type of tea is used, how is the tea flavored and why use natural flavors?
Firstly... 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. (Teas from various other origins around the world were tested as base stock for our flavored teas,
but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during
Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This ‘dual peak period’ allows the best flavored tea blends to be bought several times during the year, ensuring top quality and freshness.
Secondly... useing flavoring oils not crystals give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
Thirdly… specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high
grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors, which can be used to hide
lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that
natural flavors tend to be somewhat ‘soft ‘ and the flavors slightly muted, but for many this is a refreshing change and one of
the desired attributes of our naturally flavored teas.
Hot tea 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). Add
milk and sugar to taste.
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea 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.)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per
serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the
tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add
lemon 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. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury
quality and nothing to worry about!)
RECOMMENDATION: We recommend the use of our ‘1 Cup of Perfect Tea
’ measuring spoon for best
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and
the more tea or rooibos that is used, the greater the antioxidant benefit.
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea.
Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce
the potential incidence of water-borne illnesses.
Ideal Brewing Temperature: 100ºC/212ºF.
Minimum Brewing Temperature: 90ºC/194ºF.