Fresh lovely mint combined with full flavoured chocolate tea that is wonderfully reminiscent of an after-dinner mint. How decadent!
A perfect dessert tea that is wonderful with shortbread cookies. If you want a 'little something' without sugar, try this, a chocoholic favourite! This tea is a lovely combination of mint with the earthy, irresistible aroma of chocolate. During its long history, chocolate was originally drunk, not eaten, with its origins being traced back to the ancient Maya, and Aztec civilization in Central America. The Maya used cocoa beans as a form of currency as well as a special ingredient in their drink. For the Europeans, in the 1600's and 1700's, there existed a hefty import duty on cocoa, resulting in chocolate becoming an item that only the wealthy could afford to enjoy.
We only use teas from the top three growing regions of Sri Lanka Nuwara Eliya, Dimbula and Uva. Dimbula and the western estates of Nuwara Eliya have a major quality peak during January-February, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July-August. This dual peak period allows us to buy the best for our flavoured teas several times a year. These high-grown districts produce teas that have classic 'Ceylon' tea character, noted by floral bouquet and flavour notes, touches of astringency and bright coppery colour. Perfect as base for our flavoured teas. Flavouring oils, not artificial crystals, give the tea drinker high quality tea that tastes great.
How to Brew
Black tea, blackberry and peppermint leaves, natural flavours
Hot Tea: Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz (200-260 mL) of water in the teapot. Pour freshly boiled water over tea. Steep 3-7 minutes. Add milk and sugar to taste. Iced Tea: Makes 1 litre: Put 6 slightly heaping teaspoons of loose tea into teapot. Pour 1 1/4 cup (315 mL) of boiling water on tea. Add ice, top-up with cold water, garnish and sweeten to taste.