| Country of Origin | Sri Lanka | | Region | Nuwara Eliya, Dimbula or Uva districts | | Shipping Port | Colombo | | Grade | OP (Orange Pekoe) | | Altitude | 4800 - 7600 feet above sea level | | Manufacture Type | Orthodox | | Cup Characteristics | Fresh lovely mint combined with full flavored chocolate tea that is wonderfully reminiscent of an after-dinner mint. | | Infusion | Tending bright and coppery notes |
A perfect dessert tea that is wonderful with shortbread cookies. If you want a little something without sugar, try this, a chocoholic favorite! 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.
High grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva are used in flavored teas. 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 most flavored teas. Natural flavoring oils are used instead of crystals to give the tea a true taste without any of the bitterness that can come from crystals. |
Perfect for after dinner