| 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 | Spicy hot ginger with cool refreshing lemon makes a refreshing cup of tea. | | Infusion | Tending bright and coppery notes | | Ingredients | black tea | lemon peel | ginger root | natural flavorings | Lemons have been enjoyed as summertime refreshment for thousands of years. Over the centuries, many have argued where the tart, bitter fruit originated; some say the lemon first came from Malaysia, China, Persia, or Asia Minor. Twentieth century archaeological evidence however shows that the fruit came originally from the Indus Valley- a lemon shaped earring carbon dated from 2500 BC was found there. By the first century AD lemon cultivation had spread to Libya in Northern Africa. Growers there exported lemons by the shipload throughout the Roman Empire one can see a lemon depicted in a mosaic in the ancient city of Pompeii. Many centuries later, as tea became the drink of choice in Britain, people discovered that the tart acidic flavor of lemons complemented the astringency of black tea perfectly. Lemon is now one of the most common additives to a cup of tea after milk and sugar. If you like ginger beer or ginger ale, the chances are that you will enjoy this tea as well. Ginger has a pungent taste that originates in Central Asia with some 50% on the world s crop being harvested in India. It is a valued and most important spice. It is no wonder that it is used in traditional dishes, especially milk based curries. Besides this, ginger tea is a spicy and healthy drink that finds favor in hot climates. During the Middle Ages and Renaissance, ginger was used to flavor beer. Ginger is also reported to have high antioxidant properties that make it a free radical scavenger. Feeling a little depressed? Consider taking a cup of ginger tea to relax. 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. |
My favorite pair