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A high grown Ceylon black tea accentuates the delicate flavor nuances of licorice.
Licorice, derived from the licorice root, has been consumed for millennia. The root was particularly prized in ancient Greece, China, and Egypt for its restorative qualities. These ancient cultures believed that the licorice root was an effective ingredient in making cough syrups, and tonics. In fact, King Tutankhamen was buried with a supply of the root to sustain him in the afterworld. For most people in the modern world however, licorice is simply a delicious confection with hints of sweet anise.
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.
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