Peach Apricot Decaf Tea

5 stars, based on 9 reviews

Sweet character with smooth and intense peach apricot flavor. A decaf tea that is astringent with full bodied taste.
Made with all natural flavorings.







         
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  • Country of Origin: Sri Lanka
    Region: Dimbula
    Shipping Port: Colombo
    Grade: FP (Flowery Pekoe)
    Altitude: 5000 feet above sea level
    Manufacture Type: Orthodox
    Cup Characteristics: Sweet character with smooth and intense peach apricot flavor
    Infusion: Tea has astringent full-bodied taste
    Luxury Ingredients: Decaffeinated black tea, Peach + Apricot pieces, Blackberry leaves, Sunflower + Calendula petals, Natural flavors

    Information:
    The scientific name for the domestic peach is 'prunus persica'. The name 'prunus' is a genus that included some of the beloved trees and shrubs such as plums, apricots and peaches. Most 'stone' fruits are indigenous to warm climates and produce fruit from June through to September. Peaches were originally cultivated in China some 4000 years ago and were later introduced into India and Persia, then Japan and Europe. South Carolina and Georgia both declared peach as the official fruit. The Chinese considered the peach as a sign of long life and immortality.

    We use high grown Ceylon tea as the base for decaff tea for several reasons: High grown Ceylon gives us the character we are looking for - a flavoury and satisfying tea. The high grown estates are visited by us on a yearly basis to confirm that they undertake proper manufacturing techniques, keep plucking standards high, and reinvest in the estate and its personnel. Most importantly, high grown Ceylons retain their character under Co2 decaffeination processes much better than other teas we have tested. Following this we only use natural flavors to give the tea a satisfying and true taste - something you deserve!

    Typically, the quality of tea is judged by hundreds of the tea tasters around the world. On a weekly basis raucous lively auctions are held in various producing countries where world prices are set. Tasters are looking for similar characteristics, so in the matter of a few seconds the value of the tea is established according to supply and demand functions and quality gradients.

  • Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of teafor each cup into 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). Pour into your cup and add milk and sugar to taste.

    Iced tea brewing method (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. 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 double the strength of hot tea since it will be poured over ice and diluted with cold water.]


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