Description
Brewing Tips: Steep in 205 degree water for 5-10 minutes. Leave the teabag in your cup for a stronger brew.
Size/Weight: 20 Pyramid Teabags sealed in matte black signature tea tin. Teabag material is a non-GMO, all natural, plant based product that is fully biodegradable.
Weight: 8 oz
Width: 2.75 inches
Height: 5.25 inches
Depth: 2.75 inches
Made in United States
Elderberry:
This blend is made with dried Elderberries, Peppermint, Lemon Balm, Ginger and Dried Elder Flowers and will warm and soothe you!
English Breakfast:
Popularized by Queen Victoria, English Breakfast is a hearty black tea blend which is complemented by milk and sugar. Created by an American tea merchant in 1843, the blend originally used Chinese teas. Later blenders use tea from gardens across the British Empire, including Darjeeling and Assam (India), and British Ceylon (Sri Lanka). The British East India Company reintroduced and imported English Breakfast to America. This blend harkens back to the original blend and is a combination of teas from China, India and Sri Lanka.
Earl Grey:
Black Tea blend with a distinctive flavor and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit.
History: Earl Grey was introduced in England in the early 1800's, having been presented by an envoy on his return from China. The recipe was discovered and went into production by the 1830's, and was named after 2nd Earl Grey - British Prime Minister in the 1830's.
Irish Breakfast:
The Irish brew rich and strong black tea - routinely served pot after pot throughout the day. Assam black tea is blended with Kenyan black tea for the desired hearty, malty flavored black tea, complemented by milk. The small round black tea grade is a CTC black tea (cut, torn, curled) which yields a stronger cup of tea than large leaf black teas. Teabag material is a non-GMO, all natural, plant based product that is fully biodegradable.
Ginger:
Ginger produces a hot, fragrant spice that was popular in the kitchen during colonial times. Its roots may be steeped as tea, eaten as a spice, or candied with sugar.
Hibiscus Mint:
Hibiscus steeps to become a refreshingly tart herbal tea, softened by the sweeter peppermint and stevia leaves. The infusion is naturally caffeine-free and may be served hot or iced.
Cacao Cinnamon:
History: Martha Washington enjoyed drinking cacao shell tea, which she made from roasted shells and sipped at breakfast. George Washington wrote to his agent, “She will, . . . thank you to get 20 Lbs of the shells of Cocoa nuts, if they can be had of the Chocolate makers."
Tasting notes: Aroma of cinnamon toast before brewing. Steeping in hot water unleashes a tonic of chocolate. The brew yields a full-bodied, slightly bitter infusion with strong notes of chocolate, and light flavors of cinnamon. Enjoy the flavors of cinnamon buns and coffee cake. The cut and sifted cinnamon is a natural complement to the flavor of cacao.
Cacao Citrus:
History: Martha Washington enjoyed drinking cacao shell tea, which she made from roasted shells and sipped at breakfast. George Washington wrote to his agent, “She will, . . . thank you to get 20 Lbs of the shells of Cocoa nuts, if they can be had of the Chocolate makers."
Tasting notes: Aroma of toast before brewing. Steeping in hot water unleashes a tonic of chocolate with a touch of tart citrus. The brew yields a full-bodied, slightly bitter infusion with strong notes of chocolate, and light flavors of melon.