Elora Tea
Candy Cane Burst
Candy Cane Burst
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HEALTH PROPERTIES: High in anti-oxidants
CAFFEINE LEVELS: Medium
TEA SOURCING: Sri Lanka (Nuwara Eliya, Dimbula & Uva) Kenya (Nandi Highlands), India (Nilgiri), USA (Washington State), Canada (Ontario), Egypt (Nile Delta), Albania (Tirana) & Bulgaria (Varna)
INGREDIENTS: Black tea, Peppermint, Candy cane pieces*, Camomile + Cornflower petals, Strawberry leaves, Natural flavors (organic compliant). (*Candy cane: Sugar (sugar, glucose syrup), natural flavour (peppermint), allura red, glycerin, canola oil, sunflower lecithin.) **Candy subject to change, please review ingredients on label of the product**
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF CANDY CANE BURST
Kids and their parents have loved candy canes for a long, long time. Candy Canes were first conceived in 1670 by the choirmaster of Cologne Cathedral. Looking for a way to quiet children down during long church services, he asked a local confectioner to create the sweet minty sticks as a sort of pacifier.
The candy was a hit. Soon candy canes could be found in sweet shops throughout Europe, making their way to North America sometime in the early 19th century.
These days, no Christmas Tree is complete without at least a good handful of red and white canes hanging from the boughs, waiting to be savored on Christmas morning. And now, thanks to Candy Cane Burst black tea, you've got the perfect beverage to pair with them.
Crafted using our proprietary blend of high-grown, seasonal black teas, Candy Cane Burst is made with real pieces of candy for a real blast of sweet mint. Serve this tea with a candy cane as a stir stick - Santa would approve. Tastes like Christmas morning.
BREWING INSTRUCTIONS
BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 3-7 minutes.
Infuse 6 slightly heaping teaspoons of tea with 1 1/4 cups of boiling water for 5 minutes. Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher. Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
Infuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 5 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.
NUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves. Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion. Accordingly, each 50 gram bag can make up to 60 cups of tea.
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