Elora Tea
Corsican Pear Spice
Corsican Pear Spice
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Expressive notes of orchard pear meld with sweet cinnamon and pear cobbler on the finish.
HEALTH PROPERTIES: Low in anti-oxidants
CAFFEINE LEVELS: Caffeine Free
INGREDIENTS: Rooibos, Cinnamon, Apple pieces, Lily flower petals, Blackberry leaves, Safflower petals, Pear pieces, Organic Compliant Natural Flavors, Natural flavors
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF CORSICAN PEAR SPICE
Roman Legionnaires probably introduced pears to the island of Corsica thousands of years ago. Romans typically stewed pears with honey and spice. An ancient Roman cookbook attributed to the gourmand Marcus Gavius Apicius contains a recipe for a spiced stewed pear patina, a type of soufflé. Inspired by this history, this fabulous rooibos based blend of dried pear, apple, orange blossoms and cinnamon was designed to transport your taste buds back a few hundred years to the warm coast of Corsica. If you've never been to his Mediterranean Island, brew a pot and imagine the breeze blowing in off the sea, palm trees rustling in the breeze and the warm sun down beating down.
BREWING INSTRUCTIONS
BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with water brought to a rolling boil (85 degrees Celcius) for 3-7 minutes.
Infuse 6 slightly heaping teaspoons of tea with 1 1/4 cups of boiling water for 7 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 7 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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