Elora Tea
New York Apple Cinnamon
New York Apple Cinnamon
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Tart, crisp apple and delicate spice melange. A robust cup that captures the fruity nuance of cinnamon spiced apples.
HEALTH PROPERTIES: Natural source of vitamin C
CAFFEINE LEVELS: Caffeine Free
TEA SOURCING: Ingredients sourced from Turkey (Anatolia), Chile (Patagonia), China (Shandong), Egypt (Nile Delta and Fayoum), India (Kerala) and Thialand (Petchabun)
INGREDIENTS: Apple pieces, Hibiscus petals, Rosehip, Cinnamon, Elderberry pieces Clove, Cranberry pieces, Natural flavors (organic compliant).
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF NEW YORK APPLE CINNAMON
Have you ever wondered where New York's nickname The Big Apple originated? The term has been variously attributed to a famous Harlem Jazz club of the 30's, a popular dance move and an old horse track. The last of these is believed to be the true origin. According to a old time New York reporter, Big Apple was a term coined by traveling stable boys from New Orleans working the New York tracks. Apparently, they loved coming to the city because that's where the big money was. Evidently the opportunities were so great they began referring to New York as the Big Apple - a place where everyone could get a bite.
Name aside, New York, both the city and State has a long apple tradition. In fact, no fewer than seven apple varieties got their start in NY State. We developed New York Apple Spice with the goal of capturing all the fruity nuance of spiced apples and the lush orchards they come from. A pure herb and fruit tea, New York Apple spice offers a character as robust as the city it's named after and the vitamin and antioxidant power of hibiscus, rosehip and apples. The blend is rounded out by the addition of cinnamon and cloves to add a pointed layer of spice to the cup. Caffeine free and stunning over ice - a spicy cup you'll want to revisit time and again.
BREWING INSTRUCTIONS
BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with water brought to a boil 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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