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Elora Tea

Pecan Tart

Pecan Tart

$6.95 CAD
$8.45 CAD $6.95 CAD
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Crunchy caramel baked into a buttery nut black tea base with a drizzle of sweet white chocolate.  Thanksgiving in a Cup.

HEALTH PROPERTIES:  High in anti-oxidants

CAFFEINE LEVELS:  Medium

TEA SOURCING:  Sri Lanka (Nuwara Eliya + Dimbula + Uva), Kenya (Nandi Highlands) / India (Nilgiri) / Egypt (Nile River Delta + Fayoum) & Poland (Gdansk)

ANTIOXIDANT LEVEL:  High

ETHICS:  Ethical Tea Partnership and GMO free

 

THE STORY OF PECAN TART

It's believed that the recipe for Pecan Tarts found their way back into Canada via the Cajuns, French Canadians who long ago settled in and around New Orleans. The Cajuns are believed to have been the first people to concoct the deliciously nutty and buttery Pecan tart by using local nuts and adapting a traditional French butter tart recipe. We decided to further adapt the wonderful sweet, buttery and nutty flavor of the Pecan Tart and have blended what is slowly becoming one of our office favorites. 

What type of tea do we use?

We only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These high-grown districts produce flavorful teas that have classic 'Ceylon' tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This 'dual peak period' allows us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.

BREWING INSTRUCTIONS

BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 3-7 minutes.

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):
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.

ICED TEA BREWING METHOD (Individual Serving):
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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