Elora Tea
Santa's Fruitcake
Santa's Fruitcake
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HEALTH PROPERTIES: High in anti-oxidants
CAFFEINE LEVELS: Medium
TEA SOURCING: South Africa (Cederberg), Egypt (Nile River Delta)/ Turkey (Anatolya) / Greece (Corinth), Bulgaria (Varna), India (Kerala), Chile (Patagonia), China (Shandong Province).
INGREDIENTS: Rooibos, Elderberry, Hibiscus, Currants, Apple, Rosehip, Blueberry, Moringa, Rose petals, Cranberry + Raspberry + Strawberry pieces, Organic Compliant Natural flavors (organic compliant).
ETHICS: Ethical Tea Partnership and GMO free.
THE STORY OF SANTA'S FRUITCAKE
If you look forward to a fresh slice of fruit cake during the holidays, this Herb + Fruit tea is for you. It's full of harvest berries and autumnal fruits with layers of caramel and hazelnut flavor. Sweet aromas of blueberries and currants flow from the cup. Each sip offers bold fruity flavor that is sweet with tangy notes and creates a dense yet bright character. The toasted bakey quality of the rooibos resembles the base of a fruit cake and creates a nutty character. The longer you steep this tea, the more flavourful it becomes.
The fruit in our fruit cake tea is no mystery. We've blended real pieces of dried elderberries, currants, apples, blueberries, cranberries, raspberries, and strawberries for an all-natural, authentic fruit forward flavor. Hibiscus and rosehip offer an acidic character that pays homage to the optional alcohol often added to make the cake extra moist and prolong its shelf life. We recommend adding a dash of sugar to brighten and sweeten the cup. You can also garnish with a stick of cinnamon, a handful of cloves, or some star anise to add a rich spiciness that compliments the fruity flavors.
This Herb + Fruit Tea truly captures the essence of this moist, leavened dessert studded with nuts and fruits. Recipes for fruit cake date all the way back to the Roman Empire, and this if our addition to that tradition passed down for generations and all across the world.
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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