This particular tisane looks less like a tea and more like a natural confetti to be tossed out for celebration. Add hot water and it will fill any room with the aroma of cinnamon and summer stone fruit. A jammy sensation worth experiencing.
The cup pours a gentle yellow and tastes mellower than one would think. A perky tea that would marry happily with a cheese plate decked out with triple cream cheeses, or perhaps used to flavor the milk used to make homemade caramels.
|Ingredients||Marigold petals, cinnamon chips, diced apricot pieces and apricot essences.|
|Botanical Name||Cinnamomum cassia|
|Basic Preparation||Non-caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||United States|
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