The Charm of Maharishi Peach tea January 14 2016
If you can think of a fruit combination that sounds juicier or more sumptuous than peach apricot, please let me know. And evidently, we aren’t the first to hold that opinion. In China, archaeologists working during the time of Chairman Mao discovered evidence of people enjoying apricots and peaches together 4000 years ago. From those ancient times, both fruits made their way westward in the form of cuttings and seedlings, traveling via Persia to Italy and Spain. In Italy, both flourished and rose in such popularity that they became favourites of various rulers of the Roman Empire. What makes the fruits go so well together? Their delicate, intensely sweet flavour profiles. The characters of both fruits together blend into a harmonious explosion of citrusy goodness. And what makes them blend so well with a high grown Ceylon tea? The answer to that question is the natural acidity and astringent qualities of both. Peach and apricot and 4,000 years of history can’t be wrong! We only source teas from the top 3 tea growing regions of Sri Lanka – Nuwara Eliya, Dimbula and Uva. Dimbla 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 Jul/Aug. This dual peak period allows us to obtain the best for our flavoured teas several times a year. These high-grown districts produce teas that have classic ‘Ceylon’ tea character, noted by floral bouquet and flavour notes, touches of astringency and bright coppery colour. Perfect as the base of our flavoured teas. Flavouring oils, not artificial crystals, give the tea drinker high quality tea that tastes really good.