Prudence Plum

"Dear Prudence" is a song by the English rock band the Beatles from their 1968 double album The Beatles (also known as "the White Album"). The song was written by John Lennon and credited to the Lennon–McCartney partnership. Written in Rishikesh during the group's trip to India in early 1968, it was inspired by actress Mia Farrow's sister, Prudence Farrow, who became obsessive about meditating while practising with Maharishi Mahesh Yogi. Her designated partners on the meditation course, Lennon and George Harrison, attempted to coax Farrow out of her seclusion, which led to Lennon writing the song.

INFORMATION:

For many of us, when we hear the word "heirloom", we think of treasured pieces of antique furniture, well-worn gold watches or hand-me-down diamond rings. For others, tea lovers in particular, "heirloom" naturally forms part of the term "heirloom recipe", and takes on a much more gastronomical meaning. So, why are we talking about heirloom recipes? Good question. The answer is that this blend, Prudence Plum, was created by our Master Blender in homage to the transcendental state that the aromas take him to, reminiscent of the 60’s hippie days of meditation and gurus. .

So how does the philosophy hold up as a tea? There's only one way to find out, which is to taste it, which we've done extensively. Our verdict? Far out man! The blend offers lengthy notes of fruit, tempered by natural cinnamon and ginger to brew a cup that can be enjoyed hot on cold winter's days, or chilled over ice on a hot summer's morning. Either way, brew a pot today and raise a cup to the days and recipes of yore. Bottoms Up, (aka Downward Dog.)

What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
Firstly... we only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three 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' allow us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.
Secondly... we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
Thirdly. we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors, which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat 'soft ' and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas.