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The first incidence of a plum and a pear being added to a pot of steeping hot tea is thought to have occurred over a thousand years ago in China. China, you see, is the only country in which plum, and pear trees both grow in the wild. Everywhere else, one or the other has had to have been imported and cultivated. The ancient Chinese made great use of their natural bounty and were great culinary experimenters, a characteristic that saw the invention of many, many, tea variations. These early gastronomes, instead of using natural fruit extracts, as we have with this wonderful tea, may have simply mashed up the flesh of both fruits and added it to a fresh pot of tea before it was strained. They believed that both of these particular fruits when added to fresh tea had the ability to soothe and calm the nerves. While this flavor combination was probably first brewed using green tea, our Master taster felt that it would also make an excellent black tea, especially when the base tea is our high grown Ceylon tea. (Ceylons are known to pick up the subtleties of fruit exceptionally well.) Brew yourself a pot today and savor the acidic subtleties of both fruits as they brew together. This is truly a wonderfully fresh tasting tea that is as good over ice as it is piping hot - either way it's delicious.
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
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