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IThe islanders of Madagascar have always known Pomegranates to be a special gift of creation. In their native tongue, Malagasy, they called it ampongabendanitra, or “the great drum of heaven.” Countless uses for the versatile fruit were discovered with no part ever wasted. From the leaves, they made ink, from the skin, treatments for stomach ailments, the bark was used as a vermifuge, (for ridding the body of parasites) and the fruit was used to make wine. An amazing fruit to be sure, and that’s before we consider the high antioxidant levels in the fresh fruit. So, it should come as no surprise that in 2005, when a list of “Superfruits” was coined by the food and beverage industry, Pomegranates featured prominently.
We’ve found another fantastic use for this amazing fruit – a sweet addition to our fabulous high grown Ceylon tea. What’s more, in homage to another tasty treat from Madagascar, we’ve blended it with the sultry essence of orchid vanilla. The resulting cup is outstanding – winey pomegranate notes on the nose; touches of astringent fruit and a velvety smooth vanilla finish. Thank the heavens for this one - we do!
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
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