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Bonjou! Do you say prah-leen or pray-leen? Well, in New Orleans they’ve been saying prah-leen when referring to the sweet confection of pecans and sugar since the 1800’s. Like the famous city, the origin of Pralines lies in France. A popular tale tells of an 18th century French nobleman named Cesar du Plessis-Praslin who had a definite thing for almonds. In fact, most of the French had a thing for almonds. (Want to learn more? Order a bag of almond tea and ask us for the profile! You’ll see what we mean) But we digress…du Plessis-Praslin asked his chef to concoct a candy using his beloved nut. A few days later, the chef returned with almonds coated in boiled sugar. The chef proceeded to name the concoction after his pet name for his boss, Praslin, pronounced, Prah-lin. Years later, the almond praline made its way to the plantation houses of New Orleans. From there, Creole chefs developed the Pecan version we know and love today. Years ago, during a visit to New Orleans our Master Taster fell in love with the delicately sweet flavor of fresh pralines and knew he had to capture the profile in a tea. Et voila! The taste of this blend is sweet, nutty, and rich with the addition of fresh cream flavoring. In the wake of Hurricane Katrina, we encourage you to raise a steaming cup and toast the city of New Orleans. You can’t keep a good city down!
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
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