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Strawberry Shortcake Black tea
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Strawberry Shortcake Black tea
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Who doesn’t love Strawberry Shortcake? Fresh strawberries…pastry… icing sugar…fresh cream. In a word, scrumptious. The original recipe can be traced back to a 19th century American food writer named Eliza Leslie. Her shtick, (even back then all food writers and celebrity chefs had one) was to incorporate various elements of French cuisine into American cooking. Her recipe called for a special pastry crust that was a cross between traditional pastry and cookie dough, cut into rounds with mashed strawberries sandwiched between them, covered in icing sugar. Phew! The recipe spread like wildfire and spawned many variations. One that saw the addition of fresh whipped became the Strawberry Shortcake most of us are familiar with today. This tea has all the great flavors of the sweet creamy dessert with none of the calories, (read guilt free). Dessert in a teacup. Nothing could be finer.

What type of tea do we use, how do we flavor the tea and why do we use natural flavors?

  •  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.
 
  • We use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
 
  • 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. 
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