Country of Origin: Sri Lanka
Region: Nuwara Eliya, Dimbula or Uva districts
Grade: OP (Orange Pekoe)
Altitude: 4800 - 7600 feet above sea level
Cup Characteristics: Sassy and tart with mellow apple notes. An astringent memorable finish.
Infusion: Bright and Coppery.
Ingredients: Luxury black tea, Natural dried apple, Freeze dried apple, Blackberry leaves, Natural flavors.

Green Apple Tea is perfect a mix of Ceylon, Polish and Turkish black teas with real apple pieces and blackberry leaves.

Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 heaping teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true ‘Chai’ steep at least 7 minutes). While the tea is brewing prepare your cup to receive the chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cup’s volume. When the chai is ready – pour into your cup.

Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice, milk, sugar and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water].

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