Bethany was nice enough to send me some of this…Yes! Bethany!!! I got your package today! Thanks a million! This smells AWESOME prior to steep semi-sweet. After infusion – toasty and sweet as described. You can taste a black tea taste still but with highlights of sweetness, floral, and a little fruit-likeness! I agree with Bethany that the dominant flavor is the Grenadine and that works just fine!
Monk's Blend
Black Tea by Margaret's Fine Imports
Certainly a ‘mysterious’ blend despite being a delicious mixture of grenadine and vanilla. Perhaps first created by Tibetan monks – infused with universal life energy, this tea is a perfect all day treat; sweet and toasty with a touch of dryness and a subtle bouquet. Originally, it is believed that this blend was developed by monks to support their life’s desires, especially the work that they did all by hand. Tea is an item that these monks considered good for the soul. Franciscan monks used to drink this tea to keep them awake during long periods of meditation. It is fair to say that this is an ancient and harmonious blend, as it is also used by Buddhist and Taoist monks.
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
Firstly… 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.
Secondly… we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
Thirdly… 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.
