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Mandarins, (Latin: Citrus reticulata), the smallish oranges we in the West normally associate with winter and Christmas, originated in China over a thousand years ago. Its name comes from the rich color of its peel, which closely resembled the color of the robes worn by the Mandarins, the senior public officials, in ancient Chinese. This bright orange peel is normally quite thin which makes it very easy to remove - which subsequently makes them very easy to eat in large quantities! Mandarin oranges first made their way westward in 1805. Interestingly, it was a British tea merchant returning from Canton who brought two cultivars back with him as a gift for a botanist acquaintance. From England, the fruit was brought to Italy and by 1850 it was being widely cultivated in the southern portion of that country. Shortly thereafter, the Italian ambassador to New Orleans brought some plants with him to plant in the garden of his Consul house, and the rest, as they say, is history. Brew yourself a pot and experience how well the tangy sweetness of Mandarin oranges blends with the astringency of our high grown Ceylon tea. Served piping hot or chilled over ice, this is a fabulous tea. What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
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