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IMmm…papaya. Papaya (Latin: Carica papaya), have been grown in the tropical regions of the world for at least as long as history has been recorded. The sweet pulpy fruit is commonly thought to have originated in the West Indies. Spanish sailors to the New World, impressed by their sweet flavor, introduced them to their colonies in Manila in the mid 1500's. From there, the fruit was brought to Malacca, then India, and finally to Hawaii in the early part of the 18th century. When plucked and ripened properly, a papaya is juicy, slightly sweet, and has a unique and agreeable musky tang, (some liken the taste of the fruit to that of a cantaloupe). This unique flavor profile imparts our papaya tea blend with an equally unique character. Try this one hot, or pour it over ice for a real tropical treat. Like we said, mmm…papaya.
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.