Our Autumn Cranberry Flavored Black tea is a whole leaf Indian black tea blended with cranberry pieces, blackberry leaves and cranberry essence. Each cup of cranberry tea contains various minerals and vitamins like Vitamin C, K and E. All these nutrients are vital for good health! Autumn Cranberry tea is also known for helping with collagen production, helping with UTIs and is a wonderful aid for inflammation. We recommend this tea both hot and iced. Another summer favorite that is great as a hot lea or over ice. The cranberry is known for being an intrinsic part of holiday feasts, but did you know that the cranberry was first dubbed the crane' berry. This came about as cranes tramping through the cranberry bogs feasted on the berries. The cranberry was also known as a bounce berry, brought about by the fact that the berries jumped' when dropped. Likely first used as a food by Native American Indians. A tart fruit initially, but over time, this piquant laste was adapled to suit the palates of the consumer. Today the flavor of the cranberry is crisp and holds a high place in today's health values. This tea is quite refreshing the say the least! We only use leas from the lop 3 lea growing regions of Sri Lanka - Nuwara Elia, Dimbula, and Uva. Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estales of Nuwara Eliya have heir peak in July/Aug. This dual peak period allows us to buy he best for our flavored lea several times a year. These high-grown districts produce leas that have classic Ceylon' lea character, noted by floral
bouquet and flavor notes touch of astringency and bright coppery color. Perfect as the base for our flavored leas (We tested leas from various other origins around the ward as a base for our Navored leas, but none made the grade) Flavoring oils, not artificial crystals, give the tea drinker high-quality lea that tastes great

Brewing Tips: Autumn Cranberry Black tea should be made with water brought to a rolling boil (205-212° F). Using one teaspoon of loose leaf tea for each cup.

This tea should be steeped for 4-5 minutes. Remove the leaves once the brewing time is reached

Decant and enjoy!