A rich, decadent tea with chocolate and cherry flavors.

Information: Black Forest cake, known in German as Schwarzwaelder Kirsch torte, originated in the Black Forest region of southern Germany.  No one is sure when the recipe was first developed but it probably happened sometime in the late 16^th century when chocolate was first introduced to the region.  Black Forest cake derives its characteristic chocolate-cherry flavor from the addition of Kirsch or Kirshwasser, a double distilled clear cherry brandy.  The inhabitants of the Black Forest, (no they are not elves), make this Kirsch from the hard skinned, sour Morello cherry.  Apart from all the cherries and chocolate, fans of Black Forest cake know that it also makes an excellent vehicle for whipped cream! Fans of this tea blend should know that it is fantastic with a dash of sugar and a spot of milk - it's like dessert in a cup!

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.