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Black Forest
FLAVOURITE BLACK 50g
GRADE – OP(Orange Pekoe)
CAFFEINE/ANTIOXIDANT LEVEL: Medium/High
Cup characteristics: Captures the subtleties of chocolate, cherries, and cream beautifully. Flavour opens right up with a splash of milk.
Luxury ingredients: Black tea, Pomegranate, Cherry Stems, Maringa, Cocoa Beans, Cranberry, Cornflower + Sunflower petals, Natural flavours.
£ 6.00
In stock
PRODUCT ID: 616
Description
Black Forest cake, or Schwarzwaelder Kirsch torte in German, comes from the scenic Black Forest region of southern Germany. Its exact origins are unclear, but it likely emerged in the late 16th century with the introduction of chocolate. This delightful cake is famous for its chocolate-cherry flavor, thanks to the addition of Kirsch or Kirshwasser, a cherry brandy made from sour Morello cherries.
In addition to cherries and chocolate, Black Forest cake features generous layers of whipped cream. Fans of our Black Forest Tea will love how it captures this essence. For the best flavour, add a dash of sugar and a splash of milk—it’s like having dessert in a cup!
Sourcing Quality Teas
We source our teas from Sri Lanka’s top three growing regions: Nuwara Eliya, Dimbula, and Uva. Dimbula and western Nuwara Eliya reach peak quality in January and February, while Uva and eastern Nuwara Eliya peak in July and August. This allows us to select the finest teas for our flavoured blends throughout the year.
Flavour Profile
These high-grown districts produce Ceylon teas known for their classic character. Expect a floral bouquet, rich flavour notes, and a touch of astringency, all highlighted by a bright coppery colour. We use natural flavouring oils instead of artificial crystals, ensuring each cup delivers exceptional quality and taste.
Indulge in our Black Forest Tea and enjoy a blend that brings the essence of this beloved dessert into every cup.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Ideal Brewing Temperature: 100ºC/212ºF
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
