JAMAICAN RUM

Ah, rum. Possibly the Caribbean's most celebrated export. Rum was first distilled in Barbados by sugar cane planters in the 1700's. The liquor is made by fermenting sugar cane, distilling it, and then aging it in oak casks. In the old plantation days, rum played a major role in the development of the new world. Its popularity made it one of the most commonly traded goods produced in what were then the British colonies. The drink has subsequently produced a vast mythology. Many of the stories center on the notorious ships known as Rum Runners that plied the Atlantic from Newfoundland, to the Caribbean, to Europe and back again. The stories of their swashbuckling captains and rough and ready crews are numerous. In fact they are too numerous to recount here so we won't bother. What we will tell you is that this Ceylon tea with its hint of sweet rum is a perfect companion on a stormy evening. Brew a cup, add a dash of sugar or milk, listen to the thunderclouds, and dream of the islands. Or try it poured over a tall glass of ice - either way it's a fantastic tea.

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 allows 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.