| ADD TO CART | ||
|---|---|---|
| 100 g | $17.06 / per cup $0.34 | |
| 250 g | $33.17 / per cup $0.26 | |
| 500 g | $50.23 / per cup $0.20 | |
| 1 kg | $94.77 / per cup $0.18 | |
Maple Syrup is one of those products that most of us take for granted. It just seems so simple - a sweet, natural syrup that comes in a bottle or can that we pour over pancakes - nothing complicated about it. So it may interest you to know that the history of Maple Syrup, the story that took it from the tree to your kitchen table, is one of continual invention, ingenuity and determination.
The story began with the natives of northeastern Canada and the US centuries ago. They discovered that by cutting a notch into a maple tree, sweet sap could be collected that could be reduced down into an even sweeter syrup. Reduction was accomplished by submerging heated stones into a wooden bowl filled with sap. If that sounds labor intensive and time consuming, that's because it was - which is why early European settlers to the Eastern Canada in the 1600s, introduced copper kettles to the equation. Now, the 40 liters of sap that needed to be boiled down to produce 1 liter of syrup could be reduced much faster. Still, with time of the essence, maple producers continued to look for even faster ways of making their sweet product.
Legend has it that the next advancement came from Vermont. In that State, a farmer decided that in order to speed up the process he would develop a flat-bottomed tin pan that could better capture the heat of a fire. Next, in and around 1864 a farmer in Quebec decided to hammer a series of baffles into the bottom of the flat pans to help channel the boiling sap. In 1872, another Vermonter further developed an evaporator with two pans, a metal arch and a firebox to further speed up boiling times. In 1889, another Canadian decided to bend the tin at the bottom of the pan to increase the heated surface area and further decrease boiling time and so on and so on and so on...
As the final stage in the development of all-natural maple products, we offer this fabulous organic Maple flavored tea. Infused with all natural flavorings and a hint of pure organic maple syrup, this is one cup that doesn't need any further enhancement - it's perfect as it is! An incredible brew that can be enjoyed hot or chilled over a glass of ice. Enjoy!
Tea Type: Organic
Country: Sri Lanka
Region: Uva
Grade: FP (Flowery Pekoe)
Altitude: 5000 - 7000 ft. above sea level
Manufacturer Type: Orthodox
Ingredients: Black tea, Calendula + Osmanthus petals, Natural flavors
Cup Characteristics: Sweet, lightly chocolate and caramel notes. An excellent dessert tea especially with vanilla ice cream.
Infusion: Sunset orange with red highliths
Brewing Hot
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 portion control pack 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). Add milk and sugar to taste. . Use of lemon or mint is acceptable.
Brewing Cold
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 portion packs into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1 1/3 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 or removing the bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. . Use of lemon or mint is acceptable. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 portion control pack 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 or removing the bags. Not all of the tea will fit, allowing for approximately an additional 2nd serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. Use of lemon or mint is acceptable. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
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