Maple sugar has been produced from the sap of Maple trees in North America for hundreds of years. When the first Europeans arrived in the New World they found the Native inhabitants tapping the trees in order to gather the sap that was used. The Natives would then use hot stones to help evaporate the sap leaving behind Maple sugar. With the influence of the Europeans, many different methods for processing the raw Maple Sugar were developed. These ranged from Maple candy to Maple syrup. One of the most delicious of these is Maple Cream. It is believed that the first people to blend cream and Maple syrup lived in Vermont during the 1800’s. The taste of this tea is second to none. Sweet, with slightly burnt undertones, this one is fantastic with a dash of sugar and a little milk. Brew a pot today and enjoy!
- Ingredients From: Sri Lanka / Kenya / India / Egypt / China / Poland
- Grade: Orange Pekoe (OP)
- Infusion: Bright & coppery
- Caffeine: Medium
- Steeping Instructions: 1 tsp of tea for 8oz water. Steep at 212⁰ for 5-7 minutes.
Luxury ingredients: Black tea, Maple syrup, Calendula & Sunflower & Jasmine petals, Natural flavors (organic compliant)