Strawberry Basil White Tea

Take a sip of summer in a cup with our White Strawberry Basil! Refreshingly light and sweet, this infusion is sure to tingle your tastebuds. The bright flavors of strawberry mingle with the roundness of basil make a perfect combo brewed both hot or iced.
 
This tea contains a low level of caffeine | Steep at 180° for 3 minutes.
 
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Ingredients & Lore:
 
Blended With: White Tea, Hibiscus, Lemon Grass, Basil, Rose Hips, Raspberry Leaves, Natural Strawberry Flavor & Strawberries
 
Ancient Chinese references cite the use of basil in cooking during the 9th century in the region of Hunan. The herbal softness of basil, a native of India, is a key herb used in Ayurvedic medical treatments. Modern science affirms that the herb has antioxidant, antiviral, and antimicrobial elements. Today, although grown and used throughout the world, basil is primarily tied to Italian cuisine and its cousin, purple basil, predominant in Thai food. Strawberries didn’t arrive in the U.S. until 18th century and now we’re the top producer in the world. (Thank you, California.)
 
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All our tea comes from the leaves of the Camellia sinensis plant. The styles of tea are produced by altering the shape and chemistry of the leaf, rather unromantically called 'processing' or 'manufacturing.' To ensure the best quality and value, we import our teas directly from the countries in which they are grown, working closely with the farmers who tender them.
 
For our flavor teas we 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.
 
We specifically use only natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown 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.