This is a big fan favourite. Lusciously ginger and sweet cinnamon. Think of Christmas markets in Germany and the aromas, the laughter – the enjoyment.
From the Supplier:
How seriously does Germany take its gingerbread? Seriously enough that in 1643, the city of Nuremberg recognized the profession of baking gingerbread (known in German as Lebkuchen), and created an official guild entitled the "League of Lebkuchen Bakers". Two years later, in 1645, the league went on to develop a code of strict guidelines commercial bakers had to follow in order to legally bake and sell their creations in local markets. Suffice it to say, they take their gingerbread extremely seriously.
If you've ever tasted German gingerbread, you'll quickly understand why it ever demanded such scrutiny. You'll also understand why it continues to demand such hoopla. Simply put, it's wunderbar. To this day, many bakeries in Germany guard their gingerbread recipes, practically on pain of death.
Luckily, our Master Taster was able to persuade a Nuremburg baker to provide him with his list of ingredients we were used to develop the all-natural flavor for this exquisite Flavored Black German Gingerbread tea. Bright in the cup and brimming with spicy gingerbread notes, this tea will have you saying ja bitte (yes, please) in no time.
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' allow 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.