Bold black tea with spicy undertones of cardamon, cloves and cinnamon.
For one 8 oz. cup of tea: Pour hot water (170-185°F) over one tea bag and steep for one to two minutes for a full-bodied flavor and aroma. Steep for three to four minutes for stronger flavor.
Add milk and sweetener to taste.
170-185°F | 77-85°C
Black tea, Cinnamon pieces, Ginger pieces, Cardamom seeds, Cloves, Black pepper
2.5 grams per tea bag.
Black tea is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavor than the less oxidized teas. All four types are made from leaves of the shrub (or small tree) Camellia sinensis. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis subsp. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis subsp. assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been produced.