What is Peach Apricot Tea?
If you can think of a fruit combination that sounds juicer or more sumptuous than peach apricot, please let us know. And evidently, we aren't the first to hold that opinion.
In China, archaeologists working during the time of Chairman Mao discovered evidence of people enjoying apricots and peaches together 4000 years ago. From those ancient times, both fruits made their way westward in the form of cuttings and seedlings, traveling via Persia to Italy and Spain. In Italy, both flourished and rose in such popularity that they became favorites of various rulers of the Roman Empire.
What makes the fruits go so well together? Their delicate, intensely sweet flavor profiles. The characters of both fruits together blend into a harmonious explosion of citrusy goodness. And what makes them blend so well with a high grown Ceylon tea? The answer to that question is the natural acidity and astringent qualities of both. Peach and apricot - 4000 years of history can't be wrong!
We only use teas from the top 3 tea growing regions of Sri Lanka - Kuwara Eliya. Dimbula and Uva. 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 allows us to buy the best for our flavored tea several times a year. These high-grown districts produce teas that have classic "Ceylon" tea character, noted by floral bouquet and flavor notes, touches of astringency and bright coppery color.