No. 1701

Happy Easter Peach-Lemon

Peach or lemon? Of course both! This refreshing blend proves that these juicy fruits are a delicious match. Even cold its a true pleasure.

100 g

(€60.00* / Kilogram) €6.00*

250 g

(€57.00* / Kilogram) €14.25*

1000 g

(€51.00* / Kilogram) €51.00*

* Prices incl. VAT plus shipping costs

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Properties

Attributes:	Contains caffeine, To drink cold
Cultivation method:	Conventional cultivation
Flavour:	fruity / lemonly
Taste:	lively / fizzy
Tea type:	Black Tea
Quality (TGR)	TGR98 \| 100

Ingredients

Black tea, flavor, lemon peels 1.5%, peach pieces 0.8%, marigold blossoms.

Preparation

12 g tea leaves (5 heaped Tealamass) to 1 liter filtered, boiling water. Allow to brew 2 min. To be enjoyed unsweeten or sweeten with white candy.

12g / l

100°C

2Min.

More about tea preparation

Refreshing black tea enjoyment with a tangy note

Fresh, tangy, fruity - that's our Easter tea "Happy Easter Peach Lemon". The black tea blend with a refreshing citrus flavour is the ideal companion for the Easter table and of course also provides tasty, stimulating tea enjoyment during the rest of the spring season.

Peaches are one of the most popular fruits worldwide. The sweet stone fruit grows on trees up to 8 m high, mainly in Italy, Greece and Spain. Besides being mainly marketed as fresh fruit or cut and sugared in preserves, the peach stones are also processed and used, for example, for flavouring spirits. The peach probably originated in China, from where it reached Europe via Persia. Its name comes from the ancient Greek or Latin term for "Persian apple" (lat. malum persicum), which became "pfërsich" in Middle High German. Incidentally, in Rhenish dialect there is also the term "Plüschprumm" (synonymous with plush plum), an allusion to the velvety, "plush" surface of the peach.

The lemon also grows on small to medium-sized trees and was probably already cultivated in Europe during the Roman Empire. Today's lemon probably originated in this form in northern India as a cross between bitter orange and citron. Lemons are used in many ways all over the world; juice, citric acid, essential oil and pectin are extracted from the sour fruit. However, the triumph of the lemon in Central European kitchens took time. Although there is evidence of its cultivation in Europe as early as the 13th century, for a long time it was only used in southern European cuisine as a seasoning and food ingredient. Even in the 16th century, the use of lemons as a seasoning for fish or poultry, for example, was still virtually unknown at the German royal court. Nowadays, however, it is hard to imagine domestic cuisine without the tart fruit.