Quantity
Use 2gr of tea per 150ml of water.
Temperature
For the optimum infusion use 85°C <185°F> water.
If you like milk, use water at 100°C <212°F>
Brew Time
Infuse for 1 – 3 minutes, tasting regularly.
Enjoy
Sip hot or top with ice for iced tea
Christmas candy canes have been a tradition for kids of all ages for centuries. Most of us can thank the choirmaster of Cologne Cathedral, who, in 1670, is credited with inventing the peppermint most of us associate with Christmas. He commissioned a neighbourhood candymaker to whip up the sugary, spicy sticks so that young children would have something to chew on during the long church services.
There was a lot of enthusiasm for the goodies. The sweets cane quickly became a popular item in European candy shops, and by the early 19th century, they had even found their way to North America.
Traditionally, a Christmas tree would not be complete without a few red and white candy canes hung from its branches, but nowadays, it would be unthinkable to decorate a tree without them. With Candy Cane Burst black tea now readily available, you may pair them with the perfect drink.
Our Candy Cane Burst is a blend of high-grown seasonal black teas and candy pieces for a deliciously authentic minty candy flavour. To make Santa happy, offer this tea with a candy cane for stirring. The flavour is reminiscent of opening presents on Christmas morning.
	
		
				
		
				
		
				
		
				
		
				











		
				



															
							
								


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