Cranberry Flavored Black Tea - Tea Bags

The Cranberry Tea blend from English Tea Store is a full flavored that is pungent with a saucy cranberry character. An amazing taste sensation, this blend is also delicious when served over tea.

The 3 high-grown districts of Sri Lanka, Nuwara Eliya, Dimbula and Uva, produce flavorful teas that have the 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. 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 blends several times during the year, ensuring top quality and freshness. Using flavoring oils, not crystals, gives the tea drinker an olfactory holiday before indulging in a liquid tea treat.

How to Make Tea

Available in 3 sizes (Please select from the options above):

• First time trying English Tea Store's Cranberry Flavored Black Tea? Try our Sample Size of 5 teabags.
• Contents 25 tea bags pouch net weight 2.75 ounce
• Contents 50 tea bags pouch net weight 5.5 ounce

Caffeine content: Medium - This tea contains natural caffeine found in the L. Camellia Sinensis family. A cup of black tea steeped in boiled water for 5 minutes will contain between 27 to 35 milligrams of caffeine. An equal sized cup of coffee will contain between 80 - 100 milligrams of caffeine. Caffeine quickly becomes soluble in very hot water. If you wish to reduce the caffeine level in this tea, briefly rinsing the tea leaves in extremely hot water will reduce the caffeine content between 25-50% with only a minor effect on taste.

Antioxidant Content: High - The longer you steep your tea the more polyphenols will be extracted. (Test results based on 5 minutes steeping time. Polyphenol percentages may fluctuate with lot, grade of tea, testing method, temperature of water and freshness of tea). More antioxidants are extracted from tea (L. Camellia Sinesis) the longer it is brewed. And the more tea is used, the greater the antioxidant benefit.