Blender's Notes:

This delicious, aromatic dessert tea is a blend of premium black tea with real pieces of gourmet caramel that quickly melt into the tea. Gently sweetened, with an enigmatic aroma, this tea is wonderful with milk or on its own. This tea yields a deep burgundy liquor and slightly creamy body. (Note: the caramel bits in this tea contain sugar).

Features:

• Sample = 5 8-oz Servings
• 3.0 oz Tea / Tin
• Tin = 42 8-oz Servings
• Tin = $0.24 / Serving
• Bulk = $0.15 / Serving
• 40-50 mg Caffeine / Serving
• Our best-selling dessert tea
• Contains actual bits of caramel!
• Sensational aroma

Black Tea

Black Tea is known to banish fatigue, stimulate mental powers, and raise energy levels. It has been shown to reduce stress hormone levels and acts as a nerve sedative, frequently relieving headaches. Black tea contains a number of vitamins considered essential for maintaining health, including Carotene, a precursor to vitamin A, has antioxidant and protective properties, Vitamin B1 and Panothenic Acid, Vitamin C and Vitamin B6.

Black Tea also contains antioxidants which may help to protect your body from the ravages of aging and environmental effects. Because they are allowed to ferment completely before drying, most black teas are especially rich in those polyphenols which have been shown to be effective against dementia in aging as well as AIDS related dementia. These compounds penetrate the blood brain barrier and have also been found to reduce blood cholesterol levels.

Black tea is known for its antiviral and antibacterial properties. It can be topically applied to cuts, bruises and burns, and is famous for its sunburn relief and has been shown to have a positive effect on preventing tooth decay and gum disease.

Crème Caramel Granita
This is the richest and most refined of frozen treats.
INGREDIENTS: 4 cups water, 3/4 cup sugar, 6 teaspoons CREME CARAMEL loose leaves, 1 cup unsweetened cocoa powder, 1 ounce good–quality caramels, chopped.
PREPARATION: Bring water and sugar to a boil in a large saucepan. Add tea and remove from the heat. Cover the pan and steep for 10 minutes. Strain the tea leaves and discard. Place the pan over medium–high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes. Remove the pan from the heat. Add caramels and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours. Transfer the mixture to an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, freeze in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes. Serves: 6