Pumpkin Spice Tea

Pumpkin Spice Tea Also Known As: Pumpkin Pie Tea, Spiced Black Tea Origin: Assam, India; Dimbula, Sri Lanka; Kericho, Kenya; Eastern Turkey, Turkey, 500 – 7000 feet above sea level Ingredients: Black Tea, Hibiscus Petals, Rosehip Pieces, Almond Pieces, Cinnamon Pieces, Rooibos Herbal Tea, Apple Pieces, Orange Pieces, Sunflower Petals, Calendula Petals, Nut Oil and Natural Flavors Type: Black Tea and Rooibs Caffeine Content: Medium Taste and Aroma: Notes of cinnamon, and pumpkin abound. Cup is like the "nip" in the air during Northern autumns. Number of Cups: 16oz = 200 cups tea; 4 oz = 50 cups tea, 1 oz = 11 cups tea Preparation: Hot Tea: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to taste. Iced Tea: To make 1 liter/quart place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. Uses: Black tea and rooibos both contain antioxidants. Substitutes:Ceylon Black Tea, Hibiscus Rabak Herbal Tea Organic and Vanilla Chai Tea Fun Fact: Ninety percent of the pumpkins grown in the United States are raised within a 90-mile radius of Peoria, Illinois. Most pumpkins are processed into canned pumpkin and canned pie mix. Libby’s brand pumpkin processing plant cans more than 85 percent of the world’s pumpkin each year.