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When a windfall of locally grown quinces lands into Cherie's lap due to the kindness of her green thumbed friends, there was nothing for it but to make the most of the old fashioned flavour this gnarly fruit has to offer in all its guises. Of course, Cherie's thoughts went straight to tea! Finely slicing and drying the quinces increases their amazing intensity of flavour even more, and once blended with calendula flowers, vanilla beans and whole leaf organic ceylon, the aroma made us think immediately of Quince Crumble. And once she had tasted it, she couldn't imagine calling it anything else!
You can either have this tea black, or add a dash of milk if the comfort factor that comes with a homemade crumble is more what you're looking for. Delicious and beautifully aromatic, either way.
Handmade in South Australia.
Barossa Breakfast is made from the very best Darjeeling whole leaf tea blended with a fine flavoured whole leaf Ceylon. Darjeeling is often referred to as the ‘champagne’ of teas, and we all know that’s a breakfast drink, but it’s the natural muscatel flavour of...
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