Sometimes the best advice for choosing tea is, “Follow your nose.” In other words, if you like the way a tea smells, you’ll most likely enjoy its taste, too. That principle was a big reason – no, THE big reason – why I bought a packet of Peach Apricot Black Tea from Tea Maineia during my visit last fall. I’ve had several cups of this fruit-packed black tea since then, and I’m thrilled to say… well, you’ll have to read on to find that out.
Tea Maineia’s Description: “A tasty combination of mellow peaches and deep full flavored apricots are blended into this classic Ceylon tea.”
Ingredients: Ceylon black tea, papaya pieces, peach pieces, apricot pieces, blackberry leaves, sunflower petals, calendula petals, and natural flavors
Steeping Instructions: Use 1½ teaspoons of tea for every 8 oz of water. Heat water to nearly boiling (190 degrees Fahrenheit / 96 – 98 degrees Celsius) and steep for 3 minutes.
Multiple Brews?: No
Bagged or Loose Leaf?: Loose leaf
Caffeine Level: High
Peach Apricot is a very pretty tea. And by “pretty,” I mean PRETTY. The bright yellow sunflower and marigold (calendula) petals offer a vivid contrast against the black-brown Ceylon leaves. And if you look closely, you can see the tiny dark green blackberry leaves. I don’t see many fruit pieces, though; and as a tea lover who likes snacking on re-hydrated fruit after they’ve been brewed, I’m a teensy bit disappointed. But I can forgive Peach Apricot for that.
Because the fragrance. Oh. My. Goodness. Peach, apricot, a hint of papaya – it’s luscious, tropical, and mouthwateringly sweet. There’s a little bit of Ceyton tang in there, too, but the fruity aroma is the star of the show. In fact, it reminds me of the fragrance of Marianne’s Wild Abandon from Bingley’s Teas, and I enjoyed that green / black tea blend immensely.
Following Tea Maineia’s instructions, I brew 1½ teaspoons of Peach Apricot for 3 minutes. The tea turns a beautiful, dark copper color that smells faintly of sweet stone fruit with a black tea undercurrent. The taste, though – ohhhhhhhhh it’s love at first sip. Ripe peaches and apricots swim with the fresh, brisk Ceylon flavors. It’s sweet, juicy, and slightly nutty, with a medium body and a mouthfeel as soft as peach fuzz. I almost have to restrain myself so I don’t devour the rest of the tea too quickly. It’s THAT delicious.
Since I have plenty of Peach Apricot to sample, I play around with the later brew for curiosity’s sake. A 1½ teaspoon brew at 4 or 5 minutes balances the black tea and stone fruit flavors more, and is less sweet than the 3-minute brew. If 1 teaspoon is used instead of 1½ teaspoons, the black tea aroma and flavors come to the forefront but still make a lovely brew with little bitterness or astringency.
Finally, Peach Apricot is delicious when served iced. The chill accentuates the fruit flavors without losing the Ceylon tea’s lively bite. I’ll have to remember this as summer gets closer.
Tea Maineia’s Peach Apricot Black Tea really is as succulent and scrumptious as its namesakes. With a vibrant flavor profile of stone fruit and lively Ceylon, this sweet, aromatic blend is incredibly refreshing either hot or iced. The original brew (3 minutes, 1½ teaspoons) is my favorite because of how juicy and flavorful it is. But if you prefer a more balanced profile, you can tinker with the brew times and still get a delightful cup. In other words, you really can’t go wrong with Peach Apricot!
Grade: 9 / 10
- Tea Drinkers Who: Like black or fruity teas
- Time of Day and Year: Mid-morning or early afternoon year-round, or as an iced tea in the summer
- Possible Book Pairings: Peach Apricot reminds me of playing outside on a radiant spring or summer day, eating ripe peaches and relishing being a kid. Try a cup of this with books that exude youth and innocence, like Stephen Chbosky’s The Perks of Being a Wallflower, Tamora Pierce’s Alanna: The First Adventure¸ or Rae Carson’s Walk On Earth A Stranger.
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In addition to being a tea enthusiast, Sara Letourneau is an avid reader and a writer who… well, enjoys writing! Currently she’s working on a novel, and she writes book reviews and articles on the craft of writing. She’s also a published poet with works available in various print and online publications. Visit Sara at her personal blog, Facebook, or Twitter.
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