Sweet notes of tropical bananas. Our taste profile is modeled after the small (about 4" long) banana - the most flavorful one!
The Story of the Banana
The native home of the common banana (Musa paradisiaca), a palmlike plant with large clusters of edible fruit, was in all probability the humid tropical region of southern Asia.
The over-population and the exhaustion of the soil in these parts of south Asia at the time of Christ were the cause of great migrations of south Asian people to the Indonesian and Pacific Isles. They carried the banana with other agricultural products to their new island homes: Sumatra, Borneo, Java, Formosa, the Philippines, Hawaii and the Easter Islands.
Arab traders introduced the banana from Indonesia to Madagascar, East Africa and the Near East. In 650 A.D., the plant came to northern Egypt with the Mohammedan conquerors, and from there along the Mediterranean coast to West Africa.
In 1460, Portuguese navigators and slave traders carried the banana to the Canary Islands along with the Negro slaves from Guinea.
According to Oviedo y Valdes in his first natural history of the New World, the banana was introduced to the Americas in 1516 by Friar Tomas de Berlanga, who brought the first plant from the Canary Islands to Santo Domingo.
In 1531, the Spanish conquistadores took the banana to Mexico, and during the 17th and 18th centuries it was cultivated in practically all of tropical America.
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Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 tea bag for each cup into 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). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea "straight-up."
Iced tea brewing method (to make 1 liter/quart): Place 6 tea bags into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or "milky" when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!
Shipping Port: Colombo
Altitude: 4800 - 7600 feet above sea level
Manufacture Type: Orthodox
Manufacturer: various producing companies in the high grown areas
Cup Characteristics: Medium bodied and flavory with piquant Ceylon character. Blended with natural flavor oils which impart a smooth subtle taste allowing the tea taste to develop
Infusion: Bright and Coppery
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
Firstly...we only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have 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. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade. We may pay more for high grown Ceylons, but the taste is worth it).
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.
Secondly...we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in the liquid tea delicacy.
Thirdly...we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat "soft" and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas.
Now you can sit back and enjoy the fruits of our labor (or should we say flavor) knowing that we have formulated the best flavored teas that are available.
ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to Simona Heather at 1-844-449-0444.