Cookie Dough

We’ve all been there. Someone is in the kitchen making chocolate chip cookies. We’re told to be patient. But it’s impossible. When no one is looking, we grab a spoon and reach down into the mixing bowl to pull out a spoonful of rich, creamy, chocolatey cookie dough. This is what dreams are made of.

The chocolate chip cookie, now one of the world’s most popular, wasn’t invented until 1938. In that year, a woman named Ruth Waves Wakefield invented the cookie in the kitchen of her restaurant, the Toll House Inn, in Whitman, Massachusetts. Legend has it that in order to make chocolate chip cookies, she broke up a semi-sweet chocolate bar and added the pieces to a variation of her existing butterscotch nut cookie recipe. Well, we’re glad she did!

While we can’t condone stealing cookie dough from someone kind enough to bake you a batch, we’re happy to offer this excellent cookie dough flavored tea. A sweet, chocolatey blend of high grown Ceylon black leaf, Calendula petals and 100% natural flavoring extracts, Cookie Dough is the next best thing to an almost-ready-for-the-oven batch of freshly made dough. Yum!

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.) 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’ allow 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 a liquid tea treat.
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.