Q & A: We use pure extracts in some of our teas, what are they?
The ancient Chinese tradition of drinking tea dates back thousand of years to the early Chinese dynasties and aristocrats who drank the beverage for its medicinal properties. In ancient times, leaves from the Camellia Sinensis (the tea plant) were either ground into a powder or placed as loose leaves directly into water to infuse it with herbal essence.
Unfortunately, modern day tea is nothing like the unadulterated version of old tea. Many of today’s tea brands are operating under the guise of providing health benefits and promoting clean living, but are actually laden with pesticides, toxins, artificial ingredients, added flavors (specifically “artificial flavoring" or "natural flavors") and GMOs.
Many popular tea brands get away with using the ingredient “natural flavors” to trick the consumer into thinking they are buying better, cleaner ingredients; however companies are just covering up the inferior taste and low quality of their tea.
We use extracts to enhance the flavors of the organic fruit pieces or other plants we add to our teas. Our extracts are 100% organic and are naturally sugar- and gluten-free. The extracts do contain alcohol, water, organic fruit extractives. They are also PG Free (Propylene Glycol). We use very minimal amounts, but our extracts are as close as you can get to the actual fruit. Pure extracts extract the flavor of the source ingredient into a liquid base (alcohol and water).
These are not chemically or synthetically produced flavors. Artificial Flavors are created by altering the chemical structure of a naturally occurring molecule to create a different, more intense, or less expensive flavor. These molecules do not exist in nature. We do not use this method in our teas.
Extracts are flavoring agents derived by extracting the essential oils from the leaves, fruits, blossoms, roots or other parts of a plant. These "essential oils" carry the distinctive scents or flavors that we come to expect from that plant. Some extracts can be obtained as simply as pressing a lemon peel to produce oil, while others require much more complex means of extraction, like soaking vanilla beans in alcohol.
To apply an extract to the tea, the flavoring agent is poured or sprayed over the dry leaf and then the leaves are blended (mixed) to ensure an even distribution. Most teas can be flavored (properly absorbing the extract) in under 30 minutes, though some flavors do require significantly longer.
Do you have any questions about our teas or process? Just drop us a note at firstname.lastname@example.org and we'd be happy to share with you.