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Ice wine, the nectar of winter, is produced when grapes freeze solid on the vine and are harvested at a maximum temperature of -10° C. Their nectar exudes aromas of apricot and honey with a fine balance between fruit flavors, sweetness and acidity. Ice wine's very sweet taste is a combination of apricot, peach, mango, melon or other sweet fruits. Its color is golden or deep, rich amber. True ice wine (governed by VQA) must be made from naturally frozen grapes and is typically made of Vidal (a cross of European and North American grapes). Normally used to make table wine, Vidal yields well and its thicker skin enables grape clusters to withstand the elements better. Ice wine is difficult to produce. Not only do grapes have to withstand the elements- but birds find Vidal grapes very tasty. After “fighting” with the elements and birds, the grapes ferment for weeks, followed by months of barrel aging.

The base of our ice wine tea is made from three growing regions in Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three districts produce flavorful teas that have the classic “Ceylon” character, noted by its floral bouquet, touches of mild astringency and a bright coppery color.

Flavoring oils, not crystals, are used to give the tea its superior aroma and flavor, allowing the natural flavor of this high grown Ceylon to come through. The result is a delicious fresh and piquant white grape flavor with hints of exotic fruit that pleasantly lingers on the tongue.