Saturday Tea & Romance · Weekly Themes

Saturday Tea & Romance!

SATURDAY TEA & ROMANCE

The Book

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AN EXTRAORDINARY UNION by Alyssa Cole

As the Civil War rages between the states, a courageous pair of spies plunge fearlessly into a maelstrom of ignorance, deceit, and danger, combining their unique skills to alter the course of history and break the chains of the past . . .

Elle Burns is a former slave with a passion for justice and an eidetic memory. Trading in her life of freedom in Massachusetts, she returns to the indignity of slavery in the South—to spy for the Union Army.

Malcolm McCall is a detective for Pinkerton’s Secret Service. Subterfuge is his calling, but he’s facing his deadliest mission yet—risking his life to infiltrate a Rebel enclave in Virginia.

Two undercover agents who share a common cause—and an undeniable attraction—Malcolm and Elle join forces when they discover a plot that could turn the tide of the war in the Confederacy’s favor. Caught in a tightening web of wartime intrigue, and fighting a fiery and forbidden love, Malcolm and Elle must make their boldest move to preserve the Union at any cost—even if it means losing each other . . .

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The Tea

aeu tea

PU’ERH CHORANGE from Adagio!

Rich chocolate and sweet orange bring a confectionary note to the gentle earthiness of pu-erh. Lively citrus lifts the blend while the warm chocolate and easygoing pu-erh are grounding and smooth. Reminiscent of a favorite treat.
This tea contains a high level of caffeine | Steep at 212° for 5 minutes

I N G R E D I E N T S ~ & ~ L O R E
Blended With Pu-Erh Tea, Orange Peels, Cocoa Nibs, Natural Chocolate Flavor, Blue Cornflowers And Natural Orange Flavor

Pu’erh tea gets its name from a county located in southern Yunnan. There are two types of pu’er tea: sheng (‘green’ or ‘raw’) and shou (‘ripe’ or ‘cooked’). Historically, raw pu’erh was created first. It takes years to slowly age, and if properly stored (pu’erh is essentially a ‘living tea’, much like wine), holds its value and flavor for decades. Due to extreme demand for this tea, the ripe variety was invented about 40 years ago to speed up the aging process. The tea leaves are piled in gently warmed heaps and allowed to carefully ferment. Ripe pu’erh is usually much darker than the raw pu’erh and often smoother. Raw pu’erh tasted when too young (less than several years old) can be incredibly astringent. This quality mellows out dramatically with age. Both are widely revered in China for their soothing, purifying qualities unmatched by other teas.

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