Black Forest cake, known in German as Schwarzwaelder Kirsch torte, originated in the Black Forest region of southern Germany. - No one is sure when the recipe was first developed but it probably happened sometime in the late 16th century when chocolate was first introduced to the region. - Black Forest cake derives its characteristic chocolate-cherry flavor from the addition of Kirsch or Kirshwasser, a double distilled clear cherry brandy. The inhabitants of the Black Forest make this Kirsch from the hard skinned, sour Morello cherry. - Apart from all the cherries and chocolate, fans of Black Forest cake know that it also makes an excellent vehicle for whipped cream! - Fans of this tea blend should know that it is fantastic with a dash of sugar and a spot of milk - it's like dessert in a cup! - We only use high grown Ceylon tea from estates more than 5500 feet above sea level; We only use natural flavors, giving a clean true taste with no chemical aftertaste - 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