Just for Fun: If you've never sautéed freshly cut peaches in maple syrup, you really must. The sweet flavor combination produced by these two wonders of nature has been wowing crowds since probably, oh, about the 17th century. A century before that, peaches made their debut on North American soil after being transported there by Spanish Jesuits hoping to establish a familiar food source in the new world. Cultivation spread quickly and soon trees and orchards appeared virtually anyplace conditions were conducive to their survival. As provenance would have it, by the time peaches made their way to the North Eastern portion of the continent, maple syrup production had already long taken root. European settlers, shown how to boil tree sap by the Iroquois, had given maple syrup a prominent place in pantries from New Hampshire to Ontario. Somewhere along the way, a home chef decided to simmer peaches in syrup, et voilà, a flavour combination for the ages was born. We're pleased to present the next step in the evolution of this tasty duo: Maple Peach Black Tea. Blended with classic, high-grown Ceylon leaf, dried natural fruit, flowers and natural flavors, we're pleased to do out part for culinary history. Enjoy!