According to one legend, the process of making rock sugar may have been invented by Wang Zhuo, a monk from Sichuan province during the Tang dynasty, around 766–779 AD. Each “rock” is actually a single sugar crystal that is allowed to crystallize in a time-tested process involving super-saturating natural sugar with water. Ours is all-natural beet and cane sugar. It has a long history of use in China, India, Persia, and more recently in Europe.
Our Belgian Rock Sugar is the perfect natural sweetener that harmoniously enhances the flavor of our loose-leaf teas. Because tea has high flavor sensitivity, we selected this natural sweetener specifically as it enhances the flavor of the tea rather than changing or overpowering the taste. Our Belgian Rock Sugar has other uses as well; it goes very well with a cup of coffee and can also be used for baking. Add a spoonful or two to hot tea, and the sugar will quickly dissolve into a perfectly sweetened cup!