*******HERB & FRUIT TEA******* CUP CHARACTERISTICS: Bold with full berry flavour. Soft underlying creamy notes belie a tart character. INGREDIENTS: Elderberry + Currant (a.k.a. Corinthian raisins), Hibiscus petals INGREDIENTS FROM: Bulgaria / Greece / Egypt ANTIOXIDANT LEVEL: Low CAFFEINE LEVEL: None - Caffeine Free Herb and Fruit INFORMATION:Caffeine free herb and fruit tea - what could be better! The hibiscus adds a tart dimension to the blend which makes it very refreshing. The currants give the tea a fruity and tangy character, while still imparting a natural sweetness. Hibiscus which has traditionally been associated with 'grace and beauty' is a plant that is native to Africa. The calyces, which form the outer protective covering of the flowers buds are dried and used to make a rosy, citrus-flavored tea. Currants are also very popular and have been used in infusions for centuries. It has even been recorded that in Siberia a drink is made of the leaves which can make common spirits taste like expensive brandy. For a terrific hot drink garnish with a cinnamon stick and a slice of orange and instead of using white sugar try brown sugar. The cinnamon gives a lovely spice hint and the orange brightens up the berry character. For a summer time drink Berry Berry iced is hard to beat. It is refreshing and thirst quenching and not overly sweet. For formal times garnish the glass with a strawberry and a sprig of mint - for non-formal times pour it into your glass and enjoy it gulp after gulp! For your young children - get popsicle forms and freeze lightly sweeten Berry Berry. By virtue of the fact this drink does not contain any tea (from the camellia sinensis plant) and is a special blend of fruits and herbs - it is caffeine free! An additional benefit is this 'tea' contains Vitamin C, E and K. What could be better - a health drink that tastes GREAT! IDEAL BREWING TEMPERATURE: 100ºC/212ºF HOT BREWING METHOD:Bring filtered or freshly drawn cold water to a rolling boil. Place 2 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes according to taste (the longer the steeping time the stronger the tea). ICED TEA BREWING METHOD (Individual Serving):Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the herb & fruit blend. Cover and let steep for 5-10 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted. ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend. Steep for 5-10 minutes. Quarter fill a serving pitcher with cold water. Pour thetea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.
