110G Loose Leaf Tea CUP CHARACTERISTICS: Fresh lemon character that cleanses the palate the way only a lemon can. Ingredients: Black tea, Pineapple, Lime, Lemon, Lemongrass, Calendula + Marigold petals, Natural flavors. INGREDIENTS FROM: Sri Lanka / Kenya / India / China / Egypt / Poland / Thailand REGION(S): Nuwara Eliya + Dimbula + Uva / Nandi Highlands / Nilgiri / Shandong / Nile River Delta + Fayoum / Gdansk / Petchabun GROWING ALTITUDES: 4000 - 8500 feet above sea level GRADE(S): OP (Orange Pekoe) MANUFACTURE TYPE(S): Orthodox (Traditional leafy) ANTIOXIDANT LEVEL: High CAFFEINE LEVEL: Medium INFUSION: Bright and coppery INFORMATION:Lemons have been enjoyed as summertime refreshment for thousands of years. Over the centuries, many have argued where the tart, bitter fruit originated; some say the lemon first came from Malaysia, China, Persia, or Asia Minor. 20th century archaeological evidence however shows that the fruit came originally from the Indus Valley - a lemon shaped earring carbon dated from 2500 BC was found there. By the first century AD the fruit was being cultivated in Palestine and Greece. By the second century AD lemon cultivation had spread to Libya in Northern Africa. Growers there exported lemons by the shipload throughout the Roman Empire - one can even see a lemon depicted in a mosaic in the ancient city of Pompeii. Many centuries later, as tea became the drink of choice in Britain, people discovered that the tart acidic flavor of lemons complemented the astringency of black tea perfectly. Lemon is now one of the most common additives to a cup of tea after milk and sugar. We're sure you'll find our version of this tea refreshing pot after pot. Incidentally, this is one of our favorites poured over a nice tall glass of ice with a sprinkling of sugar. Lemon tea, you can't beat it.What type of tea do we use, how do we flavor the tea and why do we use natural flavors?Firstly... we only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic 'Ceylon' tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This 'dual peak period' allow us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.Secondly... we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.Thirdly... we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors, which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat 'soft ' and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas. Ideal Brewing Temperature: 100ºC/212ºF HOT BREWING METHOD:Bring filtered or freshly drawn cold water to a rolling boil. Place 1 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 3-7 minutes according to taste (the longer the steeping time the stronger the tea). ICED TEA BREWING METHOD (Pitcher): (to make 1 liter/quart):Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 11/4 cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea 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 tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. ICED TEA BREWING METHOD (Individual Serving):Place 1 slightly heaping teaspoon of loose tea 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 tea. Cover and let steep for 5 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. Sweeten and/or add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
Related
Related
Related
Related