Product Overview
POMEGRANATE ROSEHIP
(Black Tea with natural flavors)
ARTISANAL NOTES:Small Batch Blended and Packed in Canada. HACCP Certified.
INGREDIENTS FROM: Sri Lanka
REGION(S):Nuwara Eliya + Dimbula + Uva
SHIPPING PORT(S):Colombo
GRADE(S):OP (Orange Pekoe)
GROWING ALTITUDE(S):4000 to 8500 feet above sea level
MANUFACTURE TYPE(S):Tea : Orthodox (Traditional leafy) Cup Characteristics: Wow! Very refreshing. Pomegranate gives a lovely astringency and Vitamin C laden Rosehip rounds the edges.
INFUSION:Bright and Coppery.
ANTIOXIDANT LEVEL:High
CAFFEINE LEVEL:Medium
SHELF LIFE: 2 years.
LUXURY INGREDIENTS: Black tea, Rosehip pieces, Blackberry leaves, and Natural flavors.
INFORMATION:
Tea. In many ways, it's very British. From high tea to tea biscuits and tea clippers, the Brits have had a hand in many tea related endeavors. We've got two more to add to the list: Pomegranates and Rosehips.
John Bartram, a London Botanist, sent pomegranates to British Quakers in Philadelphia in 1762.
The early Americans prized the fruit for its sweet juicy flavor and high vitamin C content, one fruit providing 40% of an adult's daily requirement.
Interestingly it is for the same reasons the British have long collected and consumed Rosehips, the round apple-shaped interior of the rose flower. During WWII, Rosehips with their high levels of Vitamin C became an important source of the vitamin for British school children. Closure of trans-Atlantic shipping routes meant that shipments of oranges from the US and Southern Europe were no longer available. Children were subsequently given the task of collecting rosehips from their local gardens for the creation of a syrup that was diluted with water. The concoction was sweet and hinted faintly of the flowers they came from.
So there you have it. The British love Pomegranates and Rosehips. So it only seems fitting that someone should combine the two with a good solid British tea, which is what is done here.
Sweet, tart and fruity on the nose, the cup exhibits deep notes of syrup, red berry and faint wisps of rose blended seamlessly with our astringent Ceylon - a fabulous blend.
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
Firstly... only high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva are used. 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 flavored teas. (Our supplier tested teas from various other origins around the world as base stock for their flavored teas, but none of those 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' allows them to buy the best for their flavored tea blends several times during the year, ensuring top quality and freshness.
Secondly... they use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
Thirdly they 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.
HOT TEA 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). Add milk and sugar to taste.
ICED TEA BREWING METHOD (Pitcher):(to make 1 liter/quart):
Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ 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.
(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
ICED TEA-BREWING METHOD (Individual Serving):
Place 1 slightly heaping teaspoon of loose tea 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. 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!)
RECOMMENDATION:
We recommend the use of our 1 Cup of Perfect Tea measuring spoon for best results.
ANTIOXIDANT BENEFIT:
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed.and the more tea or rooibos that is used, the greater the antioxidant benefit.
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
IDEAL BREWING TEMPERATURE: 100C/212F.
MINIMUM BREWING TEMPERATURE: 90C/194F.
