Product Overview
ROSE
(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):(Loose Tea): OP (Orange Pekoe)
GROWING ALTITUDE(S):4000 – 8500 feet above sea level
MANUFACTURE TYPE(S):Tea : Orthodox (Traditional leafy)
CUP CHARACTERISTICS:Think of a bouquet of fresh cut stems. This tea captures the subtleties of Rose incredibly. A real standout. Fabulous over ice!
INFUSION:Bright and Coppery.
INGREDIENTS:Black tea, Rosehip pieces, Rose petals, Blackberry leaves, and Natural flavors.
ANTIOXIDANT LEVEL:High
CAFFEINE LEVEL:Medium Shelf Life: Almost 2 years.
INFORMATION:
June is rose month - but this lovely tea is perfect for sipping any time of year. In fact, for those of us who live in colder climes, winter might be more apropos.
The reason?
This tea has the ability to make any room burst with the aromas of the arrival of spring.
Rose tea however, is not a new arrival to the world of tea. In China they have been drinking rose scented tea for millennia. In Britain, rose tea has been a staple of garden parties since the days of Queen Victoria. Just brew a cup, close your eyes, and take a sip. Where does this tea take you?
What type of tea is used, how is the tea flavored and why use natural flavors?
Firstly...only 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 a base tea for flavored teas. (Other teas from various other origins around the world were tested as a base stock for 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 tea buyers to buy the best for their flavored tea blends several times during the year, ensuring top quality and freshness.
Secondly...flavoring oils are used not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat. Thirdly natural flavors are specified . 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 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
