Product Overview
CUP CHARACTERISTICS: This rich and thick flavor warmly says "Welcome home!" A dash of sugar adds to an already delicious flavor.
INGREDIENTS: Black tea, Calendula + Marigold + Sunflower petals, Natural flavors(organic compliant)
INGREDIENTS FROM: Sri Lanka / Kenya / India / Egypt / Poland
REGION(S): Nuwara Eliya + Dimbula + Uva / Nandi Highlands / Nilgiri / Nile River Delta + Fayoum / Gdansk
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
KOSHER: Yes
VEGETARIAN: Yes
VEGAN: Yes
ARTISANAL NOTES: Small batch blended and packed in Canada at The Metropolitan Tea Company.
INFUSION: Bright and coppery
SHELF LIFE: 2 years
INFORMATION:
Magical properties! It is said that Vanilla calms the nerves, lifts the spirits and improves the romantic aspect of one's life. Vanilla is an extraordinary flavor, full of mystery and elusiveness that is often taken for granted. Undoubtedly one of life's little secrets; they are also widely used in medicinal concoctions to make them more palatable. Thus a 'magical' flavoring agent, calming the mind and body! Did you know that vanilla is the only edible fruit of the orchid family? There are two types of vanilla that are used for commercial purposes - Bourbon and Tahitian. It is the worlds most labor intensive agricultural crop, taking up to three years after the vines are planted, before the first flowers appear. Vanilla has a long history of robbery and intrigue as it is very expensive and highly prized and in growing countries it is not uncommon for vanilla rustling to occur. As there are about 150 varieties of vanilla, it is certainly a flavoring agent that is suited to one's personal tastes. You will enjoy this cup of tea!
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.
Magical properties! It is said that Vanilla calms the nerves, lifts the spirits and improves the romantic aspect of one's life. Vanilla is an extraordinary flavor, full of mystery and elusiveness that is often taken for granted. Undoubtedly one of life's little secrets; they are also widely used in medicinal concoctions to make them more palatable. Thus a 'magical' flavoring agent, calming the mind and body! Did you know that vanilla is the only edible fruit of the orchid family? There are two types of vanilla that are used for commercial purposes - Bourbon and Tahitian. It is the worlds most labor intensive agricultural crop, taking up to three years after the vines are planted, before the first flowers appear. Vanilla has a long history of robbery and intrigue as it is very expensive and highly prized and in growing countries it is not uncommon for vanilla rustling to occur. As there are about 150 varieties of vanilla, it is certainly a flavoring agent that is suited to one's personal tastes. You will enjoy this cup of tea!
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.
STEEPING TIME
| TEA CUP | 8oz (237ml) | 10oz (296ml) | 12oz (355ml) |
|---|---|---|---|
| AMOUNT | 1 heaping teaspoon of "The Perfect Measure Spoon" | 1 heaping teaspoon of "The Perfect Measure Spoon" | 1.5 heaping teaspoon of "The Perfect Measure Spoon" |
| MILD | 2-3 min | 2-3 min | 2-3 min |
| MEDIUM | 4-5 min | 4-5 min | 4-5 min |
| STRONG | 6-7 min | 6-7 min | 6-7 min |
| Blue Monkey Tea recommends 4-5 min | |||
| TEA POT | 18oz (532ml) | 36oz (1064ml) | 48oz (1419ml) |
|---|---|---|---|
| AMOUNT | 2 heaping teaspoons of "The Perfect Measure Spoon" | 4 heaping teaspoons of "The Perfect Measure Spoon" | 6 heaping teaspoons of "The Perfect Measure Spoon" |
| MILD | 2-3 min | 2-3 min | 2-3 min |
| MEDIUM | 4-5 min | 4-5 min | 4-5 min |
| STRONG | 6-7 min | 6-7 min | 6-7 min |
| Blue Monkey Tea recommends 4-5 min | |||
SERVING RECOMMENDATIONS:
| MILK | SUGAR | LEMON | MINT |
|---|---|---|---|
| OK | OK | NO | NO |
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).
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 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. 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.)
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. 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!)
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!)
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. Even, when brewing green tea and oolong tea, boil the water and allow it to cool to the recommended brewing temperature. For this reason we recommend for this tea: Ideal Brewing Temperature: 100C/212F. Minimum Brewing Temperature: 90C/194F.
RECOMMENDATION: We recommend the use of our '1 Cup of Perfect Tea' measuring spoon for best results. Please contact Blue Monkey Tea to place an order.
ANTIOXIDANT BENEFIT: For a greater antioxidant benefit brew longer and use more tea.
According to the International Ice Cream Association, Vanilla is by far the most popular flavor, getting a full 23% of all ice cream consumption. Inspired by this love, Vanilla Black Tea was created , combining the rich, warm, sugar aroma of vanilla with bright Ceylon black tea. Soothing, sweet and very 'beany' vanilla fragrance, like warm sugar cookies made with fresh vanilla beans.
From the Aztecs to the Indonesians, vanilla was first added to chocolate to soften its bitterness. In 1841, a 12-year-old Reunion slave, Edmond Albius, figured out how to hand pollinate vanilla blooms that led to vanilla plantations in India, Tahiti and Indonesia although 75% of the world’s vanilla today still comes from Madagascar and Reunion. Hugh Morgan created the first vanilla flavored sweets, and Queen Victoria’s love for them made vanilla candy a huge seller. Nearly one-third of all ice cream sales (29%) in the U.S. is vanilla and it remains the second priciest spice in the world (after saffron).
