(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
GRADE(S):(Loose Tea): OP (Orange Pekoe)
GROWING ALTITUDE(S):4000 to 8500 feet above sea level
MANUFACTURE TYPE(S):Tea : Orthodox (Traditional leafy)
CUP CHARACTERISTICS:This rich and thick flavor evokes a warm 'Welcome Home'! A dash of sugar adds to an already delicious flavor.
INFUSION:Bright and Coppery.
INGREDIENTS:Black tea, Calendula & Sunflower petals, and Natural flavors.
CAFFEINE LEVEL:Medium Shelf Life: Almost 2 years
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 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 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 a base tea for flavored teas. (Testing was done for other teas from various other origins around the world as 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 buyers the best to buy for flavored tea blends several times during the year, ensuring top quality and freshness.
Secondly... using flavoring oils not crystals 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 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 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!)
RECOMMENDATION:We recommend the use of our 1 Cup of Perfect Tea measuring spoon for best results.
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