Product Overview
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Vienna Eggnog
Loose - Flavored Black Tea
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CUP CHARACTERISTICS: Just like the real thing! Rum notes with a sweet caramel and light cinnamon ginger finish.
INGREDIENTS: Black tea, Cinnamon + Ginger pieces, Clove, Natural flavors (Organic Compliant).
INGREDIENTS FROM: Sri Lanka / Kenya / India / Thailand
REGION(S): Nuwara Eliya + Dimbula + Uva / Nandi Highlands / Nilgiri + Kerala / 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
KOSHER: Yes
VEGETARIAN: Yes
VEGAN: Yes
ARTISANAL NOTES: Small batch blended and packed in Canada.
INFUSION: Bright and coppery
INFORMATION:
Eggnog, the popular spiced, milk-based holiday beverage is thought to descend from an ancient European drink called Posset. The drink was made by boiling milk and adding wine or ale, which would cause it to curdle. Spices, typically nutmeg and cinnamon were then added to fill out the flavor. During the Middle Ages, Posset was generally consumed to as a remedy for the common cold and to ease general bodily aches and pains. By the 13th century, it is said that monks began adding eggs to their Posset, an innovation that would ultimately lead to the creation of Eggnog, centuries later. During the 18th century, a variation of the drink is thought to have crossed the Atlantic to what were then still British Colonies in the Americas. Initially, cheap Rum from the Caribbean was used to prepare the beverage. After the Revolutionary War however, with their supply of Rum cut off, American's blending Eggnog with whiskey and bourbon. Around this time it also came to be associated with the holidays, a tradition that continues to this day. We've based this Vienna Eggnog on the Rum-based versions of the early Americas. Delightfully sweet with notes of caramel and ginger, we like this one on its own, or with a splash of real rum.when the occasion warrants 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. STEEPING TIME
SERVING RECOMMENDATIONS:
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 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!) 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.
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.
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