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Blueberry White
WHITE TEA 25g
GRADE – Pai Mu Tan
CAFFEINE/ANTIOXIDANT LEVEL: Low/ High
Cup characteristics: Memories of wild New England blueberries fill the cup. The premium white tea accentuates a healthy fruity finish.
Luxury ingredients: White tea, American blueberries + European Blueberries (a.k.a. bilberries), Natural flavours.
£ 7.20
In stock
PRODUCT ID: 322
Description
Blueberry White
WOW, people love blueberries – and have done for a long time too. Check out this 1897 newspaper article from the Yarmouth Daily News in Nova Scotia, Canada’s blueberry capital. “One of the blueberry wagons that are so conspicuous at the Yarmouth Steamship Company’s wharf, broke down on Water Street this morning while heavily laden with fruit, which was quickly strewn about the street. The load was transferred to another wagon but not before the small boys had succeeded in having a glorious feast”.
These days, in our world of chocolate bars and junk food, while blueberries aren’t likely to create a stampede of hungry children, they are still one of the best-loved fruits around. And for good reason too. The tiny blue fruit is marvelously sweet, and incredibly good for you. In fact, in addition to being chock full of antioxidants, a recent Japanese study showed blueberries may even give carrots a run for their money in the eye department due to a compound called anthocyanin in the fruit’s blue pigment.
Well, we’ve taken this beloved fruit and used it to create something with a white Pai Mu Tan from Fujian, this tea heralds sweet luscious notes of berry floating over the jammy character of the base tea – absolutely glorious. (Like most fruit flavored teas, Blueberry White is fantastic served piping hot or over ice!)
Cup characteristics: Memories of wild New England blueberries fill the cup. The premium white tea accentuates a healthy fruity finish.
Luxury ingredients: White tea, American blueberries + European Blueberries (a.k.a. bilberries), Natural flavours.
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). Milk and sugar are not recommended. Ideal Brewing Temperature: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.
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 leaves. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing freshly 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!)
(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 leaves. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing freshly 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!)
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.
