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Blueberry
FLAVOURED BLACK TEA 50g
GRADE – OP(Orange Pekoe)
CAFFEINE/ANTIOXIDANT LEVEL: Medium/High
Cup characteristics: Intoxicating blueberry aroma and sprightly full flavour of the tiny wild blueberry. excellent hot or cold. As an iced tea serve with a pinch of sugar.
Luxury ingredients: Black tea, American Blueberries + European Blueberries(a.k.a. bilberries), Cornflower petals, Blackberry leaves, Natural flavours.
£ 5.90
In stock
PRODUCT ID: 629
Description
Blueberry are used in many products as an ingredient – high in nutrition to the point that blueberries are growing in the field of nutraceuticals’, they taste great and can improve your health. The peak harvest is in July (known as the blueberry month) so it is very much a summertime fruit. The blueberry is a native American species with North America the world’s leading producer accounting for 90% of production. It is a plump juicy fruit.
The blueberry started wild and over time was domesticated in the early 1900’s. Through natural selection the blueberry was cultivated producing desirable texture, colour, flavour and nutrition to the point that the blueberry has shown to improve eyesight and slow down aging. Blueberries are liked in Europe as a beverage and looked upon as being healthy because of their antioxidant properties.
Luxury ingredients: Black tea, American Blueberries + European Blueberries(a.k.a. bilberries), Cornflower petals, Blackberry leaves, Natural flavours.
We only use teas from the top 3 tea growing regions of Sri Lanka – Nuwara Eliya, Dimbula and Uva. 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 us to buy the best for our flavoured tea several times a year. These high-grown districts produce teas that have classic Ceylon’ tea character, noted by floral bouquet and flavour notes, touches of astringency and bright coppery colour. Flavouring oils, not artificial crystals, give the tea drinker high quality tea that tastes great.
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). Ideal Brewing Temperature: 100ºC/212ºF
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 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 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 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.
