British Early White

WHITE TEA 25g

GRADE – Pai Mu Tan Grade #1

CAFFEINE/ANTIOXIDANT LEVEL: Low/ High

Cup characteristics: Bask in swinging bergamot in all its glory. If the Earl of Grey only knew how fabulous white tea could be…

Luxury ingredients:  White tea, Natural flavours.

£ 6.70

In stock

PRODUCT ID: 337
SKU: 771541590069 Category:

Description

British Early White

Many of us, indeed most of us, tea lovers are familiar with Earl Grey the beverage. As the tea rolls over the tongue, pointed touches of citrus come to the fore blending gently with the astringency of the base tea letting you know that yes in fact, this Earl Grey. But what about the man? Don’t you agree that at least a cursory knowledge of Earl Grey seems important when discussing his signature brew? Earl Grey’s political affiliation was to the Whig party. His first parliamentary address as Prime Minister took place on the 21st of February 1787.

The topic was a recent free trade agreement made with France to which he was vehemently opposed. In all he oversaw four years of political reform that had an enormous impact on the development of democracy in Britain. Earl Grey’s interest included gallivanting about the countryside like a proper British dandy, breeding dogs and the occasional game of cribbage. In appearance he was said to be “tall, slim and strikingly handsome”.

Unfortunately for the Earl and his love life, in his later years he went bald and was made to wear spectacles. He died on 17th of Julys 1845 – about 150 years before the creation of British Earl White tea. Too bad because we’ve sure he would have loved this version of his famous blend. The cup is full bodied with a heady Earl Grey flavour and touch of fresh cream leading to a profound jammy finish. (Jammy is a term frequently used to describe the foolish character of Pai Mu Tan, the Chinese white tea used for this blend,) Brew a pot and raise a cup to the old Earl… Cheers.

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.

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