English Breakfast De-caffeine
DE CAFFEINE TEA 100gr
GRADE – FP 9FLOWERY PEKOE)
CAFFEINE/ANTIOXIDANT LEVEL: Removed naturally/ Medium
Cup characteristics: A full bodied tea with a cup tending bright, being consistent with high quality tea.
Luxury ingredients: Decaf black tea.
£ 8.00
In stock
Description
English Breakfast De-caffeine
Introducing English Breakfast De-caffeine, the perfect choice for tea lovers who want to enjoy a classic breakfast blend without the caffeine. Rumor has it that the Queen of England prefers her tea decaffeinated after noon. This choice makes sense, as decaf allows those sensitive to caffeine to enjoy the myriad health benefits of tea without the jitters. Proper tea, made from Camellia sinensis, is one of Mother Nature’s best sources for cancer-fighting polyphenols and antioxidants, as well as vitamin C.
For years, however, many decaffeinated teas suffered from poor quality. Traditional methods often stripped away not just caffeine but also many of the tea’s natural healthy compounds. Fortunately, we’ve partnered with a supplier dedicated to changing this narrative. They introduced the Canadian Chemical-Free CO2 Process, which revolutionizes decaffeination.
The CO2 Process
Developed in collaboration with overseas tea manufacturers and Canadian food scientists, this innovative method eliminates caffeine without the use of harmful chemicals. The process involves briefly soaking the finished tea in pure water and gently flushing it with CO2. This natural gas binds to the caffeine molecules, extracting them while leaving the tea’s beneficial proteins, polyphenols, and antioxidants intact. The result is a high-quality decaffeinated tea that retains its health benefits.
Tasting Notes
In terms of flavour, English Breakfast De-caffeine surprises with its self-assured character. The tea boasts lovely floral notes, a medium body, and a balanced astringency, culminating in a long finish that invites you back for another sip. It serves beautifully as an all-day breakfast tea, especially when complemented with a splash of milk.
Indulge in the rich tradition of English breakfast tea without the caffeine. Enjoy English Breakfast De-caffeine and savour every moment!
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.
