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French Vanilla Pu-erh
FLAVOURITE BLACK PU-ERH STYLE 50g
GRADE – Pu-erh 3 year vintage
CAFFEINE/ANTIOXIDANT LEVEL: Medium/Low
Cup characteristics: Chocolaty bourbon vanilla highlights with a coffee smooth finish.
Luxury ingredients: Black tea (Pu-erh style),Coffee, Cocoa pieces, Almond pieces, Calendula + Sunflower petals, Natural flavours.
***ALLERGEN ALERT – CONTAINS ALMONDS***
£ 6.20
In stock
PRODUCT ID: 533
Description
French Vanilla Pu-erh
How did the Vanilla bean, a plant that originated in Mexico, come to be so widely associated with the French? The story is a complicated one stretching back through the mists of time. The bean, actually the fruit of an orchid, was discovered in Mexico by the Totonaco, a people who were eventually conquered by the Aztecs. The Aztecs, after learning about Vanilla, were themselves conquered by the Spanish, who then brought the beans back to
Spain. Unfortunately, Cortez and his conquistadors forgot an important key to the Vanilla puzzle – the Melipone bee – the only bee capable of pollinating the vanilla orchids. Subsequently,
Mexico remained the world’s leading supplier until the year 1819. That year, vanilla beans were shipped to French colonies on the islands of Réunion and Mauritius with the intention of cultivating a commercial crop. As fortune would have it, 12-year-old Edmond Albius discovered a magical way of pollinating the orchids using only a blade of grass and a flick of the thumb.
Et voila, French Vanilla was born! Within eighty years, the colonies had surpassed Mexico and were producing 80% of the world’s supply. Suffice it to say, we’re glad young Master Albius discovered what he did. Thanks to him, we’re able to offer this blend of Pu-erh and French Vanilla Coffee – a magical combination if ever there was one. In the cup, this blend offers earthy notes of Pu-erh tempered by the nuttiness of coffee, exotic vanilla and sweet chocolaty depths of flavor. Magnifique!
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). Add milk & sugar to taste. 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 or removing the tea bags. 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 or removing the bags. 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.
