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Niagara Peach
FLAVOURITE GREEN 50g
GRADE – Sencha – Made to Japanese specifications
CAFFEINE/ANTIOXIDANT LEVEL: Low/ High
Cup characteristics: Lush peach notes with overtones. Superb quality green tea dotted with jasmine petals. Drink it hot or over ice and experience summertime in Niagara.
Luxury ingredients: Green tea, Jasmine petals, Natural flavours.
£ 5.70
In stock
PRODUCT ID: 527
Description
Niagara Peach
What many people outside of the area don’t realize is that the countryside in the Niagara region is home to the lush and rich farmland in North America. Recently the region has earned a reputation for its numerous vineyards, but the area is traditionally known for orchards. Take a drive along any of Niagara’s country highways and you will pass row after row of apple, pear and peach orchards.
The first of these orchards were probably planted in the area in the mid 1800’s by European settlers. The rich soil combined with a mild and relatively long summer make the Niagara Peach a sweet citrus treat. The peaches are larger than their Georgia cousins and are harvested from mid to late summer. When ripe, they have a delicate profile that hints of sweet nectar.
The tea used as a base for this blend is a green Sencha, Chinese variety from Hunan Province. Green and black teas can be produced from the same plants. Green tea is made by forgoing the fermentation process required to produce black tea. Instead the leaves are steamed as soon as they are plucked, then bruised by machine or by hand. The leaves are then pan-fried or basket fired – a process that gives the tea its distinctive glossy look and feel. Senchas typically have dark green, needle shaped leaves and produce a pale green to yellow, very bright and smooth cup with a sweetness, honey like finish. You will also notice that this tea has delicate white Jasmine petals that enhance the citrus character of peach. Drink it hot or over ice and experience summertime in Niagara.
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 tea. 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 tea. 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.
