No products in the cart.
Oolong Sweet Watermelow
OOLONG 50g
GRADE – TKYS (Ti Kuan Yin Special)
CAFFEINE/ANTIOXIDANT LEVEL: Low / High
Cup characteristics: What can we say? Ripe, juicy, sunset pink, thirst quenching, real! Simply doesn’t get any better.
Luxury ingredients: Oolong tea, Papaya pieces, Plum + Safflower petals, Natural flavours.
£ 8.50
In stock
PRODUCT ID: 438
Description
Oolong Sweet Watermelow
Cream of Saskatchewan. Carolina Cross. Yellow crimson. No, we aren’t talking about classic rock bands, we’re talking about watermelons. In addition to those three, there are more than 1200 other varieties of the pulpy fruit, which is actually a berry, growing in almost every country on earth. Amazing right? Still, that number isn’t half as amazing as the $6300 US that was paid for a black Densuke watermelon from Hokkaido, Japan in 2008. (Not surprisingly, the most expensive watermelon ever sold). Suffice it to say, people love watermelon. Well, at Natteas, we’re here to turn the planet onto something new in the world of the watermelon – Oolong Sweet Watermelon tea. One Master Blender, needing some refreshment after a nap in the hot sun, decided to go for a swim. Once out of the water, he cut himself a slice of a watermelon a friend had brought down to the beach. As he savored the sweet fruit, he stared out at the expanse of freshwater before him and knew he had an idea for a refreshing new tea. Upon his return to the tasting lab, he sampled a series of Oolongs to determine which would serve as the base for the new tea. The winner was Ti Kuan Yin from China’s Fujian province, selected for its thirst quenching character and exceptional grading. Next, he added all natural watermelon flavor, gave it a mix and one of the world’s most refreshing new teas was born. Now, while Oolong Sweet Watermelon may not sell for $6300/gm, we believe this tea is worth its weight in gold. Sweet, juicy gold. Enjoy – Oolong Sweet Watermelow!
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. Briefly infuse with freshly boiled water and then pour off. Re-infuse the tea and pour after about 1 minute or longer to taste. Milk & 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 or removing the tea bags. 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 or removing the tea bags. 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.
