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Pomegranate Rosehip
FLAUVORED BLACK TEA 50g
GRADE – OP(Orange Pekoe)
CAFFEINE/ANTIOXIDANT LEVEL:Medium/High
Cup characteristics: WOW! Very refreshing. Pomegranate gives a lovely astringency and Vitamin C laden Rosehip rounds the edges.
Luxury ingredients: Black tea, Rosehip, Pomegranate, Blackberry leaves, Natural flavours.
£ 6.00
In stock
PRODUCT ID: 633
Description
Pomegranate Rosehip Tea. In many ways, it’s very British. From high tea to tea biscuits and tea clippers, the Brits have had a hand in many tea related endeavours. We’ve got two more to add to the list: Pomegranates and Rosehips. John Bartram, a London Botanist, sent pomegranates to British Quakers in Philadelphia in 1762. The early Americans prized the fruit for its sweet juicy flavour and high vitamin C content, one fruit providing 40% of an adult’s daily requirement. Interestingly it is for the same reasons the British have long collected and consumed Rosehips, the round apple-shaped interior of the rose flower.
During WII, Rosehips with their high levels of Vitamin C became an important source of the vitamin for British school children. Closure of trans-Atlantic shipping routes meant that shipments of Oranges from the US and Southern Europe were no longer available. Children were subsequently given the task of collecting rosehips from their local gardens for the creation of syrup that was diluted with water.
The concoction was sweet and hinted faintly of the flowers they came from. So there you have it. The British love Pomegranates and Rosehips. So it only seems fitting that someone should provide these two together with a good solid British tea, which is what we’ve done here. Sweet, tart and fruity on the nose, the cup exhibits deep notes of syrup, red berry and faint wisps of rose blended seamlessly with our astringent Ceylon – a fabulous Pomegranate Rosehip blend.
Luxury ingredients: Black tea, Rosehip, Pomegranate, Blackberry leaves, Natural flavours.
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.
