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Vanilla
FLAVOURITE BLACK TEA 50g
GRADE – OP(Orange Pekoe)
CAFFEINE/ANTIOXIDANT LEVEL: Medium/High
Cup characteristics: This rich and think flavor evokes a warm “Welcome Home”! A dash of sugar adds to an already delicious flavor.
Luxury ingredients: Black tea, Calendula and Sunflower petals, Natural flavours.
£ 5.70
In stock
PRODUCT ID: 1448
Description
Magical properties! It is said that Vanilla calms the nerves, lifts the spirits and improves one’s romantic life. Vanilla is an extraordinary flavor, full of mystery that is often taken for granted. Undoubtedly one of life’s little secrets which is also widely used in medical concoctions to make them more palatable.
Thus a “magical” flavoring agent, calming the mind and body!
Did you know that vanilla is the only edible fruit of the orchid family?
There are two types of vanilla that are used for commercial purposes – Bourbon and Tahitian. It is the worlds most labor intensive agricultural crop. It’s take up to three years after the vines are planted, before the first flowers appear.
Vanilla has a long history of robbery and intrigue as it is very expensive and highly prized. In growing countries it is not uncommon for vanilla rustling to occur. As there are about 150 varieties of vanilla, it is certainly a flavoring agent that is suited to one’s personal tastes. You will enjoy this cup of tea!
We only use teas from the top 3 tea growing regions of Sri Lanka – Nuwara Eliya, Dimbula and Uva.
Dumbila and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. this dual peal period allows us to buy the best for our flavored tea several times a year. These high-grown districts produce teas that have classic “Ceylon” tea character, noted by floral bouguet and flavor notes, touches of astringency and bright coppery color. Perfect as the base of our flavored teas. Flavoring oils, not artificial crystals, give the tea drinker high quality tea that tastes great!
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. Add milk & sugar to taste.
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.
