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Versailles Lavender Earl Grey

FLAVOURITE BLACK  50g

GRADE – OP(Orange Pekoe)

CAFFEINE/ANTIOXIDANT LEVEL: Medium/High

Cup character: French#1 super blue lavender transports a floral harvest of Provence to an intoxicating Earl Grey.

Luxury ingredients: Black tea, Lavender + Cornflower petals, Natural flavours.

 

£ 2.85

In stock

PRODUCT ID: 102
SKU: 771541498006 Categories: ,

Description

Versailles Lavender Earl Grey

Versailles. The very mention of the famous chateau built by the King of France Louis XIV conjures up images of unbelievable opulence. Early in his reign Louis XIV moved his royal court from Paris to the countryside and began construction of the chateau. Work on the structure began in 1864 and continued almost until his death in 1715. And why did it take so long you may ask?

Well, Versailles is big – very big! The chateau has more than 2.000 windows, 700 rooms filled with thousands of paintings, tapestries, sculptures, and pieces of furniture, 1250 fireplaces, 67 staircases and is surrounded by more than 1,800 acres of parkland. Subsequently, at Versailles, there were rules for everything. Louis XIV was always known for his fondness for fresh lavender from the French countryside. He was so fond of it that he demanded to be bathed in lavender scented water every morning. In 1658, he even issued a royal decree ruling exactly how lavender was to be used to scent soap, the ‘Edit du Roi Pour le Manufactures du Savon – the man seriously loved his Lavender So, when it came time to blend a tea in honour of this ancient royal, it only seemed fitting that we have it with the King’s favourite flower. Aside from being a lover of lavender, Louis XIV was also revered at the time as quite a statesman.

So, since it is no secret that over the years there has been no love lost between the French lavender and the English Earl grey. – it’s a truly an exceptional English. When brewed, this tea has a delicate floral bouquet. Versailles Lavender Earl Grey – Truly an exceptional tea. A votre santé!

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. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh 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 fresh 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.

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