Our Gingerbread Cream tea captures the essence of gingerbread cookies with a hint of vanilla cream.
The recipe has changed to a higher quality tea and one with more herbal pieces and notes with a high quality black tea flavor and subtle hints of gingerbread
Country of Origin: Anhui
Shipping Port: Shanghai
Altitude: 6000 feet above sea level
Grade : Keemun
Manufacture Type: Orthodox
Infusion: A reasonably-thick reddish liquor
A combination of natural and artificial flavors is used.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into 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). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea 'straight-up'.
Iced tea brewing method (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water 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. 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 double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or 'milky' when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!