Intensely black currant. Reminds one of a warm summer day 'amongst the currant bushes'. A tea for all decaf lovers.
The tea bags are unbleached, free of wasteful envelopes, staples, strings or tags of any kind.
Luxury Ingredients: Decaf black tea, Blackberry leaves, Cornflower petals, Natural flavors (organic compliant)
Country of Origin: Sri Lanka, India
Region: Dimbula, Assam
Shipping Port: Colombo, Calcutta
Grade: FP (Flowery Pekoe)
Altitude: 5000 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: Intensely black currant, reminds one of a warm summer day amongst the currant bushes
Infusion: Tending bright and coppery notes.
Black Currant is also known as Cassis. It is both a propagated and wild grown berry which some claim originated in France. Cassis is a very popular beverage throughout Europe, known for being aromatic in smell and in taste. This particular aspect of Black Currant is very evident on this tea. Black Currant gained notoriety in 1712 for its beneficial properties, which were published by the Abbot Bailly inferring that Black Currant was indeed an aphrodisiac and should be consumed with great care. On a hot summer day Black Currant quenches one's thirst very well.
We thoroughly scrutinize our decaffeinated teas to ensure that they stand up to Canadian Quality specifications. All of our decaffs are processed using the C02 Process. The advantage of this decaffeination process is that no chemical solvents are used to remove the caffeine. Using the naturally occurring C02 in a circulation process, which carefully uses high pressure and temperature to extract the caffeine, the origin distinct character of the tea is retained in the cup. There is a slight change in the character of the tea due to the process, but the end result is an uncompromising cup of tea with no chemical overtones.
We use high grown Ceylon tea as the base for decaff tea for several reasons: High grown Ceylon gives us the character we are looking for - a flavoury and satisfying tea. The high grown estates are visited by us on a yearly basis to confirm that they undertake proper manufacturing techniques, keep plucking standards high, and reinvest in the estate and its personnel. Most importantly, high grown Ceylons retain their character under C02 decaffeination processes much better than other teas we have tested. Following this we only use natural flavors to give the tea a satisfying and true taste - something you deserve!
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of teafor 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). Pour into your cup and add milk and sugar to taste.
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.]