Ingredients From: Sri Lanka / India
Region(s): Nuwara Eliya + Dimbula + Uva / Assam + Nilgiri
Shipping Port(s): Colombo / Calcutta + Haldia + Cochin
Grade: FBOP (Flowery Broken Orange Pekoe)
Altitude: 500 – 8500 feet above sea level
Manufacture Type: Orthodox (Traditional leafy)
Cup Characteristics: Hints of maple and strawberry combined with flavory Ceylon and malty Assam gives a round full cup.
Infusion: Bright coppery color
Luxury Ingredients: Black tea, Cornflower & Jasmine & Safflower petals, and Natural flavors.
During colonial times, tea was an important part of local culture as Dutch and English immigrants brought their taste for tea to America. Tea quickly became a colonial staple and was not confined to the affluent at their tea parties. Tea in fact was considered a healthy beverage and a sign of good manners and expected hospitality. Tea became the third ranked import among American colonists after textiles and manufactured goods. Tea played an important role in the trade links between England and the new colonies but by the latter half of the 1700’s England found itself strapped for cash due to the heavy financial burdens of fighting wars and maintaining its global colonial Empire. England resorted to taxing tea on its far-flung empire as a means of raising capital.
These actions provoked a violent patriotic revolt and a boycott on tea purchases. The famous Boston Tea Party was a trigger for the American Revolution culminating in The Declaration of Independence in 1776. During the boycott the colonists boiled everything from pine needles, strawberry leaves, maple leaves and shrubs to stem their thirst for tea. Our blend of Ceylon and Assam tea (both major tea growing areas of the old British Empire), combined with the essence of Strawberry and Maple captures the spirit of the revolution and puts tea back into the cup.
Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 portion pack 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).
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 portion packs 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 or removing the bags. 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.)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 portion pack 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 or removing the bags. 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!)
ANTIOXIDANT BENEFIT: More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and the more tea or rooibos that is used, the greater the antioxidant benefit.