Pineapple flavored
black tea
Country of Origin: Sri Lanka
Grade: OP (Orange Pekoe)
Altitude:
4800 - 7600 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: Cup captures the flavor of freshly sliced pineapple
amazingly. Think of sitting on a sunny
veranda with a nice cup of tea. Great
over ice.
Infusion: Bright and Coppery.
Ingredients: Luxury black tea, Natural dried pineapple, Freeze dried pineapple, Blackberry leaves,
Calendula + sunflower petals, Lime leaves, Natural flavors.
Information:
The Pineapple is native to southern Brazil and Paraguay. It was first
discovered by a European in November, 1493, by Christopher Columbus, (is there anything he didn't discover?!) He brought
some back to Europe with him and the rest, as they say, is history. The Pineapple came to be so coveted by European nobility
for its sweet flavor and grand appearance that King Charles II of England once posed for an official portrait receiving
one as a gift. Pineapples were a big hit in colonial America as well - but early Americans appeared to prize the fruit more
for its appearance than its taste. In some cases merchants even rented them by the day to Southern matrons who would use
them to decorate their tables - pineapples being highly regarded as important symbols of hospitality. Serve this fabulous
tea to guests and carry on the tradition. A dash of sugar helps to bring out the natural sweetness of the fruit. Serve over
ice for a real Southern treat!
What type of tea do we use, how do we
flavor the tea and why do we use natural flavors?
Firstly... we
only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown
districts produce flavorful teas that have classic ‘Ceylon' tea character which is noted by floral bouquet and
flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea
of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas,
but none of these teas made the grade.) Dimbula 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 peak period'
allow us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.
Secondly... we use flavoring oils not crystals to give the tea drinker an olfactory
holiday before indulging in a liquid tea treat. Thirdly... we specify natural flavors. High quality tea tastes good and
natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to
use overpowering artificial flavors, which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste
giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat ‘soft ‘
and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally
flavored teas.
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!
