Country of Origin: South Africa
Region: Cederberg
Shipping Port: Cape Town
Grade: Choice Grade #1
Altitude: 1500-2500 feet above sea level
Manufacture
Type: Fermentation
turns the leaves from green to deep red and gives a slightly sweet note.
Cup Characteristics: Island coconut pleasures with hints of rum
dryness. Sprinklings of pineapple and coconut pieces enhance
a lingering sweet colada finish.
Infusion: Reddish orange to full color (depends on brewing time and quantity used)
Ingredients:
Luxury rooibos, Natural
dried pineapple, Natural dried coconut, Natural flavors.
If you like Piña Coladas and getting caught in the rain, then there’s no disputing
as to whether or not you’re going to love Hawaiian Colada Rooibos. What is in dispute however is the identity of the
creator of the first Piña Colada. A plaque on the wall of the old Barranchina Bar in San Juan Puerto Rico claims it
was invented by Don Ramos Portas Mingat in 1963 – a claim hotly contested by the management of the nearby Caribe Hilton.
Officials at the Hilton insist that it was their bartender Ramon Marreto who first blended strained pineapple, coconut, and
sweet rum to create the world’s first Piña Colada. Jimmy Buffet, who shot the drink to superstardom with his
famous song, could care less who invented it as long as it’s smooth, refreshing, and served in Hawaii.
This
wonderful blend has all the characteristics of the tropical lifestyle loved and promoted by the laid-back singer. Based on
our caffeine free Rooibos this fruity tea will set the tone for a highly relaxing afternoon. Brew a pot and note how the sweet
profile of pineapple melts seamlessly into lingering hints of coconut – your mind will literally fill with visions of
the tropics. Fantastic served over ice or piping hot, this is a tea worth singing about. From Honolulu with love!
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of rooibos
for each cup into the
teapot. Pour the boiling
water into the pot, cover and let steep for 3-7 minutes. Pour into your cup; add milk and sugar to taste.
Iced
tea brewing method:
(to make 1 liter/quart): Place 6 teaspoons of rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes.
Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and
top-up with cold water. Garnish and sweeten to taste.
