Country of Origin: Sri Lanka
Grade: OP (Orange Pekoe)
Altitude:
4800 - 7600 feet above sea level
Cup Characteristics: Fresh lemon character that cleanses the palate the way only a lemon can.
Infusion: Bright and Coppery.
Ingredients: Luxury
black tea, Natural dried pineapple, Lemongrass, Sunflower + Calendula petals, Natural flavors
Information:
Lemons have been enjoyed
as summertime refreshment for thousands of years. Over the centuries, many have argued where the tart, bitter
fruit originated; some say the lemon first came from Malaysia,
China, Persia, or Asia Minor. 20th century archaeological
evidence however shows that the fruit came originally from the Indus Valley - a lemon shaped earring carbon
dated from 2500 BC was found there. By the first century
AD the fruit was being cultivated in Palestine and Greece. By the second century
AD lemon cultivation had spread to Libya in Northern Africa. Growers there exported lemons
by the shipload throughout the Roman Empire - one can
even see a lemon depicted in a mosaic in the ancient city of Pompeii. Many centuries later, as
tea became the drink of choice in Britain, people discovered that the tart acidic
flavor of lemons complemented the astringency of black
tea perfectly. Lemon is now one of the most common additives to a cup of tea after milk and sugar. We're sure
you'll find our version of this tea refreshing pot after
pot. Incidentally, this is one of our favorites poured over
a nice tall glass of ice with a sprinkling of sugar. Lemon tea, you can't beat it.
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 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!
