(Flavored Black Tea)
Country of Origin: India, Sri Lanka, Kenya and Turkey
Region: Huang Shan, Daguyun district, Anhui Province
Altitude: 500 - 7000 feet above sea level.
Manufacture Type: Orthodox
Grade: OP (Orange Pekoe)
Cup Characteristics: Notes of cinnamon, and pumpkin abound.
Cup is like the 'nip' in the air during Northern autumns.
Infusion: Bright and Coppery
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 control 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). Add milk and sugar to taste.
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 tea 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.)
Black tea, Hibiscus petals, Rosehip + Almond + Cinnamon pieces, Rooibos, Apple pieces + Orange pieces, Sunflower + Calendula petals, Nut oil, Natural flavors.