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Country of Origin: Sri Lanka
Region: Nuwara Eliya, Dimbula or Uva districts
Shipping Port: Colombo
Grade: OP (Orange Pekoe)
Altitude: 4800 - 7600 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: Wow! Very refreshing. Pomegranate
gives a lovely astringency and Vitamin C laden Rosehip
rounds the edges.
Infusion: Bright and Coppery.
Ingredients: Luxury black tea, Rosehip, Blackberry Leaves, Natural Flavors.
Information: John Bartram, a London Botanist, sent pomegranates to British Quakers in
Philadelphia in 1762. The early Americans prized the fruit for its sweet juicy flavor and
high vitamin C content, one fruit providing 40% of an adult’s daily requirement.
Interestingly it is for the same reasons the British have long collected and consumed
Rosehips, the round apple-shaped interior of the rose flower. During WWII, Rosehips
with their high levels of Vitamin C became an important source of the vitamin for British
school children. Closure of trans-Atlantic shipping routes meant that shipments of
Oranges from the US and Southern Europe were no longer available. Children were
subsequently given the task of collecting rosehips from their local gardens for the
creation of a syrup that was diluted with water. The concoction was sweet and hinted
faintly of the flowers they came from. So there you have it. The British love Pomegranates
and Rosehips. So it only seems fitting that someone should combine the two with a
good solid British tea, which is what we’ve done here. Sweet, tart and fruity on the nose,
the cup exhibits deep notes of syrup, red berry and faint wisps of rose blended
seamlessly with our astringent Ceylon – a fabulous blend.
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.
Second, we use flavoring oils not crystals to give the tea drinker an olfactory holiday
before indulging in a liquid tea treat.
Third, 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!
Region: Nuwara Eliya, Dimbula or Uva districts
Shipping Port: Colombo
Grade: OP (Orange Pekoe)
Altitude: 4800 - 7600 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: Wow! Very refreshing. Pomegranate
gives a lovely astringency and Vitamin C laden Rosehip
rounds the edges.
Infusion: Bright and Coppery.
Ingredients: Luxury black tea, Rosehip, Blackberry Leaves, Natural Flavors.
Information: John Bartram, a London Botanist, sent pomegranates to British Quakers in
Philadelphia in 1762. The early Americans prized the fruit for its sweet juicy flavor and
high vitamin C content, one fruit providing 40% of an adult’s daily requirement.
Interestingly it is for the same reasons the British have long collected and consumed
Rosehips, the round apple-shaped interior of the rose flower. During WWII, Rosehips
with their high levels of Vitamin C became an important source of the vitamin for British
school children. Closure of trans-Atlantic shipping routes meant that shipments of
Oranges from the US and Southern Europe were no longer available. Children were
subsequently given the task of collecting rosehips from their local gardens for the
creation of a syrup that was diluted with water. The concoction was sweet and hinted
faintly of the flowers they came from. So there you have it. The British love Pomegranates
and Rosehips. So it only seems fitting that someone should combine the two with a
good solid British tea, which is what we’ve done here. Sweet, tart and fruity on the nose,
the cup exhibits deep notes of syrup, red berry and faint wisps of rose blended
seamlessly with our astringent Ceylon – a fabulous blend.
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.
Second, we use flavoring oils not crystals to give the tea drinker an olfactory holiday
before indulging in a liquid tea treat.
Third, 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!
|
About Camille's Tea:
Camille's Tea, based in the San Antonio, Texas area, offers a wide variety of gourmet teas, including flavored teas, traditional teas, green
teas, herbal teas, decaffeinated teas, decaf teas, caffeine free teas, and iced teas, and lavender, Shea butter, Chantal teapots, Lomonosov
teapots, tea infusers, tea accessories, Bearington Bears, tea linens, neck warmers, Herbal Concepts slippers and eye pacs, and Pre de
Provence bath and body products. We also feature multiple tea of the month clubs. Read more >>
Camille's Tea, based in the San Antonio, Texas area, offers a wide variety of gourmet teas, including flavored teas, traditional teas, green
teas, herbal teas, decaffeinated teas, decaf teas, caffeine free teas, and iced teas, and lavender, Shea butter, Chantal teapots, Lomonosov
teapots, tea infusers, tea accessories, Bearington Bears, tea linens, neck warmers, Herbal Concepts slippers and eye pacs, and Pre de
Provence bath and body products. We also feature multiple tea of the month clubs. Read more >>
| To pay by check or money order, email camille@camillestea.com. |
