Tea: |
Vanilla - Naturally Flavored Black Tea |
Region: |
Nuwara Eliya, Dimbula or Uva districts |
Cup Characteristics: |
This
rich and thick flavor
evokes a warm ‘Welcome
Home’! A dash of sugar
adds to an already
delicious flavor. |
Information: |
Magical
properties! It is said
that Vanilla calms the
nerves, lifts the
spirits and improves the
romantic aspect of one’s
life. Vanilla is an
extraordinary flavor
that is full of mystery
and elusiveness that is
often taken for granted.
Undoubtedly one of life
little secrets, widely
used in medicinal
concoctions to make them
more palatable. Thus a
‘magical’ flavoring
agent, calming the mind
and body! Vanilla is the
only edible fruit of the
orchid family, likely
the world’s largest
flowering genus. There
are two types of vanilla
that are used for
commercial purposes –
Bourbon and Tahitian. It
is the worlds most labor
intensive agricultural
crop, taking up to three
years after the vines
are planted, before the
first flowers appear.
Vanilla has a long
history of robbery and
intrigue as it is very
expensive and highly
prized and in growing
countries it is not
uncommon for vanilla
rustling to occur. As
there are about 150
varieties of vanilla, it
is certainly a flavoring
agent that is suited to
one’s personal tastes.
You will enjoy this cup
of tea!
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.
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Brewing Instructions: |
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!
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