Lemon with a Hint of Ginger
Ethically Sourced Orange Pekoe Black Tea with Fruit and Natural Flavours
Country of Origin: Sri Lanka, Kenya, India, Thailand, China, Egypt, Poland.
Regions: Nuwara Eliya + Dimbula + Uva, Nandi Highlands, Nilgiri, Petchabun, Yunnan, Nile River Delta + Fayoum, Gdansk.
Grade: OP (Orange Pekoe).
Altitude: 4800 - 7600 feet above sea level.
Manufacture Type: Orthodox.
Ethical Sourcing: Sourced from farms monitored by the Ethical Tea Partnership.
Cup Characteristics: A hint of lively and flavourful ginger notes peeking through the sweet lemon character. A delightful tea.
Infusion: Bright and coppery.
Ingredients: Black tea, pineapple & lime & lemon pieces, lemongrass leaves, calendula & sunflower petals, ginger, natural flavours (organic compliant).
Antioxidant Level: High.
Caffeine Content: Medium.
Although no one can say with certainty when these two flavourful items were first combined in a drink or dish, it is safe to say that it probably happened a very, very long time ago somewhere in the Arab world. Can we back that up? Well, some of the earliest mentions of ginger, (Latin: Zingiber officinale), can be found in the Koran. This would indicate that the spicy root was known to Arabs in at least 650 AD, roughly the time the holy book was written. As for lemons, (Latin: Citrus Limonum) their first literary reference is found in a treatise on farming written in the early part of the 10th century by Qustus al-Rumi, an Arab scholar. So, it is safe to say that the two flavours were probably combined sometime roughly 1000 years ago. And why not combine them? The tart tanginess of lemon is as perfectly balanced by the heat and flavour of ginger as day is by night. (Speaking of literary references, that last metaphor ain’t bad, we’ll have to remember that one.) Brew a pot of this tea and sample the wonderful flavour mélange, a true taste of history! Try adding a little more ginger for a real fiery mix. Fisehatak! (That’s cheers in Arabic.)
What type of tea do we use, how do we flavour the tea and why do we use natural flavours?
For our flavoured teas, we only use high-grown tea from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavourful teas that have a classic 'Ceylon' tea character which is noted by a floral bouquet and flavour notes, touches of mild astringency, bright coppery colour and, most importantly - perfect for use as the base tea of our flavoured teas. 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 flavoured tea blends several times during the year, ensuring top quality and freshness. Next, we use flavouring oils, not crystals, to give the tea drinker an olfactory holiday before indulging in a liquid tea treat. Finally, we specify natural flavours.
High quality tea tastes good and natural flavours do not mask the natural taste of the high-grown Ceylon tea. (The norm for many making flavoured tea is to use overpowering artificial flavours, which can be used to hide lower quality tea). Natural flavours do not leave an aftertaste, giving the tea a clean and true character. It should be noted that natural flavours tend to be somewhat 'soft' and the flavours slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavoured teas.
This tea is sourced from tea plantations that are monitored by the Ethical Tea Partnership, meaning a fairer deal for the growers and workers, and a more environmentally friendly way to produce tea.
Hot Tea Brewing Method
Place 1 teaspoon of tea per cup (and add 1 teaspoon for the pot) into your teapot. For a more intense flavour, add a bit more tea. Pour boiling water into the pot and let it steep for about 3 - 7 minutes, to your taste. Pour into your cup and enjoy.
Add milk and sugar to taste. Acceptable to drink 'straight up.'
Alternatively, put the tea in a tea infuser and brew right in your cup.
Crave a little more heat? Try adding extra ginger to add a fiery touch to this classic blend.
Iced Tea Brewing Method
Make as for hot, but add extra tea. A rule of thumb when preparing fresh brewed iced tea is to double the amount of tea leaves used per cup. When the tea has cooled a little, pour over ice. It is important to make it a little stronger as the ice will water it down.
Alternatively, you can cold brew the tea by placing the tea in a jug and adding cold water. Leave to infuse for a few hours (or overnight in the fridge) strain and enjoy. Cold brewing will give a smoother taste.
Simpli-Special - Tea as it Should be!