Mandarin Orange Flavour Black OP Loose Leaf Tea in Assorted Packs

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All the depth of a delicious tart orange-like character combined with the goodness of tea. Very reminiscent of childhood in Christmas times past.
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Mandarin Orange
(Black Tea with Natural Flavours)
Country of Origin:             Sri Lanka
Region:                               Nuwara Eliya, Dimbula or Uva districts
Grade:                                OP (Orange Pekoe)
Altitude:                              4800 - 7600 feet above sea level
Manufacture Type:             Orthodox
Cup Characteristics:          All the depth of a delicious tart orange-like character combined with the goodness of tea. Very reminiscent of childhood in Christmas times past.
Infusion:                              Bright and coppery.
Ingredients:                        Luxury black tea, orange pieces, freeze-dried mandarin, lime leaves, lemon balm, natural flavours.

Mandarins (Citrus Reticulata) originated in China over a thousand years ago and were named for the rich colour of the robes worn by the senior public officials of the time, Mandarins. Westerners tend to associate mandarin oranges with Christmas, as they were quite expensive in the past so were a real treat in the bottom of children's Christmas stockings. This tea is delicious drunk hot or chilled.
What type of tea do we use, how do we flavor the tea and why do we use natural flavours?

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 colour and, most importantly - perfect for use as the base tea of our flavoured teas. (We have tested teas from various other origins around the world as base stock for our flavoured 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 flavoured tea blends several times during the year, ensuring top quality and freshness.

Secondly... we use flavouring 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 flavoured 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 flavoured teas.


Hot Tea Brewing Method

Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into your 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 flavour character on this tea, it is perfectly acceptable to consume this tea straight-up

Alternatively, try brewing in a tea infuser right in your cup. Put 1 teaspoon of tea into the infuser and place in your cup, pour boiling water over the leaves and let steep for 3-7 minutes. Take the infuser out once brewed and add milk or sugar to taste.


Iced Tea Brewing Method

Make as for hot, but add extra tea - 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 place the tea in a jug and add 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!

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