(Black Tea with natural flavors)
Small Batch Blended and Packed in Canada. HACCP Certified.
Ingredients From: Sri Lanka
Region(s): Nuwara Eliya + Dimbula + Uva
Shipping Port(s): Colombo
Grade(s): OP (Orange Pekoe)
Growing Altitudes: 4000 – 8500 feet above sea level
Manufacture Type(s): Tea : Orthodox (Traditional leafy)
Cup Characteristics: Move over Beethoven! Lively Ceylon tea sprinkled with notes of clove and bubbly with 'Oh my
darlin' orange highlights'
Infusion: Bright and Coppery.
Luxury Ingredients: Black tea, Orange pieces, Cinnamon, Cloves, Jasmine petals, and Natural flavors.
It may not be as synonymous with France as croissants or the Eiffel Tower but Clementine Clove tea is most definitely French.
The tea owes its existence to the former French Empire that stretched from North Africa to the Far East. Clementines, (Latin:
citrus reticulata), are believed to have been developed by an Algerian priest named Pierre Clement in 1902. Clement
apparently discovered the small hybrid citrus growing in the courtyard of his orphanage near Oran in what was then French
Algeria. He noted how deliciously sweet they were, began propagating them and soon they had spread throughout North
Africa. Cloves on the other hand, (Latin: Syzygium aromaticum), although they originated in Indonesia, were named by the
French. The word clove stems from the word clous, which mean “nail”, an item the spice closely resembles. Cloves have a
very unique, slightly nutty, musky flavor. When you combine the two, Clementines and cloves, the result is nothing short of
fantastic. When you combine them both with a high-grown Ceylon tea as we have done here, the results are even better.
Brew a pot today and taste life in the colonies of old. Magnifique!
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.
Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of
loose tea 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 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.)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per
serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the
tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add
lemon 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. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury
quality and nothing to worry about!)
RECOMMENDATION: We recommend the use of our ‘1 Cup of Perfect Tea
’ measuring spoon for best
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and
the more tea or rooibos that is used, the greater the antioxidant benefit.
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea.
Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce
the potential incidence of water-borne illnesses.
Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF