Tasting Notes
Malty notes of chocolate biscuits, delicate fruity top notes and a rich tingle of spice. With a smooth and creamy mouthfeel this is an elegant and fragrant blend.
It can be enjoyed on its own or with a silky drop of milk.
Quantity
Use 2.5g of tea per 150ml of water.
Temperature
For the optimum infusion use 85°C (185°F) water.
To serve with milk, infuse at 100°C/212°F.
Time
Infuse for 1 - 2 minutes at 85°C, and 2 - 3 minutes at 100°C.
Taste regularly to find your optimum time.
Infusions
You can infuse these leaves at least twice. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
25p per cup based on 2.5g of tea per 150ml of water and 2 infusions.
This breakfast blend is based on a rich, deeply malty and biscuity black tea from Satemwa in the Shire Highlands of Malawi. The fruity and fragrant top notes come from the small and very beautiful garden of Lakyrsiew in the mountains of Meghalaya, India.
SIKKIM
Turmeric (Curcuma longa)
To this we have carefully blended whole pieces of turmeric from small holder farmers in the Himalayan state of Sikkim.
The Tumeric is crafted into whole pieces rather than ground to dust so that you can control the depth of its flavour and strain it completely from your tea.
A quick infusion will yield a subtle flavour whilst a longer steep will bring out the deeper, earthier flavours and the richer tannins in the tea. These longer infusions are best balanced with milk or a drop of maple syrup.
“Curcumin (diferuloylmethane) is a yellow pigment present in the spice turmeric (Curcuma longa) that has been associated with antioxidant, anti-inflammatory, anticancer, antiviral, and antibacterial activities as indicated by over 6,000 citations. In addition, over one hundred clinical studies have been carried out with curcumin.”
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3918523/
