Quantity
Use 2.5g of tea per 150ml of water.
Temperature
For the optimum infusion (without milk) use 90°C (194°F) water.
If you prefer milk, use 100°C (212°F) water.
Time
Infuse for 1 minute at 90°C (sans milk), and 2 - 3 minutes at 100°C (with milk).
Taste regularly to find your optimum time.
Infusions
You can infuse this tea at least twice. With each careful infusion, different subtleties of flavour are revealed.
Tasting Notes
The bergamot is a subtle note rather than a deep perfume. Built on an elegant foundation of silky black tea, we have gently layered herbaceous lemon.
Flavours of lemon and fresh summer herbs; clean, bright and uplifting.
(This tea makes a wonderful base for a gin cocktail. Best hot extracted and rapidly shaken over ice with gin and a spot of sugar or honey.)
CHIP KAY
Satemwa Estate, Malawi
Made from a blend of hand-crafted orthodox back teas from Satemwa and herbs gathered from her travels across the world by our Rare Tealady (@raretealady) Henrietta Lovell. She had the idea of boosting the lemon notes with lemon herbs after taking tea with Chip Kay on Satemwa in Malawi.
LEMON VERBENA
Robert "Chip" Kay
He would add a few leaves of fresh lemon verbena into his pot of black tea. Sadly Chip died in 2019 in his 90’s after a long life of tea. But his inspiration lives on, and the lemon verbena he loves. He helped set up small holder farmers in his community, mostly women with less than a hectare of land.
Route to market
Supporting Families
Chip's son Alex has developed the program even further and supplies seedlings and organic compost. Together we have created a route to market - supplying delicious herbs that support families with vital income. Added to this we combine Lemon Verbena from the same farmers in Malawi blended with Lemongrass from an organic smallholder collective in Sri Lanka.
