Remarkably smooth and silky in both mouth-feel and flavour. Notes of milk chocolate, toffee, butterscotch and rich vanilla.
Use 2.5g of tea per 150ml of water.
For the optimum infusion use 80°C (176°F) water.
Infuse for 1 to 2 minutes, tasting regularly. Best enjoyed without milk.
You can infuse this tea at least twice. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
35p per cup based on 2.5g of tea per 150ml of water and 2 infusions.
Ndali Estate Vanilla
Today, the word vanilla is often used to describe something as quite ordinary or common. Ordinary does not sit well with us so we sought out the very best vanilla that we could find. At the Ndali Estate they are producing artisanal batches of some of the strongest, most delicious and rarest vanilla in the world.
Real vanilla, real flavours
Often products contain vanilla flavouring or something artificial – Vanillin, the main flavour component of cured vanilla beans can be synthesized in a multitude of ways including from pine bark and clove oil. However, most commonly from the petrochemical precursor guaiacol.
Real vanilla grows on vines, which climb up trees or poles and the majority of it is produced in Madagascar, India and China. It is the fruit or pod of the vanilla that contains tiny black seeds which contain the vanilla flavouring.
The whole bean...
The vanilla powder used is made up of the whole bean – the skin, seeds, and fleshy pulp, all milled together. Only the best beans are used, and a proportion of these are covered in the rare and exquisite iridescent vanillin crystals – the strongest vanilla in the world.