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According to historical manuscripts, sweets made with hazelnuts and vanilla have been popular since the days of the Roman Empire and King Arthur's ancient England - if you believe he existed! Prior to the meeting of both cultures however, hazelnuts and vanilla were consumed on their own. Legend has it that the first time the two were combined was after a skirmish involving some Knights of the Round Table and a contingent of Roman expeditionary soldiers seeking to extend the borders of their Empire. Owing to their superior weaponry, the Romans took a number of Knights captive. Among the items the Romans confiscated from the Knights was a sack of hazelnuts they carried as sustenance during long campaigns. As the story goes, the cook at the Roman camp took one bite and realized that the nuts would compliment his store of vanilla perfectly. (Roman cooks always traveled with a good stock of vanilla.) The Knights, seeing a potential means of escape, bribed the cook by offering to come back with 5 sacks of the nuts, one for each man captured. The cook agreed and the rest as they say is culinary history. Over the centuries, the wonderfully nutty sweet flavor of hazelnut and vanilla has been used to create cookies, pastries, and breads in nearly every country in Europe. Nutty, with fragrant flowery undertones, this tea is the perfect companion to a traditional European continental breakfast. Occupo! (That's Latin for enjoy!)
Brewing for Best Results
Ideal Brewing Temperature: 209°F/98°C.
Minimum Brewing Temperature: 190°F/89°C.
Bring filtered or freshly drawn cold water to 209°F/ 98°C. Place 1 slightly heaping teaspoon of loose tea per 8 oz of fluid water. Steep 3-5 minutes according to taste (the longer the steeping time, the stronger the tea).
Milk / Sweetner
Tea(s) From: Sri Lanka
Region(s): Nuwara Eliya, Dimbula, Uva
98% Ethical Tea Partner
Luxury Ingredients: Black tea, Calendula, Sunflower and Mallow petals, Natural flavors.
Iced Tea Instructions
Per Serving: Bring filtered or freshly drawn cold water to 209°F/ 98°C. With and infuser, use 1 slightly heaping teaspoon of loose tea per 6-7 oz of fluid water. Steep 5 minutes. Add filtered hot tea to 16 oz glass filled with ice. (Some luxury teas will turn cloudy when poured over ice).
Per Pitcher: Makes 1 Quart. Bring filtered or freshly drawn cold water to 209°F/ 98°C. Place 6 slightly heaping teaspoon of loose tea in a heat resistant container. Pour 1 ¼ cup of prepared water over the tea leaves. Steep 5 minutes. With a fine mesh sieve, filter the hot tea liquor to the serving pitcher filled with ice. Add cold filtered water to top off. (Some luxury teas will turn cloudy when poured over ice).
Making an amazing cup of tea requires several things. High quality tea, filtered or freshly drawn cold water, correct water temperature, time of infusion, and filters/infusers. Unfiltered water or too hot of water can ruin the best of teas. Always use filtered or freshly drawn cold water. Any flavor from water treatments or heavy minerals such as lime or calcium can taint the water. Brew at the ideal temperature. Too hot of water can scorch the leaves and produce a bitter brew. If you find that the tea is still bitter following the recommended brewing temperature, try lowering the brew temperature another 5 to 10 degrees. Use infusers that allow the tea leaves to fully expand and has full contact with the water. Ditch the tea bags. Know the steeping time for your tea. Too long of steeping can make your tea bitter and undesirable. Too short of time will make a weak tea. Don’t make tea in the microwave.
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 illness. Cool the water to the ideal brewing temperature before brewing.