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Mandarins, (Latin: Citrus reticulata), the smallish oranges we in the West normally associate with winter and Christmas, originated in China over a thousand years ago. Its name comes from the rich color of its peel, which closely resembled the color of the robes worn by the Mandarins, the senior public officials, in ancient Chinese. This bright orange peel is normally quite thin which makes it very easy to remove - which subsequently makes them very easy to eat in large quantities! Mandarin oranges first made their way westward in 1805. Interestingly, it was a British tea merchant returning from Canton who brought two cultivars back with him as a gift for a botanist acquaintance. From England, the fruit was brought to Italy and by 1850 it was being widely cultivated in the southern portion of that country. Shortly thereafter, the Italian ambassador to New Orleans brought some plants with him to plant in the garden of his Consul house, and the rest, as they say, is history. Brew yourself a pot and experience how well the tangy sweetness of Mandarin oranges blends with the Sencha green tea. This tea brews a cup with subtle, sweet, citrus notes. A twist on adding fresh lemon juice to green tea. Served piping hot or chilled over ice, this is a fabulous tea.
Brewing for Best Results
Ideal Brewing Temperature: 175°F/76°C.
Brewing Method: Bring filtered or freshly drawn cold water to 175°F/ 76°C. With an infuser, use 1 slightly heaping teaspoon of loose tea per 8 oz of fluid water. Rinse the tea first by placing enough prepared water over the leaves and leave set for 10 seconds. Discard rinse water. Do not drink. Steep 1-3 minutes according to taste (the longer the steeping time the stronger the tea).
Luxury Ingredients: Sencha tea, natural mandarin flavor
iced tea instructions
Per Serving: Bring filtered or freshly drawn cold water to 180°F/ 88°C. Place 1 slightly heaping teaspoon of loose tea per 7-9 oz of fluid water. Steep 5 minutes. Add filtered hot tea to 16 oz glass filled with ice.
Per Pitcher: Makes 1 Quart. Bring filtered or freshly drawn cold water to 180°F/ 88°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 5-7 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.