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Tart natural lemon smoothes bakey rooibos notes with a tongue tickling ginger finish -a superb combination.
The people of Thailand know a thing or three about finding balance in life. Why three? That's the number of Noble Disciplines that govern Theravada Buddhism, the religion practiced by 95% of the country's population. (The country is actually one of the most devoutly Buddhist nations on the planet.) The Three Noble Disciplines are: Discipline, Training of the Mind and Wisdom. Even the philosophy behind Thai cuisine is all about achieving harmony and balance. Thai dishes are characterized by the balance of five fundamental flavors - hot & spicy, sour, sweet, salty and bitter (optional). Only when all the flavors are in perfect balance can a recipe be considered perfect. In developing Thai Lemon Ginger Rooibos, we've adhered to this philosophy and the results, if we may be so bold, are indeed perfect.
The blend starts with Rooibos, while not in itself salty, does possess a mellow herbal quality that like salt, accentuates the flavors of the other blend ingredients. Next, ginger adds the spicy hot component, followed by tart lemongrass for the sour component and dried pineapple for the sweet. (We left out bitter - there's nothing bitter about this cup!) The resulting blend hits all the right notes if you've got relaxation on the brain. Brew a pot today and starting thinking enlightenment.
Brewing for Best Results
Ideal Brewing Temperature: 209°F/98°C.
Minimum Brewing Temperature: 194°F/90°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 / Sweetener
Tea(s) From: South Africa
Luxury Ingredients: Rooibos, Ginger, Pineapple, Lime, Lemon pieces, Lime & Lemongrass leaves, Calendula 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.