Great English Breakfast without all the caffeine. A full bodied flavoury cup of tea tending bright - typically associated with its origin - Ceylon Tea. Tending bright and coppery notes.
Ingredients:
Nuwara Eliya, Dimbula and Uva, Sri Lanka Flowery Pekoe black tea
Information: All of our decafs are processed using the Co2 Process. The advantage of this decaffeination process is that no chemical solvents are used to remove the caffeine. Also, using the naturally occurring Co2 in a circulation process, which carefully uses high pressure and temperature to extract the caffeine, the original distinct character of the tea is retained in the cup. There is a slight change in the character of the tea due to the process but the end result is an uncompromising cup of tea with no chemical overtones.
Hot tea brewing method: As with all top quality teas, scoop 2-4 teaspoons of tea into the teapot. Pour in boiling water that has been freshly drawn (previously boiled water has lost most if its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour into your cup, add milk (do not use cream) and sugar to taste. When you are making a pot of tea - using loose tea of course - you will see the tea leaves uncurl and expand dramatically. This uncurling and expansion is called "the agony of the leaf."
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