Malty notes of chocolate biscuits, delicate fruity top notes and a rich tingle of spice. With a smooth and creamy mouthfeel this is an elegant and fragrant blend.
A quick infusion will yield a subtle flavour whilst a longer steep will bring out the deeper, earthier flavours and the richer tannins in the tea. These longer infusions are best balanced with milk or a drop of maple syrup.
Use 0.09oz of leaf per 5.1fl oz of water (2.5g per 150ml).
For the optimum infusion use 185°F (85°C) water.
To serve with milk, infuse at 212°F (100°C).
Infuse for 1 - 2 minutes at 85°C, and 2 - 3 minutes at 100°C.
Taste regularly to find your optimum time.
You can infuse these leaves at least twice. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
35¢ per cup based on 0.09oz of leaf per 5.1fl oz of water and 2 infusions.
This breakfast blend is based on a rich, deeply malty and biscuity black tea from Satemwa in the Shire Highlands of Malawi. The fruity and fragrant top notes come from the small and very beautiful garden of Lakyrsiew in the mountains of Meghalaya, India.
Turmeric (Curcuma longa)
To this we have carefully blended whole pieces of turmeric from small holder farmers in the Himalayan state of Sikkim.
The Turmeric is crafted into whole pieces rather than ground to dust so that you can control the depth of its flavour and strain it completely from your tea.
“Curcumin (diferuloylmethane) is a yellow pigment present in the spice turmeric (Curcuma longa) that has been associated with antioxidant, anti-inflammatory, anticancer, antiviral, and antibacterial activities as indicated by over 6,000 citations. In addition, over one hundred clinical studies have been carried out with curcumin.”