$12.00 – $69.95
Country of Origin: Egypt
Region: Nile River Delta
Grade: 1st Grade
Altitude: 1 – 30 metres above sea level
Manufacture Type: Field grown, sundried
Cup Characteristics: Very aromatic with a fruity tending floral flavor.
Infusion: Tending light and yellowish
Ingredients: Chamomile flowers
Description: There are several varieties and countries of origin of Chamomile – sometimes referred to as bachelor buttons because of the shape of the flower heads – but the best quality comes from Egypt.
The sandy loam and nutrients from the Nile create perfect growing conditions. Chamomile flowers have a yellow center and white petals – they almost look like a daisy. Essential oils in the flowers produce a soothing pleasant aroma and a fruity character. In some parts of Europe, particularly southern France, chamomile plants have been strewn on floors or pathways to give the area a good scent.
Chamomile can be made into a pleasant aromatic tea which is slightly bitter but with a fruity flavor. It is often sipped for relief of health problems ranging from toothache to nervousness. Camomile has also been noted as beneficial for soothing headaches and is a natural relaxing herb known to assist the restless and those suffering from insomnia. In many circles Chamomile is called nighty night tea or sleepy tea on account of its natural properties, which promote restfulness and drowsiness. It is also known to assist digestive disorders by settling the stomach and calming the nerves.
The plant’s botanical name Matricaria, is derived from the Latin term for womb because it was once used as an herb to treat female troubles. Chamomile is derived from ancient Greek and translates as “Ground Apple” in reference to the fruity aroma.
Like many teas and herbs chamomile should be consumed without the addition of milk but this does not preclude additives such as honey, lime, lemon, cinnamon etc. One of the fun things to do with a widely used consumer herb like chamomile is to make your own blend.
Hot tea brewing method: Bring fresh cold water to a rolling boil. Place 1 teaspoon for each 200- 260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 5 -10 minutes according to taste (the longer the steeping time, the better the flavor as more fruit or herb flavor is extracted). Garnish and sweeten to taste.
Iced tea brewing method ( Pitcher) (to make 1 litre): Place 6 slightly heaping teaspoons into a teapot or heat resistant pitcher. Using fresh cold water, boil and pour 1¼ cups/315ml into the pot. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon into a teapot for each serving required. Using fresh cold water, boil and pour 170-200ml per serving into the pot. Cover and let steep for 5 minutes. Add hot tea to a 375ml acrylic glass filled with ice, straining the leaves. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.
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