Cookies and Cream
Country of Origin: Sri Lanka
Region: Nuwara Eliya, Dimbula or Uva districts
Grade: OP (Orange Pekoe)
Altitude: 1440m – 2280m above sea level
Manufacture Type: Orthodox
Cup Characteristics: When you think about cookies you’ve got something new to think about – tea! This wonderful tea blends the flavours of maple, honey, and chocolate in a wonderful bakey, cookie llike way with a touch of fresh cream to round out the cup setting the scene for a decadent afternoon.
Infusion: Bright and Coppery.
Ingredients: Black tea, Rose petals, Calendula petals, Sunflower petals, Cornflower petals, Jasmine blossoms, Natural flavouring.
Description: What do you think of when you think about cookies? Bake sales? Christmas? Ancient history? Well, cookies have been around in one form or another since the 7th Century AD, so depending on where you’re from, they might make you think of a lot of different things.
Culinary historians believe that the earliest cookies were baked in ancient Persia, now Iran. This is probably due to the fact that Persia was one of the first places in the world to cultivate and refine sugar. Early Middle Eastern cookie recipes made their way to Europe during the Crusades. It was in Europe from about the 14th century on, that cookie making really took off in a big way. Now in the 21st century, thanks to this blend, when you think about cookies you’ve got something new to think about – tea!
Hot tea brewing method: Bring fresh cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea ‘straight-up’ .
Iced tea-brewing method:(to make 1 litre): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. 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 double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!
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