Loose Leaf Tea 25g
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Loose leaf tea handbacked in the UK into biodegradable food bags. 25g makes about 10 cups of tea.
A delicious Green Tea from ChinaThis tea is from the South West Province of Yunnan, ChinaMany Green teas use a ‘roasting’ process which can impart a slightly burnt or ashy taste. Many people’s first experience of trying Green Tea is of a roasted tea and this is often the reason many people say they don’t like Green Tea.
This Yunnan Green tea uses a ‘steaming’ process which enables the true floral fragrance to dominate. Green tea has not undergone a fermentation, or oxidation, stage during manufacture and is dried whilst still green – hence its name. (Black tea changes from green to dark brown when it is allowed to oxidise).
Tasters say – green, clean, fresh, light, fragrant
Looks – light green with a hint of honey
Region – Yunnan, South West China
Brew – After the kettle has boiled, leave for a couple of minutes before adding to the leaf. For best results, no more than 3 mins (but you will work out what’s best for you). Never ever add milk.
A light, refreshing blend with added oil of bergamot, a citrus fruit.
This version of the traditional Earl Grey tea includes a base blend of Darjeeling and Ceylon tea so it is lighter and less powerful than most others.
There are records of tea being flavoured with bergamot oil in the early 1800s but it was probably given its name in honour of Charles Grey, the 2nd Earl Grey and British Prime Minister in the 1830s.
There is no fixed recipe for the ‘Earl Grey’ blend and many companies disguise inferior teas by over loading them with oil. We have used quality high grown Darjeeling and Ceylon teas and just enough oil to allow the tea flavour through. The result is a delightfully light, refreshing blend which can be drunk at any time of day.
Tasters say – light, refreshing, citrus, orange like.
Looks – light and golden
Region – mainly Ceylon and Darjeeling
Brew – For best results, 4 to 5 mins (but you will work out what’s best for you) Can be drunk with milk but try it with lemon or orange for a change.
This tea is from High Grown area of the Nilgris in South India which is known for its exeptional quality. It has been naturally decaffinated (Caffeine 0.2%) and thegentle process means it retains its characteristic pungency & briskness.
Ingredients - Decaffinated Black Tea
Region - High Gron Nilgris, South India
Brew - Everyone makes tea their own way but with this tea we recommend using freshly bolied water and 1 teaspoon per cup in a warmed teapot. Brew for 4 - 5 minutes. Serve with or without milk.
A good strong tea for Breakfast time.
This blend is based on a thick Assam tea with some added finesse from a lighter tea from Ceylon.
Many versions of English Breakfast Tea exist and vary significantly in quality. The term was first used in 1843 by a tea blender in New York and he created his blend from various Chinese teas. Later, as tea growing spread to Assam in Northern India and Sri Lanka (Ceylon) blends were produced using these two origins. Today the term English Breakfast is of no use in judging what might be in the blend as teas from anywhere in the world might be included. As a result there is no way of knowing if it is of inferior or superior quality.
That is why Tealicious have chosen to create our Breakfast Blend. This blend returns to the more modern tradition of the tea to be taken with breakfast and is based on a thick, malty Assam tea with a little Ceylon tea added for its light pungency. You can be sure of the quality with this Breakfast Blend.
Tasters say – robust, round
Looks – dark reddish.
Region – Assam, India and Ceylon
Brew – For best results, 4 – 5 mins (but you will work out what’s best for you) really should be drunk with milk
A light golden tea with delicate flavour
Darjeeling lies in the foothills of the Himalayas and the teas from this area have a distinctive flavour renowned all over the world.
There are two main types of tea bush; Camellia Sinensis var. sinensis and Camellia Sinensis var. assamica. The sinensis variety has a smaller leaf and is able to withstand lower temperatures than assamica.
The Darjeeling district lies in the foothills of the Himalayas at 2000 to 6000 feet above sea level and this makes the sinensis variety ideal – the temperature is rarely above 20˚C and can drop below 0˚C in the winter.
The temperature, altitude, soil and bush type, make this slow growing tea the ‘Queen of Teas’ and the highest prices in the world are paid for some of its production
Tealicious's Darjeeling tea was plucked during the ‘first flush’ when the spring warmth is just allowing the first of the slowest growth.
Tasters say – light, spice, muscatel, floral, fruit, mild astringency, peachy
Looks – light and golden
Region – Darjeeling, West Bengal, Northern India. Elevation 2000-6000ft
Brew – For best results, 3 mins (but you will work out what’s best for you). You can add milk but the flavour is best enjoyed without