Country of Origin: Egypt.
Region: Nile River Delta.
Grade: 1st Grade.
Altitude: below 500 feet.
Manufacture Type: Field grown, sundried.
Cup Characteristics: Very aromatic with a fruity tending floral flavor.
Infusion: Tending light and yellowish.
Ingredients: Organic egyptian camomile. 

The Nile Delta, where grows the finest Camomile in the world, is perhaps the oldest continually farmed piece of land on earth.  For at least as far back as 5000 years, farmers have sewn seeds and pruned crops in the Delta, coaxing lush fields of every imaginable variety to bloom and blossom.  To say the region has history is an understatement.  The Nile Delta features prominently in the Old Testament of the Bible where it is called the Land of Goshen.  As such it was the place the Israelites called home for 400 years before being led out of Egypt by Moses.

What made the Delta so fertile?  Annual flooding.  Every year the Nile would burst its banks and flood the plains alongside the river.  River-silt loaded with nutrients and minerals would be carried and deposited along the banks.  This silt served as a natural fertilizer for the year’s crops and made the flood a highly anticipated event.  Although the 1902 completion of the Aswan dam put an end to the annual flood, to this day the Nile Delta is still home to wonderfully rich soil that infuses its agricultural produce with intense flavor.

This organic Egyptian Camomile is a perfect example of the Delta’s agricultural bounty.  Grown in accordance with European organic standards, this pure herbal tea produces a cup that is at once lively and relaxing.  On the nose, the cup presents a soothing floral bouquet.  On the tongue, the infusion impresses with exceptionally lively honey notes.  If you’re looking for a way to describe the sensation to your customers, tell them a freshly brewed cup is as relaxing as watching the sun set over the Nile and as flavorful as a pot of fresh honey.  That said, you won’t need a Rosetta stone to understand the flavor of this fantastic flower - it’s superb.  (The Rosetta stone was discovered in the Nile Delta.)

Hot Brewing Method: Use 1 heaping teaspoon of camomile per one cup of water and place this into your teapot (many successfully use a tea infuser when making herb tea).  Pour boiling water into pot and let it steep for 5-7 minutes.  Strain as you pour into your cup and savour one of nature’s best offerings!

Cold Brewing Method: Do Not Pour Hot Liquid directly into a Glass Pitcher FOR ONE PITCHER - Put 6 teaspoons into a 5-6 cup teapot.  Pour boiling water into the pot and let it steep for 5-7 minutes.  Strain and pour gently into your pitcher. If you wish, you can add ice into the pitcher or pour over ice into a tall glass. For a terrific taste add some honey, cinnamon and slices of half an orange.

Chamomile Biscotti

Submitted by: Emily Amanatullah

Relax after a long day with a sweet treat made with the soothing taste of chamomile. These biscotti cookies are the perfect late night snack to ease you peacefully into bedtime!

Prep Time: Preparation Time: 5 min
Cooking Time: 35 min + 15 min
Cooling Time: 20 min
Serving Size: 48 cookies

Ingredients

* For Cookies:
* 2 1/4 cups All-purpose flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 2/3 cup sugar
* 2 eggs
* 3 Tbsp honey
* 1/2 tsp vanilla
* 2 Tbsp orange zest
* 1 Tbsp strong brewed chamomile tea
*
* For Icing:
* 1 cup Confectioner's sugar
* 2 Tbsp strong brewed chamomile tea (hot)

Directions
Preheat oven to 350 degrees and adjust rack to middle position.

In a mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

In a separate mixing bowl, whisk together sugar and eggs to a light yellow color. Stir in honey, vanilla, zest, and tea. Add in dry ingredients, folding batter together until just combined.

Divide batter into two equal sections. With floured hands to prevent sticking, form each half into a log (approximately 3 inches wide by 3/4 inches high) and place lengthwise on a parchment lined cookie sheet. Be sure to place logs at least one inch apart from each other.

Bake logs for 35 minutes.

Remove from oven and allow to cool for 10 minutes.

Reduce temperature down to 325 degrees.

Using a serrated knife, cut logs diagonally into 1/2-inch thick slices (discarding ends). Lay slices on their sides on the cookie sheet being careful not to overcrowd the tray. Return to oven and bake for another 15 minutes, flipping the slices over once halfway through.

Remove cookies from the oven and allow to cool.

You can enjoy as is or drizzle with chamomile spiked icing. To make the icing, simply stir together Confectioner's sugar with hot tea and drizzle over cookies with a fork.

Buy this tea - satisfaction guaranteed !