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Vanilla Green Tea
Vanilla Green Tea

Vanilla Green Tea

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Sweet flavory vanilla gives this green tea a depth and character. The aroma almost shouts ‘Welcome Home’
Country of Origin: Sri Lanka
Region: Uva – Welimada
Grade: Pekoe Gunpowder
Altitude: 2500 – 3000 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: Sweet flavory vanilla gives this green tea a depth and character. The aroma almost shouts ‘Welcome Home’
Infusion: Bright green and slightly mottled

Ingredients: Green tea, Calendula, Sunflower, Natural flavours

Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly – about 2 times. The secret is to use water that is about 85-90°C. Place 1 teaspoon in your cup, let the tea steep for about 3-5 minutes and then begin enjoying a cup of enchantment – do not remove the leaves from the cup. Once the water level is low – add more water, and so on and so on – until the flavor of the tea is exhausted. Look at the pattern of the leaves, they foretell your fortune.

Iced tea-brewing method: (to make 1 liter/quart): 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.]

Vanilla (tea) is one powerful commodity. The small black pods have helped build civilizations, create one of the largest brands known to humankind and nearly bankrupt a country – a lot for the little pod of the Vanilla orchid! When the Spanish Conquistadors first stumbled up it in the “New World” vanilla was already responsible for a huge portion of the Aztec economy. The Aztecs grew the pod, known as tlilxóchitl or “black flower,” in large forest plantations. Thanks to advanced trading networks that stretched throughout the Latin American continent, the Aztecs profited greatly from their crop, which helped to pay for their many breath-taking monuments.

The Spaniards, catching a whiff of the sweet scent and the profits to be made, carted the tlilxóchitl back with them to Spain changing its name to vainilla, or little pod, as they did. (Fyi: it was the Spanish who first blended vanilla into a beverage, mixing it with drinking chocolate.) While South America remained the largest vanilla producer until at least the 19th century, Europeans began to plant vanilla farms throughout southern Europe and ultimately Madagascar, a small island nation off the South East coast of Africa.

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