Vanilla Cream

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Country of Origin: Sri Lanka

Region: Nuwara Eliya, Dimbula or Uva districts.
Grade: OP (Orange Pekoe)
Altitude: 4800 – 7600 feet above sea level.
Manufacture type: Orthodox.
Cup characteristics: A delicious synergy between excellent high grown tea, rich fresh vanilla, and a lovely cream character. Enjoy a cup of decadence.
Infusion: Bright and Coppery.
Ingredients: Luxury black tea, sunflower, calendula petals, jasmine petals, natural flavors.

Indeed a decadent as well as a synergistic tea! Must be the top quality Ceylon Tea that is used! This tea is designed for special occasions as well as being a dessert tea – but most drink it all the time because its taste is so delectable. We know that vanilla is reported to have ‘magical’ properties that calm the nerves and lift the spirit as well as allegedly improving the romantic aspect of one’s life. Indeed, a flavour that is full of mystery and elusiveness. Do not forget that vanilla was and still is highly prized. On account of this it is quite expensive and in Eastern Africa where the best vanilla is grown, it is not uncommon that vanilla rustling occurs. Combine the exotic character of vanilla with a velvet cream taste and you end up with the ‘Cadillac’ of flavored teas!

Hot tea brewing method: Bring freshly drawn 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 (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar enhance the flavor character on this tea, it is perfectly acceptable to consume this tea ‘straightup’.

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]. 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!