 Black Tea and Herbal Tea
Black tea and herbal tea varieties in the BBTC range include the following-:
English Breakfast, Earl Grey, Organic Chamomile, Organic Peppermint, Calming, Digest, Immunity, Detox, Skin, Black Magic, Ginger Zing, Dandylicious.
For the best brew in a medium teapot BBTC recommends that you place 1 teaspoon of tea or herbal tea per cup of boiling water (220mls) into a teapot or tea infuser, infuse for 5-7 minutes, strain and serve.
Brewing Tips-:
- Use near-to-boiling water when brewing the Organic Sencha Green tea or Energy- not boiling water as this will scorch the tealeaves.
- The teas may be served hot or cold.
- The herbal teas can be re-infused 2 or 3 times before discarding.
- Some of the finer, heavier ingredients may settle after packaging, so please shake the contents before spooning the tea into your teapot.
Chai
Traditional Way- Place 1-2 heaped teaspoons of chai and one cup of water to a saucepan, bring to the boil and then reduce to a low heat for 3-4 minutes. Add milk and bring to the boil once again before adding honey as desired. Strain and serve.
Quick and easy way- Place 1-2 heaped teaspoons of chai to a teapot or tea infuser, add near to boiling water and let it steep for 4-5 minutes. Add milk and honey as desired. Strain and serve.* Shake contents before serving as some of the finer, heavier ingredients tend to settle at the bottom.
Dandylicious
Tea- 1/2-1 teaspoon per cup (220mls) of boiling water in a teapot or tea infuser, Infuse for 1-2 minutes, strain and serve. Add milk and honey if desired. *Please note that if you are taking it with milk it may be best to add boiling water with the milk and then the dandylicious to prevent curdling of the milk.
LSD- Use just like coffee through an espresso machine and prepare as per regular latte with cows or soy milk. LSD stands for Soy Dandy Latte!
Oriental Teas
Oriental teas in the BBTC range include the following-:
Organic Sencha Green tea, Jasmine, White, Oolong, Buddha's Tears and Japanese Quince. Due to Energy having a Green tea base, the brewing methods below are best followed.
Most of us know how to make a good cup of English Breakfast or Peppermint tea, however, when it comes to the more exotic oriental teas, we often don't know where to start! So, Byron Bay Tea Company (BBTC) has the following brewing tips for you so that you can understand more about these teas and appreciate them as much as they do in the east.
What brewing method should I use to prepare the Oriental teas?
Multiple-Serve Brew Method
Traditionally, a multiple-serve brew method for Green, Oolong and White teas is used. This involves serving and refilling the teapot once or twice during the brewing time. If you are trying a tea for the first time, BBTC recommends that you adopt this method of reusing the leaves. Each serve has its own distinct flavour-: the first serve highlights aroma; the second serve strengthens the flavour; and the third serve tastes sweeter and stronger.
Single-Serve Brew Method
Alternatively, you can use the Single-Serve Brew Method where you serve the tea once at the end of the brewing time to achieve maximum flavour.
What type of teapot should I use to prepare the oriental teas?
An earthenware or ceramic teapot (or cup) is most suitable for Buddha's Tears, Japanese Quince, Jasmine and Oolong; and a Glass teapot (or cup) is most suitable for White tea.
What temperature should the water be to brew the oriental teas?
For the best brew of the oriental teas, the temperature of the water is important. BBTC recommends that you use pure, fresh water that is not boiling as this can scald the tea leaf and affect the delicate leaf qualities which give each tea their characteristic flavor.
The following is a guide to the exact temperature for the best brew of the oriental teas-:
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Organic Sencha Green tea, Japanese Quince and Energy- 80 degrees celsius
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Buddha's Tears, Jasmine and White tea- 85 degrees celsius
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Oolong- 90 degrees celsius
Some Further Tips for brewing the Oriental Teas-:
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BBTC recommends that you pre-warm your cup/s before serving by adding boiling water.
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Oriental teas do not take any milk.
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Quantity and brewing time can be varied according to taste.
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