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Hazelnut Vanilla Tea

CUP CHARACTERISTICS: Heady Madagascar vanilla flavor highlights the exotic Turkish hazelnut extract. Excellent sweet nutty finish with light cream notes.

INGREDIENTS: Black tea, Mallow + Calendula + Sunflower petals, Natural flavors.

ANTIOXIDANT LEVEL: High

CAFFEINE LEVEL: Medium

INFORMATION:
According to historical manuscripts, sweets made with hazelnuts and vanilla have been popular since the days of the Roman Empire and King Arthur's ancient England - if you believe he existed! Prior to the meeting of both cultures however, hazelnuts and vanilla were consumed on their own. Legend has it that the first time the two were combined was after a skirmish involving some Knights of the Round Table and a contingent of Roman expeditionary soldiers seeking to extend the borders of their Empire. Owing to their superior weaponry, the Romans took a number of Knights captive. Among the items the Romans confiscated from the Knights was a sack of hazelnuts they carried as sustenance during long campaigns. As the story goes, the cook at the Roman camp took one bite and realized that the nuts would compliment his store of vanilla perfectly. (Roman cooks always traveled with a good stock of vanilla.) The Knights, seeing a potential means of escape, bribed the cook by offering to come back with 5 sacks of the nuts, one for each man captured. The cook agreed and the rest as they say is culinary history. Over the centuries, the wonderfully nutty sweet flavor of hazelnut and vanilla has been used to create cookies, pastries, and breads in nearly every country in Europe. In fact it was a European colleague of our Master Taster who initially conceived of this tea. We're certainly glad he did because the resulting blend is in a word, esculentus. (That's Latin for delicious.) Nutty, with fragrant flowery undertones, this tea is the perfect companion to a traditional European continental breakfast. Occupo! (That's Latin for enjoy!)

IDEAL BREWING TEMPERATURE: 100ºC/212ºF

HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):
Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. 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 increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)