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Ice Wine Tea

CUP CHARACTERISTICS: Beguiling sweet pear notes with hints of berry and caramel. To enhance the natural flavors, consumption with sugar is recommended.

INGREDIENTS: Black tea, White tea, Currants, Natural flavors (Organic Compliant), Ontario Ice wine.

ANTIOXIDANT LEVEL: High

CAFFEINE LEVEL: Medium

INFORMATION:
Icewine.the nectar of winter. Or, should we say, nectar of the gods? What else could you possibly call a drink that goes for upwards of $250,000 per 350 ml (11.8 oz)? That's the price you'd have to pay for an ultra rare bottle of Royal DeMaria, 2000 Chardonnay icewine. Most icewines are priced well below that figure, but they still garner higher prices than traditional wines. Why? The grapes used to make the sweet dessert wine aren't pressed until they are frozen. As such, 1/5th the amount of grape juice is pressed from each frozen grape compared to the non-frozen variety. For vintners, a general rule of thumb is that each frozen grape will yield just one drop of icewine. The flavor of the finished product is divine. Depending on the varietal, the nose can offer notes of peach, pear, honey, dried apricot and green apple. In the glass, the flavor is a sumptuous combination of apricot, peach, mango, melon and other sweet fruits. This fabulous black tea blend uses real icewine to deliver all that fruity sweetness in a rich, round cuppa.

Who invented icewine? No one really knows, but the Latin poet Marcus Valerius Martialis (AD 40-102) wrote that grapes should be left on the vine until they were stiff with frost. Evidently, he preferred the rich, sweet wines produced after November.

IDEAL BREWING TEMPERATURE: 100ºC/212ºF

HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 2 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 5-10 minutes according to taste (the longer the steeping time the stronger the tea).

ICED TEA BREWING METHOD (Individual Serving):
Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the herb & fruit blend. Cover and let steep for 5-10 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted.