Refreshing cool mint flavour in a green tea. A delicious and heady combination.
Tea blended with mint (Latin: Mentha piperita) is one of the oldest variations in the world of tea. From Armenia, where mint is known as Ananookh, to Kazakhstan, where it goes by the name Jiyek jalb_z, to Morocco where it is called Eqama, people have been adding fresh mint leaves to tea for at least a thousand years. But even before it was added to tea, the bitingly sweet herb was enjoyed on it's own, or in oil form, for hundreds of years before that. For example, did you know that Mint was mentioned in the Old Testament? It's in there. In the Bible's original Greek it was called hedyosmum, which translates directly into English as "the sweet smelling one". And a sweet smelling herb it is. Olfactory scientists claim that the scent of mint is one of the most recognizable on the planet. The scent is pure, refreshing, pungent and slightly burning when highly concentrated.
We think you'll be delighted by this tea. The characteristically intense flavor of the herb infuses sweet minty notes that blend beautifully with the tea's mellow and slightly smoky profile. The particular tea we've used is Pekoe Gunpowder from the Uva region of Sri Lanka. Green Gunpowder is produced by forgoing the fermentation process required to produce black tea. Instead, the leaves are steamed as soon as they are plucked and then hand-rolled into small round pellets. Once immersed in water, these pellets gracefully open to reveal a full leaf. Gunpowder teas typically have a dark coppery green color, and produce a pale yellowy green infusion, with a smooth, slightly smoky cup with a sweetish finish. The tea is highly receptive to the addition of our natural flavorings and produces a very satisfying brew. Make yourself a pot today and enjoy a cup of this minty fresh tea! This one is unbelievable over ice.
How to Brew
Green tea, natural flavours
Hot Tea: Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz (200-260 mL) of water in the teapot. Pour freshly boiled water over tea. Steep 3-7 minutes. Milk and sugar are not recommended. Iced Tea: Makes 1 litre: Put 6 slightly heaping teaspoons of loose tea into teapot. Pour 1 1/4 cup (315 mL) of boiling water on tea. Steep 5 minutes. Quarter fill serving pitcher with cold water. Pour into pitcher straining tea. Add ice, top-up with cold water, garnish and sweeten to taste.