CUP CHARACTERISTICS:Mild and fruity with slight orange and pear notes.
INGREDIENTS FROM: Chile
CAFFEINE LEVEL: None - Caffeine Free Herb
INFUSION: Tending pink with light rosy notes
INFORMATION: The plant's botanical name is rosa canina, meaning 'dog rose'. The name came about in antiquity, when the roots and berries were thought to cure rabies. The bush flowers in May and June and after the bloom dies, the rose hips form and are collected. Collection occurs when they are ripe, generally after the first autumn frosts - but one has to get there before the birds, as they to love the red berries
Tea uses - Rose hips are commonly used as a base for herb and fruit infusions. When blended with hibiscus petals and various other dried fruits the resulting drink is lively, fruity and Vitamin C healthy. Rose Hips can make your blend distinctive and a blend that only you can create.
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 or 6 tea bags into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml into the pot. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves 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.)