CIAO AMERETTO

Cherry and almond combined in sweet harmony. A dash of sugar highlights the cherry notes and creates depth in the almond character.

• Description
• Product Information
• Brewing Instructions

• Siete belli e ti amo! Ok, it's been a long time but I think that means, "Baby, you are lovely and I love you." How very Italian. Speaking of very Italian, Amaretto, now that's Italian. Amaretto, a liqueur made of almonds, burnt sugar and the pure essence of 17 herbs and fruits have been prepared the same way since 1525. Legend has it that the drink was developed by the daughter of an innkeeper in Saronno, a small city near Milan. It seems the young woman was posing for a local artist who had been commissioned to paint a fresco in the local Basilica, the Basilica di Santa Maria delle Grazie. So smitten was she with the handsome painter that she concocted a love potion to give to him so that he might be compelled to reciprocate her feelings. Amaretto was born, the painter fell in love, and roughly 500 years later it is safe to say that we at Metropolitan Tea have fallen in love with the sweet beverage. After tasting the drink many years ago we decided that the unique m̩lange of almond and fruit would make an excellent tea - and it does. The cup tends a wonderful nutty astringency with hints of cherry and sweet sugar that really opens with a touch of milk. Is there anyone you have your eye on? Serve them a cup and let the fireworks begin. Sorprendente! (I think that means "amazing!")

  What type of tea do we use, how do we flavor the tea and why do we use natural flavors?

  Firstly... we only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic ... Ceylontea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This dual peak period allows us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.

  Secondly... we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
  
  Thirdly... we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors, which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat ... soft ... and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas.

• Tea Type: Black

  Country: Sri Lanka

  Region: Nuwara Eliya + Dimbula + Uva

  Grade: OP (Orange Pekoe)

  Altitude: 4000 - 8500 feet above sea level

  Manufacturer Type: Orthodox (Traditional leafy)

  Ingredients: Black tea, Cranberry & Almond pieces, Safflower petals, and Natural flavors.

  Cup Characteristics: Cherry and almond combined in sweet harmony. A dash of sugar highlights the cherry notes and creates depth in the almond character.

  Infusion: Bright and coppery

• Brewing Hot

  Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet 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). Add milk and sugar to taste.

  Brewing Cold

  Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 single serve packets into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1 1/4 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.)

  Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet 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 tea. Cover and let steep for 5 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 1/2 serving. Sweeten and/or add lemon 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. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)