| ADD TO CART | ||
|---|---|---|
| 100 g | $10.15 / per cup $0.20 | |
| 250 g | $19.74 / per cup $0.15 | |
| 500 g | $29.89 / per cup $0.11 | |
| 1 kg | $56.39 / per cup $0.11 | |
Bali is ablaze in color. From the colorful washes of batik fabric to bright jungle flowers to the colorful sounds of a traditional gamelan orchestra, the sights and sounds of Bali wash over the senses like a rainbow. The Indonesian island has delighted visitors for centuries. While it has been inhabited by native islanders since time immemorial, first European contact with Bali is believed to have been made by a Dutchman named Cornelis de Houtman in 1597. (This visit would also yield the first encounter a European would have with the fruits of the island. On February 26 of that year, de Houtman, after much haggling with the local monarch, managed to secure a few pots of peppercorns to take with him back to Amsterdam.)
For most of the island's history, the prime economic engine has been agriculture. If you've ever been there, you'll know why -Bali is exceptionally lush. Rainfall is abundant as is sunshine and excellent soil. Tea is grown in certain parts of the island along with rice, coffee and fruit. During the 1930s however tourists began appearing on Balinese shores, lured by fables of beauty and the testimony of a group of anthropologists and artists who crafted a romantic image of Bali as "an enchanted land of aesthetes at peace with themselves and nature." The result? Tourism has today displaced agriculture as Bali's primary industry.
Evidently, our Master Blender also became rather taken with the place during one of his visits. Returning to our tasting room he set out to develop a tea blend that would commemorate the island and her people. Inspired by the innumerable varieties of flowers that bloom everywhere on Bali he began with a luxury Jasmine green tea to which he added cornflower, safflower, osmanthus, calendula and sunflower petals. After the first sip we knew he was on to something. The cup is a heavenly mixture of sweet floral notes and grassy undertones your taste buds will never forget. A fabulous blend befitting the island that gives it its name.
Tea Type: Green
Country: China
Region: Fujian Province
Grade: Jasmine Grade 1
Altitude: 1500' ft. above sea level
Manufacturer Type: Orthodox
Ingredients: Green tea, Jasmine blossoms + buds, Osmanthus + Calendula + Sunflower + Cornflower + Safflower
Cup Characteristics: Exotic full floral Jasmine. Smooth green tea flavor. Long delicate floral finish.
Infusion: Pale yellow transitioning to bright and green.
Brewing Hot
Traditional method (see note below): When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180'F/82'C. Place 1 slightly heaping teaspoon in your cup let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Adding milk and sugar is not recommended. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked.
Modern Method: 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). Adding milk or sugar is not recommended.
Note: Traditionally, the recommendation has been that green tea be brewed at 180'F/82'C. Regretfully, modern society makes it necessary to consider that water may not be free of harmful bacteria and other impurities. Therefore you need to boil water to kill bacteria. If you wish to use traditional brewing temperatures bring the water to a boil and allow it to cool to the desired brewing temperature -it's the food safe thing to do!
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. 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. 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!)
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