{"product_id":"dyraaba-black-tea","title":"DYRAABA (Sri Lanka)","description":"\u003cspan\u003eFlowery notes with slightly thick body. This grade is generally the grade used when making tea in a samovar.\u003c\/span\u003e\u003c!-- split --\u003e\n\u003cul class=\"tabs\"\u003e\n\u003cli\u003e\u003ca class=\"active\" href=\"#tab1\"\u003eDescription\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab2\"\u003eProduct Information\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tab3\"\u003eBrewing Instructions\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\" id=\"tab1\"\u003e\n\u003cp\u003e\u003cspan\u003eFor the first 300 years of their tea-drinking history, the people of Russia primarily drank Chinese tea. The tea was transported to Moscow on the backs of Camels from the Far East on a trip that took upwards of a year. As you can well imagine, by the time it reached market, tea was incredibly expensive. Still, despite the difficulty in getting to Russia, the taste for tea grew quickly. Around 1700, Moscow was receiving about 600 camel loads of tea per year. By 1796, the year Catherine the Great died, Russia was consuming over 6000 camel loads of tea per year, roughly 3.5 million pounds. The Russians preferred highly flavory Chinese black teas, Keemuns in particular. These were brewed using a Samovar, a modified Mongolian firepot. (In Russian Samovar means \u003cem\u003eself-heater). \u003c\/em\u003eThe brewing process involved preparing a very strong pot of tea and diluting it with water boiled in the Samovar's kettle. When preparing the concentrated brew, the flavory Chinese teas were better suited than their stronger counterparts. If the teas used were too strong, the tea would become too astringent and the diluted cup wouldn't have enough flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhich leads us to Dyraaba - since by now you're probably wondering why we're discussing Chinese tea and Russian samovars in a Sri Lankan tea write-up! During the 20th century, Russia's population growth coupled with an increased worldwide interest in Chinese tea meant that China could no longer keep up with Russian demand. So, Russian blenders began tasting teas from many different growing regions. Indian black teas were found to be too malty for the Russian palate, African teas too astringent. Instead, the perfect balance of flavor and strength was found in Sri Lanka's \u003cem\u003eUp-Country \u003c\/em\u003eteas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDyraaba OP is the perfect example of the type of Sri Lankan tea Russians look for. The leaf is broad and twisty - when infused it releases its flavor slowly. (Tea flavor comes from proteins in the leaf.) The cup is medium thick, with a lightly floral, almost wine-like profile. Dyraaba OP is grown in the Uva district where peak production occurs between July and September. We carefully select teas from this period only. Enjoy! Or it's off to Siberia!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli id=\"tab2\"\u003e\n\u003cp\u003e\u003cstrong\u003eTea Type:\u003c\/strong\u003e Black\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry:\u003c\/strong\u003e Sri Lanka\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Uva\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e OP (Orange Pekoe)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 5500' ft. above sea level\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eManufacturer Type:\u003c\/strong\u003e Orthodox\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Luxury black tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCup Characteristics: \u003c\/strong\u003e\u003cspan\u003eFlowery notes with slightly thick body. This grade is generally the grade used when making tea in a samovar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInfusion:\u003c\/strong\u003e Bright coppery.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli id=\"tab3\"\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Hot\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into 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). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea straight-up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Cold\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(to make 1 liter\/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1\/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. 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 double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or milky when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Specialist Tea Company","offers":[{"title":"100 g","offer_id":1867298305,"sku":"529-100","price":10.58,"currency_code":"CAD","in_stock":true},{"title":"250 g","offer_id":1867298433,"sku":"529-250","price":20.58,"currency_code":"CAD","in_stock":true},{"title":"500 g","offer_id":1867298561,"sku":"529-500","price":31.16,"currency_code":"CAD","in_stock":true},{"title":"1 kg","offer_id":1867298689,"sku":"529-1000","price":58.8,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0786\/3859\/products\/529.jpeg?v=1442448785","url":"https:\/\/coasttocoasttea.ca\/products\/dyraaba-black-tea","provider":"Coast To Coast Tea","version":"1.0","type":"link"}