Freeze Dried Kiwi Pieces

Description

Let us begin by stating that we are not in the freeze dried taxidermy business (yes, that exists) - although given the history of the Kiwifruit's name you might believe that we are. We'll explain. The fruit, although it is now synonymous with New Zealand, actually originated in the Chang Kiang Valley of China. The ancient Chinese prized its high nutritional value and used its juice as a tonic for children and women after childbirth. Interestingly, they didn't enjoy the fruit simply as a fruit and rarely ate it on its own. They also didn't know it by its current name, instead calling it a Gooseberry believing the fruit's hairy skin resembled the downy coat of geese. When the fruit was first exported around the world at the turn of the 19th and 20th centuries, the name that went with it was Chinese Gooseberry - except in France. In France the fruit took the name, souris vegetales, which means, vegetable mouse. This name also referred to the fruit's brown hairy skin, but also took into account the mouse-like shape and size of the fruit.

Now, what about New Zealand? In New Zealand, the original name, Chinese Gooseberry stuck around until the 1960s. During that decade, marketing people in New Zealand decided to name the fruit after the Kiwi, the country's small, national and flightless bird. The result? The kiwi took flight! Sales soared! Fruit flew off supermarket shelves! (Puns not intended.) So, the fruit has been variously named after a goose, a mouse and a flightless bird. (Surely now you see the need for the taxidermy qualification.)
Still, the best part of a Kiwi isn't the name. It's the succulent juicy flavor. Or is it the fact that they're packed with Vitamin C, potassium and fiber, are low in fat, calories and have no cholesterol? Or is it a combination of all the above? We'll go with the combo. Another great thing about Kiwis is their ability to fill out the flavor profile of tea and herbal tea blends. Come to think about it, that's the best thing about them. Enjoy!

Steeping Instructions

PRODUCT TYPE: Loose - Herbal Tea

IDEAL BREWING TEMPERATURE: 100ºC/212ºF

ANTIOXIDANT BENEFIT: For a greater antioxidant benefit brew longer and use more tea.

FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.

Epic Iced Tea Instructions

Tea isn't just served hot!  Iced tea is one of the most refreshing and natural thirst quenchers around the world.  Here is our suggested method of brewing the best iced tea.

ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 6 slightly heaping teaspoons of loose tea or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea.
3. Steep for 5 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced tea is to increase
8. 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):

1. Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea.
3. Cover and let steep for 5 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving.
6. 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.

HERB & FRUIT ICED TEA BREWING METHOD (Pitcher): (To Make 1 Liter/Quart):

1. Place 12 slightly heaping teaspoons of herb & fruit blend or 6 tea bags into a teapot or heat resistant pitcher.
2. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the herb & fruit blend.
3. Steep for 5-10 minutes.
4. Quarter fill a serving pitcher with cold water.
5. Pour the tea into your serving pitcher straining the tea or removing the tea bags.
6. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
7. A rule of thumb when preparing fresh brewed iced herb & fruit tea is to increase the strength of hot brew since it will be poured over ice and diluted with cold water.

HERB & FRUIT ICED TEA BREWING METHOD (Individual Serving):

1. Place 2 slightly heaping teaspoons of herb & fruit blend or 1 tea bag into a teapot for each serving required.
2. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the herb & fruit blend.
3. Cover and let steep for 5-10 minutes.
4. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags.
5. Not all of the tea will fit, allowing for approximately an additional ½ serving. Garnish and sweeten to taste.
6. A rule of thumb when preparing fresh brewed herb & fruit tea is to increase the strength of hot tea since it will be poured over ice and diluted.