Kangaroo Lapsang

Description

It has been said that "The beauty of Taiwan tea resides in the hard-working spirit of past generations to pioneer the golden age of Taiwan tea." Truer words regarding this island nation's tea industry could not have been spoken. Through all of Taiwan's political ups and downs during the past couple of centuries, the art and business of tea has prevailed producing some of the world's finest cups. Although these days Taiwan is often associated with semi-fermented Oolongs, the industry there actually began with the development of black tea - teas such as this outstanding Lapsang. Local teas originated from two varieties of wild growing plants, their primary difference being the color of their sprouts. This tea, known as Taiwan Mountain tea had either greenish tending light purple sprouts or purple-red tending fuchsia sprouts. Initially it was thought that neither of these teas were commercially viable. That all changed however when improvements were made to a varietal sub-categorized as Taiwan Tea No. 18 making it suitable for black tea production.

It is the belief of our Master Taster, that due to the exceptional appearance of the leaf, Kangaroo Lapsang is probably produced from plants stemming from this original Tea No. 18. Production begins by withering freshly picked tea over pine and oak fires, pan-firing, and then rolling the leaf by hand. Once rolled, leaves are pressed into wooden barrels, covered with cloth, and allowed to ferment. Next, the leaves are re-rolled into tight strips and placed in bamboo baskets, which are hung over burning pine boughs. As they dry, the leaves further develop their rich smoky flavor. Because of the quality of the fresh leaf used to produce Kangaroo Lapsang, the resulting tea is one of the worlds finest. The flavor is robust, deep, and highly aromatic, filling the mouth with distinctive smoky pine notes. The flavor leads us to another quote, "The beauty of Taiwan tea resides in the flavor, the clearness of its coloring, the purity of its taste, and the elegance of its aroma." That being the case, this tea is a true example of the beauty of Taiwan tea. (As for the odd name - the true origins have been lost to the mists of time - although legend has it that a ship carrying Kangaroos to the Boston Zoo from Australia almost 200 years ago capsized off the coast of Taiwan, then known as Formosa. The ancient stories maintain that the kangaroos lived in peace amongst the tea plants for many years!)

Steeping Instructions

PRODUCT TYPE: Loose - Black 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.