Blueberry Bang Rooibos

Description

Blueberry bang, we admit, is a strange name for a cup of tea. But did you know the name actually comes from an old recipe of Eastern Canada? To explain we take you to 1930's New Brunswick. In those days a German immigrant named Frederick Wolfhasen began experimenting with new machines to facilitate the picking of the low growing wild blueberries that grew in abundance around his farm. Searching for the ultimate apparatus, Frederick built machines with pulleys, ropes, bicycle pedals, you name it. Everything went swimmingly until one day in August of 1934 when he fired up his latest invention, a diesel powered picker. We must tell you here that back in the old country Frederick was a tailor, not an engineer. Suffice it to say, he probably should have kept clear of the internal combustion engine. He pulled the starter. As it began to whir and rumble, Frederick began to calculate the dollars he would soon line his pockets with.

A half-mile away, Frederick's sturdy wife Gisela began to prepare lunch, a German pancake made from flour, shortening and sugar. As she mixed and stirred she heard what would later be described by the dairyman, who doubled as the local reporter, as a "loud clap, booming and most frightful." Running outside, Gisela froze in her tracks when she saw what would later be described by the same dairyman as, "a wall, nay, a tidal wave of blueberries," flying towards the house. Moments later Gisela, her new sundress, the porch, and her dog Fritz, were plastered. Frederick, whose English was still not all that good, covered the half mile back to the farm house in a mere 5 minutes yelling, "Blueberries! Bang! Gisela!" over and over as he did so. By the time he arrived, Gisela, being the good stout wife that she was, was already back in the kitchen stirring her dough, which was now peppered richly with the deliciously sweet wild blueberries. Frederick blurted again, "Bluberries! Bang! Gisela!" To which Gisela replied, "Yah. Blueberries. Bang. Frederick." Well, about 30 minutes later they sat down to the most delicious dish either of them had ever eaten. At her husband's urging, Gisela later entered the concoction at the local fair and the name stuck.

90 years or so later, we've created this wonderful blueberry bang rooibos tea as a tribute to the Wolfhasens. Caffeine free, rich in minerals and with high vitamin content, we feel that this is one innovative blend the couple would have gone crazy for. Wonderful hot or cold, this tea has the mellow qualities of rooibos with the character of a cupful of fresh wild blueberries. Wunderbar!

Steeping Instructions

PRODUCT TYPE: Loose - Rooibos 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.