Balinese Rainbow Jasmine

Exotic full floral Jasmine. Smooth green tea flavor. Long delicate floral finish.

• Information

  INGREDIENTS: Green tea, Sunflower + Cornflower + Jasmine + Osmanthus + Safflower + Calendula petals

  INGREDIENTS FROM: China / Poland / Albania / Egypt

  REGION(S): Fujian + Yunnan / Gdansk

  GROWING ALTITUDES: 1500 - 4900 feet above sea level

  GRADE(S): Jasmine Grade #1

  MANUFACTURE TYPE(S): Non fermented, Orthodox (Traditional leafy), Small batch crafted

  ANTIOXIDANT LEVEL: High

  CAFFEINE LEVEL: Low

  KOSHER: Yes
  

  VEGETARIAN: Yes

  VEGAN: Yes

  ARTISANAL NOTES: Small batch blended and packed in Canada

  INFUSION: Pale yellow transitioning to bright and green

• Description

  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.

  
  

• Allergen Declaration
  

  Allergens controlled by robust HACCP and GMP manufacturing protocols.
  SCROLL SIDEWAYS OR USE SLIDER AT THE BOTTOM TO VIEW FULL CHART

  PRODUCT NAME: Balinese Rainbow Jasmine

  PRODUCT TYPE: Loose - Traditional Green Tea

  KNOWN OR CLAIMED SOURCES OF FOOD ALLERGIES AND INTOLERANCES	Present in the product	Present in the same manufacturing factory
  Tree Nuts and Derivatives of Tree Nuts	No	Yes
  Almonds	No	Yes
  Brazil Nuts	No	No
  Cashews	No	No
  Chestnuts	No	No
  Coconut	No	Yes
  Hazelnut	No	No
  Hickory	No	No
  Macadamia	No	No
  Pecan	No	No
  Pine	No	No
  Pistachio	No	No
  Walnut	No	Yes
  Peanuts and Derivatives of Peanuts	No	No
  Peanuts	No	No
  Peanut Oil	No	No
  Sesame Seeds and Derivatives of Sesame Seeds	No	No
  Sesame Seeds	No	No
  Sesame Oil, refined	No	No
  Wheat and Derivatives of Wheat	No	Yes
  Wheat Starch Hydrolysates	No	Yes
  Egg and Derivatives of Eggs	No	No
  Milk, Dairy and Derivatives of Dairy	No	No
  Soybeans and Derivatives of Soybeans	No	Yes
  Soy Oil/Soybean Oil	No	No
  Soy Lecithin	No	Yes
  Crustaceans and Derivatives of Crustaceans	No	No
  Abalone	No	No
  Clam	No	No
  Crab	No	No
  Crayfish	No	No
  Cuttlefish	No	No
  King Prawn	No	No
  Krill	No	No
  Lobster	No	No
  Mussels	No	No
  Oysters	No	No
  Scallop	No	No
  Shrimp	No	No
  Snail	No	No
  Squid	No	No
  Fish and Derivatives of Fish	No	No
  Anchovies	No	No
  Bonito	No	No
  Coal Fish	No	No
  Mackerel	No	No
  Perch/Tilapia	No	No
  Salmon	No	No
  Cod	No	No
  Tuna	No	No
  White Fish	No	No
  Fish, unspecified	No	No
  Mustard and Derivatives of Mustard	No	No
  Sulfur Dioxide and Sulfites at concentrations of more than 10mg/kg expressed as S02	No	Yes
  Gluten and Derivatives of Gluten	No	Yes
  Gluten from Barley	No	No
  Gluten from Kamut	No	No
  Gluten from Oat	No	No
  Gluten from Rye	No	No
  Gluten from Spelt	No	No
  Gluten from Triticale	No	No
  Gluten from Wheat	No	Yes
  Celery and Products thereof	No	No
  Lupin and Products thereof	No	No

  Column 'Present in the product' indicates the allergens that may be found in the product, from addition or cross contamination. Column 'Present in the same manufacturing plant' indicates whether any allergens are present in the factory.
  

• Steeping Instructions

  IDEAL BREWING TEMPERATURE: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.

  TEA CUP	8oz (237ml)	10oz (296ml)	12oz (355ml)
  AMOUNT	1 heaping teaspoon of "The Perfect Measure Spoon"	1 heaping teaspoon of "The Perfect Measure Spoon"	1.5 heaping teaspoon of "The Perfect Measure Spoon"
  MILD	1-2 min	1-2 min	1-2 min
  MEDIUM	2-3 min	2-3 min	2-3 min
  STRONG	3-5 min	3-5 min	3-5 min

   

  TEA POT	18oz (532ml)	36oz (1064ml)	48oz (1419ml)
  AMOUNT	2 heaping teaspoons of "The Perfect Measure Spoon"	1 heaping teaspoon of "Pot of Perfect Tea Spoon"	2 heaping teaspoon of "Pot of Perfect Tea Spoon"
  MILD	1-2 min	1-2 min	1-2 min
  MEDIUM	2-3 min	2-3 min	2-3 min
  STRONG	3-5 min	3-5 min	3-5 min

   

  MILK	SUGAR	LEMON	MINT
  NO	NO	NO	NO

  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.