New England Breakfast

Description

According to the written history of the town of Marshfield Massachusetts, settled in 1632 by Mayflower pilgrim Edward Thanks to the Boston Tea Party of 1773, New England and tea will forever be linked. But, according to the written history of the nearby town of Marshfield Massachusetts, settled in 1632 by Mayflower pilgrim Edward Winslow, that wasn't always the case. According to the history books, "Tea and coffee were unknown to our Forefathers." In New England, as in Britain at the time, "Beer was a common beverage." What's more, "The breakfast of our Forefathers in Marshfield, and throughout the Colony generally, among the common classes, was milk and hasty pudding, or rye pudding and bread, with pea or bean soup or stew, flavored with pork, stewed peas, squash, turnips, parsnips and onions." Beer and parsnips for breakfast? We'll pass thanks.

Thankfully, tea was finally introduced to the New England colonies and beer and parsnips were relegated to the evening meal. Over the ensuing couple of centuries, tea became a mainstay of breakfast in the Northeast, despite the negative publicity it attained after the Boston Tea Party. Teas favored along the Atlantic Coast tended to be hearty, full-bodied blends intended to fortify the soul in the face of the cold wet weather. The blends were typically created by Boston tea blenders with access to the many tea chests arriving in port from England, China, Ceylon and India. and so generations of New Englanders began their days.
In keeping with tradition, and to commemorate the Boston Tea Party, we're crafted this flavory breakfast tea blend to help you get your morning started. Like the Boston blends of old, this one includes teas from around the ancient world of the tea trade. A 2nd flush Assam offers a thick malty character, while a Kenyan component brings a floral touch and coppery color, South Indian offers a fruity touch, Ceylon offers a piquant touch and a China Keemun offers burgundy depth with notes of oak. A spectacular tea - more than worthy of its historical namesake. Cheers from New England.

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.