Balinese Rainbow Jasmine

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.

Steeping Instructions

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

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.