Blueberry Pie

Description

While overindulging on baked goods might not be the greatest idea health-wise, we still find the original name for pie - coffin - a little over the top. The coffin, sometimes spelled coffyn, was a 16th century British pie stuffed with savory meats, baked in a delicate crust with a sealed lid. Interestingly, the recipe used to make the crust remains largely unchanged since it was published in A Proper newe Booke of Cokerye in 1545:

To Make Short Paest for Tarte - Take fyne floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender as ye maye.

By the time the Pilgrims began to set sail for the New World, coffin.err.pie recipes were common enough that they were brought over on the Mayflower. In the New World, pie-making took an innovative turn. While most recipes in the old country called for meat filling, in North America the Pilgrims were forced to adapt to the local produce shown to them by North America's native people. The first of these adaptations involved making pies filled with the wild berries that grew in abundance throughout the new colonies. One of the most popular of the new fillings was blueberry. Today blueberries are available in every supermarket. To the Pligrims however, fresh off the boat from England, the tiny blue berries were incredibly exotic. As a pie-filler, they offered sweet, tangy depths and had the added bonus of being packed full of vitamins. (Although the Pilgrims couldn't have known this.) Over the years, as pie trends came and went, blueberry carved out a place in the great pie pantheon. Blueberry Pie flavored green tea captures all the bright berry flavor of everyone's favorite. Brew a pot today and celebrate a few hundred years of tradition.

A little about our base tea:
Pekoe Gunpowder is one of the stronger green teas on the market. During manufacture, each individual leaf is hand rolled in a process that hasn't changed for centuries. As the leaf is rolled, proteins break down and are forced to the leaf surface where they develop a full-bodied flavor. The leaf is then fired to maintain its rounded shape and nuance. Although this tea is exceptional on its own, its character lends itself well to flavoring.

Steeping Instructions

PRODUCT TYPE: Loose - Green Tea

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.