Dyraaba (OP)

Description

For the first 300 years of their tea-drinking history, the people of Russia primarily drank Chinese tea. The tea was transported to Moscow on the backs of Camels from the Far East on a trip that took upwards of a year. As you can well imagine, by the time it reached market, tea was incredibly expensive. Still, despite the difficulty in getting to Russia, the taste for tea grew quickly. Around 1700, Moscow was receiving about 600 camel loads of tea per year. By 1796, the year Catherine the Great died, Russia was consuming over 6000 camel loads of tea per year, roughly 3.5 million pounds. The Russians preferred highly flavory Chinese black teas, Keemuns in particular. These were brewed using a Samovar, a modified Mongolian firepot. (In Russian Samovar means self-heater). The brewing process involved preparing a very strong pot of tea and diluting it with water boiled in the Samovar's kettle. When preparing the concentrated brew, the flavory Chinese teas were better suited than their stronger counterparts. If the teas used were too strong, the tea would become too astringent and the diluted cup wouldn't have enough flavor.

Which leads us to Dyraaba - since by now you're probably wondering why we're discussing Chinese tea and Russian samovars in a Sri Lankan tea write-up! During the 20th century, Russia's population growth coupled with an increased worldwide interest in Chinese tea meant that China could no longer keep up with Russian demand. So, Russian blenders began tasting teas from many different growing regions. Indian black teas were found to be too malty for the Russian palate, African teas too astringent. Instead, the perfect balance of flavor and strength was found in Sri Lanka's Up-Country teas.

Dyraaba OP is the perfect example of the type of Sri Lankan tea Russians look for. The leaf is broad and twisty - when infused it releases its flavor slowly. (Tea flavor comes from proteins in the leaf.) The cup is medium thick, with a lightly floral, almost wine-like profile. Dyraaba OP is grown in the Uva district where peak production occurs between July and September. We carefully select teas from this period only. Enjoy! Or it's off to Siberia!

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.