Lime Leaves

Description

An Asian lime by any other name is still a lime. In Burma, they're called shauk-nu. In Cambodia they're known as krauch soeuch and in the Philippines, swangi. The Chinese know them as fatt-fung-kam, Malaysians as limau purut, Indonesians, jeruk purut, Sri Lankans, kahpiri dehi and in Thailand, the source of these dried lime leaves, they're known as makrut. (According to the Oxford Dictionary, Makrut Lime is the preferred name for Asian limes. In a previous era, these were known as Kaffir Limes - unbeknownst to most, Kaffir is a derogatory term in many cultures.)

From Chiang Rai in the far North of Thailand to Narathiwat in the South, lime bushes feature prominently in most family gardens. The reason? It all comes down to the fine balance of Thai cuisine. In Thailand, every meal features the complete spectrum of flavors - spicy and sweet, sour and tangy, hot and cold. The lime and its leaves with their sweetly balanced profile, have the ability to integrate seamlessly with the full range. Soups, salad rolls, grilled meats, curries, noodles and any dish you can imagine use the pungent and aromatic leaves to add balanced layers of sweetness to the intricate flavors.

According to the Thai people, the benefits of consuming lime leaves extend beyond their flavoring abilities. They also believe that natural properties in the leaves make them an excellent digestive aid. What's more, they believe the leaves have the ability to cleanse the mind, erase negativity and ward off evil spirits! (And really, who are we to say that isn't the truth?)
In our opinion, dried Lime Leaf also makes an excellent component in custom loose tea and herbal blends, adding a layer of leafy citrus to the cup and an exotic visual component. Try for yourself and watch the evil spirits float away in the tea steam!
Try these tasty Lime leaf recipe ideas or experiment and come up with a few of your own!

Steeping Instructions

PRODUCT TYPE: Loose - Herbal 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.