Lugano Palamisu Rooibos

Description

In a country where the majority of the population is German or French, the Italians who live around Switzerland's Lake Lugano definitely march to the beat of their own tamburo - that's Italian for "drum". While the rest of the country is obsessed with banking, the Italians of Canton Ticino are obsessed with making wine. (A Canton is the Swiss equivalent of a US state - Ticino is the name of the Canton where Lake Lugano is located - something like, The State of Texas.) Where the rest of Switzerland is covered in pine trees, the Italians have palm trees. (This is a fact. Switzerland has Palms. The lake is responsible for creating an anomalous climate zone that allows them to grow!) And while the rest of the world makes do with Tiramisu, some Swiss Italians would rather eat Pilamisu. Oh yes, if the Italians of Switzerland can do something differently, believe it, they will!

So yes.Pilamisu. It is believed the variation in name is in homage to the Palatine Hill of Rome, the spiritual homeland of Italy. The Palatine was one of the original 7 hills of Rome, situated in the very heart of the city. So when they headed northward into the mountains of what would later become Switzerland, the Italians wanted to remember where they came from. We all know Italians love to eat so what better way to do that than through a tasty dessert! Pilamisu is similar to the creamy coffee flavored goodness of Tiramisu with a distinctive Swiss twist, the addition of a touch of yogurt and sour cherries. If you are lucky enough to stumble upon a fresh Pilamisu, seize the moment and indulge. (They are very difficult to come by commercially and are usually only found in the kitchen of a Swiss Nona - grandmother.)

We're taking this quirky Swiss dessert one step further by turning it into a deliciously rich Rooibos blend. Rooibos, with its warm herbal profile is as perfect a backdrop for notes of espresso, yogurt and fruit as the Swiss Alps are to Lake Lugano! A wonderful blend - Viva Svizzera!

Steeping Instructions

PRODUCT TYPE: Loose - Rooibos 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.