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Tea Preparation

When preparing your loose-leaf brew of choice in a teapot always pre-heat the porcelain, ceramic or glass with boiling water. For best results we recommend that you only use fresh water which has not been boiled previously and to also pre-warm your cups.

Please see the table below for guidelines:

Blend Type

With or Without Milk

Quantity of Tea (per cup)

Infusion Time

Water Temperature

Black Tea With Milk 1 Heaped Teaspoon 3 - 5 Minutes Boiling Water
Black Tea No Milk 1 Flat Teaspoon 3 - 5 Minutes Boiling Water
Earl Grey Tea With Milk 1 Heaped Teaspoon 3 - 5 Minutes Boiling Water
Earl Grey Tea No Milk 1 Flat Teaspoon 3 - 5 Minutes Boiling Water
Fruit Tea No Milk 1 Heaped Teaspoon 4 - 6 Minutes Boiling Water
Green Tea* No Milk 1 Flat Teaspoon 1 - 3 Minutes 70 - 90 Degrees
White Tea* No Milk 1 Flat Teaspoon 1 - 3 Minutes 70 - 90 Degrees
Rooibos Tea No Milk 1 Heaped Teaspoon 4 - 6 Minutes Boiling Water
Herbal Tea No Milk 1 ½ Heaped Teaspoons 4 - 8 Minutes Boiling Water

 

*Be sure not to over-brew these teas as they can sometimes become bitter if left for too long. These tea leaves can often be brewed more than once.

Tea Storage

To preserve the freshness and flavour of your treasured teas, they are best stored in an airtight container, which is kept away from direct sunlight in a cool and dry place.
Avoid storage in glass jars or see-through containers as the light will be harmful. Tea also absorbs odours from items around it, therefore if placing in your pantry it is important to make sure that it is tightly sealed.

Coffee Preparation

For optimum taste always use fresh beans, we recommend buying smaller amounts regularly rather than storing a larger purchase. When preparing your coffee always ensure that you use the correct grind for the type of coffee maker that you are using and where possible grind the beans prior to consumption to avoid loss of aroma. The finer the coffee is ground, the spicier the taste. A coarse grinding produces a somewhat lighter aroma. Espresso is always ground very fine. In general; for one cup of coffee use 8 – 10 grams of ground coffee. As with making Tea we recommend that you pre-warm your cups

Please see the table below for guidelines:

Preparation Method

Quantity of Coffee

Size of Grind

Brewing Time

Plunger (French Press) 1 Heaped Tablespoon per cup Coarsest 3 - 4 Minutes
Espresso Pot (Stove) Fill the Brew Basket (chamber) Medium/Fine Grind (Espresso Grind) Brew till chamber is full
Espresso Machine Tamp Coffee Fine - Espresso Grind As per manufacturer instructions

Coffee Storage

The worst threats to coffee aroma are oxygen and humidity. Store your coffee in a cool and dry place and away from intensive scents. Keep it in its original packing (if it is air-tight and re-sealable) or in a special tin/caddy. Please do not store your coffee beans in the fridge or freezer as the condensation/dampness can cause damage.

 

 

TEA - THE FACTS

Tea has been a much loved beverage for thousands of years and has been consumed by many different cultures all over the world. each of these cultures throughout time, have had their own brewing, serving methods, rituals and ceremonies. Tea has survived the test of time and even in today's modern society it remains one of the world's most widely consumed beverages.

There are a multitude of varieties and flavours available today, amazingly they all derive from the one tea plant known as Camellia Sinensis, which is an evergreen shrub. It is only the uppermost leaves and buds that are plucked anhd used in our fine blends as they are the youngest and most tender. The sprouting of new leaves is called a "flush" and withinh one growing season a plant may flush as many as two or three times. Darjeeling teas are known to be among the planets most famous and enjoyed flushes.

The growth of tea plants may be affected by many assoted factors, including rain, temperature, frosts and altitude, these factors all combine to affect the character and appearance of the leaves. These influences along with the manufacturing processes used work together to produce all of the wonderful tea varieties we know and love!

Perhaps the largest influence in the development of exquisite tea can be found in the soil and the growing region, like wine and grapes,conditions such as these have the most significant affect on the flavour and fragrance of tea.

COFFEE - THE FACTS

There are two main types of coffee beans produced and harvested: Robusta and Arabica.

Robusta accounts for approximately 30% of coffee bean harvests, and is identified by its bitter taste, stronger flavour and higher caffeine content. This is the “bite” we taste when drinking some of our favourite coffees. Arabica beans are the remaining and most enjoyed 70% as they deliver a smooth sweetish taste, thes beans are generally more popular and widely consumed.

Three main zones produce the bulk of the world's coffee, they are: Africa, Latin America & Arabia and the Pacific Islands. These zones are close to the equator and therefore a blessed with both moderte air and sunlight levels, once these are combined with rich soils, the results are perfect coffee growing condition.

TEA - A GENTLE STIMULANT

The caffeine in tea provides a gentle stimulus to the central nervous system by enhancing the flow of blood to the brain (and NOT by affecting the heartrate or circulation). Tea drinking actually improves the powers of concentration and reactions, whilst heightening mental awareness and sensitivity. The interaction of Caffeine and Tannin is a gentle and gradual process and it provides an equally gradual long-lasting and gently diminishing stimulus