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DECAFF IRISH BREAKFAST
(Decaffeinated Tea)



Country of Origin: Zimbabwe

Region: Eastern Highlands, Chipinga

Shipping Port: Durban – South Africa

Grade: PF (Pekoe Fannings)

Altitude: 3500 feet above sea level

Manufacture Type: LTP (Lawrie Tea Processor)

Cup Characteristics: Decaffeinated at the green leaf stage and then processed normally. Gives a true malty taste with gold red highlights. Truly the finest decaff tea available

Infusion: Bright tending with rosy notes

Ingredients: Luxury decaffeinated black tea


Information:

          Most decaffeinated teas in the world are decaffeinated once the tea has been processed or in its ‘made’ stage at special factories in Switzerland and Europe. This particular tea is unique and special in that the decaffeination is done at the tea estate whilst the tea is in the green leaf stage. The benefits are that the tea is processed as normal tea after being decaffeinated resulting in the best decaffeinated tea available anywhere in the world. The tea retains the bright colour and the full-bodied character. It has fooled many professional tea tasters who cannot believe that it is a decaffeinated tea. You will be amazed at the true tea taste.

          Other decaffeinated teas, which are processed after the tea has been made tend to have an undesirable character. For instance, CO2 process decaffeinated teas tend to have a fruity character, whereas methyl chloride or ethyl acetate teas tend to have a chemical or medicinal aftertaste. This Irish Breakfast tea has none of these characteristics; rather it tastes like tea should - flavourful and satisfying.

          Zimbabwe (formerly known as Rhodesia) is a landlocked country in south central Africa. The land is very fertile and farms abound. Regrettably during the early 2000’s there has been serious political turmoil and privately owned farms have been placed in jeopardy. The tea estate, which produces this tea, is an estate called Clearwater and is a cooperative. Consequently this tea estate is not affected by the politics that some other farms might be subjected to.

          The main growing regions in Zimbabwe are Chipinga and the Honde Valley. With the exception of this ‘best in the world decaffeinated tea’ the tea quality of Zimbabwe would be considered medium, producing teas that are strong, with fairly coloury brews. Generally the teas are sold in the UK for the main market blends.


Hot tea brewing method:

          Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Pour into your cup and add milk and sugar to taste.


Iced tea-brewing method:

          (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.]