Elora Tea
Blueberry Pie
Blueberry Pie
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HEALTH PROPERTIES: Very high in anti-oxidants
CAFFEINE LEVELS: Medium
TEA SOURCING: Sri Lanka / China / Albania / Poland / Egypt / Turkey
REGIONS: Uva - Welimada / Shandong / Tirana / Gdansk / Nile Delta + Fayoum / Anatolya
INGREDIENTS: Green tea, Apple pieces, Blueberries, Calendula + Cornflower + Sunflower petals, Natural flavors (Organic Compliant)
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF BLUEBERRY PIE
While overindulging on baked goods might not be the greatest idea health-wise, we still find the 16th century original name for a pie - coffyn - a little over the top.
By the time the Pilgrims began to set sail for the New World, coffyn recipes were common enough that they were brought over on the Mayflower. In the New World, pie-making took an innovative turn. The Pilgrims were forced to adapt to the local produce shown to them by North America's indigenous peoples. The first of these adaptations involved making pies filled with the wild blueberries that grew in abundance throughout the new colonies. To the Pligrims however, the tiny blue berries were incredibly exotic. As a pie-filler, they offered sweet, tangy depths and had the added bonus of being packed full of vitamins. Over the years, as pie trends came and went, blueberry carved out a place in the great pie pantheon. Our Blueberry Pie flavored green tea captures all the bright berry flavor, and has a wonderful aroma.
A little about our base tea:
Pekoe Gunpowder is one of the stronger green teas on the market. During manufacture, each individual leaf is hand rolled in a process that hasn't changed for centuries. As the leaf is rolled, proteins break down and are forced to the leaf surface where they develop a full-bodied flavor. The leaf is then fired to maintain its rounded shape and nuance. Although this tea is exceptional on its own, its character lends itself well to flavoring.
BREWING INSTRUCTIONS
BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with water brought to a rolling boil (80-85 Celcius)for 3-7 minutes.
Infuse 6 slightly heaping teaspoons of tea with 1 1/4 cups of boiling water for 5 minutes. Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher. Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. 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 with cold water.
Infuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 5 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.
NUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves. Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion. Accordingly, each 50 gram bag can make up to 60 cups of tea.
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