Elora Tea
Buckingham Palace Garden Party
Buckingham Palace Garden Party
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Rich with medium body. Delicate Earl Grey and Jasmine notes. Bright with a touch of golden coppery colour. Perfect for afternoon settings.
INGREDIENTS: Black tea, Green tea, Jasmine + Cornflower petals, Natural flavors (organic compliant).
HEALTH PROPERTIES: High in anti-oxidants
CAFFEINE LEVELS: Medium
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF BUCKINGHAM PALACE GARDEN PARTY
In Honor of Queen Elizabeth. May she rest in peace. Long live the King.
Every May the Queen held a garden party at Buckingham Palace - a lovely English springtime tradition. The Queen invitds between 3000 and 4000 guests. Regal cucumber and watercress sandwiches were served on white bread, smoked Scottish salmon pate, delicately scented earl grey cakes and most importantly, tea, are served on this prestigious occasion. The invitees include exotic guests from the far-flung reaches of the former British Empire. The common thread amongst them is that they have each made a contribution to the British Commonwealth of nations. The guests rub shoulders with lords, earls, dukes, duchesses and ladies from aristocratic British society. At about 3:00 p.m. the Royal Family made their entrance - the Queen, Prince Philip, perhaps even Prince, now King Charles, Princess Anne and Prince Andrew. You can see the scene now -the Queen, Prince Philip and the Queen Mother, all dressed in formal spring party clothing, mingling with the excited crowd, shaking hands, smiling, stopping briefly to chat with the guests, making eye contact and a royal nod to acknowledge one's presence for those unable to personally meet the Royal Family.
The tea that is served is a long time favorite and delicious Palace medley specially selected for the occasion. Intriguing hints of high-grown pure Ceylon Earl Grey blend effortlessly with soft jasmine from Fujian Province. Couple this with malty Assam (from the estate of Borengajuli), flavory Dimbula Ceylon (from Hatton), brisk and golden cup East of Rift Kenya (from Kambaa and Kagwe) and you have one of the most flavorful teas to come from the British Isles. Each cup is a cup of mystery - the flavors all come to the fore at separate times - one minute you taste the Earl Grey, the next you can almost feel the soft floral notes of jasmine. Finally you get the satisfying fullness of the Assam Ceylon and Kenya blend. Enjoy this tea and be a part of the annual tradition in the west gardens of Buckingham Palace.
BREWING INSTRUCTIONS
BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water 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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