Elora Tea
Vienna Eggnog
Vienna Eggnog
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HEALTH PROPERTIES: High in anti-oxidants
CAFFEINE LEVELS: Medium
TEA SOURCING: Blended from Sri Lanka (Nuwara Eliya + Dimbula + Uva regions), Kenya (Nandi Highlands), India (Nilgiri and Kerala) and Thailand (Petchabun).
INGREDIENTS: Black tea, Cinnamon + Ginger pieces, Clove, Organic Compliant natural flavors.
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF VIENNA EGGNOG
Eggnog is thought to descend from Posset, an ancient European drink. Posset was made by boiling milk and curdling it with with wine or ale. Nutmeg and cinnamon was then added to round out the flavor. Posset was consumed in the middle ages as a remedy for the common cold and to ease bodily aches and pains. By the 13th century, monks began adding eggs to Posset, and the first Eggnog was born.
During the 18th century, cheap Rum from the Caribbean was used to prepare the Eggnog in America. After the revolution, the supply of Rum was cut off, and Eggnog began to be blended with whiskey and bourbon around Christmas, a tradition which continues to this day.
We've based this Vienna Eggnog on the Rum-based versions of early America. Delightfully sweet with notes of caramel and ginger, we like this one on its own, or with a splash of real rum when the occasion warrants it!
What type of tea do we use?
We only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These high-grown districts produce flavorful teas that have classic 'Ceylon' tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This 'dual peak period' allows us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.
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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