Apricot Fruit Tea

tea strainer

Apricot Fruit Tea is a wonderful blend of tantalizing flavors and colors.  Assam Black Tea supplies a rich foundation of full-bodied taste, while the real pieces of apricot nestle amongst the leaves and import a natural sweetness to the dark red infusion. Calendula petals enhance the floral fragrance of springtime, and introduce a spray of gold!

We absolutely love this as both a hot tea and an iced tea.

To make:

1/2 teaspoon per 8-ounces of water.  Bring water to a boil, then steep tea for 3-5 minutes.

Use fresh filtered water when steeping black tea blends. The black tea base used for this blend has large leaves and therefore can be steeped longer than more delicate black teas (e.g. Darjeeling) or broken leaf teas.

Though tea balls and strainers are often used for tea that isn’t pre-bagged, the ideal method of infusing loose leaf teas employs strainers that allow for the tea leaves to completely unfurl and release their flavor. Teapots with removable strainers for tea will allow a fuller flavor.  Some tea enthusiasts dispense with using strainers altogether and drop leaves in the pot directly and then strain the tea when serving into cups. When using this method be sure to pour out all tea or remaining liquid will get bitter from over-steeping.

Regarding tea strength:  The strength and flavor of tea is a personal experience.   We aim to provide times and temperatures that reduce the risk of allowing the actual tea leaves (or other delicate herbs in blends) to taste bitter due to too much steep time or to get scorched from too much heat. If you desire a stronger cup, we suggest using more tea rather than a longer steep time to minimize the potential for a more bitter flavor.  When using loose leaf teas employ strainers that allow for the tea leaves to completely unfurl and release their flavor. Teapots with removable strainers for tea will allow a fuller flavor.

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