BEHIND THE CRAFT
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Tea Craft: Growing the Tea Bush

Tea cultivation is a modern science - new bushes are propagated from the best tea bushes, creating ‘clonals’ - cultivated variants or cultivars for short. The parent bushes may have been chosen for natural drought or pest resistance, helping farmers economically.

The new plants go to nursery for up to 2 years, and are then planted into a small segregated area of the tea garden, where they be left unpicked for a further 2 years until they reach roughly the height of a picker.

From then, regularly pruned down to a metre in height, the bushes will start to grow sideways and become the familiar sea of bright green leaves.

In 3 to 5 years of pruning, the tea plants are ready for their journey to the cup.

Find out more about when tea is picked.

FGTE13127

Heart Of Persia Black Saffron Tea Pouch 100g

Net Weight: 100g

A colourful selection of black tea, fruits and flower petals delightfully envelope our exquisite Saffron strands, to create a very special tea blend. Delight your senses.

The East India Company - Lifestyle

Food and Beverages

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£100.00
The generous addition of marigold, lotus, blue mallow and cornflour petals brings pinks, yellows and blues to the technicolour blend. Precious saffron strands bring an injection of orange and mango pieces, orange peel and natural strawberry essence bring a fruitiness that is a match for the colour.

A blend with a magician's touch and chef's understanding of flavour combinations, lovingly created by hand by Tea Master Lalith Lenadora.
The dry tea is a broken wirey dark leaf, with abundant fruits and flower petals, with strands of saffron.

In cup, it is a light amber colour, characteristics of high grown Nuwara Eliya teas.

On the palate, there are heavy notes of fruit, sweetness and creaminess, and of course the unique floral-honey flavour of Saffron.
The dry tea is a broken wiry dark leaf, with abundant fruits and flower petals, with strands of saffron.

In cup, it is a light amber colour, characteristics of high grown Nuwara Eliya teas.

On the palate, there are heavy notes of fruit, sweetness and creaminess, and of course the unique floral-honey flavour of Saffron.
Quantity

2.5 GRAMS OF TEA LEAVES PER CUP

Temperature

200ML OF WATER AT 90-95ºC

Brewing Time

4 MINS BREWING TIME

Ingredients

Black Tea/Dried Fruits

Storage

Store in a cool, dry place avoiding direct sunlight and strong odours.

Stories

What makes Black Tea black?

It all starts with a small ‘just-plucked’ green tea leaf, usually about 5 cm long, delivered fresh by the picker to the local factory for processing. Whilst varying by region, there are always 5 core steps to making a Black Tea.

Step 1 - ‘Withering’: the leaves are spread out in warm air for up to a day to reduce the water content by about 20%. The leaves wilt and lose some of the vibrant green colour.

Step 2 - ‘Rolling’: the wilted leaves are soft and malleable and are placed in an ‘orthodox’ rolling machine. It presses the leaf and breaks down the cell walls, releasing the enzymes required to start the oxidation process. Sometimes the leaf is broken more by a rotavane ‘mincing’ machine that produces smaller grades of tea. If a very small teabag grade is required, a Cut-Tea-Curl machine is used.
Step 3 - ‘Oxidation’ [not fermentation, which requires a microbe involvement]: takes half an hour or so depending on the conditions. Chemical reactions are now creating the natural chemicals that deliver flavour and [reputed!] health benefits. The leaf darkens, just like a cut apple after a few minutes.

Step 4 - ‘Firing’: the oxidised tea is fed into a dryer at about 120 Celsius. This does 3 things - it destroys the enzymes, so oxidation stops; secondly it removes nearly all the water [about 3% remains]; and thirdly, it darkens the colour from light brown to dark to almost black, depending on the length of firing.

Step 5 - Sorting: tea exits the firing process in different sizes, which will complicate brewing - hence the last stage of the process is grading – fired tea is poured into the top of a sifting machine with different mesh sizes from top to bottom. It vibrates and the different sized tea leaves are separated as the tea travels from top to bottom, the biggest leaves being left the top.

Our spirit delivers no ordinary products

  • FAQ

    Does this tea contain caffeine and is there more or less than in coffee?
    Yes, all tea like coffee, contains caffeine. The amount in both teas and coffees does vary, depending on the type, but typically Sri Lankan black tea is lighter than other teas in caffeine content, usually between 50 and 90mg for a normally brewed 230ml serving. This compares to about 95mg for a normal cup of coffee. The best advice is to treat tea and coffee similarly if you need to manage your caffeine intake.

    I’ve heard that tea contains theanine. What is it and what does it do?
    Tea does indeed contain theanine, which is an amino acid [the building blocks of proteins]. Tea is one of only a few sources of theanine. It represents about 1% of dry weight and is at its highest concentrate in shade-grown teas like matcha and gyokuro. Whilst not yet proven in scientific studies that would permit specific health claims to be made, it is believed by many to be able to reduce mental and physical stress, promote relaxation and a sense of well-being. But not only that, it is more recently being thought to aid cognitive function. It’s one explanation for tea’s famous ability to create calm in a crisis [the Great British solution to all problems – ‘putting the kettle on’] and to stimulate when a little boost is required.

  • Delivery & Returns

    UK Standard Delivery: £3.95
    UK Next Day Delivery (mainland UK only): £9.95 (Order before 12pm)
    International Delivery is available, please see our delivery page for details. For more information and Terms & Conditions, please see our Delivery page.

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