BEHIND THE CRAFT
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Tea Craft: The Tea Bush

It all starts with an evergreen plant called Camellia Sinensis, which has 2 original subspecies, one from China and one from India.

The plant will grow to a tree if it is not pruned – there are ancient trees more than 100ft high in Yunnan - it flowers with delicate creamy petals, a little like an orange plant and the mature leaves are thick and shiny.

Camellia Sinensis Sinensis [the Chinese plant] likes the cooler temperatures found in higher altitudes [these were the bushes planted by the East India Company in Darjeeling foothills of the Himalayas] and they a productive life of about 100 years. The Indian ‘Assamica’ prefers the hot and humid conditions of the plains of the Brahmaputra River of Assam and has a shorter life.

Find out more about where tea is grown.

FGTE13265

Peach Infused Black Tea 100g

Net Weight: 100g

Fragrant and fruity, this black tea infused with tangy peach makes a naturally sweet and light bodied cup. Works well with or without without milk or sugar, in addtiion it makes a quick and easy peach iced tea.

The East India Company - Lifestyle

Food and Beverages

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£20.00
Our Peach Black Tea loose leaf tea is a sweet and fruity black, medium bodied tea, sumptuously flavoured with natural peach extract. For flavoured black tea enthusiasts!

The black tea grade is a FBOP. The FOP part means 'flowery orange pekoe', which denotes two leaves and a bud ['flowery'] in black tea grading language. 'B' stands for broken indicating that the leaf is no longer whole following processing, but has been broken or cut, meaning it will brew a little faster.
A dark, broken leaf with warm, creamy peach flavours.

Visually, it’s a light, bright amber liquor.

The aroma is sweat, peach and apricot notes.

A relatively light-bodied black tea perfumed with peach flavours. Peach tea from Sri Lanka also makes a classic iced tea.
EIC - Recipe Book - Peach Iced Tea

Serves 4-6

Place 6 heaped teaspoons of Peach Black Tea into a saucepan with 1 litre of fresh just-boiled water and infuse for about 4 or 5 minutes. Strain through a sieve into a heatproof bowl, leave to cool.

Tip into a jug and add a handful of ice.

Add sugar or sweetener to your taste.

Serve in tall glasses with some crushed ice, garnished with thinly-sliced fresh peaches.
Quantity

2G OF TEA LEAVES PER CUP

Temperature

200ML OF WATER AT 100ºC

Brewing Time

4 MINS BREWING TIME

Ingredients

Black Tea, Natural Peach Oil

Storage

Store in a cool, dry place avoiding direct sunlight and strong odours. Once opened, store in an airtight container and consume within 3 months.

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.

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  • 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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