How To Make Tea
We recommend following the instructions below carefully for each tea variety. The general rule of thumb being, the more processed the tea the hotter the water needs to be. This ensures that the hot water does not scorch the leaves and make an acidic cup, but rather allowa the tea leaves to unfurl in the water to apprecaite it to the full. Tea is best enjoyed in a tea pot and the leaves left to steep for the recommended time below. To ensure that each tea's unique tastes and complexities are enjoyed to the full we suggest you fully rinse the tea pot before enjoying another tea.
Infuse one rounded teaspoon per cup for 5 mins in water just reaching the boil (95-98°C). Delicious black or with milk (Rooibos) or lemon – add sugar, honey or cinnamon to taste. Enjoy hot or iced throughout the day. Wiedouw Rooibos, Wild Harvest Honeybush
Infuse one rounded teaspoon per cup for 3-4 mins, using water well below boiling (70-85°C: allow water to cool for 2-4 mins after just reaching boiling). Leaves can be re-infused for slightly longer to reveal more flavours. Drink without milk. Perfect after dinner to aid digestion or with a plain biscuit. White Monkey Jasmine Downy Pearls
Pouchongs And Oolongs
Infuse one very generous teaspoon per cup for 3-4 mins, using just below boiling water (85-95°C: allow water to cool for 1-2 mins after just reaching boiling). Leaves can be re-infused for slightly longer to reveal more flavours. Best drunk black at any time, particularly delicious with fruit, creamy cheeses and dark chocolate. Formosa Pouchong
Infuse one rounded teaspoon per cup for 3-4 mins in water just reaching the boil (95-98°C). Can be drunk black or with a little milk, and normally goes well with afternoon tea or breakfast. Sikkim Temi Fikkal Ilam Imperial Earl Grey
Storage And Shelf Life
To preserve the tea's freshness we recommend you store your CR tea in the black airtight tin, in a cool dark place away from spices and other strong aromas. Once opened the tea is best enjoyed by the best before date.