DECAFF Estate ASSAM (Canadian Chemical Free CO2 Process) Country of Origin: India Region: Assam Shipping Port: Calcutta, India Grade GBOP (Golden Broken Orange Pekoe) Altitude: 1500 – 2500 ft above sea level Manufacture Type: Orthodox Cup Characteristics: Excellent 'tippy' leaf noting good manufacturing. Good full bodied character with classic Assam maltiness. Infusion: Bright notes. Ingredients: Decaffeinated Premium black tea Information: Much as the ancient Romans planted vineyards throughout their empire, the British, during colonial times, planted tea in India, Ceylon, and Africa. It could be argued that the finest of this tea is grown in Assam, a north eastern province of India. Home to some of the world's most fertile tea plantations, Assam is sandwiched into a region that borders on China, Burma, and Bangladesh. The first plantation was planted there by British settlers in 1837. The British found that Assam's growing conditions were absolutely perfect for tea - daytime temperatures there can reach over 100 degrees Fahrenheit, (40 degrees Celsius). The temperature, combined with an extremely wet topography, thanks to the large Brahmaputra river create what can only be described as a natural greenhouse. When the British first arrived in the area this natural greenhouse was responsible for growing wild tea plants that measured more than 60 feet tall! Tea bushes in Assam, as they are in all tea growing regions, are now trimmed to grow to about 3.5 feet tall. This height is preferred so that the pluckers can easily reach the best leaf - the top bud and two leaves growing below it. It is this leaf that produces Assam's best teas. It is caliber of tea that we sought out when creating this outstanding Assam decaffeinated tea. Aside from selecting only the finest teas in Assam for creating this decaf, we also chose to decaffeinate it with what we believe to be the finest method available. Rather than employ a more common chemical technique, we used the "Canadian Chemical Free CO2 Process". This procedure involves flushing carbon dioxide (CO2) through freshly plucked tea leaves soaked in water, and then drained it off, removing the caffeine. The process may be more expensive, but it produces a better tasting tea and leaves no chemical residue. The result is a decaf tea that is sure to please. With its rich malty flavor, it is perfect with a splash of milk and a dash of sugar. Try a cup before bed-time and dream of far-off India! Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea ‘straight-up’ Iced tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about! ������������