BEST COAST BREAKFAST- 2019
An English Breakfast type made from Assam, Kenyan and Yunnan tea. Recipe inspired by a vintage blend, third wave coffee and a pioneering spirit. Full bodied but smooth and easy going, notes of malt, baked rose and western cedar.
60 grams loose tea (approximately 20 8 oz. servings), lovingly packed in our tea matchbox. Includes metal clip to reseal bag once opened.
2nd flush Assam, India- Doomur Dullung, O274, 2019
Kenya, Africa- Kangaita, OP1, 2019
Yunnan, China- Ting Hung, 2019
HOW IT'S MADE:We start by placing the Kenyan Tea in charred cedar resting boxes, and then storing until the tea soaks up the aromatics of the wood. From there we mix in the Assam leaf, gently tossing the two until blended. We then finish by adding the wiry Yunnan Leaf, folding the blend over on itself until the leaves are blended.
Hot: We recommend using 3 grams, or one tablespoon, of dry tea per 8-10 oz. water just off boil. Bring water to tea for this blend, place tea in pot or brewing vessel of choice and pour water directly over leaves. Steep 5 min.
Cold: Steep per hot tea suggestions and allow to cool before refrigerating or pouring over ice.