teapod » black

Decaffeinated blend

admin — Thu, 16 Jul 2009 14:47:57 +0000

Sri Lankan Uva that’s full of flavour and character, but without the caffeine – CO2 method. Tea naturally contains caffeine, but for those who prefer not to take caffeine in their diet decaffeinated tea can be the answer. The process of decaffeination can often take some of the flavour, so this tea is Sri Lankan from the Uva season which naturally has a light and citrus flavour – a perfect base for a great tasting blend.

Boil freshly drawn water, infuse leaves for up to four minutes and drink with or without milk.

Spicy Chai (teapod blend)

admin — Thu, 16 Jul 2009 14:46:00 +0000

teapod’s take on the Indian classic – the rich and spicy tea that needs a hint of sugar to bring out the smooth flavour. (Indian Assam black tea, Sri Lankan Uva black tea, Ginger root, Cinnamon, Cardamom seeds and red peppercorns)

Traditionally drunk in parts of India and Nepal, Masala Chai (literally ‘Spice Tea’) is a combination of black tea, spices, milk and plenty of sugar. Often brewed in a big vat on a stove, each family would have their own secret recipe – and at teapod, we’ve created our own!

Lapsang Souchong

admin — Thu, 16 Jul 2009 14:37:17 +0000

Not for the feint-hearted – this aromatic and smoky black tea is the true connoisseur’s choice. Lapsang Souchong is one of China’s most famous black teas – love it or hate it, it has one of the most pungent flavours. Traditionally dried over smouldering pine, the methods used in the smoke houses of China are handed down from generation to generation and usually well-guarded secrets!

Boil freshly drawn water, infuse leaves for up to four minutes and drink with or without milk.

Earl Grey

admin — Thu, 16 Jul 2009 14:35:47 +0000

The classic zesty black tea with a twist of citrus aroma and charm. (Sri Lankan Uva black tea, Lemon peel, Cornflowers and natural Bergamot oil

Earl Grey is one of the most famous tea blends worldwide – a classic black tea flavoured with Bergamot, the oil from a vibrant citrus tree. First drunk by the second Earl Grey, Prime Minister of Britain in the 1830s after receiving a gift from a Chinese diplomat. Our Earl Grey takes the traditional and adds an extra citrus twist from Lemon peel and a touch of colour from beautiful cornflowers.

Boil freshly drawn water, infuse leaves for up to four minutes and drink with or without milk.

Finest Darjeeling

admin — Sun, 28 Jun 2009 09:02:03 +0000

Highest quality early season first flush Indian Darjeeling – sophisticated and aromatic with hints of muscatel. First Flush Indian Darjeeling is the most highly sought after taste as it’s the first growth of the new season (plucked in March/April) and has the typically characteristic ‘muscatel’ or grape-like flavour that gives a very light and green taste in the cup.

Located in the foothills of the Himalayas, it is some of the highest grown tea in the world and is often referred to as the ‘Champagne of teas.’ Like the Champagne region in France, it can only be called Darjeeling if it is grown within the region’s boundaries and this is strictly controlled and protected.

Boil freshly drawn water, infuse leaves for up to four minutes and drink with or without milk.

Afternoon Blend (teapod blend)

admin — Sun, 28 Jun 2009 08:46:04 +0000

A delicate combination of aromatic Indian Darjeeling with a light, citrus Sri Lankan Uva. The Sri Lankan tea in this blend is high-grown and plucked during only a few weeks in February when the Uva season is at it’s best – giving it a light and citrus flavour.

It has been blended with First Flush Indian Darjeeling – the most highly sought after taste as it’s the first growth of the new season (plucked in March/April) and has the typically characteristic ‘muscatel’ or grape-like flavour that gives a very light and green taste in the cup. These two light teas blend together to provide a refreshing afternoon blend that’s perfect with or without just a dash of milk.

Boil freshly drawn water, infuse leaves for up to four minutes and drink with or without milk.

English Breakfast Blend (teapod blend)

admin — Sat, 27 Jun 2009 14:29:07 +0000

A classic blend of rich, malty Indian Assam with zesty and fresh Sri Lankan Uva. Indian Assam is often considered the backbone of a good English Breakfast as it is rich and thick and takes milk very well.

The Assam in this blend is a mid-season tea – plucked in the best months of June/July. The Sri Lankan tea is high-grown and plucked during only a few weeks in February when the Uva season is at it’s best – giving it a light and citrus flavour to lift the blend.

Boil freshly drawn water, infuse leaves for up to four minutes and drink with or without milk.