Decaf Irish Breakfast

Description

Ingredients from: Kenya
Region(s): Kericho
Grade(s): PF (Pekoe Fannings)
Growing Altitudes: 5500 – 6500 feet above sea level
Manufacture Type(s): CTC (Cut, Torn and Curled)
Cup Characteristics: Decaffeinated at the green leaf stage and then processed normally. Gives a true malty taste with gold red highlights.
Infusion: Tending bright and coppery.
Luxury Ingredients: Decaf Black tea
Caffeine Content: Removed naturally using CO2

Is it any coincidence that some of the World’s greatest athletes and greatest teas should come from the same corner of the map? We don’t think so. The Nandi Hills, home to this fabulous decaf Irish Breakfast, also happens to be home to a large number of Olympic and world champion long distance runners. The incredible athletes of Nandi first gained international exposure in 1968 when Kipchoge Keino won a gold medal at the Mexico Olympics. Since those early days, Kenyan runners have come to dominate long distance running by winning marathons and medals around the globe. Interestingly, this rise in athletic prominence coincides with Kenya’s ascent as a recognized producer of some of the world’s pre-eminent luxury teas.

As mentioned, we don’t find the correlation surprising. Why? The answer is an all-natural one. The Nandi Hills are probably one of the most pristine locales on the planet. The air is crisp and clean and the climate is cool and wet. Wild birds of all shapes and stripes fill the trees, which flourish in the rich volcanic soil. The climate, combined with the high altitude help teas and runners alike thrive and develop. (If you visit the tea gardens you are almost certain to find runners training by running up and down through the orderly rows of tea.)

One of the finest teas we’ve found in Nandi has to be this superb decaffeinated Irish Breakfast. Unlike many chemically decaffeinated teas, this one is processed naturally using CO2. The result is a decaffeinated cup that could fool even the most skilled tea tasters. A Pekoe Fanning (PF) grade blend, Decaf Irish Breakfast brews up the sort of thick, full-bodied cuppa preferred by the tea lovers of Ireland. If you’re sensitive to caffeine, or looking for something that tastes great and won’t keep you awake, this one is tough to beat – a lot like a Nandi long distance runner.

Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 portion pack for each 7-9oz/200-260ml of fluid volume in 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).

Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 portion packs into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the bags. 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 increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)

Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 portion pack into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)

ANTIOXIDANT BENEFIT: More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and the more tea or rooibos that is used, the greater the antioxidant benefit.