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A herbal tea that’s caffeine free and made from dried flowers that are native to South East Asia. It has been used for centuries across Thailand and Vietnam as both a drink and a dye.
Brew with hot or warm water (approx. 2 – 3 grams per pot) for at least five minutes to produce a vibrant blue liquor, which turns a vivid purple colour with the addition of lemon juice.
It’s flavour is woody, earthy and floral with underlying sweet garden pea notes. Delicious on its own or with the addition of honey and lemon, it also makes a delightful homemade “magic” lemonade – brew, chill and add sugar, pour over ice and watch the blue colour transform into purple as you add a squeeze of lemon juice!
Origin:
- Various Countries
Single Estate:
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Always fill your kettle with fresh cold water
Never from the hot tap or pre-boiled water.
Bring the kettle to the boil
Off the boil for green, white and oolong teas, and herbal infusions (85 degrees is ideal).
If using a teapot, warm it before brewing
A constant temperature aids consistent infusion.
Use good quality loose leaf teas or Drury pyramid bags
For traditionalists who love loose tea, fine leaf teas are the strongest and brew quickest (see below), whereas larger leaf teas have a more delicate flavour.
At Drury we use the same fine quality leaf teas in our pyramid tea bags so there is no compromise on flavour for those who prefer this more convenient brewing method.
Allow tea to brew for 3-5 minutes
How long you brew your tea is a matter of personal preference. We recommend an optimum brewing time of between 3 and 5 minutes, and sometimes less for green tea as over-extraction can lead to bitterness. The key here is to experiment with your chosen tea until you find the flavour that suits you best.
Stir (or swirl) the tea in the pot once or twice while it is brewing
Stirring the leaves in the pot helps maintain an even infusion, and if you are using Drury pyramid bags we recommend giving them an occasional swirl for the same reason.
