Decaffeinated English Breakfast Tea

Description Grade Brewing Caffeine This is a blend of high mountain grown Ceylon tea from the regions of Nuwara Eliya, Dumbala, and Uva.  Decaffeinated English Breakfast tea is the same great Ceylon black tea; just without the caffeine.  No chemical solvents are used to remove the caffeine, which can dramatically affect flavor.   This decaffeinating process relies on circulating naturally occurring CO2, along with high pressure and temperature to extract the caffeine. As with any decaf tea, there is a slight change in character of the tea due to processing, however, the end result is an uncompromising cup of tea with no chemical overtones. Origin:  Dimbula Sri Lanka Grade:  FP (Flowery Pekoe) Altitude: 4000 - 5900 feet above sea level Manufacture Type:  Decaffeinated Orthodox (Traditional Leafy) Characteristics:  A full bodied tea with some fruity notes Hot Tea Brewing Recommendations: AMOUNT TO USE: Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260 ml of water in the teapot. Pour freshly boiled water over tea. BREWING RECOMMENDATIONS: Steep 3-7 minutes. Add milk and sugar to taste. Iced Tea Preparation Recommendations: AMOUNT TO USE: To make 1 L/1 QT, put 6 slightly heaping teaspoons of loose tea into a teapot. Pour 1¼ cups/315ml of boiling water over tea. BREWING RECOMMENDATIONS: Steep 5 minutes. Fill a serving pitcher 1/4 full with cold water. Pour tea into serving pitcher straining the tea. Add ice, top-up with cold water, garnish and sweeten to taste. Caffeine Level ~ Removed Naturally with CO2