Monthly Brew: June Collection
Try our June monthly brew sampler for just $7.24, featuring three tea samples and tasting notes; price includes shipping when ordered now through June 7, 2020!*
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(*Please note: Free shipping is valid for one online purchase—through June 7—of this $7.24 sampler collection only; if additional products are ordered, shipping charges will be added; free shipping within the continental U.S. only.)
Although people have been drinking hot tea for centuries, iced tea, obviously, requires ice. Enter refrigeration in the 1800s, and refreshing (and often potent!) punches of cold green tea and alcohol grew popular. Commercialization of the drink solidified during the 1904 World's Fair in St. Louis—where the weather was hot and iced tea was a smash! This month our Collection comprises three classic teas that are stellar both hot and iced. And in case you're wondering, at TeaHaus we brew the tea double strength, then pour the hot tea into a cup filled with ice, diluting the tea to the perfect strength.
#430 Ceylon OP Nuwara Eliya (black classic) (pictured below)
PREPARATION: 3 g tea leaves (1 heaping teaspoon) per 8 oz cup of filtered boiling water; allow to brew 2 min; also excellent iced
INGREDIENTS: At over 6000 feet, the high plateau of Nuwara Eliya has some of the finest tea gardens in Sri Lanka
LEAF: Dark brown with a subtle hint of red
INFUSION: Reddish brown; slightly lighter than other black teas
AROMA: Classic black tea
LIQUOR: The most “classic” of our classics. Its smooth subtle flavor has a hint of citrus, perfect for anyone looking for a really good “normal” iced tea.
PAIRING: Anything summer! Great with a slice of lemon.
#701 Japan Bancha (green classic) (pictured below)
PREPARATION: 3 g tea leaves (1 heaping teaspoon) per 8 oz cup of filtered water, boiled and cooled to 80°C/176°F; allow to brew 1 min; also excellent iced
INGREDIENTS: Second flush; bancha means “coarse tea,” meaning larger (coarser) leaf
LEAF: Light green with a slighty toasted appearance
INFUSION: Translucent pale beige-yellow, with a hint of green
AROMA: Softer seaweed than the aroma of sencha, slightly more nutty or “ripe”
LIQUOR: Less grassy than its first-flush relative, with a lingering vegetal aftertaste that is highlighted when iced
PAIRING: Salads, chicken, light summer meals
#527 Nepal Shangri La (premium white classic) (pictured below)
PREPARATION: 3 g tea leaves (1 heaping teaspoon) per 8 oz cup of filtered water, boiled and cooled to 80°C/176°F; allow to brew 2–3 min; also excellent iced
INGREDIENTS: Cultivated in Nepal at altitudes of 1200–2100 meters, this superb tea is produced by hand
LEAF: Rolled dark gray to brown leaf, with several silver tips
INFUSION: Very pale pinkish-beige
AROMA: Delicate and floral
LIQUOR: True to its aroma, with a sweet finish. When iced, the floral is more pronounced.
PAIRING: Because of its delicacy, the Shangri La is a tea to be enjoyed on its own
