Poppin’ Pistachio

Blender’s Notes Poppin’ Pistachio:

Keemun tea, also known as Qimen tea, is a premium variety of Chinese black tea hailing from the Anhui province. This tea is renowned for its unique and complex flavor profile, making it a favorite among tea connoisseurs around the world. First produced in the late 19th century, it quickly became popular in the West and is still used for a number of classic blends.  It is a light tea with characteristic stone fruit and slightly smoky notes in the aroma and a gentle, malty, non-astringent taste reminiscent of unsweetened cocoa. Keemun is said to have floral aromas and wooden notes but can be long soaked for tons of flavor.  Among the many varieties of Keemun perhaps the most well-known is Keemun Mao Feng (祁門毛峰). Harvested earlier than others, and containing leaflets of two leaves and a bud, it is lighter and sweeter than other Keemun teas which is the variety we carry.

Production Process of Keemun Tea ~ Harvesting and Withering ~ The process of producing Keemun tea begins with the careful selection of tea leaves. Typically, the small, tender leaves from the tea plant (Camellia sinensis) are hand-picked in the early morning. Once collected, the leaves are spread out in a thin layer to wither under the sun or in a well-ventilated room. This step reduces the moisture content of the leaves, making them more pliable and easier to process.

Rolling and Oxidation ~ After withering, the leaves are gently rolled by hand or machine to release the tea’s natural enzymes and essential oils. Rolling also helps to shape the leaves, giving Keemun tea its characteristic twisted appearance. The rolled leaves are then left to oxidize, turning from green to a rich, dark brown color. The level of oxidation determines the final flavor of the tea, with a longer oxidation time resulting in a more robust and full-bodied taste.

Firing and Drying ~ Once the desired level of oxidation is reached, the leaves are fired to halt the oxidation process. This step is crucial in preserving the unique flavor profile of Keemun tea. The leaves are then dried, either in the sun or using specialized machines, to remove any remaining moisture. Finally, the dried leaves are sorted and packaged for sale.

What Does Keemun Tea Taste? Keemun tea is prized for its rich and complex flavor profile. The tea boasts a combination of fruity, floral, and smoky notes, with a hint of sweetness. The liquor produced when brewing Keemun tea is a beautiful reddish-brown color, and the aroma is often compared to the fragrance of orchids or roses.

Health Benefits of Keemun Tea ~ Like other black teas, Keemun tea contains a variety of antioxidants and beneficial compounds that contribute to overall health. Some potential health benefits of Keemun tea include Boosting the Immune System ~ The antioxidants in Keemun tea, particularly catechins and theaflavins, help to protect the body against free radicals and support a strong immune system. Improving Heart Health ~ Regular consumption of black tea, including Keemun tea, has been linked to a reduced risk of developing heart disease due to its antioxidant properties and positive effects on blood pressure and cholesterol levels. Enhancing Cognitive Function ~ The combination of caffeine and L-theanine found in Keemun tea has been shown to improve alertness, focus, and overall cognitive function.  Keemun Tea: Taste, Benefits, and How to Make It | Chinese Teas 101

Sri Lankan black tea, often referred to as Ceylon tea, boasts several distinctive characteristics and health benefits. Grown in the high elevations of Sri Lanka, its flavor profile varies depending on the region, ranging from brisk and citrusy to rich and malty. The tea leaves are harvested, withered, oxidized, and then dried, resulting in a robust aroma and a bright amber color in the brewed tea. Rich in antioxidants, particularly polyphenols, Sri Lankan black tea plays a role in improving heart health by potentially reducing cholesterol levels and supporting circulation. Additionally, its caffeine content provides an energy boost, enhancing mental alertness and focus. Regular consumption may aid in digestion and even contribute to weight management due to its metabolism-boosting properties. Overall, the unique flavor combined with its numerous health benefits makes Sri Lankan black tea a delightful and wholesome beverage choice.

This combination of black teas has been paired with pieces of Pistachios and Almonds.  We added a bit of Marzipan pieces and Rose petals to enhances the taste and flavor.  When this cup of tea is made it tastes just like amazing almond pistachio cookies.

NOTE: “This/these claim(s) have/have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.”

Features Poppin’ Pistachio:

• Leaves can be infused twice (Double the tea for same price!)
• Robust Blend making a nice colour and strong flavor
• Rich and Full Bodied ~ Can be Long Steeped for Astringency
• Dark Dark Colour Cup of Tea
• Full of natural antioxidants and Flavor ~ Energy Producer
• Sample Size ~ 1 oz will make 8-10 ~ 16 oz teas
• Sealed Bag ~ 4 oz will make 32-40 ~ 16 oz teas
• Iced Tea ~ Always Double the amount of Tea for the same size cup!
• Per Serving ~ 1 tsp per 6 oz of H2O
• Caffeine: Medium

Ingredients: Steep Me Proprietary Organic and Wildcrafted Blend of Black Tea from China (Keemun), Sri Lanka (Ceylon), Red Rooibos Tea from Cedarburg Province in South Africa (pronounced ROY-boss) ~ Rich in Vitamin C ~ Low in Tannins with Almond and Pistachios pieces, Bits of Marzipan & Rose Petals with the Highest Quality Almond Essential Oil

CONTAINS: MILK ~NUTS (Almonds & Pistachios)

Alternatively, try our Cinnamon Roll Black Tea OR Winter Breeze Black Tea.

Great reasons why black tea is healthy and a great beverage option.  https://www.thespruceeats.com/black-tea-benefits-765048

“Processed in a facility that also processes food containing milk, egg, fish, peanut, shellfish, soy, tree nuts, wheat, and sesame. May contain traces of milk, egg, fish, peanut, shellfish, soy, tree nuts, wheat, and sesame.”