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It has been rumored that the Queen of England insists on drinking only decaffeinated teas past noon. To the purists it might sound outlandish that the reining sovereign of the ost famous of all tea drinking nations should do such a thing. Apparently it is true. Drinking decaf allows those who are caffeine sensitive to reap all the health benefits of tea without getting the jitters. Tea, proper tea, produced from Camellia Sinsensis, is one of Mother Nature's best options in terms of getting cancer-fighting polyphonies and antioxidants in your body. It is also a great source of vitamin C. The problem for many years was decaffeinated teas were invariably awful. At the factory level, finished tea underwent a chemical based decaffeination process that stripped the caffeine and with it, many of the natural healthy compounds found in the untreated leaf. It also left an unpleasant aftertaste. All of our decaffeinated teas are chemical free. They are water decaffeinated. This process, developed in partnership with overseas tea manufactures and Canadian food scientists, removes the caffeine without using any chemicals of any kind. Instead, finished tea is briefly soaked in exceptionally pure water and gently flushes. It leaves many of the polyphenols and antioxidants intact. Hot Brewing Method: Bring freshly drawn cold water to just before a boil. Place 1 teaspoon of tea for each cut in the teapot. Pour your hot water over the leaves. Let steep for 3-7 minutes according to taste (The longer the steeping time the stronger the tea). Add milk and sugar to taste. Iced Tea Brewing Method: Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of very hot water over to tea, steep for 5 minutes. Pour the tea into your serving pitcher straining the leaves. Add ice and garnish and sweeten to taste if desired. |