- Description
- Tasting Notes
- Pairings
- Brewing Instructions
- Ingredients
Our decaffeinated tea is made using OP( Orange Pekoe), grade leaves from Sri Lanka. Sri Lanka was formerly known as Ceylon and the name is still used to denote this country within the tea world.
The tea is produced in the traditional orthodox manner resulting in a large leaf tea which imparts the same full flavour as other black teas but with most of the caffeine removed.
Caffeine occurs naturally in tea ( camellia sinensis), and decaffeinted tea is not to be confused with caffeine free fruit and herbal infusions of which the majority naturally do not contain caffeine.There are 3 ways by which caffeine is removed from tea and these 3 are by using either carbon dioxide, ethyl acetate or methylene chloride.
At Dorothy's Teas the caffeine is removed by the CO2 method from our Ceylonese decaffeinated black tea. This method is an entirely natural process whereby the leaves are bombarded with CO2 in a high temperature and high pressure environment. The caffeine attachs to the CO2 and on the removal of the CO2 the caffeine is safely removed as well.
CO2 decaffeination is much better for the environment as no chemical solvents of any sort are used unlike the other 2 processes. It is the most natural of the 3 methods and as caffeine molecules are smaller than flavour molecules more of the tea taste remains after the CO2 and caffeine have been removed. Therefore it is also believed the CO2 method results in the best flavour of all the decaffeination methods.
The long, dark brown leaves, intermingled with paler beige coloured ones omit a sweet woody and appealing fruity smell. On steeping the tea brews a golden copper colour with a smooth and pleasingly stone fruit taste with very little astringency and a delicate sweetness. Takes milk well but also could be drunk black. This tea was decaffeinated by the CO2 method which is the most environmentally friendly and natural method of decaffeinating tea. An excellent example of a fine decaffeinated tea.
Can be paired with most foods but is also smooth enough to be drunk on its own.
2.5g /1 heaped tsp to 200 ml of water at 100 c. Steep for 5 minutes.
Infusion Accessories
Brew by the cup using an infuser or teapot and strainer.
Tea buds and leaves