MINT

Tea that has been flavoured with mint has a long history of experimentation. Fresh mint leaves have been a popular addition to tea for at least a thousand years in countries as diverse as Armenia (where it is known as Ananookh), Khazakstan (where it is known as Jiyek jalbiz), and Morocco (where it is known as Eqama). Hundreds of years before it was ever included in tea, the bittersweet plant was relished on its own or as an oil. Did you realize, for instance, that mint makes an appearance in the Hebrew Bible? It’s hidden within. The original Greek name for it, hedyosmon, translates directly to “the sweet smelling one” in English. It’s also an aromatic plant. Experts in the field of olfaction argue that the aroma of mint is one of the most instantly identifiable aromas in the world. When concentrated, the aroma is crisp and invigorating, yet sharp and even slightly irritating.
We’re confident that this tea will make you very happy. The tea’s mild and somewhat smokey taste pairs exquisitely with the herb’s usually strong flavour, which infuses pleasant minty overtones. Pekoe Gunpowder tea from Sri Lanka’s Uva province is what we’ve been using. To make green gunpowder, the fermentation process used to make black tea is skipped. Instead, the freshly picked leaves are steamed immediately before being hand-rolled into tiny pellets. These pellets, when put into water, opens into a beautiful full leaf. A cup of gunpowder tea is often dark coppery green in colour, with a smooth, slightly smokey flavour and a sweetish aftertaste. We’ve found that blending in some of our all-natural flavourings with this tea makes for a delicious cup of tea. Enjoy a cup of this minty, refreshing tea right now by brewing a pot. Over ice, this one is incomparable.