French Vanilla Pu-Erh
ALLERGEN ALERT - CONTAINS ALMONDS, MILK and SOY
Small Batch Blended and Packed in Canada. HACCP Certified.
Ingredients From: China
Region(s): Yunnan Province
Shipping Port(s): Shenzhen
Grade(s): Pu-erh 3 year vintage
Growing Altitudes: 1500 – 4900 feet above sea level
Manufacture Type(s): Tea : Special pu-erh process, Hand crafted
Cup Characteristics: Chocolaty Bourbon vanilla highlights with a coffee smooth finish.
Infusion: Burgundy with blood orange highlights.
Antioxidant Level: Medium
Caffeine Content: Medium
Shelf Life: Almost 2 years.
Luxury Ingredients: Black tea (Pu-Erh style), Coffee, White chocolate* + Almond pieces, Calendula +
Sunflower petals, Natural flavors. *(White chocolate pieces: Sugar, Cocoa butter, Whole
milk powder, Skim milk powder, Butteroil, Soya lecithin, Vanilla extract)
How did the Vanilla bean, a plant that originated in Mexico, come to be so widely associated with the French? The story is a
complicated one stretching back through the mists of time.
The bean, actually the fruit of an orchid, was discovered in Mexico by the Totonaco, a people who were eventually conquered
by the Aztecs. The Aztecs, after learning about Vanilla, were themselves conquered by the Spanish, who then brought the beans
back to Spain. Unfortunately, Cortez and his conquistadors forgot an important key to the Vanilla puzzle - the Melipone bee -
the only bee capable of pollinating the vanilla orchids. Subsequently, Mexico remained the world’s leading supplier until the
That year, vanilla beans were shipped to French colonies on the islands of Réunion and Mauritius with the intention of
cultivating a commercial crop. As fortune would have it, 12-year-old Edmond Albius discovered a magical way of pollinating
the orchids using only a blade of grass and a flick of the thumb. Et voila, French Vanilla was born! Within eighty years, the
colonies had surpassed Mexico and were producing 80% of the world’s supply.
Suffice it to say, we’re glad young Master Albius discovered what he did. Thanks to him, we’re able to offer this blend of Puerh,
French Vanilla Coffee, white chocolate and butterscotch – a magical combination if ever there was one. In the cup, this
blend offers earthy notes of Pu-erh tempered by the nuttiness of coffee, exotic vanilla and sweet chocolaty depths. Magnifique!
Why should you be drinking Pu-Erh?
Pu-erh is a fermented tea from China’s Yunnan province. For many years it has been prized by practitioners of Chinese
Medicine to aid digestion, break down fat in the body, treat arteriosclerosis and more. For a special treat, try pairing it with dim
sum, or other Asian themed finger foods.
Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Break tea apart and place 1 slightly
heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot.
Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to
Iced tea brewing method (Pitcher): (to make 1 liter/quart):
SERVING THIS AS ICED TEA IS GENERALLY NOT RECOMMENDED. HOWEVER, SHOULD YOU WISH TO
BREW IT ANYWAY, PLEASE FOLLOW THE INSTRUCTIONS BELOW:
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6
Q3 single serve packets into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼
cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving
pitcher straining the leaves or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to
taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice
and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury
quality and nothing to worry about.)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve
packet into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per
serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the
leaves or removing the tea bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or
add lemon to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be
poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury
quality and nothing to worry about!)
RECOMMENDATION: We recommend the use of our ‘1 Cup of Perfect Tea’ measuring spoon (Item# 11MS-1370) for best
results. Please contact Metropolitan Tea to place an order.
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and
the more tea or rooibos that is used, the greater the antioxidant benefit.
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea.
Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the
potential incidence of water-borne illnesses.
Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF.