Decaf Irish Breakfast

$5.00 $5.00

This beautiful decaffeinated black offers a true malty flavor, with brassy highlights. Brews thick and full-bodied in the preference and style of Ireland. Grown in rich volcanic soil in the high-altitude of Nandi Hills in Kenya. Certified by Ethical Tea Partnerships.

Note that using more leaves per cup is a common approach when brewing decaffeinated teas, as they do brew a little lighter.

This tea is quite fine and may slip through a traditional tea ball. We recommend using a fine-mesh filter, such as our brew in mug infuser or a paper/cloth filter.

Extra Info:

The supercritical CO2 acts selectively on the caffeine, releasing the alkaloid and nothing else. Water-soaked tea leaves are placed in an extraction vessel. The extractor is then sealed and supercritical CO2 is forced into the tea at pressures of 1,000 pounds per square inch to extract the caffeine. The CO2 acts as the solvent to dissolve and draw the caffeine from the tea leaves, leaving the larger-molecule flavor components behind.

Brewing Instructions:

Bring filtered or spring water to 212°F. Add 1+ tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 4 minutes.

Ingredients:

Decaffeinated Black tea

Origin:

Nandi Hills, Kenya

This beautiful decaffeinated black offers a true malty flavor, with brassy highlights. Brews thick and full-bodied in the preference and style of Ireland. Grown in rich volcanic soil in the high-altitude of Nandi Hills in Kenya. Certified by Ethical Tea Partnerships.

Note that using more leaves per cup is a common approach when brewing decaffeinated teas, as they do brew a little lighter.

This tea is quite fine and may slip through a traditional tea ball. We recommend using a fine-mesh filter, such as our brew in mug infuser or a paper/cloth filter.

Extra Info:

The supercritical CO2 acts selectively on the caffeine, releasing the alkaloid and nothing else. Water-soaked tea leaves are placed in an extraction vessel. The extractor is then sealed and supercritical CO2 is forced into the tea at pressures of 1,000 pounds per square inch to extract the caffeine. The CO2 acts as the solvent to dissolve and draw the caffeine from the tea leaves, leaving the larger-molecule flavor components behind.