English Breakfast Tea Decaf
A blend of decaffeinated black teas from prestigious Ceylon and Chinese estates.
The tea is decaffeinated using the “Supercritical CO2 Decaffeination Process.” This process uses heated and pressurized CO2 to pass through the tea leaves, bonding with and removing the caffeine while leaving the rest of the leaves' chemical structures intact. Though more expensive than other methods, it is the method that best preserves the character of the tea.
Tasting Notes: Sweet Maltiness with a Strong body and Smooth finish.
Ingredients: black tea decaffeinated (Sri Lanka, China)
Steeping Instructions:
- Measurement: 1 Teaspoon per Cup (250 mL)
- Water Temperature: Full, Rolling Boil (100°C)
- Time: 4-5 Minutes
A blend of decaffeinated black teas from prestigious Ceylon and Chinese estates.
The tea is decaffeinated using the “Supercritical CO2 Decaffeination Process.” This process uses heated and pressurized CO2 to pass through the tea leaves, bonding with and removing the caffeine while leaving the rest of the leaves' chemical structures intact. Though more expensive than other methods, it is the method that best preserves the character of the tea.
Tasting Notes: Sweet Maltiness with a Strong body and Smooth finish.
Ingredients: black tea decaffeinated (Sri Lanka, China)
Steeping Instructions:
- Measurement: 1 Teaspoon per Cup (250 mL)
- Water Temperature: Full, Rolling Boil (100°C)
- Time: 4-5 Minutes
A blend of decaffeinated black teas from prestigious Ceylon and Chinese estates.
The tea is decaffeinated using the “Supercritical CO2 Decaffeination Process.” This process uses heated and pressurized CO2 to pass through the tea leaves, bonding with and removing the caffeine while leaving the rest of the leaves' chemical structures intact. Though more expensive than other methods, it is the method that best preserves the character of the tea.
Tasting Notes: Sweet Maltiness with a Strong body and Smooth finish.
Ingredients: black tea decaffeinated (Sri Lanka, China)
Steeping Instructions:
- Measurement: 1 Teaspoon per Cup (250 mL)
- Water Temperature: Full, Rolling Boil (100°C)
- Time: 4-5 Minutes
A blend of decaffeinated black teas from prestigious Ceylon and Chinese estates.
The tea is decaffeinated using the “Supercritical CO2 Decaffeination Process.” This process uses heated and pressurized CO2 to pass through the tea leaves, bonding with and removing the caffeine while leaving the rest of the leaves' chemical structures intact. Though more expensive than other methods, it is the method that best preserves the character of the tea.
Tasting Notes: Sweet Maltiness with a Strong body and Smooth finish.
Ingredients: black tea decaffeinated (Sri Lanka, China)
Steeping Instructions:
- Measurement: 1 Teaspoon per Cup (250 mL)
- Water Temperature: Full, Rolling Boil (100°C)
- Time: 4-5 Minutes
Visit Our Tea House & Cafe.
9375 Mill Street
Chilliwack, British Columbia
Mon - Sat, 8am - 6pm
Sunday, 8am - 4pm