Country of Origin: China, Kenya, India.
Region: Yunnan, Kiambu, Nilgiri + Assam.
Shipping Port: Hong Kong, Mombasa, Cochin + Calcutta.
Grade: FTOP (Flowery Tippy Orange Pekoe), BP1 (Broken Pekoe 1), FBOP (Flowery Broken Orange Pekoe), BOP (Broken Orange Pekoe).
Altitude: 4000 ft., 5000 ft., 5000 ft., 1500 ft. above sea level.
Manufacture Type: Orthodox, CTC
Cup Characteristics: A lightly astringent cup becomes golden bright with milk.
Infusion: Lightly astringent infusion becomes golden bright on milk.
Luxury Ingredients: Black tea
It is immensely fitting that Harrogate, Yorkshire, a city in central England should have a tea named after it. Why? There are a few reasons. The first is that the city is known for its water – the prime ingredient in a fresh hot cuppa! The city is home to many ancient wells, most famously, the Tewitt well discovered by one William Slingsby sometime during the 1700’s. Slingsby believed that Harrogate’s water supply had healing properties and the ability to cure almost anything.
The second reason, and this is probably because of its wonderful water supply, Harrogate has long been famous for its proliferation of teashops. Tea and Harrogate have a shared history dating back to almost the first recorded instance of tea consumption in Britain. Nowadays, a visit to the old city is considered incomplete without a stop to Betty’s teashop for a good strong cup and a plate of pastries. And it must be true what they say, that a good cup of tea starts with the right water, because the tea served in Harrogate has a wonderfully sweetish cup you won’t find anywhere else.
The third reason Harrogate should have a tea named is after it is a little less obvious. The reason is simply that the city is home to a festival celebrating that most British of literary institutions – Crime. The annual Harrogate Crime Writing Festival brings together authors and readers alike to revel for a week in tales of greed, crime, and murder – very British – just think Jack the Ripper. Well, it occurred to our Master Taster that the best thing to do while curled up on a couch with a good crime novel was to sip a cup of tea. So, without further ado we present this blend. Full bodied, with a deep rich flavor, this tea deserves a festival of its own. Brew a pot and let the celebration begin!
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into 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). Even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea ‘straight-up’
Iced tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water 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. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of high quality black teas and nothing to worry about!