Think Kiwi fruits originated in New Zealand? They are actually native to China.
Chinese nobility called them Yang Tao and prized them for their dazzling flavor and royal emerald color. The fuzzy fruit with the sweet green pulp (Latin: Actinidia chinensis) was first brought to New Zealand in 1906.
A few years later a horticulturalist named Hayward Wright cultivated the commercial kiwi fruit that is now exported all over the globe. The fruit was originally marketed, with little success, under the name "Chinese Gooseberry." It was decided that for advertising purposes the fruit needed a more memorable name and so the name of New Zealand's national bird was chosen - Kiwi.
It is difficult to describe the fruit's sweet flavor. It is probably best summed up as having a delicate "multi-fruit" character - mild, and sweet, not too tart. It is not difficult to sum up the flavor of this tea however. One word can do that: absolutelycompletelydelicious, (although that too might not be so great for advertising purposes!)
It is perhaps not surprising that Chinese gooseberry or, as it is now commonly called, kiwi fruit, has no herbal tradition in Britain. By the time it was introduced in 1900 plant-based medication was at an all-time low (it might be noted that the Society of Apothecaries finally gave up its famous and historic Chelsea Physic Garden in the previous year) and new plants were for long unconsidered from this point of view.
However, though seldom fruit ing well in Britain it has much to offer as an ornamental, twining up high walls or up trees and making a fine pattern of great hairy leaves. Small, scented white flowers appear in summer and, on selected clones, the brown egg-shaped hairy fruits follow; deliciously sharp-flavoured - hence the gooseberry part of its English name. It makes, therefore, a most unusual herb garden resident.
In its native China all parts of the plant can be used to support health in decoction for such diverse ills as gallstones and immunity issues of the liver.
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Directions
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 tea bag 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 tea bags 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 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 double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or "milky" when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!
Label Information
Shipping Port: Colombo
Altitude: 4800 - 7600 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: Infusion captures the aromas of fresh kiwi fruit - sweet, yet mild. A very nice tea over ice
Infusion: Bright and Coppery
Additional Information
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
Firstly...we only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic "Ceylon" tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade. We may pay more for high grown Ceylons, but the taste is worth it).
Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This "dual peak period" allows us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.
Secondly...we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in the liquid tea delicacy.
Thirdly...we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat "soft" and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas.
Now you can sit back and enjoy the fruits of our labor (or should we say flavor) knowing that we have formulated the best flavored teas that are available.
ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to 1-844-449-0444.
* These statements have not been evaluated by the Food and Drug Administration (FDA). Products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease. If conditions persist, please seek advice from your medical doctor. Information provided at ZooScape.com relies partly on Traditional Uses. The essence of the current American rule on Traditional Uses is, as stated by FTC, "Claims based on historical or traditional use should be substantiated by confirming scientific evidence, or should be presented in such a way that consumers understand that the sole basis for the claim is a history of use of the product for a particular purpose."
