Coronation Blend
Black Tea and Herbal Chamomile

When Queen Elizabeth II received the news (whilst visiting Kenya and staying at Treetops Lodge) that her father King George IV had passed away, preparations immediately got underway for her coronation as the head of state for The British Empire. In the matters of protocol it was important that all details be considered - including the type of tea served. This blend represents the major tea regions within the British Empire of the day; where tea was grown.

1. From Sri Lanka (formerly Ceylon): We have used teas from the Nuwara Eliya and Dimbula districts. Both districts are high elevation (above 5000 feet above sea level). These teas are marked with light bright liquors with delicate astringent flavor. The western part of Nuwara Eliyas peaks in quality during February as does Dimbula.
2. From India two district teas are used (Assam and Darjeeling). [India was not part of the British Empire in 1952, gaining it's independence in 1948, but Indian teas formed the basis of virtually all English tea blends, so we would have been remiss not to include these in the blend.]. Top quality Assam tea is keynoted by gutsy and thick liquoring tending malty teas whereas Darjeeling tea is characterized by light liquor with a muscatel like character in the cup. Both districts peak in quality during June, (the 2nd flush season).
3. From Kenya (signifying Britain's interests in East Africa) we have included tea from Tinderet a high grown estate in the Kericho district. Tinderet is characterized by golden coppery liquor and very flavorful with a hint of maltiness.
4. From Egypt - signifying the importance of the Suez Canal to the world and Britain's commitment to this area - we have used Nile Delta camomile. This adds an interesting appearance plus a honey like character that is unique.

The final results of this blend is a delicious full flavored orange pekoe style tea with hints of honey and served with great fanfare and distinction at the coronation of Queen Elizabeth II.

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). Add milk and sugar to taste.

Iced tea brewing method:  (to make 1 liter/quart): Place 5 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 some high quality black teas and nothing to worry about!