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ON ALL TEA, COFFEE AND OTHER TREATS
Traditional mulling spices, packed in a hand-tied muslin sack.
Recipe To Make Mulled Wine:
Pour one bottle of red wine into a saucepan, something fruity and full-bodied.
Add one Mulled Wine Spice sack (or add two sacks for an extra spicy flavour.)
Stir in two to four tablespoons of brown sugar, to taste.
Heat gently for about ten minutes, stirring occasionally, until the mixture is hot but not boiling.
Finally add slices of orange and lemon before serving.
Alternatively replace the wine with cider. Use apple or grape juice instead of wine for a non-alcoholic alternative.
Enjoy!
Ingredients: Cinnamon, Dried Orange Peel, Dried Lemon Peel, Nutmeg, Allspice, Cloves
Use 2.5g-3g of tea per 250-300ml filtered water.
Black Small Leaf: 95°-98° for 2-3 minutes.
Black Large Leaf: 95°-98° for 4-5 minutes.
Green Chinese: 60°-80° for 3-4 minutes.
Green Japanese: 60°-80° for 1 minute.
Yellow: 75°-80° for 3-4 minutes.
White: 75°-90° for 3-6 minutes.
Dark Oolong: 85°-95° for 3 minutes.
Balled (Jade) Oolong: 85°-95° for 3 minutes.
Sheng (Raw) Puerh: 95°-98° for 2-3 minutes.
Shu (Ripened) Puerh: 95°-98° for 2-3 minutes.
Herbal Infusion: 95°-98° for 3-5 minutes.
Store in a cool, dry place, away from light and strong odours.
Customer Reviews
We are a family owned, speciality, tea and coffee merchant offering everything needed to experience the very best tea and coffee.
Chris, a veteran of the British Army and Alice, a former primary school teacher, decided to mix things up and turn their passion of tea and coffee into their profession. They are delighted to assist you in discovering what a few leaves and beans can become.
Every great adventure starts with the first steep.
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