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(HERBAL TEA – Rooibos means RED BUSH in Afrikaans)
Cup Characteristics: Island coconut pleasures with hints of rum dryness. Sprinklings of pineapple and coconut pieces enhance a lingering sweet colada finish.
Infusion: Reddish orange to full color (depends on brewing time and quantity used)
Ingredients: Luxury rooibos, Natural dried pineapple, Natural dried coconut, Natural flavors.
Information: If you like Piña Coladas and getting caught in the rain, then there’s no disputing as to whether or not you’re going to love Hawaiian Colada Rooibos. What is in dispute however is the identity of the creator of the first Piña Colada. A plaque on the wall of the old Barranchina Bar in San Juan Puerto Rico claims it was invented by Don Ramos Portas Mingat in 1963 – a claim hotly contested by the management of the nearby Caribe Hilton. Officials at the Hilton insist that it was their bartender Ramon Marreto who first blended strained pineapple, coconut, and sweet rum to create the world’s first Piña Colada. Jimmy Buffet, who shot the drink to superstardom with his famous song, could care less who invented it as long as it’s smooth, refreshing, and served in Hawaii.
This wonderful blend has all the characteristics of the tropical lifestyle loved and promoted by the laid-back singer. Based on our caffeine free Rooibos this fruity tea will set the tone for a highly relaxing afternoon. Brew a pot and note how the sweet profile of pineapple melts seamlessly into lingering hints of coconut – your mind will literally fill with visions of the tropics. Fantastic served over ice or piping hot, this is a tea worth singing about. From Honolulu with love!
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of rooibos for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 3-7 minutes. Pour into your cup; add milk and sugar to taste.
Iced tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of rooibos into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the Rooibos. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the Rooibos into the serving pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.
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