FIVE ROSES ®

Trusted Quality Tea

Five Roses® have been producing superb blended teas for nearly 100 years. Distinctive teas that have given pleasure to generations of tea drinkers. During this time only five tea masters have been appointed as custodians of this unique Ceylon profile blend. Tea masters guarantee that Five Roses® uses some of the finest Ceylon teas and the best leaves from selected tea estates around the world. 

Enjoyment of tea is a way of life!

Tea is a rich source of anti-oxidants, reducing the degenerative effect of lifestyle diseases and a drink that has been endorsed by the Heart Foundation of South Africa. 

There are many different styles of tea. Ceylon, produced in Sri Lanka, delicate Chinese brews, as well as Green teas. The Five Roses® teas from Sri Lanka are grown at high altitudes in the misty hill regions producing a rich golden brew. This is used a great deal in blends, as it is a style of tea that holds up well on its own, one that refreshes and sustains us through the day.

Each country has created rituals, traditions and tea ceremonies; morning tea, afternoon tea and high tea. China with its love of green tea, Japan with their intricate tea ceremonies and India with a love of aromatic, highly scented brews and England where tea has established itself as the national beverage.

 

 

Breakfast Tea demands a strong full bodied brew, one that greets the day and takes us through to lunch, when Earl Grey, that delicate favourite served black, is an excellent choice. On to mid-afternoon when Prince of Wales, a splendid tea, produces a lush, wonderfully full brew, perfectly refreshing and stimulating.

 

Tea in all its glorious guises...

Five Roses® Absolutely Apple and Cherry Burst are refreshing and should be served very simply without milk, rather with slices of lemon, slices of crisp apple to dip, a sprig of fresh mint and a leaf or two of verbena. Currently the most fashionable of teas is aromatic cuppaccino.

A SIMPLE AROMATIC CUPPACCINO TEA
2-3 Five Roses® Prince of Wales or Earl Grey teabags 
400 ml boiling water
1 cinnamon stick
1 clove
1 little twist of orange peel (pith removed)
a drop or two vanilla extract or essence or best 1/2 vanilla pod
sugar, to taste
250 ml milk 2% or full-cream
cinnamon
(Makes tea for two!)

Heat the teapot. Pour freshly boiled water over the bags add cinnamon, clove and orange peel. Allow to draw. Heat milk with vanilla and aerate, when thick and frothy, pour tea into heated cups and spoon over the froth. Dust with cinnamon.

GRAPES POACHED IN APPLE TEA SYRUP WITH PINEAPPLE ICE CREAM

3 cups black grapes, halved and de-seeded2 cups water
3 Five Roses® Absolutely Apple teabags
1 cup sugar
2 cloves
1 cinnamon stick
1 twist of orange peel

Boil water, add teabags, sugar, cloves, cinnamon stick and twist of orange peel. Allow to stand for 5 minutes. Remove teabags. Re-heat on the stove until boiling and add grapes, boil for 2 minutes only. Remove from heat and cool.

To serve, half fill 4 martini glasses with grapes and strained aromatic tea syrup.  Add a generous scoop of Pineapple Ice Cream. 

PINEAPPLE ICE CREAM
1 pineapple, peeled and sliced
sugar
1 tbsp freshly grated ginger 
1 vanilla pod, slit and reserve seeds 
250 ml cream

Sprinkle over 2 tbsp sugar, vanilla seeds and ginger, reserving a few and bake pineapple covered at 180ºC until softened. Remove and purée. Strain, pressing the pineapple pulp through the sieve, using a spoon, until it is all through. Whisk cream and 2 tbsp sugar together with an extra dash of vanilla seeds. Fold pineapple into thickened cream and place in a covered stainless steel or plastic container and freeze for 4-5 hours.

CHICKEN STEEPED IN EARL GREY & ORANGE 

4 chicken breast fillets, sliced on the slant
1 Five Roses® Earl Grey teabag in 250 ml boiling water (Steeped for 5 minutes), cooled to room temperature
200 ml fresh orange juice
4 tbsp olive oil
½ tsp grated ginger
2 garlic cloves, finely chopped
½ tsp mustard powder
sea salt, to taste
milled black pepper, to taste
4 tbsp grapeseed oil or vegetable oil
1 tbsp butter
(Serves 4)

 

Allow chicken breasts to come to room temperature. Whisk Earl Grey, orange juice, olive oil, grated ginger, garlic and mustard powder together. Marinade chicken breasts for an hour or two. Remove. 

Heat grapeseed oil and butter in a teflon coated pan, or heavy based frying pan. Sauté chicken sliced lightly 2-3 minutes. Remove, place on potato cakes and keep warm. Add marinade to pan, bring to the boil to reduce and immediately pour over and around chicken. Serve with buttered glazed carrots and mangetout.   

Potato Cakes:
4 piping hot potatoes, mashed together with 12 chives, finely chopped.
sea salt, to taste
4 tbsp olive oil

Form potatoes into a cake, season and lightly fry until crisp. 

Five Roses® Trusted Quality Tea
National Brands Limited
Private Bag 116, Rivonia, 2128
South Africa.

Customer Service Line 0860 100219 (local call rates)