Peet's Coffee & Tea Earl Grey with Bergamot

Tea Story A great cup of Earl Grey depends on quality ingredients and superior scenting technique. We use an India and Ceylon tea base with just a touch of essential oil? Read more pressed from the rind of Citrus bergamia fruit. The result:... classic flavor that?s balanced yet vibrant. read more

Peet's Coffee & Tea

A design classic, this entertaining Bodum Santos brewer produces 6 clean, crisp cups of coffee every time..Includes a coffee scoop... and a resting stand. The vacuum pot (also known as a siphon brewer) was invented in the 1930s and popularized in the 1940s and 50s. Widely used before paper filters came into style, vacuum pots produce a clean, crisp cup of coffee with a pronounced body. The original Bodum Santos has gone unchanged since it was first introduced. It is also available in Peet's stores. Brewing Recommendations: Ingredients and Supplies: - 32 oz fresh, cold filtered water - 12 Tbsp coffee, ground to a course drip setting - Wooden or plastic spoon Directions: 1. Pour 32 ounces of water into bottom globe and place on medium heat. 2. Secure filter in the funnel and insert top globe into bottom globe. Lightly press down on top globe to make a seal. 3. As the water heats, steam vapor will force it up through the funnel and into the top globe. 4. After the water transfers to top globe, turn the heat down to low. A few ounces of water will remain in the bottom. 5. Add 12 tablespoons of ground coffee to the water in the top globe and stir with a wooden or plastic spoon to saturate the grounds. After 1 minute, stir again and remove from heat. 6. As the temperature drops, a vacuum is produced which draws the brewed coffee from the upper globe into the lower globe, leaving the grounds up top. A dramatic burst of bubbles in the bottom globe marks the end of the brew cycle. 9 1/4" (L) by 6" (W) by 11 1/2" (H). Dishwasher safe. read more

Peet's Coffee & Tea

Tea Story A native varietal of the Persian Gulf, jasmine was brought to China sometime before the third century A.D. Jasmine-scent...ed teas have been made for at least 800? Read more years, with the finest produced in the province of Fujian. The scenting is a natural process, involving mixing the leaves with fresh jasmine flowers so that the tea absorbs the scent. Contrary to popular belief, the better grades of jasmine tea have the least amount of petals remaining in the finished tea. The dry petals lose their scent to the tea, and removing the spent petals results in a more concentrated flavor. read more

Peet's Coffee & Tea

Tea Story White teas go through minimal processing but are handled with maximum care. Plucking must occur in spring when the ?flus...h? is at the correct size and there is? Read more no rain or dew on the leaves. The fresh-plucked leaves are briefly withered in direct sunshine and then brought into open-air sheds for full drying, where the wind moving over the tea is regulated by shutters on the shed walls. The final removal of moisture is done by very low baking. The resulting leaf style is open and irregularly shaped: whole wilted leaves with whitish tips. Snow Leopard is the finest quality white tea of the style known in China as Bai Mu Dan, made from specially selected varietals of the tea bush. Its flavor is smooth with hints of herbs, fresh grass and flowers, and a white grape sweetness. read more

Peet's Coffee & Tea

Tea Story One of Japan's most unique teas, Genmai Cha means ?roasted rice tea.? This blend originated in an era when tea was a bar...ely affordable luxury; Japanese? Read more peasants would stretch their precious supply by mixing it with comparatively inexpensive roasted rice. Over time, the toasty, malty-smooth flavor developed an international following. Ours features a superior grade of top quality Sencha with hulled, boiled and roasted rice grains that are skillfully processed and strictly graded. The result is a very drinkable beverage with a rounded body and satisfying aroma. read more

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