1. What makes the signature MarketSpice Tea (cinnamon-orange) so sweet? Does it contain any sugar?
MarketSpice Tea contains no sugar. It is naturally sweetened with cinnamon and orange oils.
2. What are the special storing instructions for the signature MarketSpice Tea (cinnamon-orange)?
To preserve the delicious taste of MarketSpice and MarketSpice Decaf Tea, we recommend storing in an air-tight glass container in the refrigerator. Because citrus oils are used in this blend, we advise not to store in or use plastic utensils with this tea. We suggest freezing a portion of your purchase in order to preserve the tea and to keep it from drying out. An air-tight, sealed bag of MarketSpice Tea has a shelf life of approximately 5-6 months.
3. What is the nutritional information for the signature MarketSpice Tea (cinnamon-orange)?
MarketSpice Tea contains no sugar, no carbohydrates, no gluten and no calories. It is also safe for people with diabetes.
4. Why do some of your tea blends and teabags appear to be wet/damp?
That is due to the flavor oils that we use. We actually add the tea flavorings after the tea is already in the bag. We recommend washing your hands after handling so as to not get the oils in your eyes.
5. I've been down to your Pike Place Market store and seen products not available on your website, such as teapots and other accessories. How do I purchase them?
At our Pike Place Market Store, we do offer many more products by other companies that we do not currently sell online. Simply call the store at 206-622-6340 to place a phone order.
6. Is it okay to brew the signature MarketSpice Tea (cinnamon-orange) in my coffee pot or tea kettle?
We recommend using a teapot devoted to MarketSpice Tea only. The cinnamon and orange flavorings are quite strong and overwhelming, so unless you would like your coffee or other teas to have a cinnamon-orange taste, this will be your best solution.
7. Since your signature MarketSpice Cinnamon-Orange tea should NOT be stored in a plastic container or have plastic utensils used with it, is there any type of serving container or cup that should NOT be used?
Our Cinnamon-Orange tea should be served in any glass, ceramic or pottery teapot or cup. Paper cups made for hot drinks are fine. Plastic, wax-coated paper cups and styrofoam cups should be avoided as these materials will react with the cinnamon/citrus flavor combination.
8. What is the suggested shelf life on teas and spices?
Spices do not go bad in the sense of spoiling or becoming rancid, but they do lose flavor and potency. Spices do not do well with extreme heat or cold, so freezing or keeping above the stove is not recommended. Also, try to keep away from light sources. Store in the cupboard or in a darker glass air-tight container.
Ground Spices: 6 months to 1 year
Whole Spices: 18 months
Teas (other than our signature cinnamon-orange MarketSpice Tea): 10-12 months.
Also, SF stands for Salt-Free and C/S stands for Cut & Sifted.
9. What is the recommended brewing time and temperature for steeping different kinds of tea?
The temperature and quality of the water is very important. We encourage using infusers so you can control steeping time. Your personal tastes and the type of tea determine the temperature and time.
We recommend you use 1-tsp of tea for every 8oz of hot water.
Black Tea— Add to boiling water, steep for 3-5 minutes
Green Tea— Add to just below boiling water, steep for 2 minutes
Oolong Tea— Add to boiling or below water, steep for 3-7 minutes
White— Add to just below boiling water, steep for 2-5 minutes
Pu-Erh— Add to boiling water, steep for 3-5 minutes
Rooibos— Add to boiling water, steep for 2-5 minutes
10. What is the caffeine content of tea compared to coffee? Below are approximations depending on brewing time. Longer brewing time equals a higher caffeine content.
(mg. per 8 oz.)
Herbal Tea (includes Redbush or Rooibos) 0 mg.
Decaf Tea 4 mg.
White Tea 15 mg.
Green Tea 30 mg.
Oolong Tea 30 mg.
Black Tea 50 mg.
Coffee 100 mg.
11. What is tea grading?
Black tea grades are primarily used to classify the size of the tea leaf, ranging from whole leaf (Pekoe) to dust (used in teabags). Tea grading is not related to quality, simply the size and cut of the leaf. Green and Oolong teas are generally not graded like most black teas. Below are grades for black tea leaves:
F.O.P. - Flowery Orange Pekoe - Refers to a high quality whole leaf tea made from the first two leaves and bud of the shoot. India produces large amounts of this grade.
G.F.O.P. - Golden Flowery Orange Pekoe - The golden refers to the colorful tips at the end of the top bud. Top grade Kenyan teas and some Indian teas are included.
T.G.F.O.P. - Tippy Golden Flowery Orange Pekoe - FOP with larger amount of tips. Includes Darjeeling and Assam teas.
F.T.G.F.O.P. - Finest Tippy Golden Flowery Orange Pekoe - An even higher quality with more tips than FOP. Includes Darjeeling and Assam teas.
O.P. - Orange Pekoe: Refers to a high quality thin, wiry leaf rolled more tightly than F.O.P. Picked later in the year than F.O.P. Includes Ceylon teas. Orange does not refer to flavor.
S. - Souchong - A twisted leaf picked from the bottom of the branch. China produces this grade used in their smokey teas.
Broken Leaf teas produce a darker cup and infuse faster than whole leaf teas.
P. - Pekoe - A wiry, large unbroken leaf usually without golden tips. Sri Lanka produces large amounts of Pekoe.
B.O.P. - Broken Orange Pekoe - A mix of whole leaf and broken leaf. Includes Ceylon teas.