"Typhoo Tea Limited is an over 100-year-old iconic British brand with a rich heritage stretching back to 1903 when Birmingham grocer John Sumner developed and sold a blend of tea in his shop.
Over the years, Typhoo has developed from being the first brand to sell ready packaged tea, to being a leading tea business that now offers products in every sector of the tea market. Brands such as London Fruit & Herb - recognised across the world, Heath and Heather - offering a natural fruit and herb product to an audience growing in health awareness and Melrose’s and Glengettie, regional favourites in Scotland and Wales. On 31 October 2005 Apeejay Surrendra Group, one of India’s largest tea producers with 17 plantations across 50,000 acres in Assam, acquired Typhoo and its associated brands."
From the tea samples Ty-Phoo shared with us, I enjoyed the Orange Spicer Fruit infusion, the Earl Grey and the English Breakfast Tea. Here's my recipe with the Cardamom Tea Pannacotta made with Ty-phoo's Cardamom Flavoured tea.
Ingredients: (serves 2)
1 cup Heavy Cream
1/2 cup Milk
4 tbsp Water
1.5 tsp Gelatin
2 Ty-phoo Cardamom Flavoured teabags
2 tbsp Fine sugar
Warm the water and dissolve the gelatin in a small bowl. Warm the milk, steep the tea bags in it for 5 minutes or so, you can use an extra tea bag if you want a deeper flavour. Bring to a boil, add the sugar and remove from the stove. Cool the mixture a bit, remove tea bags and use a whisk to blend in the dissolved gelatin, then the heavy cream. Check the sweetness, pour into 2 ramekins or 4 champagne flutes and refrigerate. I usually don't de-mould puds and desserts like these because I like to serve em in cutesy dishware. Gently pound open the cardamom pods and garnish the top of the pudding, serve cold!