email this pageLocated on Wadmalaw Island, south of Charleston, the plantation was established in 1960 as a research site for Lipton Tea. When the site went on the market, Bill Hall, a professional tea taster and importer, bought it, founding the Charleston Tea Plantation in 1987. In 2004, he partnered with Bigelow Tea, and after extensive improvements, including a new visitor’s center and curing plant, the plantation reopened at the beginning of the 2006 harvesting season.
The Charleston Tea Plantation welcomes the first tea of the season at its “First Flush” celebration, May 12, 2007. Go to bigelowtea.com for details.
Lemon Pineapple Green Tea
Ingredients
6 lemons
2 cups pineapple juice
2 quarts green tea
6 mint sprigs, plus more for garnish
1/2 cup sugar
Thinly sliced wedges of fresh pineapple (optional)
Instructions
2 cups pineapple juice
2 quarts green tea
6 mint sprigs, plus more for garnish
1/2 cup sugar
Thinly sliced wedges of fresh pineapple (optional)
1. Juice 4 lemons and strain (for about 3/4 cup juice); thinly slice remaining lemons. Stir lemon juice and pineapple juice into tea. Lightly crush 6 large sprigs of mint and stir into tea. Sweeten to taste, stirring until sugar dissolves.
2. Add lemon slices and serve over ice, garnished with mint and pineapple wedges, if using. Serves 14 to 16.
Recipe by Damon Fowler, "Relish America's Harvest," May 2007.
2. Add lemon slices and serve over ice, garnished with mint and pineapple wedges, if using. Serves 14 to 16.
Recipe by Damon Fowler, "Relish America's Harvest," May 2007.
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