Vanilla Cream

Tasting Notes: A delicious synergy between excellent high grown tea, rich fresh vanilla, and a lovely cream character. Enjoy a cup of decadence.

Ingredients: Luxury black tea, Sunflower + Calendula petals, Jasmine petals, Natural vanilla flavours.

Country of Origin: Sri Lanka

Region: Nuwara Eliya, Dimbula or Uva districts

Caffeine Content: Medium

Water Temperature: 212 F / 100 C

Steep Time: 3-6 minutes

Suggested Serving: 1 tsp / 8oz

Vanilla Cream is a decadent as well as a synergistic tea!  This tea is designed for special occasions as well as being a dessert tea – but most drink it all the time because it’s taste is so delectable.  We know that vanilla is reported to have ‘magical’ properties that calm the nerves and lift the spirit as well as allegedly improving the romantic aspect of one’s life.  Indeed, a flavour that is full of mystery and elusiveness.  Do not forget that vanilla was, and still is, highly prized.  Combine the exotic character of vanilla with a velvet cream taste and you end up with the ‘Cadillac’ of flavoured teas!

Price:

$8 / 50g

$16 / 100g

Scottish Breakfast

Tasting Notes: Malty full-bodied character with bright flavour notes and hints of cask oakiness. A bracing Highlander’s cup of tea!

Ingredients: Black tea.

Origin: India / China / Kenya

Region: Assam, Nilgiri / Anhui / Nandi, Kericho

Caffeine Content: Medium

Water Temperature: 212 F / 100 C

Steep Time: 3-6 minutes

Suggested Serving: 1 tsp / 8oz

The primary sociological structure in old Scotland was the ‘clan’. The roots of the system are very ancient, stretching back into Scotland’s Celtic past. The country had been occupied by many different peoples – Britons, Romans, Angles and Vikings – but two races came to dominate: the Picts in the north and east who divided their territory into 7 petty kingdoms and in the west it was the Scots. Originating as an Irish tribe, the Scots migrated from Ulster in the 6th century. The kingdoms of the Scots and the Picts were eventually united by Kenneth MacAlpin in the mid 800’s.
These people were organized along tribal lines, which eventually became known as clans. One of the downfalls of the clans was the propensity to feud. Some disputes simmered for centuries such as the feud between the MacDonalds and Stewarts, which began at Culloden in 1314, finally being settled in the 1600’s. Highlanders guarded their traditions fiercely and were well known for their loyally robust character.
This tea is like a proper Highlander – robust, malty (not unlike a good Scotch) and full of life and vigour. Highlanders liked their tea very strong and insisted on hints of cask oak to remind them of their clan’s own special elixir – single malt Scotch. This blend consists of 2nd Flush Assam tea (thick, robust with delicious hints of malt); January production South Indian tea (high mountain grown that has wonderful flavour notes which accentuate the robust Assam); Keemun Panda #1 which has a delicious winy character further enhancing the stout malty character of the blend and finally a Chingwo County Orange Pekoe which gives the distinct oaky character. This tea is especially delicious with milk, which further lends a malty character to the tea and highlights the brightness of the premium tea, which has hints of a red colour.

Price:

$7.5 / 50g

$15 / 100g

Darjeeling

Tasting Notes: Honeysuckle, Crisp Apple, Muscatel

Ingredients: Organic Black Tea

Winner: Best Black Tea – World Tea Expo

Origin: India

Caffeine Content: Medium

Water Temperature: 185 F  /  85C

Steep Time: 3-5 minutes

Suggested Serving: 1 tsp/8oz

This exquisite tea hails from one of the most renowned tea estates in Darjeeling, India. The Seeyok estate was established in 1869 in the Darjeeling hills bordering Nepal. This high altitude tea is grown on steep picturesque slopes up to 4000 ft, surrounded by fresh air and pure mountain spring water. Our select high grown tea is hand picked, artisan processed, and provides a bright and brisk cup much lighter than other black teas because of its high altitude. This champagne of teas is a proprietary blend of 2nd autumnal flush teas, and steeps a pink, light amber color, with a fresh floral and apple-like character and a slightly astringent finish. It is rare to experience a pure 100% Darjeeling outside of India. This is your passport to experience this rare and golden opportunity of a truly prized luxury.

Price:

$15 / 50g

$30 / 100g

Nani’s Masala Chai

Tasting Notes: Penetrating depth with a full flavoured cup exuding floral and spice notes. A tea for memories!

Ingredients: Black tea, Ginger, Coriander, Cardamom, Cinnamon, Cloves, Black pepper, Rose petals, Jasmine + Lavender blossoms.

Origin: India

Region: Assam and Travencore,

Caffeine Content: Medium

Water Temperature: 212 F / 100 C

Steep Time: 3-6 minutes

Suggested Serving: 1 tsp / 8oz

When I was younger and traveling throughout India, I fell in love with Chai.  One question I consistently asked people was, “What is the origin of masala chai?” The overwhelming response to my informal survey was that it was “grandmother’s chai.” (“Nani Chai”).

Grandmother, the traditional caretaker of the household, would brew a blend of plant roots, bark and seeds if a family member became ill or as a tonic to stay healthy through the changing seasons. In fact, many of the ingredients now found in a classic cup of masala chai are useful for treating colds, flu, stomach ailments, digestive problems, lung issues and other common maladies. These family recipes were handed down from mother to daughter to granddaughters over generations spanning hundreds of years.

One generally held belief (or chai conspiracy theory) that was heard repeatedly during our travels is that the British, knowing tea’s addictive properties and seeing an enormous new local market, at first dispensed tea at no cost to the Indian population. This marketing plan paid off, as India became among the world’s largest consumer and producer of tea. Eventually tea, with its energy-giving medicine, made its way into Grandma’s spice decoctions. Add some milk and sugar, originating from both the Indian Ayurvedic and British teatime traditions, and masala chai was born. There is, of course, no way to sub- stantiate this chai creation story, but it seems plausible to us.

Chai is such an integral part of Indian culture, I think any Indian who scrutinizes the Westerner’s recent chai craze might wonder, “What took you so long?” As a foolish Western chai lover, I offer my humble thanks to the long line of ‘Nani’ on the other side of the world who gave us the gift of masala chai.

Our Chai is based on one ‘Nani’s’ recipe, passed down from generation to generation to your cup.

The taste is heavenly – ginger and cardamom intermingle with cinnamon, cloves and hints of black pepper. The full-bodied cup is rounded out with floral notes that tempt the taste buds and will have you crying out for more. Brew a pot today and raise a cup to all of the Grandmothers out there.

Price:

$8 / 50g

$16 / 100g

Lapsang Souchong

Tasting Notes: Savoury, Woodsy, Smoke

Ingredients: Organic Black Tea

Origin: China

Caffeine Content: Medium

Water Temperature: 212 F  /  100 C

Steep Time: 3-6 minutes

Suggested Serving: 1 tsp/8oz

Traditionally carried by camel across Asia from China to Europe, this tea would arrive with a signature smoky aroma from the fires that the caravans burned for warmth. Still popular today, the organic leaves are smoked over pine needles and yield a distinctive aroma that goes especially well with savoury dishes.

Price:

$9 / 50g

$18 / 100g

Buy a 100g bag of tea get a 2nd 100g bag for half price!  (discount applies to tea of lesser value)

Kenyan Earl Grey

Tasting Notes: Aromatic and Rich – Bright citrus and wildflowers

Ingredients: Rainforest Alliance Kenyan Black tea, organic bergamot oil.

Origin: Kenya

Caffeine Content: Medium

Water Temperature: 206 F / 97 C

Steep time:  3-5 minutes

Suggested Serving: 1 tsp / 8oz

This cold-pressed bergamot oil will brighten your Earl Grey experience! Grown under the Mediterranean sun, organic bergamot oranges marry perfectly with the natural fruity notes of our whole leaf Kenyan tea. Unlike any other Earl Grey, you have tasted, share a cup with a friend named Earl soon!

Price:

$11 / 50g

$22 / 50g

Buy a 100g bag of tea get a 2nd 100g bag for half price!  (discount applies to tea of lesser value)

Kangaroo Lapsang

Tasting Notes: A smooth and deep flavourful cup with delectable mild hints of a pine and oak fire.

Ingredients: Black tea

Origin: Taiwan

Region: Nantou County

Caffeine Content: Medium

Water Temperature: 212 F / 100 C

Steep time: 3-6 minutes

Suggested Serving: 1 tsp / 8oz

It has been said that “The beauty of Taiwan tea resides in the hard-working spirit of past generations to pioneer the golden age of Taiwan tea.”  Truer words regarding this island nation’s tea industry could not have been spoken. Through all of Taiwan’s political ups and downs during the past couple of centuries, the art of tea has prevailed producing some of the world’s finest cups. Although these days Taiwan is often associated with semi-fermented Oolongs, the industry there actually began with the development of black tea – teas such as this outstanding Lapsang. Local teas originated from two varieties of wild growing plants, their primary difference being the colour of their sprouts. This tea, known as Taiwan Mountain tea had either greenish tending light purple sprouts or purple-red tending fuchsia sprouts. Initially it was thought that neither of these teas were commercially viable. That all changed however when improvements were made to a varietal sub-categorized as Taiwan Tea No. 18 making it suitable for black tea production.
It is the belief that due to the exceptional appearance of the leaf, Kangaroo Lapsang is probably produced from plants stemming from this original Tea No. 18. Production begins by withering freshly picked tea over pine and oak fires, pan-firing, and then rolling the leaf by hand. Once rolled, leaves are pressed into wooden barrels, covered with cloth, and allowed to ferment. Next, the leaves are re-rolled into tight strips and placed in bamboo baskets, which are hung over burning pine boughs. As they dry, the leaves further develop their rich smoky flavour. Because of the quality of the fresh leaf used to produce Kangaroo Lapsang, the resulting tea is one of the worlds finest. The flavour is robust, deep, and highly aromatic, filling the mouth with distinctive smoky pine notes. The flavour leads us to another quote, “The beauty of Taiwan tea resides in the flavour, the clearness of its colouring, the purity of its taste, and the elegance of its aroma.” That being the case, this tea is a true example of the beauty of Taiwan tea. (As for the odd name – the true origins have been lost to the mists of time – although legend has it that a ship carrying Kangaroos to the Boston Zoo from Australia almost 200 years ago capsized off the coast of Taiwan, then known as Formosa. The ancient stories maintain that the kangaroos lived in peace amongst the tea plants for many years!)

Price:

$12.5 / 50g

$25 / 100g