Estate Tea's + Westholme Blends

Style: Black

Origin: Blended at Westholme

Ingredients: Assam, Ceylon, Fennel, Peppermint

Description: An appealing and well-balanced black tea with refreshing notes of peppermint and fennel.

Year of the Rat - 1936 1948 1960 1972 1984 1996 2008 2020

Tasting Notes: Smooth and fresh on the nose, the cup is a rejuvenating blend of soothing peppermint and gentle natural fennel sweetness on the palate and tongue. These sweet, warming flavours meet the dark malt of black tea from Assam, and the crisp citrus notes of a tea from Sri Lanka. The warming, flavourful linger of the peppermint remains on the palate, complimenting the balanced astringency of the tea.

Brewing Instructions: 2g per cup. 100ºC water. steep 3-5 minutes

*This is the same tea blend as Black Mint*

Organic

Style: Black

Origin: Nepal

Description: With a topography similar to that of the Darjeeling region, Nepalese teas are brisk and floral, with a distinctive muscatel. Tea growing culture began in Eastern Nepal in the 1840’s, with Camellia sinensis sinensis seeds gifted from the Chinese Emperor to the Nepalese Prime Minister. Due to political turmoil in the region in the mid-1800’s, the tea industry failed to grow as quickly or successfully as the nearby Darjeeling industry at the time. However, once their economy opened to more international trade in the 1950’s, the tea industry in Nepal has developed in leaps and bounds.

The Nepal Tea Collective was formed to unify small tea growers in Nepal and to promote and market the unique qualities of Nepalese teas across the globe. Kanchanjangha Black is the result of years of dedication and resolve by local tea growers. Grown at high elevation in the mountainous terrain of Nepal, Kanchanjangha Black is named after one of Nepal's tallest peaks.

Tasting Notes: Steeps to a clear, amber liquor. The cup is bright and lively with fragrant notes of sweet, warm grass; a slight roasted fragrance lingers on the tongue and in the cup. Processed at high altitude this black tea offers an inviting rustic strength with only a slight astringency.

Brewing Instructions: 2g per cup. 100ºC water. Steep 3-5 minutes.

Organic

Style: Yerba 

Origin: Brazil

Ingredients: Green Yerba

Description: YERBA MATE (Ilex paraguariensis), a plant native to subtropical Paraguay, is related to the holly family. Originally harvested by the indigenous Guaraní people of the region, the arrival of European Settlers spread the consumption of this plant across the continent. Yerba boasts high amounts of antioxidants, minerals, and both anti-inflammatory and cholesterol-lowering properties. However, its growing popularity as a coffee substitute in North America is likely due to the caffeine content. There is comparatively more caffeine in a cup of Yerba than in most teas. This drink is an excellent choice for a consumer looking to boost focus and reduce fatigue.

The vessel used for Yerba, traditionally a cured, hollow gourd, is known as the mate. This holds the yerba, a complex word which translates roughly to ‘herb’ in English. A straw crafted with a filter helps to strain the loose infusion, and is usually called a bombilla. Often, a single prepared Yerba Mate is ritually passed around a group who have gathered to relax and socialize, much as you would gather for tea or coffee.

Tasting Notes: A pure leaf yerba mate with a distinctly fresh, grassy zest. There cup has a natural sweetness and ends with a smooth, persistent flavour on the whole palate.

Brewing Instructions: 2g per cup. 80 - 100ºC water. steep 5+ minutes.

* For Traditional Brewing: As Yerba is not made from the tea plant (camellia sinensis), there is no astringency with a long steep. Typically, a mate ( a dried, hollow gourd) is filled about half-way with Yerba, on which cold or boiling water is poured. This is sipped on with a filtering straw known as a bombilla, and re-steeped throughout the day. *

Organic

Style: Sheng Pu-Erh

Origin: Cangyuan, Yunnan Province, China

Contents: 357g Cake (18cm)

{if you wish to purchase a sample of this cake, please send us an e-mail hello@westholmetea.com}

Description: This raw or “green” Sheng Pu-erh was plucked by the hands of the Wa ethnic minority on the Wa Mountain farm which sits at 2200 meters. Stories were shared that tea plucking sessions begin early in the day at the farm and are accentuated with lively conversations and the bright headdresses and adornments of the Wa. Soil fertility and distinctive wet and dry seasons in this area of Cangyuan combines to provide tea with high polyphenol and catechin content. This Pu-erh was caked in Spring 2019: comprised of 357g of pressed, texture-rich shades of brown, green, and silver medium buds and large leaves. Once compressed the “freshness” of the leaves are preserved, although they continues to ferment and develop further rounding of flavours for a robust, aromatic and lively steep. 

Tasting Notes: The fermentation and aging of leaves creates a range of flavours to be enjoyed. The aroma is sweetly earthy with a fruit blossom perfume and notes of peat. The aroma grows in strength on the second steep. Taste is light and clean, offering a steamed-green vegetal sweetness and clear metallic tones. There is a mineral finish and pleasant lingering astringency even with shorter steeps. One can enjoy a number of infusions holding these flavours and aromas and each steep and re-steep reveals something new as well, showcasing the living leaf quality. Steeps to a strong rustic rose orange liquor.

Brewing Instructions: 3g (1tsp) per cup. 100ºC water. Briefly rinse the leaves and pour off. Re-infuse and steep 1.5 minutes. Steep for longer if more taste is desired. Leaves will steep multiple times - keeping second steeps short as well is recommended.