Limited Harvest Teas

Style: Black

Origin: Fujian Province, China

Description: This Mao Feng cultivar produces large leaves that curl into enticing shades of rich gold buds and black leaves after a short oxidization. The leaves are consistent in size, and would lend well to drinking leaves in a bowl style. Grown at an elevation of 600m and harvested at the time of the Qing Ming holiday (which is commonly used as a measurement of time for Spring harvests in China) this tea is full of the flavour provided by nature.

Tasting Notes: This black tea is buttery and bright. True to its name, the steep invokes a sense of honeycomb in the cup. Clear copper notes blend with a light sweetness reminiscent of candied plum. Hints of aged tobacco and molasses deepen the steep, and enrich the aroma that lingers in the cup. There is a delicate floral linger on the tongue.

Brewing Instructions:

Method 1: 2g per cup. 95-100ºC water. Steep 3-4 minutes.

Method 2 (Inspired by Gong fu style, using more tea and shorter steep time): 5g per cup. Rinse quickly with 95ºC water. Steep 1.5-2 minutes with 100ºC water. Resteep. 

 For both methods, leaves will offer several steeps. 

Organic

Style: Green

Origin: Fujian Province, China

Description: The tender first bud and two leaves are plucked in early spring to be made into this soft green tea. When the jasmine flowers come into bloom, the fresh tea leaves are layered with the freshly picked blossoms. The consuming fragrance of jasmine is absorbed by the tea, resulting in a gorgeous, floral cup. The tea is then rolled into beautiful tight spirals, which unfurl as they steep to release their divine aroma and naturally sweet, fresh bouquet of flavour.

Tasting Notes: A sublime and high quality green jasmine tea with a smooth finish. The perfume of the cup lingers on the nose and palate well into the second and third steep.

Brewing Instructions: 2g per cup. 90-95ºC water. Steep 3-5 minutes.

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: Roasted Green

Origin: Westholme BC, Canada

Description: Like our tea bushes, we've had to learn to flow with the ins-and-outs of each season, no matter what they bring. Much of the shared national identity is based on a vast geography and an intense variety of weather. Whether or not each citizen particularly enjoys this process of adaptability, it seems to be a trait we've all acquired.

Inspired by a particularly difficult winter on this coast, this tea is made from the adaptive Canadian experience. After deep cold and heavy snow, the first round of this tea was made with the frost-bitten leaves and branches of our tea bushes. A felled Big Leaf Maple on the property was harvested into chips, and used to cold-smoke the hand-harvested and hand-processed tea leaves and twigs. We now use more mature leaves and stems to form the structure of this Japanese-style Hojicha green tea.

Tasting Notes: A woodsy, roasted green, that finishes with a sweet, smoky maple linger on the palate. Very low astringency. In each sip you can truly taste the deep terroir, paired with the warm comfort of an evening fire. As with our weather, this tea can be enjoyed hot or cold.

Brewing Instructions: 2g per cup. 90ºC water. Steep 5 - 8 minutes. Re-steep up to 3 times to experience different aspects of the flavour profile.

Style: Green

Origin: Kagoshima, Japan

Description: Made from the premium, shade-grown Tencha tea leaves, this second harvest matcha is carefully and freshly ground through a traditional stone mill. The depth of flavour and sweet vegetal qualities make this matcha excellent for drinking (prepared traditionally in a tea bowl, or mixed in smoothies, lattés, etc) and for culinary explorations.

Tasting Notes: The aroma of the prepared matcha is a fresh, sweetly toasted rice, which develops a pleasant kelp finish. The creamy texture and savoury-sweet nutty flavour carries the palate through a complex astringent depth on the sides of the tongue. Develops a clear, mineral linger with vegetal qualities.

Brewing Instructions:

Japanese Usucha Method

1 teaspoon Matcha Powder for 70ml (approximately 1/4 cup) water. 75ºC - 80ºC water. Place matcha powder into a teabowl. Add a small amount of water, and create a paste using a bamboo matcha whisk in a zig-zag motion. Add the rest of the water, and whisk thoroughly until a nice froth is achieved. Serve immediately.

Western Method

1/2 - 1 teaspoon matcha powder per cup of water. Follow Usucha method preparation steps. Add more water to taste and/or to change the thickness of the drink as desired. To make a Matcha Latté, use 1/2 water + 1/2 warm milk or milk alternative for the liquid, and whisk as usual - for an iced Matcha Latté, pour frothed mixture over ice cubes.

Organic

Style: Green

Origin: Kagoshima, Japan

Description: An exquisite, incredibly fine Ceremonial-grade Matcha. Made from the first flush of tencha leaves (tea leaves that are covered and shade-grown before harvest) on the Kirishima mountain range. Once harvested, the leaves are quickly steamed to preserve their incredible colouring, flavour, and antioxidants before their stems are removed. This matcha is traditionally stone-ground to order in Japan before it is sent to us.

Tasting Notes: A sweet pine-nut aroma precedes the tea. The thick, incredibly silky texture of the prepared matcha immediately coats the palate with the smooth, creamy flavour of fresh cashews and green spring grasses. When prepared correctly, there is no perceptible astringency. The linger is a gentle, slight umami paired with clear mineral notes on the back of the tongue.

Brewing Instructions: 

Japanese Usucha Method

1 teaspoon Matcha Powder for 70ml (approximately 1/4 cup) water. 75ºC - 80ºC water. Sift matcha powder into a teabowl. Add a small amount of water, and create a paste using a bamboo matcha whisk in a zig-zag motion. Add the rest of the water, and whisk thoroughly until a nice froth is achieved. Serve immediately.

Western Method

1/2 - 1 teaspoon matcha powder per cup of water. Follow Usucha method preparation steps. Add more water to taste and/or to change the thickness of the drink as desired. To make a Matcha Latté, use 1/2 water + 1/2 warm milk or milk alternative for the liquid, and whisk as usual - for an iced Matcha Latté, pour frothed matcha over ice cubes.

Certified Organic