All Teas + Tisanes

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: Roasted Green

Origin: Grown at Westholme BC, Canada

Description: Based on a traditional Japanese Hojicha, a roasted twig and leaf tea, we created this roasted green tea from the fine twigs and leaves of our Camelia sinensis (tea) plants, under which local families of California Quail often make their home. Hand-cut and hand-harvested for processing, the tea and twigs are wok-fired at high heat to capture a comforting smooth roasted flavour. Fibrous green woody notes appear in second and third steepings.

Tasting Notes: This wonderful roasted green tea offers a gentle steep of sweetly toasted warm tobacco. The tea grows in sweetness as it sits in the cup. On second and third steeps, the taste is reminiscent of fresh-cut autumn firewood. When made into an iced tea with the Cold Steep Method, a refreshing smoked apricot with an understated dryness is tangible on the palate. 

Brewing Instructions: 2 - 4 g per cup. Pour 100ºC water (full boil) over twigs and leaf. Steep for 5 minutes. Re-steep 2 - 4 times. For Iced Tea, we recommend using the Cold Steep Method.