Origin: Blended at Westholme
Ingredients: Organic Black Pekoe Teas from China, Sichuan Pepper
Description: This special tea creation was made for BOOM + BATTEN Café abd Restaurant in Victoria, BC. As their house tea, this blend has to keep up with their strong, impactful presence on the local food scene.
Playing with the unique spice of Sichuan Peppercorns and the strong pine smoke of a Lapsang Suochong, this tea manages to balance a sweet tone through an otherwise savoury infusion. The Keemun tea from Anhui Province, China, is known for its natural cinnamon malt complexity, acting as a mediator between two distinct flavour personalities. This tea is fantastic for those who want a unique and robust flavour experience (with a hint of spice).
Tasting Notes: There is more to this light amber cup than first appears. The musky and slightly sweet, smooth base of a Chinese Keemun black tea is used to anchor a classic Lapsang Suochong and lively Sichuan Peppercorns. The result is a black tea with complexity in aroma and flavour - a wonderful balance between sweet pine-smoke and the savoury peppercorns, with a citrus quality. The gentle, aromatic bite of Sichuan peppercorns offers an unexpected surprise; as it builds to a unique and lively linger, it also offers a slight tingling, numbing quality on the palate.
Brewing Instructions: 2g per cup. 100ºC water. steep 3-5 minutes.
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