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Matcha Granola With White Chocolate and Cranberries: A Nourishing and Tonic Snack

17 April 2019

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To start the day off right, enjoy this nutritious breakfast. This simple recipe will quickly become a must!

Try this granola recipe with the milk of your choice or yogurt and berries!

Ingredients

  • 2 cups oatmeal
  • 1/4 cup ground flaxseed
  • 1 tbsp sesame seeds
  • 1 tbsp chia seeds
  • 1 tbsp almond flour
  • 1/3 cup unsalted sunflower seeds
  • 1/2 cup flaked almonds
  • 1/2 cup unsweetened coconut
  • 1 / 2 tsp salt
  • 1 / 2 tsp cinnamon
  • 1 / 2 tsp nutmeg
  • 1/2 cup maple syrup
  • 1 tsp vanilla essence
  • 1 beaten egg white
  • 1/2 cup of white chocolate
  • 1/2 cup dried cranberries
  • 1 tsp Matcha Sora Camellia Sinensis

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Preparation

1. In large bowl, mix the oatmeal, ground flax seeds, sesame seeds, chia seeds, almond flour, sunflower seeds, flaked almonds, coconut, salt, cinnamon and nutmeg.

2. Add the maple syrup, vanilla, beaten egg white and mix well.

3. Spread on a baking sheet for 15 minutes at 300 ° F, mix and set for another 15 minutes.

4. Remove from the oven and let it cool for about ten minutes.

5. Add the white chocolate, cranberries and matcha. Mix well.

Enjoy!

WATCH THE RECIPE ON YOUTUBE!

Cooking With Matcha: Banana & Matcha Donuts

26 March 2019

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Baked in the oven, these donuts are as delicious as their traditional version and are much healthier. If you do not succumb to the temptation to eat them all out of the oven, they can also be frozen and warmed up.

Ingredients

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup brown sugar
  • 1 egg
  • 35ml melted unsalted butter
  • 1/2 cup of greek yogurt
  • 1 tsp vanilla
  • 1 to 2 crushed ripe bananas
  • 90ml of white chocolate
  • 1 tsp Matcha Sora

Preparation

1. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.

2. In another bowl, mix the egg and the brown sugar. Add the melted butter, vanilla and banana.

3. In this same bowl, add in the yogurt and flour mixture in two steps. Mix gently.

4. Place the mixture on a buttered donut pan and bake for 10 minutes at 350 °F.

5. In a small bowl, mix the melted white chocolate with the Matcha Sora.

6. With a fork, glaze the donuts with the matcha & white chocolate sauce.

Watch the video

Maple Tea Studio: A Simple Pairing

17 March 2019

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A long time coming

Creating a 100% pure and authentic maple tea was a challenge we were definitely up for! Our starting point was clear: the taste of black tea with a hint of maple syrup. We had been toying with the idea of this tea for a few years but we were never quite able to get the results we wanted. The main reason was our insisting on a 100% natural tea without all the artificial flavours usually used.

Finding the perfect balance

Though a black tea base seemed to be the way to go, we eventually tried a green tea out of sheer curiosity. It was somewhat interesting, but not as good as black tea. Our next step was to find a black tea best paired with the rich flavours and aromas of maple. After quite a bit of research, we landed on our Indian black tea, from Coonoor. Its classical structured taste is malty yet sweet and perfectly complements the maple without overpowering it.

So we are proud to announce that the new maple Tea Studio blend is comprised of 50% Nilgiri Coonoor black tea, produced out of our own experimental factory in India and 50% from maple sugar crystals from the maple forest of St-Ferdinand in Quebec.

These blend perfectly with the tea, giving it a natural and delicious maple flavour. An agreement in simplicity, which brings out the dried fruit notes of tea and offers the right dose of sugar. The result: the true impression of having added a little maple syrup to the tea!

An original and unique tea

Blended at our Montreal warehouse we are proud to present a rich maple tea of such quality! We’re also happy to announce that it will be available year round so you will be to enjoy it plain or with a cloud of maple milk. If that piques your interest, simply brew your tea as you normally would and add a bit of hot foamed milk and maple syrup. Add a few maple sugar crystals on top if you’re feeling fancy! A rare delight!

Chai: Choosing the Perfect Milk

20 November 2018

at 16:59 by Social

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Though not new to the world of tea, Chai, the traditional Indian beverage, has become increasingly popular in North America. Gabriel Svaldi, owner of Bristol Chai has also noticed a growing demand for various plant milk alternatives to traditional cow’s milk. He shares his thoughts on the pros and cons on using these various milk alternatives.

Original Cow milk
Classic chai is prepared with a high fat milk, and sometimes with condensed milk or even butter. Our traditional version, only contains 2% milk. So cow’s milk gives chai it a smooth, rich and authentic taste. It tends to work well with any blend of spices.

Soy milk
Soy milk is more neutral and versatile alternative to cow’s milk. It has a similar creaminess and richness and it’s also a good match for any chai blend, from the more traditional to the woody or spicier.

Almond milk
Less creamy, almond milk is best used for the more punchy chai blends, like our Winston mix. Its subtle taste pairs well with spices to create a very well-balanced result.

Coconut milk
Although it is harder to pair, coconut milk can be a nice alternative for a fruity chai like our Scarlett or Eva blends, it comes into its own when prepared cold. But coconut milk isn’t a taste that suits everyone, so proceed with caution.

Oat milk
Oat milk may be taking over as our new favourite vegan alternative, even dethroning soy milk! It has a velvety texture and it offers a similar results with the spices to that of cow’s milk.


Have you heard of Bristol Chai?
It is the first chai bar in Quebec, launched by Gabriel Svaldi, a loyal member of the Camellia Sinensis family since 2009. Located in the heart of Montreal (at the intersection of Prince Arthur and Clark), the bar offers a charming ambiance and setting that combines Montreal’s dynamism and India’s warmth, wrapped with the unique combined scents of spices and homemade pastries

Discover their 5 different chai blends!

Halloween Chai

24 October 2018

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On almost every street corner in India you will find somebody selling hot spicy tea, they are locally known as chai wallahs . For many Indians stopping for a chai is an important part of their daily routine. In each of these kiosks, the chai wallah will create an atmosphere conducive for discussion, sharing and tasting.

Inspired by such unforgettable moments enjoyed while being in India, we have developed our own original range of recipes to honour this culture: five spicy chais, each with a unique personality.

Here’s a recipe created by Gabriel Svaldi, Bristol Chai‘s owner, with our Arthur mix. Perfect for celebrating Halloween!

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Ingredients

Recipe for pumpkin whipped cream

Dilute 1c. of pumpkin puree in 100ml of hot water. Add 2 cups whipped cream and mix with a spoon or whisk.

Recipe of Pumpkin Chai Latte (1L)

  • Heat up 500 ml of water in a pot ;
  • Add cinnamon, nutmeg and star anise to 10g of chai (4tsp) ;
  • Cover and simmer 5 – 10 minutes on medium heat ;
  • Add 5 – 10 g of sugar (2 – 4 tsp) and 500 ml of milk ;
  • Heat up and simmer 5 – 10 minutes ;
  • Filter and serve ;
  • Add whipped cream to pumpkin, sprinkle with ground cinnamon or add a cinnamon stick.

Enjoy!

 

Cocktail: Wulong Martini

7 August 2018

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It is with great pleasure that François Marchand, tea taster at Camellia Sinensis, discovered the new Fieldstone restaurant (Montreal) a few weeks ago. He was amazed with their cuisine as it was both creative and absolutely divine. He was seduced by the originality of the menu, the presentation of the dishes, the mood, the service, … everything! The Wulong Martini was delicious and Fieldstone has agreed to share the recipe with us:

Wulong Martini (Fieldstone)

  • Gin Saint Laurent (250ml)
  • Si Ji Chun (wulong)
  • Mangosteen juice (or lychee)
  • Lemon juice

Steps

1. Stir 1 cup of gin with 8g of tea for 2 hours in a container.

2. Filter the gin.

3. In a shaker, add ice.

4. Add 2 oz. Mangosteen juice (or lychee)

5. Add 2/3 oz. of lemon juice

6. Shake.

7. Filter in the martini glass

Cheers!

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2018 Tea Industry trends

22 March 2018

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Here are few trends to watch in the coming year.

Matcha

 

Increasingly popular over the last few years, Matcha will undoubtedly continue to be popular for a while longer! It can be enjoyed in its traditional form, as a latte drink (hot or iced) or easily incorporated into pastries and other recipes. It is the best way to get a lot of tea’s powers in one dose.

Tisanes

More and more people are looking for both caffeine-free and local products: tisanes make a delicious choice. Unlike our tea selection, our herbal producers are all Canadian growers and herbalists, mostly from our own beautiful province. The ingredients for the blends are harvested by hand and dried using traditional methods that preserve their aromatic oils and benefits. A great way to relax and buy local!

Kombucha

If you haven’t heard the word “kombucha” in the past year, you must have been in a remote corner of the planet!

Originally from Asia, Kombucha is more than 2000 years old, but its large-scale popularity in the West is recent. This beverage of infused tea fermented with a specific mushroom culture in and is an excellent alternative to alcoholic beverages. In our stores on Émery St. and in Quebec City we offer several flavours of Lao Kombucha all made with our teas, either in bottles or on draught.

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Food pairings & cocktails

 

Tea alone is a simple and pure delight and often compared it to wine for their many parallels. In addition to teas classic pairings of chocolate, biscuits or desserts why not try a more innovative pairing with scotch, cheese or oysters. In recent years tea is increasingly a favourite ingredient for lovers of cocktail mixology.

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Tea: A Delicious Alternative for Late Evenings

10 February 2018

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If the stimulant, diuretic and antibacterial properties of tea have long been recognized by Chinese medicine, it is only recently that its benefits have been confirmed by modern science. However, there is no longer any doubt that its virtues contribute to our longevity by stimulating the functions of the heart, strengthening the immune system and preventing cell mutations.

Tea, in all its forms, is a healthy, delicious, and original alternatives, even for late evenings. Here are some suggestions from the Camellia Sinensis Tea House:

Tisanes

Discover a world of new fragrances and of different plants such as verbena, raspberry, nettle, wintergreen, hops, lavender, yarrow, and lemon balm as marvellous accompaniments to your late evenings.

White Teas

Clover honey, edible flowers, fresh walnuts, freshly cut grass, are aromas evoked in the sweet and velvety nuances of white teas. With a relatively low caffeine and tannin content, their refreshing infusion is perfect at any time of the day. A tea to enjoy peacefully, without food, to enjoy its finer subtleties and its soothing effect.

Rooibos

Rooibos (Aspalathus linearis) from the legume family took its name from the Afrikaans word ‘rooibosch’, meaning red-bush, from the deep red it turns toward the end of its life. Delicious with or without milk!

Iced Teas

Great to satisfy both your thirst and that of your guests! Whether you use a mixture already prepared or benefit from emptying your collection of bags of tea and adding fruits and spices, the procedure is simple. Just add cold water to your preparation at a dosage you would use for a hot infused tea, and allow it to infuse for 6 am to 12 hours in the refrigerator, then filter before tasting!

Mocktails

Camellia Sinensis will participate in Fondation Jean Lapointe’s 28 Days Sober Challenge and will donate $ 1 for every 50g of Shui Xian Lao Cong sold during the month of February.

Wuyi Sunrise

3 oz Shui Xian Lao Cong iced
1 oz fresh pressed clementine juice
1-2 oz soda water (to increase the volume)
A splash of Grenadine syrup

Enjoy!

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28 Days Sober : delicious alternatives!

30 January 2018

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The Jean Lapointe Foundation are organizing the ‘28 Days Sober‘ for the month of February and the Camellia Sinensis team are taking the challenge. Aside from not drinking alcohol for the month, participants pledge to raise funds for awareness and action against teenage substance abuse.

Camellia Sinensis will donate $ 1 for every 50g of Shui Xian Lao Cong sold during the month of February.

Too encourage solidarity for those joining us, we have compiled a selection of alternative and delicious beverages to enhance your more festive evenings this month. Cheers!

Mocktails

Wuyi Sunrise

3 oz Shui Xian Lao Cong iced *
1 oz fresh pressed clementine juice
1-2 oz soda water (to increase the volume)
A splash of Grenadine syrup

Labrador Cobbler by Patrice Plante (without alcohol)

90 ml (3 oz.) Cold infused Labrador tea
7 ml (0.24 oz) agave syrup
15 ml (0.5 oz) of lemon juice
Crushed ice
30 ml (1 oz) of sparkling water
Small fruits or seasonal herbs (for decoration)

 Feng Pine by Simon Faucher

1/2 tsp commercial pine tree jelly
2 tsp lemon juice
200 ml (7 oz) of Feng Huang Hong Cha  tea (or another fruity Chinese black tea, hot)
Pine tree branch (for garnish) (optional)

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Gourmet Pairings

Shui Xian Lao Cong + ‘Alfred Le Fermier’ cheese

In a normal (hot) infusion, Shui Xian Lao Cong is absolutely divine with ‘Alfred Le Fermier‘ cheese, a pressed Quebec cheese of raw cow’s milk. To savour this pairing, we suggest to first to taste the tea before taking a small bite of the cheese (brought to room temperature). With the cheese still in mouth, take another sip of warm tea. This will melt the cheese, bring out its creamy side and its slightly fruity notes. Delightful!

Shui Xian Lao Cong + Valrhona Manjari 64%

Prepare a regular teapot infusion and pair with Valrhona Manjari black chocolate 64% for a sublime combination. Tasting follows the same order: first a sip of tea, then a square of chocolate followed by a second sip that will melt the chocolate and unfold the fruity notes of Shui Xian Lao Cong and Valrhona Manjari. Delectable!

Kombucha

Originally from Asia, Kombucha is more than 2000 years old – but recently, its popularity increased in the West. This beverage made from fermented tea is an excellent alternative to alcoholic beverages. We now offer Lao Kombucha (made with our teas!) on draft or in bottles at our Émery and Québec stores!

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Fall Recipe: Pumpkin Chai Latte

20 October 2017

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What better than a pumpkin chai latte to get all cosy and comfortable during the fall?
Here’s our easy recipe:

 

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Pumpkin Chai latte
2L portion

 

1. Infuse for 40 minutes, heavy boil:

  • 25g of Chai Camellia
  • 1L of water
  • 30g of sugar

2. Add the following ingredients and let simmer for 10 minutes :

  • 1L of soy milk
  • 1/4 pumpkin, slightly caramelized and peppered (or premixed pumpkin puree)

3. Enjoy :)

 
 

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