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Team Portrait: Jasmin Desharnais, Tea Taster

31 October 2017

at 19:37 by Social

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Here at Camellia Sinensis we not only value the quality of our teas but also the quality of our team. How well do you know our four expert tasters ?
This month we’d like to introduce Jasmin Desharnais, co-owner of Camellia Sinensis since 2000.

Jasmin, tell us about your beginnings in the company…

While studying psychology at UQAM during the fall of 1998, I saw a flyer offering a waiter’s job in a teahouse that was about to open. At the time, I often hosted my friends at home with cheap “Gunpowder”, so I thought ‘This was meant to be!’

Following an interview with Hugo (who was painting the red room in the back of the tea house), I was offered the job. The opening was delayed but I was still there to work so I drank a Darjeeling 1st flush instead. My first shifts were Fridays and Saturdays from noon to midnight.

What is your role within the team?

I am officially the vice-president (sounds serious). That means that I am responsible for HR and Operations. I also travel for to Eastern and Western China each spring since 2003 to meet our suppliers, select and source new teas.

Your favourite tea is…

Without a doubt, Anji Bai Chaç, a Chinese green tea that that is back with a vengeance this year. I haven’t seen this kind of quality in years. Maybe I should keep quiet about it as I don’t want it to sell out too quickly!

What is your most recent discovery?

The De Jian Long Zhu, a Guizhou green tea that I personally developed with some Chinese suppliers in the spring of 2017. It had no name at the time so I ha ve baptized it based on its production county (Dejian) and the shape of the leaf (Long Zhu).

At Camellia Sinensis, what are you known for…

I am constantly teasing Kevin and Hugo that the only good teas come from China. (Though I have enjoyed 1st flush Darjeeling every morning for the last 20 years!)

Fall Recipe: Pumpkin Chai Latte

20 October 2017

at 11:33 by Social

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

 

Capture d’écran 2017-10-10 à 13.07.22

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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