Our Tea Blog | Camellia Sinensis


Tasting Notes with Andrei Ivanov

29 November 2017

at 15:25 by Social


In late October this year Andrei Ivanov, of Riga in Latvia, was a competitor in the Tea Masters Cup held this year in Enshi, Hubei, China. He was awarded First Prize in 3 of the 5 events.

Andrei has been drinking a few of our teas and recently sent the tasting notes below:

First of all a big thank you to the Camellia team for doing such a great job and giving people an opportunity to drink such high quality tea! For me as a ‘Tea Master’ and big tea lover, it is always a special moment drinking teas like these.

The Competition Dong Ding is amazing and probably the best I’ve ever tried! Such fragrant and sweet aromas of dry leaves made me fall silent, this tender texture of perfectly roasted tea makes you want this tea more and more. Fascinating notes of fried sunflower seeds and flowers are very deep. The sweetest aroma in the empty cup of candy-floss and honey. This generous tea gives many infusions, so a perfect choice for those who prefer to spend time with quality leaves and in a good state.

Few words about Bai Hao 2008 – This is a masterpiece! Once again proving that Taiwan is full of treasures and this is one of them! Every time I drink aged teas of this style I fall in love with them, but this one really got took my heart. So floral and sweet, words cannot explain. So honey, so caramel, so deep with an endless taste and aftertaste. Once again hard to put into words, more of an emotional state of mind.

About the Pu er 1998 Menghai 7542. It’s great choice for those who love aged Sheng. I got big pleasure to taste it and it put me into a great state. Enjoyable melody and game of flavors as a result humid environment of Taiwan.

Thank you again Camellia Sinensis! Forgive me for my English, hope everything is clear.






Current trends: Chai latte and matcha latte

21 November 2017

at 17:13 by Social

Stepping into any ’Third Wave’ cafe you’re likely to find a variety of alternative beverages to your traditional latte. Both the matcha and chai latte have become emblematic of these new beverages. The popularity of these comforting drinks is especially noticeable during the fall season.


Chai latte

Far from being new to the world of tea, chai latte is the new name of the traditional Indian beverage increasingly popular and present in North America. This led us to start our latest project: Bristol Chai.

The basic ingredients of chai are tea, spices and milk. The traditional Indian recipe often contains buffalo milk (which makes it very sweet!), but any milk works and will give a different style of chai prefer (cow, soy, almond, coconut) sugar is often added for taste. Bristol Chai’s take on chai was to develop five distinct blends with five original recipes:

To prepare a chai latte, simply add 2 teaspoons of chai in 1L of water and let it boil for 5 to 10 minutes. Then add 1 cup of milk and let it gently simmer for another 5 to 10 minutes before adding sugar (to your taste). Stir, serve and enjoy!

Matcha Latte

Similar to chai, matcha is not new to the world of tea. In fact, this powdered green tea has been used during the Cha No Yu tea ceremony in Japan for centuries. Being a powder it is easy to incorporate into cooking, flavouring pastries, sauces and beverages.
This matcha latte recipe is very simple, served hot or cold on crushed ice as a ‘matcha granita’ it is simply delicious!

Heat 1 tbsp. of matcha in 1 cup of the milk of your choice. Whip with a chasen (matcha whisk) until you have a decent foam. (a milk foamer can be used instead of the chasen).



special collection

Welcome to the Special Collection
Here you will both find Teaware and Teas created by some of Asia’s most talented craftsmen.