Our Tea Blog | Camellia Sinensis

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Discover our local products

27 May 2018

at 18:50 by Social

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Herbal teas are more popular than ever for many reason – they’re low in caffeine, they’re locally sourced and above all, they’re fresh. As we do we our teas, we go through a rigorous tasting process in order to find a variety of blends, aromas and harmonious flavours. Our blends stem from handpicked whole plants that are dried using traditional methods which allows them to preserve their natural oils as well as their benefits.

NORTHERN WILD HARVEST TISANES

Wintergreen

In infusion, its liquor, light and sweet, is strongly marked by the essential oil it carries (methyl salicylate) with its pronounced and characteristic taste, reminding of its use in muscle balms. In the finish, a delicate hint of sweetness is invigorated with a long sparkling sensation, similar to its pain relief and analgesic effects!

Labrador Tea

Composition : Buds, stems and small leaves of Labrador tea

From the peatland of Lake Saint-Jean, the downy leaves of this native plant of the Rhododendron genus disclose, in infusion, a lively and light liquor, supported by strong citrus and camphor aromas. Its vegetal character is reminiscent of lichen and cedar. Anti-inflammatory and decongestant, its essential oil is also calming.

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QUEBEC TISANES

As a matter of fact, did you know that more than a dozen of our herbal teas were created with plants found in our beautiful Quebec forests? These herbal teas blends have been concocted exclusively for Camellia Sinensis with plants originating from Saint-Michel-de-Bellechasse. We even have an entire garden dedicated to our plants. This is extremely exciting for our 4 expert tasters as it allows them to apply with more frequency the same tasting process they do when they travel abroad to Asia. The best of both worlds!

L’Apaisante

Composition : Amaranth, agastache, calendula, lemon balm

A colourful flowery herbal tea blending orange (marigold), purple (agastache) and dark red (amaranth) with the delicious green of the leaves of lemon balm. The pinkish liquor is smooth and creamy evocative of myrrh or almond. Its powerful aniseed fragrance is tempered by a fine citrus zest.

La Réconfortante

Composition : Lemon verbena, calendula (marigold), yarrow, mallow, cornflower

The large green leaves of lemon verbena are escorted by a magnificent retinue of whole flowers, white, orange, blue and mauve. The golden liquor is bright and citrusy deploying deeply the intensity of its aromatic oils. Its dominant fruitiness is enhanced in its finish by herbaceous and floral accents.

La Rose Pourpre

Composition: raspberry leaves, purple basil, wild rose buds

Here is a delicate blend of raspberry, purple basil and wild rose buds. The stunning deep violet liquor is lively and has a pleasant suppleness relieved by a fine astringency that gives it body. The intensity of the aromatic oils of basil and rose blend with the vegetal character of raspberry. The long spicy finish (Peppermint) leaves a sense of lightness.

Tulsi d’hiver

This mixture was created especially for the cold season, distinguished by the spicy (pepper) and fruity (blueberry) character of the holy basil (also called tulsi). The rich calendula (marigold) enhances the liquor with a rich and velvety texture. Vegetable and saline nettle notes support harmoniously the ethereal softness and floral bouquet of the rose and oregano.

Bristol Chai is 1 year old!

13 May 2018

at 22:55 by Social

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On May 14, 2017, Gabriel Svaldi, a loyal Camellia Sinensis team member since 2009, opened the first chai bar in Quebec, right in the heart of Montreal. It’s already been 1 full year since Bristol Chai‘s opening, a charming place where Montreal’s dynamism meets India’s warmth! We’re thrilled to pursue the adventure as we kick off the second year!

Retrospective of the last 12 months:

  • 16,000 chais and teas served
  • 11 chai workshops held at the bar
  • 10 committed employees, 3 of whom have been with us from the beginning
  • 6 corporate events hosted on site
  • 10 tastings at conferences and other events
  • 5 contests held on social networks

Did you know that…

  • Our most loyal customer has completed 10 loyalty cards, which represents an average of 1 chai every two days for 1 year …!
  • Our pastries are so popular that guests from the nearby café come and eat their treats here
  • Gabriel drinks on average 1L of chai per day, which represents 240L of chai since the opening … and several overdoses of caffeine!
  • Our 5 chai blends are sold in more than 75 points of sale in Quebec!

Looking forward to meet you there!

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Three things to know about Tai Ping Hou Kui

10 May 2018

at 17:53 by Social

 

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Our team has ecstatic at the discovery of Tai Ping Hou Kui tea, not only because it is an exceptional tea of great delicacy and complexity, but also due to the heavenly location of its garden. If that weren’t enough having know the producer, Mr. Ye, for many years, we know we have a friendly and authentic partner and that’s why this tea has been one of our favourites since 2007. Here are three things to know about this tea.

No roads lead to its garden

Located in the beautiful province of Anhui, you’d have to travel on country roads before arriving to the edge of a river. You then need to take a boat to get to the garden. The tea is made near the river in the Sanhe region. On the other bank, hidden further back in the rugged mountain terrain is where you’ll find Hou Keng, which is the village in which the original terroir of this tea originates from. It’s been roughly 4 years since Hou Keng is connected to the road. That’s how we can visit Mr. Zhang who produces Taiping Hou Kui Hou Keng, a more expensive, but exquisite tea. The steep and very rocky soil gives the tea a very complex mineral and floral taste.

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Pure craft: a special tea transformation

Mr. Ye, our producer in Taiping Hou Kui, uses an astonishing artisanal processing method to obtain flattened leaves, each on average six centimeters in length. In 2018, he was awarded the certificate of excellence from our team.

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A rare tea

To start off, we only select the terminal bud and its following two leaves. After the harvest, the leaves are then sorted and sent off to get manually desiccated. The leaves are then individually placed on a wire mesh in a way that no leaves touch each other, at which point, a second wire is placed over them. We then apply a cotton cloth on the frame, then, with a quick gesture, we pass a roller over them. We let the leaves dry, gradually and for about an hour, inside the frame over a wood fire. Impressive!

Back to Basics: How to Choose the Perfect Teapot

6 May 2018

at 17:22 by Social
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Glass, cast iron or ceramic? Before choosing a teapot, it is good to have an idea of how we will use it. While most teapots are versatile and can be used for a full range of teas, others are more suited for certain family of teas.
A glazed ceramic surface allows all styles of tea to be infused without the taste of the previous infusion. If you’re looking to experiment with a wide variety of teas, this versatility make it the prime choice. Also recommended for delicate, subtle teas such as white teas or Chinese green teas.
Similarly to ceramic teapots, glass teapots are also known for their versatility and neutrality. The inner surface allows for any type of tea to be infused but the distinct sensorial advantage is the spectacular visuals through the glass the as your infusion opens before your eyes.
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These are handmade teapots, known to absorb a tea’s aromas. The porous surface adds mineral content changing the water quality and making it the perfect choice for any tea lover looking for dedicated teapot for one family of teas. Over time, the teapot will build a mild “memory that adds a layer of taste to the  profile. Notably ideal for for black teas, wulong and Pu Er.
Kyusu teapots are lesser known in the Occident but are ideal for preparing small leaved Japanese teas. They are created with a delicate clays that add lightness to their ergonomic designs. They can be used for a classic green tea infusion or for a senchado technique.
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Originally used as kettles in China, cast iron teapots are now a Japanese speciality. The enamelled interior surface allows for any tea to be infused without memory.
Metal
There are many different types of metal teapots each of a different quality. If you’re looking to infuse mint tea, we recommend the traditional teapots of the Magreb as they maintain heat very well. However, for infusing more delicate teas metal teapots are not recommended.
 
 

special collection

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

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