Country of Origin: India, Kenya, China
Region: Assam + Nilgiri, Kericho + Kiambu, Anhui Province
Shipping Port: Haldia + Cochin, Mombasa, Shanghai
Grade: FP (Flowery Pekoe)
Altitude: 1500’ft, 7100’ft, 4200’ft above sea level
Manufacture Type: Orthodox, CTC
Cup Characteristics: A superb fresh morning tea. Malty notes from the
Assam, flower-like hints from the Kenya with delicate wisps of oiliness
from the Yunnan.
Infusion: Bright coppery colour
Ingredients: Luxury black tea.
This tea blend was specially created taking into consideration the
nuances of the various waters across Canada. To be considered as ‘the
toast of Canada’ from a tea perspective, the tea had to be able to
‘shine’ in any water. For this reason a broad range of origin teas were
used. More than 35 various teas were tasted using the water sent to us
from various parts of the country. The tasting session extended more
then 2 days until the right blend was achieved which combined the best
teas a synergistic relation. A few additional refinements were
undertaken the final result was an outstanding tea - the best in
Canada, if not North America or the world. The Assam component (2nd
flush, June Production) gives a thick malt and full-bodied character.
The Kenyan component gives a floral-like cup and coppery infusion
whereas the South Indian component gives superb fruity and sprightly
flavour with a lovely finish. From Sri Lanka (formerly called Ceylon)
we used a January production Dimbula that gives an airy piquant flavour
that opens the blend. Lastly, to draw everything together we added some
Keemun, which gives a burgundy depth with light oaky notes.
Canada has a history of consuming the best teas in the world. During
the 1960’s and 1970’s, on a world scale, it was Canadian and Irish tea
companies that paid the most for the teas, which formed the basis of
the blends that were readily available in their respective countries.
Sadly, in Canada and to a lesser extent in Ireland, as the tea blenders
became older and started retiring, the large tea companies did not see
the need to maintain the quality. There were competitive pressures in
the market place and these had to be met! Consequently the overall tea
quality in Canada declined over the 1980’s and 1990’s. Luckily,
concurrent with the dramatic quality decline there was a tea trading
company in existence at the time, named Hayter and Scandrett that
trained it’s personnel exceedingly well in the fine points of tasting
and recognizing quality teas. This knowledge was later transformed
into the best tea blend in Canada, resurrecting Canada’s long history
to drinking and enjoying the world’s best teas.
[A tea tasters secret recipe for a pick-me-up on a cold day - make this
tea hot as above, pour into a large mug and add 4-5 slices of lemon and
2 heaping teaspoons of sugar - sit back and enjoy a tasty energy boost.
To make a special iced tea - after you have added the lemon and sugar,
pour this over ice in a tall glass - terrific!]
Hot tea brewing method: Bring freshly drawn cold water to a rolling
boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the
boiling water into the teapot. Cover and let steep for 3-7 minutes
according to taste (the longer the steeping time the stronger the tea).
Add milk and sugar to taste.