Chocolate Truffle Loose Black Tea -- Camille's Teas -- Tea, Teapots

Country of Origin: Sri Lanka
Region: Nuwara Eliya, Dimbula or Uva districts
Shipping Port: Colombo
Grade: OP (Orange Pekoe)
Altitude: 4800 - 7600 feet above sea level
Manufacture Type: Orthodox
Cup Characteristics: Sweet and creamy best describe
the taste. "I want it, and I want it NOW!" best describes the after effects of the tea's
intoxicating finish.
Infusion: Bright and Coppery.
Ingredients: Black tea, White chocolate shavings, Calendula petals, Elder blossom,
Natural flavors.

Information: The first noted occurrence of chocolate addiction is rumored to have taken
place during the ancient Mayan civilization of South America sometime around 400AD.
The Mayans were the first to process the wonderful confection and called it xocoatl, from
which the English term “chocolate” is derived. The word itself is enough to make some
people forget whatever they’re doing, be it their taxes, feeding their kids, leading a
meeting, etc., and hunt down the nearest piece, slice, or spoonful. Sandwich the word
between “white” and “mousse” and watch out. The invention of chocolate mousse, the
wonderfully rich and creamy dessert, is generally credited to Henri de Toulouse-Lautrec,
famous French painter, noted chocoholic, and reputed lover of fresh cream. Henri, in
need of a fix after a marathon painting session in his studio, went into the kitchen and
decided to try something new. He grabbed some chocolate, sugar, a heap of fresh
cream, and set to work. A little while later and voila, chocolate mousse was born. A few
months later, Toulouse-Lautrec’s friend Aristide Bruant, also a noted chocolate addict,
(his likeness can be seen in Lautrec’s famous painting Ambassadeurs,) came up with
the idea of a white chocolate mousse. Toulouse obliged and voila encore, white
chocolate mousse was created. To honor these two great chocoholics, and the Mayans
who preceded them, we’ve created this amazing tea. Sweet, creamy, chocolaty, arousing,
velvety smooth finish - words alone cannot describe this one. Brew some for yourself
and you’ll see what we mean. Incidentally, a little milk and sugar will really help open this
one up. Bon chance!

What type of tea do we use, how do we flavor the tea and why do we use natural
flavors?
We only use high grown teas from the top 3 tea growing regions of Sri Lanka - Nuwara
Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have
classic Ceylon tea character which is noted by floral bouquet and flavor notes, touches of
mild astringency, bright coppery color and, most importantly - perfect for use as the base
tea of our flavored teas. (We have tested teas from various other origins around the world
as base stock for our flavored teas, but none of these teas made the grade.) Dimbula
and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb,
whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This
‘dual peak period’ allow us to buy the best for our flavored tea blends several times
during the year, ensuring top quality and freshness. We use flavoring oils not crystals to
give the tea drinker an olfactory holiday before indulging in a liquid tea treat. Thirdly, we
specify natural flavors. High quality tea tastes good and natural flavors do not mask the
natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to
use overpowering artificial flavors which can be used to hide lower quality tea). Natural
flavors do not leave an aftertaste giving the tea a clean and true character. It should be
noted that natural flavors tend to be somewhat soft and the flavors slightly muted, but for
many this is a refreshing change and one of the desired attributes of our naturally
flavored teas.

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). Even though milk and a dash of sugar help enhance the flavor
character on this tea, it is perfectly acceptable to consume this tea straight-up.

Iced tea brewing method: (to make 1 quart): Place 6 teaspoons of tea into a teapot or
heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5
minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving
pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and
sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the
strength of hot tea since it will be poured over ice and diluted with cold water]. Please
note that this tea may tend to go cloudy or "milky" when poured over ice; a perfectly
normal characteristic of some high quality black teas and nothing to worry about!

About Camille's Tea:
Camille's Tea, based in the San Antonio, Texas area, offers a wide variety of gourmet teas, including flavored teas, traditional teas, green teas,
herbal teas, decaffeinated teas, decaf teas, caffeine free teas, and iced teas, and lavender, Time & Again Shea butter, Chantal teapots,
Lomonosov teapots, tea infusers, tea accessories, Aroma Naturals candles, Bearington Bears, tea linens, neck warmers, Herbal Concepts
slippers and eye pacs, and Pre de Provence bath and body products. We also feature multiple tea of the month clubs. Read more >>