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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, Shea butter, Chantal teapots, Lomonosov teapots, tea
infusers, tea accessories, 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 >>
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, Shea butter, Chantal teapots, Lomonosov teapots, tea
infusers, tea accessories, 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 >>
| To pay by check or money order, email camille@camillestea.com. |
Country of Origin: China
Region: Hunnan
Shipping Port: Shanghai
Grade: Japan Sencha style
Altitude: 2500 feet above sea level
Manufacture Type: Pan fired
Cup Characteristics: Lush peach notes with sweet overtones.
Superb quality green tea dotted with jasmine petals comes alive
with one of the world's most favorite flavors.
Infusion: Bright, pale green to yellow, light colored cup.
Ingredients: Luxury Sencha green tea, Jasmine blossoms, Natural flavors
Information: When one usually thinks of Niagara, they think of the Falls, bridges and
casinos. What many people outside of the area don’t realize is that the countryside in the
Niagara region is home to some of the most lush and rich farmland in North America. In
recent years the region has earned a worldwide reputation for its numerous vineyards,
but the area has traditionally been known for its abundance of orchards. Take a drive
along any of Niagara’s country highways and you will pass row after row of apple, pear,
and peach orchards (the finest orchards of the three in our biased opinion!). The first of
these orchards were probably planted in the area sometime in the mid 1800’s by
European settlers. The rich soil combined with a mild and relatively long summer make
the Niagara Peach a sweet citrus treat. The peaches are generally larger than their
Georgia cousins and are harvested from mid to late summer. When ripe, they have a
delicate profile that hints of sweet nectar.
The tea we’ve used as a base for this blend is a green Sencha. Interestingly, green and
black teas can be produced from the same plants. Green tea is produced by forgoing the
fermentation process required to produce black tea. Instead the leaves are steamed as
soon as they are plucked, and then bruised either by machine or by hand. The leaves are
then pan-fried or basket fired - a process that gives the tea its distinctive glossy look and
feel. Although Sencha is generally produced in Japan, we’ve used a Chinese variety from
Hunan province. Our master taster felt that this Chinese variety had a subtleness of
character perfectly suited to blending with peach. Like all Sencha teas, this particular
variety has a dark green, needle shaped leaf and produces a pale green to yellow, very
bright, smooth cup with a sweetish, honey like finish. You’ll also notice that we’ve added
delicate white Jasmine petals to this blend - an addition that enhances the citrus
character of peach. Brew a pot today; drink it hot or over ice and experience summertime
in Niagara.
Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly -
about 3 times. The secret is to use water that is about 180°F or 90°C. Place 1 teaspoon
in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of
enchantment - do not remove the leaves from the cup. Once the water level is low - add
more water, and so on and so on - until the flavor of the tea is exhausted. Look at the
pattern of the leaves, they foretell your fortune.
Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour
in boiling water that has been freshly drawn (previously boiled water has lost most of its
oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir
(virtually all the leaves will sink), pour into your cup but do not add milk or sugar since
green tea is enjoyed straight-up.
Iced tea-brewing method: (to make 1 liter/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.]
Region: Hunnan
Shipping Port: Shanghai
Grade: Japan Sencha style
Altitude: 2500 feet above sea level
Manufacture Type: Pan fired
Cup Characteristics: Lush peach notes with sweet overtones.
Superb quality green tea dotted with jasmine petals comes alive
with one of the world's most favorite flavors.
Infusion: Bright, pale green to yellow, light colored cup.
Ingredients: Luxury Sencha green tea, Jasmine blossoms, Natural flavors
Information: When one usually thinks of Niagara, they think of the Falls, bridges and
casinos. What many people outside of the area don’t realize is that the countryside in the
Niagara region is home to some of the most lush and rich farmland in North America. In
recent years the region has earned a worldwide reputation for its numerous vineyards,
but the area has traditionally been known for its abundance of orchards. Take a drive
along any of Niagara’s country highways and you will pass row after row of apple, pear,
and peach orchards (the finest orchards of the three in our biased opinion!). The first of
these orchards were probably planted in the area sometime in the mid 1800’s by
European settlers. The rich soil combined with a mild and relatively long summer make
the Niagara Peach a sweet citrus treat. The peaches are generally larger than their
Georgia cousins and are harvested from mid to late summer. When ripe, they have a
delicate profile that hints of sweet nectar.
The tea we’ve used as a base for this blend is a green Sencha. Interestingly, green and
black teas can be produced from the same plants. Green tea is produced by forgoing the
fermentation process required to produce black tea. Instead the leaves are steamed as
soon as they are plucked, and then bruised either by machine or by hand. The leaves are
then pan-fried or basket fired - a process that gives the tea its distinctive glossy look and
feel. Although Sencha is generally produced in Japan, we’ve used a Chinese variety from
Hunan province. Our master taster felt that this Chinese variety had a subtleness of
character perfectly suited to blending with peach. Like all Sencha teas, this particular
variety has a dark green, needle shaped leaf and produces a pale green to yellow, very
bright, smooth cup with a sweetish, honey like finish. You’ll also notice that we’ve added
delicate white Jasmine petals to this blend - an addition that enhances the citrus
character of peach. Brew a pot today; drink it hot or over ice and experience summertime
in Niagara.
Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly -
about 3 times. The secret is to use water that is about 180°F or 90°C. Place 1 teaspoon
in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of
enchantment - do not remove the leaves from the cup. Once the water level is low - add
more water, and so on and so on - until the flavor of the tea is exhausted. Look at the
pattern of the leaves, they foretell your fortune.
Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour
in boiling water that has been freshly drawn (previously boiled water has lost most of its
oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir
(virtually all the leaves will sink), pour into your cup but do not add milk or sugar since
green tea is enjoyed straight-up.
Iced tea-brewing method: (to make 1 liter/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.]
