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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, 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 >>
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 >>
| To pay by check or money order, call 210-887-4312 or 210-241-0890 or email camille@camillestea.com. |
Country of Origin: India, Sri Lanka, Kenya, and Turkey
Region: Huang Shan, Daguyun district, Anhui Province
Shipping Port: Haldia, Colombo, Mombasa, Istanbul
Altitude: 500 – 7000 feet above sea level.
Manufacture Type: Orthodox
Grade: OP (Orange Pekoe)
Cup Characteristics: Notes of cinnamon and pumpkin abound. Cup is like the "nip" in the
air during Northern autumns.
Infusion: Bright and Coppery
Ingredients: Black tea, Hibiscus, Rosehip, Almond pieces, Rooibos, Vanilla pieces,
Cinnamon, Apple pieces, Calendula petals, Marigold, Sunflower, Dried orange, Triacetin,
Natural flavors.
Information: If you live in the Northern Hemisphere then you know that there’s nothing like
taking a drive out into the country to look at the fall leaves in their vibrant autumn colors.
Among the other seasonal offerings farmers turn out in roadside stalls throughout
Canada and the US at that time of year, the vegetable that usually garners the most
attention are pumpkins. And if you are lucky enough to live anywhere near Richmond
Ontario, you will understand why. In Richmond, a Pumpkin aficionado named Alan Eaton
recently grew a world record breaking 1446 pounder!
The wonderful thing about Pumpkin is that in the right hands they can be prepared into the
most delicately flavored soups, appetizers, main courses and desserts. In fact the
inspiration for this tea came from a spicy piece of pie our Master Taster requested
seconds and thirds of at a roadside café in the heart of Pumpkin country.
He decided that the unique profile of spiced Pumpkin could be best captured by creating a
base blend of high quality black tea. The tantalizing flavor of spiced pumpkin is sure to
warm the insides and keep you coming back for more. This is an absolutely amazing tea
that harkens to the open road in autumn!
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. 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). Add milk and sugar to taste.
Iced tea brewing method: (to make 1 quart): Place 5 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.
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!
Region: Huang Shan, Daguyun district, Anhui Province
Shipping Port: Haldia, Colombo, Mombasa, Istanbul
Altitude: 500 – 7000 feet above sea level.
Manufacture Type: Orthodox
Grade: OP (Orange Pekoe)
Cup Characteristics: Notes of cinnamon and pumpkin abound. Cup is like the "nip" in the
air during Northern autumns.
Infusion: Bright and Coppery
Ingredients: Black tea, Hibiscus, Rosehip, Almond pieces, Rooibos, Vanilla pieces,
Cinnamon, Apple pieces, Calendula petals, Marigold, Sunflower, Dried orange, Triacetin,
Natural flavors.
Information: If you live in the Northern Hemisphere then you know that there’s nothing like
taking a drive out into the country to look at the fall leaves in their vibrant autumn colors.
Among the other seasonal offerings farmers turn out in roadside stalls throughout
Canada and the US at that time of year, the vegetable that usually garners the most
attention are pumpkins. And if you are lucky enough to live anywhere near Richmond
Ontario, you will understand why. In Richmond, a Pumpkin aficionado named Alan Eaton
recently grew a world record breaking 1446 pounder!
The wonderful thing about Pumpkin is that in the right hands they can be prepared into the
most delicately flavored soups, appetizers, main courses and desserts. In fact the
inspiration for this tea came from a spicy piece of pie our Master Taster requested
seconds and thirds of at a roadside café in the heart of Pumpkin country.
He decided that the unique profile of spiced Pumpkin could be best captured by creating a
base blend of high quality black tea. The tantalizing flavor of spiced pumpkin is sure to
warm the insides and keep you coming back for more. This is an absolutely amazing tea
that harkens to the open road in autumn!
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. 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). Add milk and sugar to taste.
Iced tea brewing method: (to make 1 quart): Place 5 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.
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!
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