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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, India, China, China
Region: Assam, Nilgiri, Fujian/Chingwo, Anhui/Qimen
Shipping Port: Haldia, Cochin, Fuzhou, Shanghai
Grade: FBOP, OP, Keemun Panda #1
Altitude: 1500’ft, 6400’ft, 5000’ft, 5000’ft above sea level
Manufacture Type: Orthodox
Cup Characteristics: Malty full bodied character with bright flavoury notes and hints of
cask oakiness. A bracing Highlander’s cup of tea!
Infusion: Bright coppery colour
Ingredients: Black tea.
Information: The primary sociological structure in old Scotland was the "clan." The roots of
the system are very ancient, stretching back into Scotland’s Celtic past. The country had
been occupied by many different peoples – Britons, Romans, Angles and Vikings – but
two races came to dominate: the Picts in the north and east who divided their territory into
7 petty kingdoms and the Scots in the west. Originating as an Irish tribe, the Scots
migrated from Ulster in the 6th century. The kingdoms of the Scots and the Picts were
eventually united by Kenneth MacAlpin in the mid 800’s.
These people were organized along tribal lines which eventually became known as clans.
One of the downfalls of the clans was the propensity to feud. Some disputes simmered for
centuries such as the feud between the MacDonalds and Stewarts which began at
Culloden in 1314, finally being settled in the 1600’s. Highlanders guarded their traditions
fiercely and were well known for their loyalty robust character.
This tea is like a proper Highlander – robust, malty (not unlike a good Scotch) and full of
life and vigor. Highlanders liked their tea very strong and insisted on hints of cask oak to
remind them of their clan’s own special elixir – single malt Scotch. This blend consists of
2nd Flush Assam tea (thick, robust with delicious hints of malt); January production South
Indian tea (high mountain grown that has wonderful flavour notes which accentuate the
robust Assam; Keemun Panda #1 which has a delicious winy character further enhancing
the stout malty character of the blend; and finally a Chingwo County Orange Pekoe which
gives the distinct oaky character. This tea is especially delicious with milk which further
lends a malty character to the tea and highlights the brightness of the premium tea which
has hints of a red color.
[A tea tasters secret recipe for a pick-me-up on a typical Highlander's day (cold and
bracing): Make this tea hot, 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.]
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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