Somage Product Catalogue 2018_USA

FOODSERVICE TRADE –VOLUME 1 

2018

Nature and people work better in harmony. 

We carry this ethos when travelling, 

sourcing and meeting our growers. 

Our recipes and blending techniques aim 

for balance and complexity without getting in 

the way of the purity of nature’s ingredients. 

This is our philosophy. It is simple. 

We hope you enjoy. 

Nath and Ben

CONTENTS 

ABOUT 6 

TEA & TISANE 14 

White Tea 20 

Green Tea 22 

Oolong Tea 32 

Puerh Tea 42 

Black Tea 48 

Herbal Infusions 60 

Matcha 66 

Chai 70 

CHOCOLATE 74 

Drinking Chocolate 76 

PANELA 84 

TEAWARE 92 

Teapots 96 

Bowls & Cups 98 

Matcha 99 

Brewing & Accessories 100 

Lin Family 102 

PREPARATION GUIDE 104 

Classic Selection Infusion Guide 106 

Premium Selection Infusion Guide 108 

Reserve Selection Infusion Guide 108 

Tea Preparation Guide 112 

Kali, Fresh Chai and Matcah Preparation Guides 113 

Mastering The Art Of Tea 114 

TEA & FOOD 116 

Recipes - Cold Drinks 120 

Recipes - Alcohol 122 

OUR TEAM 124 

Contact Us 125 

4 SOMAGE FOODSERVICE TRADE - VOLUME 1, 2018 SOMAGE FOODSERVICE TRADE - VOLUME 1, 2018 5

ABOUT 

ABOUT 

WHAT WE DO 

We create delicious & natural products 

made from organic tea, cocoa, spices 

and raw botanicals. 

We travel the world to find the best source for our ingredients and collaborate with farmers who care for 

the people and the environment which supports them. We bring knowledge and craftsmanship to every 

stage of production from crop to cup, to reveal the full flavour potential of every ingredient and inspire 

memorable food experiences. 

TEA AND TISANE 

Chamellia is one of the few tea 

producers in the world to have 

a direct involvement from crop 

to cup. 

CHOCOLATE 

Our Kali specialty chocolate 

range has been created with the 

finest cocoas from West Africa 

and Venezuela. 

INGREDIENTS 

Raw Goods was inspired by our 

intention to source ingredients 

direct from nature. 


ABOUT 

ABOUT 

OUR WAY OF BUSINESS 

From the leaf selection to manufacturing 

techniques and recipe development to 

education, we love to get involved 

in every step of the process. 

Our business philosophy combined with the extensive technical knowledge gained from 

our travels to more than 150 organic tea, cocoa and herb farms, has equipped us with a 

unique point of difference. It is our specialist knowledge and success in building iconic 

brands that allow us to enhance the product and service offering of Australian 

and United States' most iconic restaurants and cafés. 

OUR PROCESS 

1. Origin Search 

We travel extensively to find the world’s best 

ingredients, grown sustainably and ethically 

in pristine environments, by farmers whose 

values reflect our own. We build relationships 

and take an active role in supporting their 

growth toward industry best practices. 

Portland, OR 

••• 

New York City 

• 

2. Research Best Practice 

We take an active role in understanding the 

production processes of the raw materials 

in our products. By meeting with industry 

best producers in many growing regions and 

collaborating with experts in complimentary 

fields, we bring new insights and possibilities 

for innovation and improvement. 

Colombia (panela) 

• 

3. Refine and Improve 

We facilitate process improvement 

and the improvement of workers and 

environmental conditions of the producers 

that we align with. We are considerate of 

personal and cultural sensitivities and seek 

partnership with communities who support 

our producers. 

Hamburg 

• 

Eastern Europe 

• 

Egypt 

• 

4. Product Creation 

We collaborate with expert flavour 

creationists to create products that bring 

enjoyment and wellbeing. We use natural 

and organic ingredients as provided by 

nature, to make products that are great 

tasting and practical for use in foodservice 

environments. 

5. Quality Assurance 

We strive to ensure Somage products 

create positive and memorable experiences 

consistently. We test every batch of every 

product for adherence to our strict quality 

standards and have a batch tracking 

technology to trace the movements of all 

ingredients used in our products. 

India 

• 

Colombo, Sri Lanka 

and Ahinsa Estate 

•••• 

LEGEND 

• Processing Plant 

• Warehouse 

• Office 

• Plantation 

6. Trade and Education 

We ensure the foodservice operators who buy 

our ethically sourced products are educated 

in preparation and service to ensure the 

enjoyment of our premium ingredients is 

experienced by the end consumer. 

China and Taiwan 

Japan 

• 

• 

Melbourne, Australia 

••• 

8 SOMAGE FOODSERVICE TRADE - VOLUME 1, 2018 

SOMAGE FOODSERVICE TRADE - VOLUME 1, 2018 9

ABOUT 

ABOUT 

WHO WE ARE 

Somage Fine Food is an accumulation 

of more than 10 years of expertise and 

passion, built on our team’s shared 

life experiences in hospitality, farming, 

nutrition, travel and exploration and - 

of course - sourcing the world’s 

best ingredients. 

Our endless pursuit of excellence has taken us to many incredible places on this planet and - finally - it has 

brought us all together, right here at Somage. 

We believe in connecting growers from all over the world to our planet’s cities and provide a future of 

sustainable living. We aim to do this via an e-commerce ordering platform which integrates technology to 

bring old trading systems into the modern world. 

This means that we can source the best ingredients, work in harmony with our suppliers, provide an 

excellent and easy-to-use experience for our customers and - of course - look to the future, ensuring we are 

continuing in the time-honoured tradition of working with tea, cocoa, herbs and spices for many happy 

years to come. 

OUR PROMISE TO YOU 

Our commitment to product quality, ethical trade practices, and giving back to the communities of our 

suppliers, is inherent in all we do. As a team, we are united in our limitless passion and respect for the 

people and flora of our planet. We are guided by these principles, as well as our belief that business and 

nature should always exist in harmony with one another. 


ABOUT 

ABOUT 

OUR SERVICE 

Our business focuses on serving 

the foodservice industry, which 

represents 98% of our customer 

base. Our aim is to create unique 

experiences for customers outside 

of their home. 

HOW WE CAN HELP YOUR BUSINESS 

Whether you are championing a premium tea or coffee brand, 

building a food or coffee business, operating a chain of foodservice 

venues; or if you use tea, cocoa, spices and herbs at any other level, 

we can fast-track your business growth. 

In aligning with Somage, you can leverage our 15+ years of 

experience in hospitality, and our enviable track record for 

designing, formulating, positioning and supplying market-leading 

foodservice brands. 

Beverage Consultants 

We can tailor a solution just for your business 

Great Profit Margin 

Tea & Drinking Chocolate are highly profitable 

Premiumisation Trends 

Give them the best 

Training & Education 

Learn from the experts so you stand out from your competitors 

• Tailored Online Ordering 

• Sommelier Training 

• Equipment & Teaware 

• Menu Creation 

Services We Offer: 



• Departmental Training 


• Lounge/Bar/In Room Solutions 

• Collaborations 

• Audits 

Restaurants 

Boutique Hotels 

Cafes 

Cof 

Roasters 

fee 


& Corporate 

Catering 

• Audits 

• Barista Training 



• Events 



• Sales Rep Training 

• Unique Blends 


• Events & Sponsorship 


• Workplace Training 



• Presentation & Events 


Tea & Tisane 

Chai 

Matcha 

Ice Tea 


TEA & TISANE 

TEA & TISANE 

INTRODUCING CHAMELLIA 

With a name honouring 

the Tea Bush (Camellia 

Sinensis), Chamellia 

reflects our desire to 

find and share the 

best tea the world has 

to offer. 

We take a hands on approach, combined with technical knowledge 

gained from our travels to more than 150 tea estates. We are involved 

in every step of the way, from withering the tea leaves to oxidation 

and drying. 

We travel to acclaimed tea growing regions around the world in search of 

estates producing teas unique in character, flavour and quality. 

‘Nature operates in harmony 

and balance, yet she is raw, vivid, 

beautiful. Chamellia Organic 

Tea is a symbiosis of nature and 

craft. From rich biodiverse organic 

soil, handpicked tea leaves are 

meticulously crafted into enticing 

blends, and whose flavour is released 

through skillful brewing. Care, 

awareness and honour are expressed 

in every cup, for the environment, for 

the workers, and for the consumers 

who find enjoyment in our creation.’ 

We are one of the few specialty tea companies in the world who 

manages the entire process from crop to cup. 

All tea comes from the plant camellia sinensis. 

Tea has a recorded history that spans over 5,000 years. Legend has 

it that tea was discovered in 2737 BC when some tea leaves blew into 

Chinese Emperor Shen-Nung’s pot of boiling water. In the 1600’s, tea 

became highly popular throughout Europe and the USA. 

All tea comes from the plant camellia sinensis. Camellia sinensis is 

a tropical and subtropical evergreen plant native to China. As an 

evergreen, the tea bush continuously grows but goes into dormancy 

owing to cooler seasonal weather changes. e.g. Sri Lanka, located 8 

degrees north of the equator produces tea year round due to its warm 

climate and high rainfall, producing a new flush about every 80 days. 

There are two primary types of camellia sinensis used in the 

preparation of the tea: 

1. Camellia Sinensis var Sinensis or (China Jaat), which has smaller 

leaves (5-12cm); and is propagated widely around China, Taiwan 

and Japan. 

2. Camellia Sinensis Assamica (Assam Jaat) which has larger leaves 

(15-20cms). The assamica variety is known for its large leaves, its 

hardiness, are grown widely in India, Sri Lanka and Kenya for the 

production of black tea. 

Nathan Wakeford, Somage Founder 


TEA & TISANE 

TEA & TISANE 

TEA CLASSIFICATION 

TASTING NOTES & FOOD PAIRINGS BY A SOMMELIER 

The Chamellia range is divided in three 

classifications, each with a specific peak 

seasonal availablity 

CLASSIC SELECTION 

About 

Classic selection is a premium version of the classic teas consumed 

daily. These teas are bought direct from growers and are shipped 

monthly to ensure maximum freshness. 

Availability 

Annually 

Price 

$15 - $75 p/lb 

PREMIUM SELECTION 

About 

Premium selection are single estate teas sourced from the finest tea 

gardens. This range is sourced via direct trade and is chosen as 

a process of elimination from the Somage tasting team annually. 

This unique range is suitable for venues that are serious about 

serving truly great tea but can also be a permanent fixture for 

your menu. 

Availability 

Annually (peak season between April - August) 

Price 

$75 - 150 p/lb 

RESERVE SELECTION 

About 

Reserve selection teas are the rarest and most highly prized teas in 

the world. This ephemeral range is sourced via direct trade and is 

chosen as a process of elimination from the Somage tasting team 

harvested and sourced between May - July. Available only once 

a year. 

Availability 

Vintage only 

Price 

$150 - $1,000 p/lb 

Please order carefully and be aware of seasonality constraints when printing menus. 

Tea and Food is gaining momentum throughout 

the world and, for this year's range, we have 

teamed up with Meira Harel a Melbourne wine 

expert to assess this years range. 

This is a new direction for our 

company and one which we will 

continue to grow as we become more 

involved in the restaurant and wine 

scene for years to come. 

ABOUT MEIRA 

Meira started working in hospitality 12 years ago in an Italian 

restaurant called ‘Bellini’ in Tel Aviv, Israel. After growing to be 

a Restaurant Manager and a successful Sommelier Meira came to 

Melbourne 6 years ago to learn more about food, wine and service. 

In the past 6 years she has worked at some of Victoria’s finest 

restaurants – Brooks, Grossi Florentino, The Lake House and 

The Town Mouse. 

Meira is now an independent sommelier, one of the co founders 

of the hospitality conference ‘GROW Assembly’ as well as being 

the Age Good Food Guide Sommelier of the Year for 2016. 

Her latest achievement has been adding ‘Mom’ to her already 

remarkable resumé. 

When reading look out for the talking marks (“ “) and shaded section 

throughout the guide for Meira’s notes. 


WHITE TEA 

WHITE TEA 

WHITE TEA 

White tea is also from the camellia sinensis 

plant but is typically from the early part 

of a new season harvest (or flush) and 

comprising of new immature tips and 

leaves. White tea undergoes minimal 

rolling and processing and is not usually 

withered. Its name derives from the fine 

white hairs on the unopened buds of the 

tea plant, which gives the plant a whitish 

appearance. The resulting tea liquor 

created during infusion is also light or 

whitish in colour. 

YUNNAN WHITE SUPREME 


Item Code: TEPS-WWS-LL50 

Ingredients: White Tea 

Origin: China 

Region: Yunnan Province 

Tea Estate: Yunxian Yiping Tea factory 

Format: Loose leaf 

Elevation: 800-2000m 

Organic: Organic farming practices (not certified) 

Grade/Cut: AAAA 

Infusion: 3 

Our white supreme is simply delicious. Made with fresh handplucked 

furry buds with two young leaves attached, the light 

gold liquor offers a full-bodied tea that makes you salivate when 

drinking. Sweet, smooth, juicy and soft, white supreme yields 

a delightful flavour of sweet lilies and crisp pear. Good for 

numerous steeps, this tea becomes softer and more floral with 

each infusion. 

Tasting Notes: This tea is so fresh, so clean and so delicate. All the 

aromas are subtle and complement each other. Sweet fennel, fresh seaweed, 

sea minerals, sweet green spices, pine needles and a hint of mint. Purifying 

and seductive. The palate is delicate as well. Soft white florals, sweet pear 

juice and a cleansing touch of white pepper and coriander seeds. It is a lean 

tea with medium tannins. 

Food Matchings: As it’s such a soft and elegant tea I’d match it with 

raw fish or seafood. The other option would be a veal or beef tartare, to go 

with that silky texture of the raw meat. 

Dietary: Contains caffeine 

Available in: Foodservice 

Recommended Teaware: Tokoname clay tea pot or Lin 

Family porcelain. 



GREEN TEA 

GREEN TEA 

GREEN TEA 

Green tea is made from unfermented 

leaves of the camellia sinensis plant. 

Unlike oolong teas and black teas, green 

tea does not go through the oxidation 

process – heat is applied to the leaves to 

neutralise the oxidative enzymes before 

oxidation is able to take effect. The 

resulting liquor of infused green tea is 

typically light and pale in colour, often 

with a green hue. 

CHINA SENCHA 


Item Code: TECH-CS 

Ingredients: Organic green tea 

Origin: China 

Region: Fujian 

Format: Loose leaf and pyramids 


Organic: ü 

Grade/Cut: AAA 

Infusion: 2 

The emerald, slender leaves of this soothing green tea create a sweet 

and mellow brew that is noted for its range of health benefits. 

Tasting Notes: This cleansing Sencha is showing beautifully on the nose 

with green grass and fresh florals. The palate is creamy with lovely green apple 

skin sweetness and a touch of vanilla bean. It has soft tannins and a refreshing 

element. 

Food Matchings: I would try and spice things up a little with this gentle 

tea and match it with a warm piece of ginger bread spread with creamy butter 

and a touch of salt. The different combination of textures will be fantastic and 

it’s just another take on the green tea and ginger classic combo. 


Available in: Foodservice and retail 

Recommended Teaware: Chamellia Classic Teapot 


GREEN TEA 

GREEN TEA 

GREEN LONGJING 


Item Code: TEPS-GLJ-LL100 

Ingredients: Green tea 

Origin: China 

Region: Hunan 

Tea Estate: Chenchunhong Tea Farm 

Tea Maker: Chenchunhong 


Elevation: over 1300m 

Organic: Organic: Organic farming practices (not certified) 

Grade/Cut: A 

Infusion: 2 

Longjing, translated as “Dragon Well”, referencea famous old 

well outside the city of Hangzhou, China, where the tea was 

originally produced. The slender and vividly green leaves of 

Longjing are potent with amino acids - When infused they 

create a sweet, pleasant aroma with a subtle savoury and roasted 

taste. The roasted flavour and flat shape of the leaves are a result 

the flat palm panning process used in production. 

Tasting Notes: The changes this tea goes through are quite fascinating. 

From sweet green spice, fennel and anise seed before brewing to elegant, 

fragrant light seaweed, almost woody nose after brewing. Then the palate 

is very mineral, full of white flowers blossom, freshly cut green herbs and a 

touch of seaweed saltiness. Low tannins, sandy texture and powerful finish. 

Food Matchings: Something about the texture of this tea takes me to 

fried rice, vegetarian, chicken or pork. The oiliness and the chewiness of 

the rice will lift those fragrant elements in the tea and the tea will act as a 

cleanser for the dish. If you want to be adventurous try fried chicken! 





JASMINE DRAGON PEARLS 


Item Code: TEPS-GJP-LL100 


Origin: China 

Region: Shanghai Village, Fuding City 

Tea Estate: Zhou Baohong GLF Tea Factory 

Tea Maker: Zhou Baohong 


Organic: Organic: Organic farming practices (not certified) 

Elevation: above 800m (sea level) 


Infusion: 2 

Jasmine Dragon Pearls are offered as a customary welcoming 

beverage in Northern China. Our tea is made with young supple 

leaves harvested in early spring, then scented six times over with 

jasmine blossoms. The long lush tea buds are then rolled to make 

our beautiful white pearls. Once steeped, the pearls unravel 

to unleash a sweet, medium-bodied green tea with an alluring 

velvety texture, intonated with the flavour and aroma of inviting 

floral jasmine. 

Tasting Notes: The powerful perfume of this tea is incredible! Sweet 

lilies, candies jasmine petals, dried hay, must and white flowers blossom 

on the nose. The palate is lean, soft, elegant and just lovely. The aromatics 

are irresistible on the palate as well with an explosion of jasmine sweetness. 

Nothing but pure jasmine!! 

Food Matchings: It’ll be hard to match something to this tea as it’s 

so fragrant so I thought that the only thing that could battel this power is 

something that’ll be as fragrant like Turkish delight, baklava or a dessert 

made with rose water. 






GREEN TEA 

GREEN TEA 

GENMAICHA 


Item Code: TEPS-GGM-LL100 

Ingredients: Green tea, puffed brown rice 

Origin: Japan 

Region: Kagoshima 

Tea Estate: Yaeyama Tea Garden 

Tea Maker: Yaeyama 



Elevation: 150m 

Grade/Cut: 1st Flush 

Infusion: 1 

Genmaicha was originally created by Zen monks hundreds of 

years ago, who innovatively mixed green tea with the browned 

rice stuck to the bottom of their cauldrons. It became a traditional 

Japanese workers’ drink, where sencha or bancha was blended 

with roasted rice, making their tea consumption more economical. 

Our Genmaicha is a carefully crafted blend, made with premium 

quality Sencha Green Tea sourced from the mountains of 

Makizono, blended as per tradition with roasted brown rice. The 

silky green leaves combine with matcha powder to formulate a 

rich, wholesome and toasty aroma and savory taste. 

Tasting Notes: This is one of the most special teas you will ever 

taste! Made with toasted brown rice which gives it the aromas of dried 

corn, popcorn, roasted almond, sesame, beautiful leafy green note and an 

earthy touch. The palate has a brilliant consistency and balance. If you’ve 

tasted dry sake before then this tea basically taste like a non-alcoholic sake. 

Umami, pure green freshness, perfect weight on the palate, low tannins and 

that clean toasted rice character. Just beautiful! 

Food Matchings: This tea deserves to be served next to a dish that is as 

complex and pure. I’d match it with sashimi, nigiri or a very delicate sushi 

roll. Perhaps even some seafood dumplings in a broth! 

YUZU KUKICHA 


Item Code: TEPS-GYK-LL100 

Ingredients: Green tea, yuzu 

Origin: Japan 

Region: Kagoshima 

Tea Estate: Yoshinaga Tea Garden 

Tea Maker: Yoshinaga 




Grade/Cut: A 

Infusion: 2 

On the fog-shrouded slopes of Kirishima Mountain, Japan’s 

southernmost tea cultivation region, the Nishi family organically 

grow our Yuzu Kukicha. The vibrant green stems of Kukicha 

are blended with the Japanese citrus fruit Yuzu, yielding a 

revitalizing and sweet tea with a punch of citric lime fruitiness. 

Tasting Notes: There are so many layers of citrus characters in this 

tea, not just yuzu. Mandarin, lime zest, lemon meringue, freshly cut green 

grass and a kick of wasabi. The aromatics are so vibrant and exhilarating! 

The palate is super dry and earthy, medium bodied as well as medium 

tannins. Umami, lime zest, lemon flesh and bitter yuzu as your flavour 

profile as well. 

Food Matchings: The intense citrus zest that you get from this tea will 

be really lovely with some spicy fish cakes or with beautiful grilled prawns to 

balance the sweetness of the prawn flesh. 










GREEN TEA 

GREEN TEA 

TEA ORIGINS - JAPAN 

Uji/Kyoto 

SEA OF 

JAPAN 

(EAST SEA) 

JAPAN 

Shizuoka 

SOUTH KOREA 

Nishio/Aichi 

Mei 

SUPREME WHITE MONKEY 


JADE DEW (GYOKURO) 


Kagoshima 

Item Code: TERS-GWM-LL50 


Origin: China 

Region: Wuqiangxi Town, Yuanling, Hunan 

Tea Estate: Yuanling Qingshan Tea Farm 




Grade/Cut: AAAA 1st Flush 

Infusion: 2 

Supreme White Monkey green tea, Bai Mao Hou in Chinese, 

was given in light of the appearance of the tea. Processed by 

hand with one curly leaf and one bud, and covered in white hair, 

the dry tea leaves of this beautiful tea are said to resemble the 

paw of a white-haired monkey. 

Complex, deep, pleasantly vegetal, with charming floral 

character similar to the Azalea flower, this tea has depth of 

flavour with a pleasant mellow umami taste with sweet lightly 

toasted finish. 

Tasting Notes: When you’d smell this tea, it’ll throw you straight into 

the ocean! Aromas of salted fish, anchovy, seaweed and sea salt with touches 

of freshly cut grass, chives, lemon myrtle and lilies. This exceptional white 

tea continues to impress on the palate with subtle and elegant noes of bitter 

greens, coriander seeds and lime pith. Body and tannins are medium plus. 

Food Matchings: I would keep the match on the savoury side as it’s 

such a powerful tea and go with a salty strong hard cheese or some cured fish 

with fresh herbs. 





Item Code: TERS-GGK-LL100 


Origin: Japan 

Region: Okabe, Shizuoka 

Tea Estate: Maejima Tea Garden 

Tea Maker: Maejima 




Grade/Cut: Premium 

Infusion: 2 

The most refined of all Japanese green teas, experiencing Gyokuro 

is sure to be a definitive event in your appreciation of tea. Our prized 

Jade Dew (Gyokuro) is made in the Okabe area of the Shizuoka 

Prefecture by Third-generation Gyokuro Master and three-time 

Gold Medal winner of the World Green Tea Contest, Mr. Tohei 

Maejima. Tohei-san has been making tea for more than 60 years. 

Tasting Notes: The nose of both dry and brewed tea leaves of this 

extraordinary green tea have the aromas of fresh seaweed and young green grass, 

with sea salt definitely dominating here. The nose in the glass is clear, savoury 

and oh so pure! If you close your eyes you could almost feel the sea breeze saltiness 

in the air. The palate is very rich and viscous in terms of texture while the 

flavour profile is clean, focused and elegant. The purity of the fresh green herbs 

such as parsley, thyme and sage as well as grass is so pretty. The soft tannins, 

great length and the finish (which has the perfect amount of savouriness to it!) are 

all making this tea very well balanced. Add to that the umami component and 

you have here a very complex yet elegant cup of green tea. 

Food Matchings: As this tea has purity that I would like to preserve, I would 

match it with some fish or seafood crudo or even steak tartare with capers to go with 

all those savoury elements. Another option would be to match it with some root 

vegetables such as daikon, Jerusalem artichoke, turnip, parsnip and radishes. 





Tea plays an integral 

role in Japanese 

culture and, Japan 

is in the top 10 teaproducing 

countries 

in the world but 

exports less than 

2% of its production. 

In Japan, most tea grown and consumed is green tea. The majority 

of Japanese green teas are steamed, rather than pan-fired in the 

style of most green teas from China. 

Three of the four major islands of Japan, Honshū, Shikoku, and 

Kyūshū, produce tea. The three largest tea-producing prefectures 

in Japan are Shizuoka, Kagoshima, and Mie. 

SHIZUOKA is famous for green tea, it is the largest tea producing 

region in Japan, with nearly half of all Japan’s green tea produced 

there. Shizuoka is the leading producer of Sen Cha and Sen Cha 

Fukamushi (Deep Steam treated). 

KAGOSHIMA is the second largest tea producing region 

of Japan. 

MIE is the third largest tea region of Japan. It is famous as Sen 

Cha and Kabuse Cha. 

UJI/KYOTO Uji in Kyoto prefecture is known for luxury tea 

production. It is a region mainly producing shade-grown teas such 

as Gyokuro and Matcha. 

NISHIO/AICHI Nishio in Aichi prefecture is one of the major 

Matcha production areas of Japan. 


GREEN TEA 

GREEN TEA 

Gyokouro harvest - May 2018 



OOLONG TEA 

OOLONG TEA 

OOLONG TEA 

Oolong tea is a semi-oxidised tea, with 

oxidation falling somewhere in between green 

(not oxidised) and black tea (fully oxidised) 

typically in the range of 8% to 85% depending 

on the style of tea being made. Most oolong 

teas use tea plant cultivars specifically chosen 

to produce oolong. During production, the 

leaves are typically kept as whole leaves that can 

either be compressed into balls or rolled into 

whole leaf strips. Oolong tea can be roasted to 

varying degrees to bring about alternate flavour 

characteristics (floral an aromatic to lightly toasty, 

to dark golden roast). Less oxidised oolongs offer a 

more fresh green tea taste, whilst heavily oxidised 

oolongs present a more malty tea flavour. 

TEA ORIGINS - TAIWAN 

CHINA 

TAIWAN 

The majority of tea 

produced in Taiwan is 

oolong tea and most of 

this tea is consumed 

within Taiwan. 

The climate in Taiwan is varied, ranging from humid subtropical 

conditions to cool high mountain conditions. Located over the 

topic of cancer, Taiwan has distinct seasons with cooler dryer 

winters and hotter wet summers (with exception to higher winter 

rainfall experienced in some high elevation tea growing regions). 

The key tea producing regions of Taiwan incude: 

ALI SHAN Alishan Oolongs use qingxin oolong, are produced in 

Jiayi Country of Taiwan, with the name Alishan given to 18 hills 

in the mountain range, with elevation ranging between 950 -1400 

meters. Flavours are typically sweet, mellow, floral, the liquor 

bright yellowy Green. 

LI SHAN (Pear Mountain): Li Shan is part of the Jade mountain 

range located in Taichung County. Li Shan is the highest teagrowing 

region in Taiwan, with tea plantations located between 

1800 meters and 2650 meters. These high altitudes provide a low 

temperature year-round but produce only two tea harvests per year. 

WU LING Also located in Taichung county on Pear Mountain, Wu 

Ling produces high mountain (1800 - 2000 meters) character with an 

average annual temperature of around 20 degree Celsius with clouds 

and fog present year-round. Wu Ling offers 3 harvests per year. 

Pinglin 

Miaoli 

Wu Ling 

Li Shan 

Sun Moon Lake 

Lugu 

Shan Ling Shi 

Alishan 

SHAN LING SHI Shan Ling Xi is located in Nantou county, 

with elevations ranging from 1600-1900 meters. This high 

elevation provides cool growing conditions that produce smooth 

slightly floral teas with a slight buttery quality. 

LUGU Located in the southwest of Nantou County, Lugu is famous 

for the production of Dong Ding Oolong. Dongding Oolong (Frozen 

Summit) is named after Dongding Village, home of the original 

Oolong planted in 1855 by Lin Feng Chi who sourced them from 

the Wuyi Mountains of China. 

PINGLIN Pinglin District is the northern most tea producing 

region of Taiwan. With lower altitude mountains, Pinglin is best 

known for the production of Baozhong Oolong tea, which offers 

rich, buttery favours. 

MIAOLI Located in the north, Miaoli’s warm climate and lower 

elevation (600 meters) offer perfect growing conditions for the 

production of Bai Hao oolong tea (also known as Oriental Beauty), 

which is a more heavily oxidized oolong intentionally eaten by a 

tea insect to produce a tea with sweet honey like flavours. 

SUN MOON LAKE/NANTOU COUNTY Sun Moon Lake is a 

region famous for the production of black tea. In a bid to compete 

with the market dominance of Indian black teas, Taiwanese black 

tea was produced from tea plants sourced from Assam, India. The 

cost of producing black tea in Taiwan was too high to compete on 

the world market, yet a small amount of very good quality black tea 

is still produced for primarily local consumption. 

DA YU LING Da Yu Ling Oolong is grown in the Taiwan Acacia 

Hill area , located in at the intersection of the Nantou, Taichung 

and Hualien counties at a typical elevation of 2100 meters, the 

highest of Taiwan’s oolong tea producing areas. The Da Yu ling 

offers low temperature and high mountain character with typically 

a single harvest annually. 


OOLONG TEA 

OOLONG TEA 

GABA OOLONG 


Item Code: TEPS-OPG-LL100 

Ingredients: Oolong tea 

Origin: Taiwan 

Region: Pinglin District, New Taipei City Region 

Tea Estate: Bai Cing-Chang Tea Factory 

Tea Maker: Bai Cing-Chang 



Elevation: 650m - 750m 


Infusion: 2 

Made by a multi-award winning tea producer located in the 

Pinglin Region of Taiwan, our GABA Oolong possesses a higher 

concentration of antioxidants than any other tea. With high 

levels of Gamma Amino Butyric Acid (GABA), GABA promotes 

lean body mass, lower blood pressure & foster restful sleep. 

Displaying a bright amber colour, GABA Oolong has a distinct 

fruity taste with hints of raspberries and stewed fruits. 

Tasting Notes: This is another interesting tea as it changes from sweet 

notes of caramel, dried plums and strawberry jam on the nose before brewing 

to an explosion of savoury characters after brewing where you’ll find some 

salted nuts, sea spray and capsicum. Fascinating! The palate is dry with 

very high tannins but the flavours of salty puff pastry, tomato consomme and 

hay balance those tannins and gives it its elegant and powerful finish. 

Food Matchings: As this tea is known for its health benefits it might be 

best to just enjoy it after a big meal when you’re in need to lie back and relax. 



Recommended Teaware: Gaiwan, Lin Family Clay 

YUSHAN OOLONG 


Item Code: TEPS-OYS-LL100 



Region: Yushan Mountain 

Tea Estate: Yun Yen-Tseng Tea Estate 

Tea Maker: Fu Chen 





Infusion: 2 

Our Yushan Oolong is grown at high altitudes near the Yushan 

National Park in Taiwan. The altitude generates a greater 

concentration of amino acids in our leaves, giving the tea a 

creamy texture and long finish with flavours of crisp stone 

fruits. The extreme weather also means we’re limited to just 

two harvests per year, making this Yushan Oolong even more 

special. 

Tasting Notes: I found this tea to be quite savoury, earthy and toasty 

before brewing. After brewing the focus is mainly on those toasted rice notes 

as well as green herbs, green tomatoes, a touch of white flowers and seaweed. 

It has a really clean and bright nose! The palate is very elegant, with a 

lovely soft texture and medium tannins. There are some elements of pickle 

brine and bitter greens. Viscous through the palate then finishes really dry. 

Food Matchings: As the finish of this tea is so dry, I’d recommend 

robust or rich dishes such as a good piece of aged beef with a side of creamy 

potatoes. If you prefer something softer then try it with fresh salmon sushi! 

The richness of the fish will help your palate with that dry finish. 





OOLONG TEA 

OOLONG TEA 

EIGHT IMMORTALS 


Item Code: TERS-OEI-LL50 


Origin: China 

Region: Fenghuang Shan, Guangdong 

Tea Estate: Lin Family Farm 

Tea Maker: Mr Lin 





Infusion: 2+ 

Testament to the name on which the tea is based, our Ba Xian (Eight 

Immortals) is an exquisite fairytale of flavour. Made from 140+ year 

old trees on the slopes of Phoenix Mountain in Guangdong, this Dan 

Cong Oolong is one of the best we have tasted. The aroma is sweet 

and uplifting, complex and floral, but not overpowering. The tea has 

been baked softly, the resulting liquor is crisp and balanced, rich with 

flavour but light on the palate. 

Tasting Notes: This beautiful Oolong tea has a bit of a resemblance to 

green tea characters but with a sweeter touch on the finish. Aromas of citrus 

and vanilla combined with an earthy element. This tea is really perfumed and 

expressive in the glass with lovely white peach blossom and layers of toasted 

nuts, it’s fantastic! The palate is very soft in terms of the flavour profile yet 

bold and structured with high tannins and dry earthy characteristics. The 

main focus on the palate is more on the savoury side and less on those sweet 

notes we experienced on the nose. I very much enjoyed the bitter, almost 

Campari-like lift on the finish - it gave this tea a truly unique touch! 

Food Matchings: I would suggest this tea with something a bit fatty to 

help its character shine. It’ll have to be something that could deal with that 

fierce structure, so you might want to try it with BBQ chicken or pork yakitori! 




RED CLOAK GRANDE 


Item Code: TERS-ORC-LL50 


Origin: China 

Region: Wuyi, Fujian 

Tea Estate: Li Family Farm 

Tea Maker: Li Family 




Grade/Cut: Best of variety 

Infusion: 3+ 

Our Da Hong Pao is a wonderfully complex and smooth oolong, 

the rich baked aroma has hints of Dark cocoa, Tobacco and 

Baked sweet crust and floral bouquet. The taste is deep and 

complex, the sweetness of Raisins marries with Tobacco and 

muted citrus notes similar to pomelo. 

Tasting Notes: This special reserve tea will take you on a journey 

from the first moment you smell the dry leaves till finish. The leaves carry 

a strong chocolate note. Bitter, dark cacao beans! Then when brewed you’ll 

find the aromatics of the leaves to be of freshly roasted coffee beans and in the 

glass, it’s all about bold red fruits! Hints of cascara, toasted wood chip and 

tobacco. It’s smoky and powerful! The palate is so soft and generous. Red 

berries, red apple skin and hints of sweet and salty spices such as paprika, 

cinnamon and bay leaf. There are many layers in this tea, the tannins are 

medium and there’s a very focused finish that has a bitter edge to it. This tea 

just keeps giving and it’s brilliant. 

Food Matchings: As the flavour profile is quite bold, red and smoky 

and it is a complex tea try and match it with a very good quality dark 

chocolate after dinner or even just on its own as the perfect digestivo to have 

next to the fireplace. 




Aged English Cheddar & Wild Ancient Tea 


EDUCATION 

EDUCATION 

MEET THE TEA MAKER - YUSHAN JADE MOUNTAIN STORY 

Tea Master- Fu Chen, a devoted Buddhist and vegetarian, has interwoven her personal life 

philosophy and reverence for nature into the art of tea making. According to Fu Chen, 

“In order to achieve inner peace, one must be honest and in tune with nature.” Jhen tea 

lives this philosophy by cultivating high-quality premium teas that are organic and 

additive-free, which serve to cleanse the body and bring peace to the mind. 

Fu Chen standing in front of Jade Mountain with her daughter 


EDUCATION 

EDUCATION 

First Flush harvest on Jade Mountain 


PUERH/FERMENTED TEA 


PUERH/ 

FERMENTED TEA 

Puerh tea is a type of fermented tea originating 

from Yunnan province in China, where it has 

been grown and consumed by the many ethnic 

tribes for over 1,750 years. During the Tang 

Dynasty (618–906 AD), tea producers formed 

the tea into compressed cakes which allowed the 

tea to be transported without breakage when 

being shipped to trading destinations. Over time 

Pu-erh tea was pressed into various different 

shapes including discs (bing), bricks (zhuan), 

birds’ nests (tuo), square (fang), mushroom (jin), 

melon (jingua), or can be left loose (san). 

Puerh comes in two varieties, the traditional raw 

(sheng) tea, or cooked (shou) tea. Sheng Puerh 

requires aging to fully mature and turn into a 

rich brown/black colour. This process can take 

10+ years and develops complex characteristics 

as it ages. Shou Puerh undergoes a secondary 

fermentation process which takes only months 

to complete, and produces a tea similar to that 

of the naturally aged Sheng Puerh, but with 

less complexity. 

TEA ORIGINS - CHINA 

INDIA 

BAY OF 

BENGAL 

CHINA 

Tea originates from China and is the largest 

producer of green tea and oolong tea in the world. 

ANHUI located in the eastern portion of inland China, bordered 

by Jiangsu, Zhejiang, Jiangxi, and Hubei. Anhui has both flat and 

mountainous regions and its climate is more variable than coastal 

provinces. Most of the tea in Anhui is produced in the south, as the 

northernmost region of Anhui is unsuitable for growing tea. Anhui 

is famous for producing Keemun black tea, Huangshan Mao Feng, 

Tai Ping Hou Kui, Lu an Gua Pian, and Chun Mee tea. 

FUJIAN is located on the southeast coast of China, and has a 

subtropical climate, with year-round rainfall. The majority of the 

province is mountainous and heavily covered in forest. Two areas 

of Fujian are famous for oolongs: Anxi in southern Fujian is the 

origin of tie guan yin, and Wuyi in the north is the origin of Da 

Hong Pao and many others. 

GUANGDONG is located on the southern coast of China and is 

the most economically prosperous and most populated province. 

Guangdong is home to the phoenix mountains, best known as the 

origin of feng huang dancong oolongs. Guangdong is very humid 

year-round and ranges from subtropical at higher elevations to 

almost tropical near the ocean. Precipitation is seasonal, following 

the pattern of the Asian monsoon. 

Anhui 

Hubei 

Hunan 

Yunnan 

Zhejiang Province 

Fujian 

Guangdong 

HUNAN meaning south of Dongting lake, is a landlocked 

province in China, located towards the southeast. Hunan has a 

humid subtropical climate, and borders other tea-producing 

provinces, including Guangxi to the southwest and Jiangxi to the 

east, and Hubei to the north. The most famous tea that originates 

from Hunan province is Junshan Yinzhen, a type of yellow tea, 

which originates from Junshan island located in the middle of 

Dongting lake. 

YUNNAN located in the south-western most province of China, 

is best known for Puerh tea. Yunnan’s mountainous topography 

provides a typically mild climate with heavy seasonal rainfall, with 

wet summers and dry winters. Yunnan also produces black teas 

(such as Dian hong) and is home to a large number of ancient tea 

trees, some in excess of 1000 years old. 

ZHEJIANG PROVINCE is located on the east coast of China, 

just north of Fujian. It has a humid subtropical climate with 

distinct seasons and a high seasonal rainfall. Many important 

green teas originate from Zhejiang including dragon well (long 

jing) and gunpowder green tea. 

HUBEI The name of Hubei province refers to being North of 

Dongting lake, a lake in Hunan province, just south of the border 

of Hunan and Hubei provinces. Hubei is a landlocked province in 

central China. Hubei is subtropical with well-defined seasons. 

It is very humid, and rainfall follows a strong seasonal pattern 

like most of China, with the heaviest rainfall from May through 

July. Hubei borders Anhui to the east, and also produces Keemun, 

a style of black tea that originated and is primarily produced in 

Anhui. Hubei also produces a number of varieties of green tea. 




LIU BAO 


Item Code: TEPS-PLB-LL100 

Ingredients: Heicha 

Origin: China 

Region: Guangxi 

Tea Estate: Wuzhou Tea Factory 




Grade/Cut: AA 

Infusion: 2+ 

Liu Bao is a sister to Puerh Tea, it is a fermented black tea 

grown high in the mountains near Liubao township in Guangxi 

Province. Some say that this process is where the Shou Pu-erh 

tea making process which came into fashion during the 1970’s 

originated. Our Liu Bao tea is aged in baskets through a process 

of fermentation, developing a bold, sweet, rich and comforting 

flavour, with a lasting taste of baked dark fruits. 

Tasting Notes: You probably won’t expect the following aromas coming 

from a tea but give it a moment and you’d be surprised how interesting 

it is! Think sea salt and fish sauce, smoked fish and sardine brine, then 

minerality and cured meats! Yes, it’s all there on the nose! The palate though 

is so subtle and gentle with medium tannins and a short finish. Flavours of 

wet forest floor, leather, iron and a touch of red plums. Super savoury! This 

tea must be drunk with food! 

Food Matchings: Anything salty from the sea could work but I’d give 

mussels cooked in tomato sauce a go as a dish like that will deal well with 

the complexity of this tea. 



Recommended Teaware: Purion Teaware 




2018 

SUIXI SHENG PUERH 


Item Code: TERS-PSO-TC200 

Ingredients: Puerh tea 

Origin: China 

Region: Yunnan 

Tea Estate: Natural forest near Mohai 



Infusion: 4+ 

Sourced from a ancient wild trees near Mohai in Yunnan, this 

Raw Pu-erh is expansive energetic qualities. The natural style of 

Pu-erh production, referred to as “Sheng”, allows for the quality 

and taste of the tea to mature and improve with age. Descending 

from elder heirloom varieties, wild Pu-erh tea trees grow in 

sustainable ecosystems and offer a bold flavour with greater 

complexity. This wild raw Pu-erh is sweet and juicy with hints of 

white peach and grape, with a slight hint of tobacco. 



Recommended Teaware: 

2018 

DRAGON SHOU PUERH 


Item Code: TERS-PSE-TC200 

Ingredients: Puerh tea 

Origin: China 

Region: Yunnan 

Tea Estate: Natural forest near Mohai 



Infusion: 4+ 

Puerh tea was discovered thousands of years ago during the 

Eastern Han Dynasty. Over the last centuries the popularity 

of Puerh tea rose due to its energetic and medicinal properties. 

Modern production methods incorporate a new style known as 

“Shou” Puerh, which through an accelerated ageing process 

produces a bold, sweet, rich comforting tea. Our Shou Puerh 

was produced in the high mountains of Yunnan, from ancient 

tea trees aged between 200 to 800 years old. The alluring earthy 

flavour offers hints of caramel, toffee, cedar, cocoa and fresh 

tobacco,and dried tamarind. 



Recommended Teaware: 

Dark roasted Puerh is best served in a purion teapot 


BLACK TEA 

BLACK TEA 

TEA ORIGINS - SRI LANKA (CEYLON) 

INDIA 

SRI LANKA 

Nuwara Eliya 

UVA 

Sabaragamuwa 

Uda Pussellawa 

Dimbula 

Ruhuna 

BLACK TEA 

Also referred to as “Red tea in China”, a 

description of the colour of the liquid. In contrast, 

the English term black tea refers to the colour of 

the oxidized leaves. Black tea is considered to be 

fully oxidised, although there is still a range of 

oxidation possible in manufacturing black tea. 

To produce black tea, the tea is rolled and left to 

rest (typically for a period of 2 to 2.5 hours) in a 

warm damp environment to promote oxidation. 

Heat is applied to the tea once the desired level 

of oxidation has been accomplished. 

RUHUNA Located in Sri Lanka’s Southern Province, Ruhuna 

enjoys abundant rainfall and a warm climate. The teas grown 

in this region are typically low to mid grown, the high rate of 

photosynthesis creates leaves that are especially suited to rolling. 

Teas from this range tend to be rich, coloury and strong. 

DIMBULA is located to the west of the central mountains, and with 

an elevation of approximately 5000 – 6000 ft above sea level, Teas 

from Dimbula of good body and full slightly malty flavours. Peak 

flavour season is achieved during the dry season from January till 

around March-April, before the onset of the monsoon rains. 

UVA is located to the southeast of the central mountains. Uva’s 

quality season is between July to September, when the unique 

climate of Uva (specifically the dry prevailing winds) lends to a 

unique fruity character found in the flavour of the tea. 

UDA PUSSELLAWA has only one monsoon, and therefore is one 

of the more challenging areas in Sri Lanka for growing tea. This 

dry climate, which stresses the leaf to yield its best flavour is what 

creates the defining characteristics of Uda Pussellawa tea. The 

region has two quality seasons, one from January to March and the 

other from July to September. “The best conditions for leaf growth is 

however from March to April, where sunny mornings are followed 

by afternoon/evening showers. 

NUWARA ELIYA is a located in the Central Province Sri Lanka, 

just south of Kandy. Nuwara Eliya boasts the highest altitude 

of all tea-growing regions in Sri Lanka, with an elevation of 

approximately 6000 ft above sea level, providing for a year round 

cool climate. The elevation and prevailing climate causes the tea 

bush to grow slower with small leaves that take on an orange-hue 

after withering. When infused, the tea takes on a greenish yellow 

tinge- the palest among all regional Ceylon tea, producing a highgrown 

champagne like character. 

SABARAGAMUWA is Sri Lanka’s biggest district, the teas of 

which are low-grown with estates ranging in elevation from sea level 

to 800m. Like Ruhuna, Sabaragamuwa produces a fast-growing 

bush with a long leaf. The liquor is similar in colour to that of 

Ruhuna teas, dark yellow-brown with a reddish tint, but the aroma 

is noticeably different, not as strong and with a hint of caramel. 


BLACK TEA 

BLACK TEA 

ENGLISH BREAKFAST 

EARL GREY 

GIDDAPAHAR DARJEELING 

ZEALONG PREMIUM BLACK 





Item Code: TECH-EB 

Ingredients: Organic black tea 

Origin: Sri Lanka 

Region: Southern Province 

Tea Estate: Ahinsa Estate 


Organic: ü 

Grade/Cut: FBOP 

Infusion: 1 

Our aromatic blend of organic Ceylon is reliably stimulating 

and flavoursome, with a strong, assertive finish. The ceylon 

black tea used in this blend is sourced ethically from Ahinsa 

estate, our organic estate located in the Morowaka region of 

Sri Lanka. 

Tasting Notes: This takes one of the most popular teas around to the 

next level, with charming aromatics of blackberries, black cherries, rhubarb, 

dried figs and earthy beetroot. The palate is quite robust and tannic but 

fruit driven and well layered with dark berries, coffee beans, meaty flavours 

and a leafy finish. 

Food Matchings: This tea will be a great companion to a light sweet 

pastry like scones but will also be a perfect match with blackberry crumble 

(or any berry crumble) to fight those rustic tannins! 




Item Code: TECH-EG 

Ingredients: Organic black tea, bergamot oil, 

blue cornflowers 


Region: Southern Province 

Tea Estate: Ahinsa Estate 


Organic: ü 

Grade/Cut: FBOP 

Infusion: 1 

A revered favourite, our generous blend of twice-refined organic 

Spanish bergamot oil, organic Ceylon tea and cornflowers, 

heralds a refreshing and aromatic brew. The Ceylon black tea 

used in this blend is sourced ethically from Ahinsa estate, our 

organic estate located in the Morowaka region of Sri Lanka. 

Tasting Notes: I have to say that this tea really blew my mind. 

The purity and the amazing aromatics of punchy black spices, lavender, 

powerful bergamot of course, rosemary, sweet coriander seeds and gentle 

jasmine flowers notes are just spectacular! The palate is so refreshing, very 

complex, yet pure and almost with no tannins. There’s a comforting element 

in this tea and a very clear flavour of the spices and herbs you get on the 

nose. It’s a very exciting tea with elegance and real presence! 

Food Matchings: Match this tea with some lean red meat, like sirloin 

or kangaroo, to empower all those spices this tea has to offer. 




Item Code: TEPS-BGD-LL50 

Ingredients: Black tea 

Origin: India 

Region: Kurseong Valley of Darjeeling 

Tea Estate: Giddapahar Tea Estate 

Tea Maker: Mr Sudhanshu Shaw 


Elevation: 4000 feet 

Grade/Cut: FTGFOP 1 

Infusion: 2 

Giddapahar Tea Estate, literally meaning the Eagles Crag, 

is situated on a jagged rock faced mountain located in the 

Kurseong Valley of the Darjeeling region. The low temperatures 

and constant mist of this unique location allow for a slow growth 

of the tea bushes producing a delicate and complex Darjeeling. 

Our hand made First Flush Darjeeling provides a sweet and 

smooth amber coloured liquor with hints of muscatel and 

stone fruit. 

Tasting Notes: Nothing but intriguing elements on the nose from this 

tea! Gunpowder smoke, black sesame, dried herbs with a distinct earthy 

note of mushrooms and root vegetables. The plate is very complex and truly 

refreshing. Flavours of exotic mango skin and red grape skin combined 

with some sweet butternut and sprouted greens. Really interesting, subtle, 

medium bodied as well as tannins and a generous finish. 

Food Matchings: This tea needs a bit of flesh to support all its 

complexity yet it still needs to be elegant so that is why I would match it 

with roast duck or even better – tea smoked duck! 



Recommended Teaware: Black Tokoname Teapot, Clay Lin 

Family 

Item Code: TERS-BZP-LL100 


Origin: New Zealand 

Region: Waikato, North Island 

Tea Estate: Zealong 

Tea Maker: Eric Lin 




Infusion: 2+ 

Our Zealong Estate Premium Black Tea is lightly roasted, 

producing a sweet, savoury and slightly fruity tea with deep 

amber liquor, baked rhubarb and apple pie aroma, duplicated in 

taste with a hint of treacle. 

Tasting Notes: I really enjoyed the subtleness of this tea on the nose. 

There were quite a few aromas but they were all so mild, soft and well 

– subtle! I found some sage, candied sweet potatoes, pumpkin, a touch of 

cinnamon and nutmeg and a little bit of honey suckle. the palate was very 

much a continuation of the nose with bold tannins, salty and dry finish and 

overall a very lean structure. 

Food Matchings: I’d match this with sweet seasoned charcuterie such as 

braesola or even roasted duck breast. The sweet and salty flavours will work 

really well together! You could also try it with some wild mushrooms as it’s got 

this subtleness that won’t overpower those strong mushrooms aromas. 



Recommended Teaware: Black Tokoname Teapot, Clay Lin 

Family 


BLACK TEA 

BLACK TEA 

ASSAM #8 HONG CHA 


Item Code: TEPS-BHC-LL100 



Region: Yu Chi Township, Nantou County 

Tea Estate: Pong Family Tea Garden 

Tea Maker: Mr Pong 



Grade/Cut: 1st grade 

Infusion: 2 

First cultivated during the Japanese occupation, Assam tea 

varietals were introduced to Taiwan in the early 1920s. The 

Taiwan Research and Extension Station (TRES) identified 

the Sun Moon Lake region of central Taiwan as providing the 

perfect conditions for black tea production. The high caliber 

black tea now produced in this region is a testament to their 

foresight. When infused, the large, wonderfully curled leaves 

of our Hong Cha TRES Assam #8 tea produce a deep orangebrown 

hue with rounded cherry sweetness and pleasant 

fruity aroma. 

Tasting Notes: This very special black tea has a playful nose that 

bounces between sweet and savoury. From sweet dried plums, blackberry 

jam, nutmeg, clove and rhubarb to briny nuts, rosemary, black olive 

tapenade and salted plums. Yes, it’s all there! The palate is all sweet 

though, sweet puff pastry, candied cherry and sugar coated nuts. Medium 

bodied and firm tannins with a very long finish. 

Food Matchings: Because of how dark and sweet this tea is I feel 

it needs a good, buttery and nutty pastry next to it! Perhaps an almond 

croissant or a pistachio puff pastry. 



Recommended Teaware: Black Tokoname Teapot, 

Clay Lin Family 


BLACK TEA 

BLACK TEA 

WILD ANCIENT BLACK 


Item Code: TERS-BAC-LL100 


Origin: China 

Region: Lincang Area, Yunnan, Chi 

Tea Estate: Yunnan Baoshan Dianlan Tea factory 

Tea Maker: Mr. Xu Qingsha 




Infusion: 2 

This handmade black tea is made from tender tea leaves and buds 

harvested in pre-QingMing festival from wild ancient trees located 

high in the mountains of Lincang, Yunnan. The tender leaves and 

buds of the wild tea leaves possess a rare fruit and floral character, 

strong in flavour and aroma as a result of optimal growing 

conditions. The flavour of this exquisite tea is enticingly complex 

and sweet, offering plump fruity notes of stewed stone fruit. 

Tasting Notes: This is an incredible black tea. Powerful nose with 

very clear aromatics of baked pastry, chocolate, salted nuts and dried plums 

before brew to olive tapenade, sour blackberry, forest floor, truffle and sweet 

pine needles after brewing. Amazing volume on the palate yet still relaxed 

and fine. Very mild sweetness of red berries that finishes with delicate earthy 

notes. High level of complexity with medium tannins and body. 

Food Matchings: I would love to see this tea matched with an aged 

cheddar cheese. The saltiness of the cheese will keep all those sweet and sour 

berries fresh and vibrant, yet it’ll cut through the intensity of the firm body 

and tannins this tea has to offer. 



Recommended Teaware: Gaiwan, Purion Teaware or Black 

Tokoname Teapot 

WILD LAPSANG 

SOUCHONG 


Item Code: TERS-BWL-LL50 


Origin: China 

Region: Wuyi Shan, Fujian Provin 

Tea Estate: Shang Tong Yua 

Tea Maker: Yongfu H 


Grade/Cut: Top 

Infusion: 2 

Our Lapsang Souchong is a pure non-smoked black tea. The 

plump dark and curly leaves offer a beautiful dried-longan 

aroma. Once brewed, the bright amber liquid it produces is fullbodied, 

smooth and oily with fruity taste and aroma reminiscent 

of currants and candied wild figs. 

Tasting Notes: I found the dry leaves of this tea to be very pretty and 

sweet on the nose. Notes of blackberry, raisins, dry figs and forest floor. It 

was dark yet very balanced. In the glass the aromatics of those black fruits 

turns more towards red, in addition to walnuts, roasted almonds, hints of 

honey and freshly baked bread. The palate is firm and once again, very well 

balanced showing almost the exact characters we had on the nose. Berries, 

nuts and honey with a clear, bright and fantastic finish. Although the mid 

palate tannins are firm, the finish is perfectly soft and cleansing! 

Food Matchings: I have to be honest and say that this tea really 

doesn’t need anything by its side. I would just enjoy it as a strong and 

cleansing end to any big meal. It has so much to offer in such brilliant 

balance and would be perfect to enjoy on its own. 



Recommended Teaware: Gaiwan, Purion Teaware or Black 

Tokoname Teapot 


EDUCATION 

EDUCATION 

SOMAGE/AHINSA STORY 

Ahinsa is located 

in the bio-diverse 

region of Sri Lanka, 

bordering the Dellawa 

State Forest, in close 

proximity to the small 

town of Morowaka. 

The Estate is managed by Professor Piya Abeywaganda, a 

visionary man whose work since the commencement of the 

Ahinsa/Chamellia partnership has lead to 100 green tea producers 

converting to organic farming practices. 

In the six years since our collaboration began, Ahinsa has become 

one of the highest priced organic teas in Sri Lanka, and has been 

acknowledged as Sri Lanka’s best organic tea estate. Chamellia 

tea now accounts for more than 50% of Ahinsa’s tea sales. With 

guidance from Somage on tea production methods, evaluation 

and sales, Ahinsa’s turn over and number of staff has more than 

doubled, and the tea quality has improved dramatically. 

Somage has also implemented an ethical partnership project, 

providing financial assistance to successfully achieve the following: 

• Improved leaf quality at Ahinsa through the green leaf outgrower 

program and the formation and sponsorship of a green 

leaf tea quality competition; 

• Subsidisation of medical expenses for plantation workers; 

• Contribution to the education of workers’ children via 

scholarship support and the provision of schooling 

materials; and 

• Improved conditions at the tea factory. 


EDUCATION 

EDUCATION 

Professor Piya Abeywaganda 

Somage makes quarterly donations to the following: 

1. School & Educational Resources/Scholarships 

Somage is committed to making a better world through the 

ethical trade of sustainable, best-in-class products. We recognise 

the critical importance of education in raising the well-being and 

standard of living for tea estate workers and their children. As a 

result, Somage provides scholarships and financial contributions 

for the purchase of schooling materials and internet access. 

2. Medical Support 

Somage believes good health is the right of all people. We 

recognise the critical importance of having access to expert 

medical advice and assistance. To facilitate the health and wellbeing 

of Ahinsa tea estate workers, Somage subsidises access to 

medical practitioners and supplies. 

3. Out-grower Support/Green Leaf Premiums 

Somage recognises the importance of paying a fair price to farmers 

for their efforts. We also believe that ethical trade and producing 

the highest quality products are complementary pursuits. By 

paying premiums for leaf quality, Somage is able to give more 

directly to farmers, whilst increasing trade and fetching higher 

sale prices at market. Somage also created a green leaf tea quality 

competition, offering monetary prizes to growers who produce the 

highest quality leaf. 


HERBAL INFUSIONS 



Only beverages containing camellia sinensis 

are considered tea. Herbal infusions that do 

not contain camellia sinensis are not teas. 

Herbal infusions also known as Tisanes can 

be all types of botanicals or dried fruits of 

all differents cuts and grades. 




CHAMOMILE FLOWERS 


HERB HARMONY 


LIQUORICE, PEPPERMINT 

& FENNEL 

ORANGE OSMANTHUS 


Item Code: TECH-CH 

Ingredients: Organic chamomile 

Origin: Egypt 


Organic: ü 

Grade/Cut: Whole Flower 

Infusion: 1 

The soothing aromatic flowers of Chamomile give life to a 

sweet, honey-like tisane, known to calm nerves and garner 

peacefulness and relaxation. 

Tasting Notes: There’s a lot of sweetness happening here in terms 

of aromatics. From candied almonds to honey, sweet corn cob, candied 

pineapple, baked white peach, sweet yellow flowers and a touch of 

gunpowder to top it all! The palate is nourishing and soft, viscous texture, 

floral with a hint of vanilla spice, focused and long lasting. Just beautiful! 

Food Matchings: You could try both sweet or savoury matches with 

this tea. For sweet, grilled fruits such as pineapple would be a beautiful 

match. For savoury, lean pork dishes such as baked pork neck or loin could 

spice the subtle flavour of the meat. 

Dietary: Non caffeine 



& Glass teaware 

Item Code: TECH-RH 

Ingredients: Organic lemongrass, organic rose petals, organic 

lavendar, organic chamomile, organic roobois 


Organic: ü 

Grade/Cut: Whole & Crush 

Infusion: 1 

A harmonious blend of organic lemongrass, rose petals, lavender 

and chamomile creates a gentle, calming tisane that eases tension 

and clears the mind. 

Tasting Notes: Intriguing combination of aromatics here. Lots of 

florals and herbs but with a kick of hot chilli and ginger spice. After the 

tea is brewed the nose is showing some cardamom, citrus zest, chamomile 

sweetness, fennel and a touch of nuttiness. The palate is very layered, a 

touch tropical with mango skin and rockmelon, followed by green herbal 

spice. Medium bodied, medium tannins. 

Food Matchings: As there’s a nice nutty/salty touch to this tea, some 

aged hard cheese is a great match here. Any bitey cheese like Comté can 

benefit from the minerality this tea has to offer. 






Item Code: TECH-LPF 

Ingredients: Organic peppermint, organic liquorice, 

organic fennel 


Organic: ü 

Grade/Cut: Crush 

Infusion: 1 

Our classic blend aids digestion, with a flavour that combines 

the spiciness of fennel with a fresh hit of Egyptian peppermint, 

and a lingering liquorice finish. 

Tasting Notes: When you smell this herbal blend for the first time it’s 

showing more on the minty and fennel seeds side of things but after brewing 

the aromatic of anise seed character opens up together with a touch of honey 

and a hint of sea salt. The liquorice definitely comes to life of the palate 

with the mint being the refreshing component and the fennel bringing a 

balance of sweetness to it all on the finish. 

Food Matchings: How about drinking this tea with some roast 

lamb? This could be the perfect and refreshing replacement to that good 

old mint sauce! 





Item Code: TERS-HOF-LL50 

Ingredients: Orange osmanthus flowers 

Origin: China 

Region: Guangdong 

Tea Estate: Yi Ping Dan Gui 

Tea Maker: Baofei Han 


Grade/Cut: Top 

Infusion: 2 

Our Orange Osmanthus flowers are sourced from a private 

farm in Guangdong province. Containing 100% pure orange 

osmanthus flowers harvested from a beautiful Osmanthus 

garden surrounded by lush forest, these highly valued and rare 

orange osmanthus flowers offer a much stronger aroma and 

sweeter taste than yellow osmanthus. Suitable for aging, over 

time these orange flowers will mature to develop an even richer 

mellow flavour. 

Tasting Notes: The purity of this tea is wild! Orange blossom, orange peel, 

mandarin, sweet lemon, chamomile and yellow flowers. I love that you get the 

perfect amount of sweetness on the nose so you might find yourself sniffing this 

tea for hours. The palate is lean, clean and elegant. Its youthful with a punch of 

flavour coming to life on the finish with a very pretty orange marmalade tang. 

I also really enjoyed the weight of this tea and all those soft tannins. 

Food Matchings: This tea is so clean and soft so if you’re going to 

match it with something make sure its delicate foods. Try it with an orange 

blossom brioche or if you prefer a savoury match then go with any raw fish 

dressed with citrus. 








LEMONGRASS & GINGER 


Item Code: TECH-LG 

Ingredients: Organic lemongrass, organic ginger 



Organic: ü 

Grade/Cut: Lemongrass (Long cut) Ginger (Kibbled cut) 

Infusion: 1 

A revered Sri Lankan favourite, our premium blend balances 

sweet lemongrass with gingery spice, creating a vibrant and 

revitalising brew. 

Tasting Notes: This stunning tea has an elegant and pure aromatic to 

it. Spiced green apples, lemon cordial, white pepper, sage leaves and of course 

that kick of lemon zest and ginger spice. The palate is lifted, reviving, perfectly 

balanced with pure notes of sweet lemon peel, a ginger tang and lemon oil 

viscosity. The generous finish will is energising and long. 

Food Matchings: Fragrant broths or any fragrant dish with coconut 

milk (like laksa!) will go so well with this tea. On its own after a big meal 

is a great idea for this one too! 





PEPPERMINT 


Item Code: TECH-P 

Ingredients: Organic Peppermint 

Origin: Egypt 

Region: Beni-Suef 


Organic: ü 

Grade/Cut: Crush 

Infusion: 1 

Our organic Egyptian peppermint constructs a bright, uplifting 

tonic that aids digestion and naturally revitalises with every cup. 

Its crisp and fresh aromas leave a lasting finish. 

Tasting Notes: This is a focused, serious and elegant herbal tea. 

Aromas of lifted mint, parsley, hints of anise, white pepper, tree bark and 

earthy notes, yet clean and pure. The palate is cleansing, well balanced, 

with a good amount of mint heat on the back palate while the finish is a 

touch smoky and nourishing. 

Food Matchings: Fresh salads are your go to for this tea. Anything 

with fresh herbs like Mediterranean chopped salads will work really well as 

a flavour companion. 






MATCHA 

MATCHA 

MATCHA TEA 

Matcha is a finely ground powder of 

specially grown and processed green 

tea leaves. It is unique in two aspects of 

farming and processing: the green tea 

plants for matcha are shade-grown for 

about three weeks before harvest and the 

stems and veins are removed in processing. 

During shaded growth, the plant Camellia 

sinensis produces more theanine and 

caffeine. The powdered form of matcha 

is consumed differently from tea leaves 

or tea bags, and is dissolved in a liquid, 

typically water or milk. 

Stone Mill room for Matcha production 

GREEN TEA LATTE 

Item Code: TECH-GTL 

Ingredients: Organic stone-ground green tea, 

organic panela sugar 

Origin: Made in Melbourne 

Format: Pouch 

This rich, bitey Matcha green tea latte is made from shade-grown 

tea leaves, stone-ground into a fine powder. Panela sugar is 

introduced to sweeten the blend, giving life to an uplifting and 

heart-warming drink. 

Tasting Notes: This is such a fragrant drink. Lifted light seaweed and 

freshly cut grass, sea breeze and green almonds nuttiness. The palate has a little 

bit of powdered texture to it, which is an expected element but it’s also nutty, 

has a firm grip and a medium body. The flavour dominating is bitter greens and 

the finish is all about the ocean salt and sand. I found it all to be refreshing and 

nourishing at the same time! 

MATCHA POWDER 

Item Code: TECH-MP 

Ingredients: Organic stone-ground green tea 

Origin: Japan 

Format: Pouch & Tin 

Our matcha green tea is made from shade-grown tea leaves, stoneground 

into a fine powder, perfect for whisking with hot water to 

create a bitey, uplifting drink, that’s packed with health benefits. 



Usage: Warm tea, cold beverages, cooking. 

(Follow instructions in Preparation section for best results). 



Usage: Matcha Latte, Iced Tea & Garnishing 


MATCHA 

MATCHA 

MATCHA 

“CEREMONIAL GRADE” 


Item Code: TERS-CMP-30 

Ingredients: Stone-ground green tea 

Orgin: Japan 

Region: Kakegawa, Shizuoka 

Tea Estate: Matsushita Tea Estate 

Tea Maker: Matsushita 

Organic: ü 



Infusion: 2 

The vivid bright leaves of samidori contain a high concentration 

of amino acids, offering a sweet Kabuse Aroma with moderate 

umami character, but lasting rich velvety mouthfeel and 

minimal astringency. Goko brings sweet bright acidity with a 

hint of cocoa. The resulting blend creates a deliciously smooth 

and creamy tea of Emerald Green hue, with complex delicate 

taste nuenances. 

Tasting Notes: You can’t compare this Matcha to anything else - 

it’s got its own unique character. To say this tea is insane would be an 

understatement. The green perfume is stemmy and salty yet still has a 

delicate sweet touch in the background of unripe stone fruit, grass and fresh 

seaweed. The palate is creamy and very grassy. The grass character is very 

dominant as well as some bitter greens, wet bark and green melon sweetness. 

It’s a medium body tea while the tannins are quite firm and focused. 

Food Matchings: For this level of intensity of flavour and texture I 

would like to match something that can soak all that character and empower 

it even more! This is why I’d match it with a lovely, warm and buttery 

brioche. It’ll soften the tannins and will allow the green notes to blossom. 



Recommended Teaware: Full Matcha Set 



CHAI TEA 

CHAI TEA 

CHAMELLIA FRESH 

SPICE CHAI: 

RICH, BALANCED, 

AUTHENTIC TASTE 

Chamellia 9 Spice Fresh Chai is a blend of 

aromatic spices, organic black tea and raw 

organic honey (our vegan friendly option is 

crafted with organic agave). Both varieties 

offer a full-bodied authentic chai flavour 

perfectly balanced with strong spice notes. 

For a distrinctive, caffeine-free blend, the 

Chamellia Turmeric Spice Chai is a beautiful 

offering of ground turmeric, rooibos and 

honey. All of our fresh chai products are 100% 

natural, free from any artificial flavours, 

colourants, additives or refined sugar. 

Whole spices are freshly grinded, fresh ginger 

chopped and our best organic ceylon tea is 

combined with lightly heated honey to lock in 

maximum flavour. 

The secret is to make it in small batches. Every 

100kg takes 2-3 hours, it’s a labour of love that 

is running now at 2 shifts a day 5 days a week. 

NINE SPICE FRESH CHAI 

Item Code: CI9S-FC 


Ingredients: Organic honey, organic black tea, spices 

Format: Pouch 

Chamellia 9 Spice Fresh Chai is a blend of aromatic spices, 

organic black tea and raw organic honey. The full-bodied 

authentic chai flavour balances strong spice notes with the 

sweetness of honey. Chamellia 9 Spice Fresh Chai is a 100% 

natural product, free from any artificial flavours, colorants or 

additives. Best enjoyed with full cream, nut or soy milk. 

Tasting Notes: This cup of Chai has a smoky and sweet combination 

of spices with a touch of wood chip. The different spices are very pure on the 

nose, from cinnamon to vanilla, clove and cardamom, but also white and 

black pepper and of course a lovey touch of honey that give it that caramel 

sweetness on the palate as well. The palate is lean and dry but then 

you’ll get the spicy kick at the finish and it will leave you with a tingling 

cinnamon feel. 


Usage: Chai Latte (we recommend soy or nut milks) 

9 SPICE VEGAN FRESH CHAI 

Item Code: CI9S-VFC 


Ingredients: Agave nectar, organic black tea, spices 

Format: Pouch 

Chamellia 9 Spice Vegan Fresh Chai is a blend of aromatic 

spices, organic black tea and agave nectar. The full-bodied 

authentic chai flavour balances strong spice notes with the 

sweetness of agave. Best enjoyed with nut or soy milk 

Tasting Notes: I hope you’re ready for this one as it’s a whole world of 

spices in a cup! Cinnamon, nutmeg, clove, cardamom, fresh cracked pepper, 

lavender and rosehip flowers, its truly is stunning! The palate has a lovely 

creamy texture. There’s a good touch of spice tickling your tongue which 

gives it all a great lift. The finish is soft and cleansing. What I enjoyed the 

most here was the perfect level of cinnamon heat that was very well balanced 

and refreshing. 




CHAI TEA 

CHAI TEA 

TURMERIC FRESH CHAI 

Item Code: CI9S-TFC 

Ingredients: Organic honey, turmeric, ginger, organic 

rooibos, cinnamon, black pepper 


Format: Pouch 

Chamellia Turmeric Fresh Chai is a distinctive caffeine-free 

blend, replete with fresh ground turmeric, ginger, black pepper, 

cinnamon, rooibos and honey. Best enjoyed with soy milk and 

garnished with our chai spice dust. 

Tasting Notes: As you might expect we have a very powerful nose 

here. A lot of red spices, paprika, bark, spicy nutmeg and of course that 

pure turmeric. The floral honey aroma really sticks everything together in a 

very balanced way. The palate is quite interesting, I felt it was almost like 

drinking a sweet curry broth, in a good way! Fantastic notes of ginger and 

great layers of all those spices we had on the nose. The finish is all about 

those earthy flavours of turmeric, so lifting! 

CHAI SPICE DUST 

Item Code: CI9S-FCSD 

Ingredients: Panela sugar, spices 


Format: Foil Bag 

Our blend of aromatic ground spices and organic panela sugar 

successfully balances sweet with spicy. Chai spice dust further 

contributes to a rich and spicy punch of authentic chai flavour. 


Usage: Dust over over the Fresh Chai range for an extra spicy, 

sweet hit! Also, fantastic to liven up dark drinking chocolates, 

cocktails or make the best muffins ever. 




Drinking Chocolate 


DRINKING CHOCOLATE 


DRINKING 

CHOCOLATE 

Our Kali specialty chocolate range has been 

created with premium quality cocoas and all 

natural ingredients. Kali reflects our passion for 

discovering the best ingredients found in nature 

and transforming them into foods that bring 

enjoyment, satisfaction and wellbeing. Kali is an 

all-natural indulgence, treat yourself. 




21% DRINKING 

CHOCOLATE 

ORIGINAL 33% DRINKING 

CHOCOLATE 1KG 

DARK 60% DRINKING 

CHOCOLATE 1KG 

COUVERTURE 

GARNISH 

Item Code: CHSO-CSDC21%-2 

Ingredients: Cocoa, sugar 

Type: Powder 


Brand: BOND ST 

Containing 21% cocoa, this premium drinking chocolate offers 

a sweet smooth chocolate flavour and creamy finish. 


Usage: Suitable as a dusting chocolate powder for cappuccinos, 

sweeter hot chocolate or various garnishes. 

Item Code: CHKA-PDC33%-1 

Ingredients: Cocoa, sugar 

Type: Powder 

Brand: KALI 


Kali premium drinking chocolate is 100% natural, gluten free 

and dairy free. Created as a sophisticated drinking chocolate, 

Kali provides rich enticing flavours expressed by a blend of 

West African natural cocoas and natural sugar. Kali is sure to 

inspire enjoyment and a positive change in mood, and is best 

accompanied by full cream milk, nut milk or soy. 

Tasting Notes: As surprising as it might sound, this drinking chocolate 

has very lifted aromatics. It’s pretty and earthy, has medium sweetness to it 

and purity of cocoa and caramel. It has great creaminess, perfect weight on 

the palate and a focused finish. Nutty and fresh. I really enjoyed the lovely 

balance in the drink. The right amount of sweetness and chocolatey flavours 

but without being too heavy. It’s actually so airy like a fresh waffle! This 

chocolate drink definitely calls for a warm crumpet or some pancakes. 

Dietary: Gluten and dairy free 


Item Code: CHKA-PDC60%-1 

Ingredients: Cocoa (min 60%), coconut sugar, panela sugar, 

grand cru couveture 

Type: Powder with Chocolate pieces 

Brand: KALI 


Kali Dark 60% is a deluxe and inspired blend of Venezuelan 

Criollo, African origin cocoas, coconut blossom nectar and 

panela sugar. Kali dark is luxuriously rich and perfectly 

balanced with a slight bittersweet finish and notes of caramel, 

stone fruit and exotic cacao. Our iconic Kali sets the standard 

for a luxurious drinking chocolate experience. 

Tasting Notes: Here we have a far more complex and fuller body 

chocolate drink with a lot of depth. The nose is quite expressive. Notes of 

bittersweet cacao, wood chip, roasted dark chocolate and many layers of 

dark sweetness. The palate is rich and very creamy but once again with 

the perfect amount of bitterness for balance. The purity of the cacao is 

beautiful, touches of salted caramel and burnt sugar. This is a generous 

drink with a long-lasting finish. 

Dietary: Gluten free 


Item Code: CHKA-CS 

Ingredients: Grand cru couveture, grated 

Origin: Switzerland 

Format: Chocolate Granules 

Brand: KALI 

Sourced from the Maracaibo region of Venezuela, our 

Couverture Garnish is produced from single origin Criollo 

cocoa, which is then processed and conched in Switzerland. 

Artfully created and best enjoyed sprinkled over Kali Premium 

Drinking Chocolate for a truly decadent and indulgent 

experience. 





An Introduction to our Kali Premium Dark Chocolate: 

The Cocoa and cocoa butter used in Kali Premium Dark chocolate originate from the seeds of the cocoa fruit, which grows on cocoa 

trees. Cocoa Trees grow in the tropical regions around the Equator, with 70% of the world’s cocoa beans coming from West Africa. 

It takes a whole year’s crop from one tree to make approximately half a kilogram of cocoa. To prepare cocoa, the ripe cocoa pods are 

harvested then cut open to remove the cocoa beans. The beans are then fermented, dried, cleaned, and crushed with the shells removed. 

They are then roasted and finally grounded to produce a cocoa liquor which is conched and refined to manufacture chocolate, or 

processed further to make cocoa butter and cocoa powder. 

FEATURES 

Bitter sweet 

complexity with low 

sugar 

Rich and smooth 

Superior flavour with 

fast preparation 

Gluten free: no use of 

thickeners 

100% Natural: no 

artificial flavours or 

additives used 

Cost effective when 

compared with 

couverture hot 

chocolates 

Ethically sourced 

BENEFITS 

Kali Premium Dark Chocolate has approximately 70% cocoa & cocoa butter content combined, 

with less than 20% sugar. Whilst Kali Dark is rich in cocoa, the alkalised cocoas are not overly 

acidic when combined with a high cocoa butter content which makes Kali Premium Dark 

Chocolate appeal to a wide audience. Additional sugar can also be added to suit taste preferences. 

To achieve best results put the drinking chocolate powder straight into the milk jug and add full 

cream, nut or soy milk before heating with the steam wand of a coffee machine. The chocolate 

blend has kibbled shards of chocolate, which when melted create a smooth, rich and indulgent 

chocolate experience, further enhanced with the use of Kali chocolate garnish. 

Kali is specially formulated for busy cafes who want a exceptional chocolate experience without 

compromising on café workflow and speed of preparation. Kali uses a blend of rich cocoas and 

couverture delivering a rich, flavoursome and buttery drinking chocolate, which can be prepared in 

the time taken to heat the milk when using the steam wand of a coffee machine. 

Kali is a premium chocolate beverage that is full bodied, but light enough to ask for a second cup. 

Kali does not contain any gluten and therefore is suitable for coeliacs. 

Kali is 100% natural and gluten free with no artificial colours, flavours or additives. 

Kali uses a blend of cocoas, couverture and unrefined panela sugar and coconut blossum nectar. 

Kali is also GMO Free. 

Kali delivers exceptional strength and complexity by combining rich cocoas with couverture – the 

rich cocoas provide strength to cut through milk whilst the couverture creates a smooth buttery 

mouth feel. Kali Dark Chocolate is more cost effective than straight couverture hot chocolates 

which typically require up to 25% more chocolate to prepare. Straight couverture hot chocolates 

are also typically very heavy which may diminish your customers’ appetite. 

Cocoas used in Kali are sourced in accordance with SERAP – Socially and Environmentally 

Responsible Agricultural Practices program. 

Ingredients: 

West African alkalised dutch pressed cocoas from the Ivory Coast of West Africa. 

Grand Cru Couverture from the Maracaibo region of Venezuela 

Organically Grown Panela Sugar from Colombia. 

Organically Grown Coconut Blossom Nectar from South East Asia. 




Drinking Chocolate should be made in a milk jug so milk and chocolate do not split. 

Top left: Origin trip to Venezuela | Top right: Alix with the Kali boys after a solid day in the factory 


Panela & Spices 



PANELA 

PANELA 

WHAT IS PANELA? 

Panela is 100% natural and unprocessed whole cane sugar. Panela is handcrafted by 

boiling and evaporating sugarcane juice, which is gently heated, consistently stirred 

then dried. It is minimally processed, its molasses remains intact and it retains its 

nutrients also. 

Panela is nutritionally dense compared to other sugar varieties. Refer below for a 

comparision of various sugars and their nutritional information. 

Sugar Comparison Panela Raw Sugar Refined Sugar 

Sucrose 73-83g 95-98g 99g 

Carbohydrate 

Fructose 1.5-7g 0-1g 0g 

Glucose 1.5-7g 0-1g 0g 

Potassium 10-13mg 1.7-4mg 0.5-1mg 

Calcium 40-100g 70-90mg 0-5mg 

Magnesium 70-90mg 3-6mg 0mg 

Phosphate 20-90mg 3-5mg 0mg 

Mineral 

Sodium 19-30mg 0.1-0.7mg 0.6-0.9mg 

Iron 10-13mg 1.9-4mg 0.5-1mg 

Manganese 0.2-0.5mg 0.1-0.3mg 0mg 

Zinc 0.2-0.4mg 0.04-0.2mg 0mg 

Fluorine 5.3-6.0mg 3.95mg 0mg 

Copper 0.1-0.9mg 0.1-0.3mg 0mg 

Pro Vitamin 2.0mg 0.34mg 0mg 

Vitamin A 3.80mg 0.32mg 0mg 

Vitamin B1 0.01mg 0mg 


Vitamin 



Vitamin C 7.00mg 0mg 

Vitamin D2 6.50mg 5.6mg 0mg 

Vitamin E 111.30mg 40.00mg 0mg 

Vitamin PP 7.0mg 0mg 

Moisture 1.5-7g 0.05-1g 0.01g 

Protein 280.0mg 100mg 0mg 

Description 

Certified by Ecocert and JAS, this world class panela sources all its sugar cane and uses a processing 

facility from one location: Hacienda Lucerna in the Valle region in western Colombia. This region is one 

of the main sugar cane producing regions in the world. 



PANELA 

PANELA 

PANELA 

Item Code: SURG-PA-5 

Ingredients: Panela Sugar 

Format: Sugar 

Brand: RAW GOODS 

Organic: ü 

Panela is an unrefined sugar, widely recognized for its unique 

caramel flavor, fine grain texture and beautiful golden color. 

Panela offers unmatched nutritional value because unlike other 

sweeteners, it is not separated from the molasses during the 

pressing and drying process. Once you experience our organic 

panela, you will clearly sense the difference in cooking, baking 

in or your everyday coffee.” 

Usage: Coffee (perfect match), Cooking and baking, cocktails 

(rum in particular), Add to Water and Ice (Colombian national 

drink), anything you want sweetened! 

Origin 

Region 

Plantation 

Quality 

Availability 

Certified 

Colombia 

Valle Del Cauca, 

1,000m above sea level 

Hacienda Lucerna 

Polarity 73-83% 

Moisture 1.5-7 

Annually 

ECOCERT 

(KFDA Approved), JAS 


TEAWARE & EQUIPMENT 

TEAPOTS 

BOWLS & CUPS 

MATCHA 

BREWING & ACCESSORIES 

LIN FAMILY 




OUR THOUGHTS ON TEAWARE 

High quality teaware will present well and 

maximise the tea flavour while being practical 

and aesthetically pleasing. Lower or poor 

quality tea pots cool down quickly which 

diminishes flavour and aroma transference from 

the tea. The quick drop in temperature causes 

the tea to be under infused and lack character 

and taste as the cells of the tea leaves containing 

the tea liquor will contract and not realease 

their liquor. The make of the teapot plays a 

critical role in the release of the full flavour 

potential of the tea leaves during infusion. 

To brew tea consistently well you will require 

brewing equipment that accurately controls 

the variables (weight, time, temperature) and 

enables fast service. 




TEAPOTS 

4. 

5. 

6. 

7. 

9. 

8. 

1. 

4. Ceramic Tea Maker Set - Kuai Ke Bei - 150ml, China 

5. Handmade Yixing Green Clay Teapot - Round Xi Shi Hu 240 ml, China 

6. Pebble Porcelaine Teapot 500ml, Japan (available USA only) 

7. Chamellia Ceramic Teapot 300 ml, Sri Lanka 

8. Yixing Zisha Clay Gaiwan 170ml 

9. Unitea One Touch Clear Glass Teapot 460 ml, Japan 

2. 3. 

1. Cast Iron Teapot with enamel coating 300 ml, China 

2. Tokoname ware Black Teapot 350ml 

3. Kyusu Burnt Orange Tokoname Clay Teapot 250 ml, Japan 




BOWLS & CUPS 

MATCHA 

1. 

1. 2. 3. 

2. 

1. Chamellia Matcha Sifter & Tin, 7.8mm H80mm, Japan (Niigata region) 

2. Chamellia Matcha Whisk, Bamboo 

3. Chamellia Matcha Spoon, Bamboo 

3. 

4. 

5. 6. 

1. Chamellia Ceramic Tea Cup & Saucer, Sri Lanka 

2. Crystalization Ceramic Square Tea Cup 80ml, China 

3. ‘Ancient Snow’ Glazed Ceramic Tea Cup 50ml 

4. Mino ware Black and Green Matcha Bowl 1731, 12cmx7.5cm, Japan 

5. Safari' Tenmoku Brown Glaze Tea Cup 60ml, China 

6. Mino ware Black and Green Matcha Bowl 1749, 12cmx7.5cm, Japan 

7. Mino ware Black and Blue Matcha Bowl 1707, 11cmx8cm, Japan 

7. 




BREWING & ACCESSORIES 

1. 

2. 

7. 

8. 

9. 

3. 

4. 5. 

10. 

11. 12. 

6. 

13. 

1. Chamellia Tea Strainer (Fresh Chai), Stainless Steel 

2. Acaia Lunar Scale, max capacity: 2kg, division 0.1g 

3. Polished Ebony Wood Cigar Shape Puerh Tea Knife, China 

4. Non Slip Slim Willow Tea Tray, 200mm x 120mm, Japan 

5. Chamellia Teak Tea Tray, Sri Lanka 

6. Fellow Kettle, Variable Temperature Control – 

Available USA only 

7. Milk Pitcher, Stainless Steel, 600ml 

8. Spiced Dust Steel Shaker, Stainless Steel 

9. Scale (Digital) 

10. Chamellia Ceramic Milk Jug, 40ml, Sri Lanka 

11. Chamellia Ceramic Cupping Set, Sri Lanka 

12. Tea Timer (Digital) 

13. Glass Fairness Cup - Gong Dao Bei, 350ml 




LIN FAMILY - PORCELAIN (MADE TO ORDER) 

Porcelain, a quick conductor of heat, prevents the overcooking of delicate tea leaves. 

LIN FAMILY - PURION (MADE TO ORDER) 

Purion holds heat inside the pot while the tea is brewing. It allows for deep, mellow flavours to be pulled from the leaves of the tea. 

1. 2. 3. 

1. 

2. 

4. 

1. Teacup, Porcelain, 30cc/40g, 54x54x31mm, Taiwan 

2. Contentment Pot, Porcelain, 190cc/190g, 110x77x72m, Taiwan 

3. Bowl, Porcelain, 270cc/250g, 112x112x54mm, Taiwan 

4. Tea Pitcher, Porcelain, 160cc/130g, 97x68x57mm, Taiwan 

3. 

4. 

LIN FAMILY - POTTERY (MADE TO ORDER) 

Pottery maintains a moderate water temperature that opens up the layers of fragrance in the tea. 

1. 

2. 

3. 

1. Purion Tea Pitcher II, Purion, 240cc/140g, 79x74x94mm, Taiwan 

2. Small Teacup, Purion, 30cc/40g, 57x57x35mm, Taiwan 

3. Pot, Purion, 170cc/160g, 109x88x71mm, Taiwan 

4. Purion Tea Pitcher-Right handle, Purion, 150cc/110g, 94x64x52mm, Taiwan 

4. 

5. 

1. Tea Caddy (Small), Pottery, 110cc/100g, 

66x66x60mm, Taiwan 

2. Pot Set/9 pcs, Pottery, 315x300x94mm, 

Taiwan 

3. Pot Set/5 pcs, Pottery, 740g, 

265x120x99mm, Taiwan 

4. Pot Set, Pottery, 265x120x99mm, 

500g, Taiwan 

5. Sniffer Cup, Pottery, 46x46x70mm, 

Taiwan 


PREPARATION GUIDE 

INFUSIONS 

TEA 

KALI 

CHAI 

MATCHA 




CLASSIC SELECTION INFUSION GUIDE 

Item Description 

Type 

Temperature 

Australia 

Temperature 

USA 

Dosage 

gm /100ml 

Australia 

Dosage 

gm /fl.oz 


Infusion Time 

English Breakfast Black 90ºC 194ºF 1.3 1.5 4min 30sec 

Orange Pekoe Black 90ºC 194ºF 1.3 1.5 4min 30sec 

Irish Breakfast Black 90ºC 194ºF 1.4 1.7 4min 

Earl Grey Black 90ºC 194ºF 1.3 1.5 4min 15sec 

Masala Chai Spice Black 90ºC 194ºF 1.4 1.7 3min 30sec 

Gunpowder Green Green 85ºC 185ºF 1.4 1.7 2min 30sec 

China Sencha Green 85ºC 185ºF 1.4 1.7 2min 30sec 

Green Oolong Oolong 90ºC 194ºF 1.9 2.3 3min 30sec 

Peppermint Herbal 90ºC 194ºF 1.2 1.4 2min 30sec 

Tulsi & Rose Herbal 90ºC 194ºF 1.2 1.4 4min 

Chamomile flowers Herbal 90ºC 194ºF 1.2 1.4 3min 

Lemongrass Ginger Herbal 95ºC 203ºF 1.2 1.4 4min 30sec 

Liquorice, Peppermint & Fennel Herbal 90ºC 194ºF 1.2 1.4 2min 30sec 

Rooibos Red 95ºC 203ºF 1.2 1.4 4min 

Herb Harmony Herbal 90ºC 194ºF 1.2 1.4 3min 30sec 




PREMIUM SELECTION INFUSION GUIDE 


Type 

Temperature 

Australia 

Temperature 


Dosage 

gm /100ml 

Australia 

Dosage 

gm /fl.oz 

USA Infusion Time #1 Infusion Time #2 

White Supreme White 86°C 187°F 1.6 1.9 2min 2min 

Liu Bao Puerh 94°C 201°F 1.6 1.9 45sec 43sec 

Longjing Green 83°C 181°F 1.4 1.7 2min 20sec 2min 20sec 

Yuzu Kukicha Green 85°C 185°F 1.5 1.8 50sec 45sec 

Genmaicha Green 90°C 194°F 1.5 1.8 1min 5sec x 

Jasmine Dragon Pearls Green 89°C 192°F 1.6 1.9 1min 15sec 1min 

Yushan Oolong 92°C 198°F 2.6 3.1 2min 20sec 1min 50sec 

Gaba Oolong 92°C 198°F 2.6 3.1 2min 10sec 2min 10sec 

Giddapahar Darjeerling Black 89°C 192°F 1.5 1.8 1min 50sec 1min 45sec 

Assam TRES #8 Hong Cha Black 89°C 192°F 1.6 1.9 2min 2min 

RESERVE SELECTION INFUSION GUIDE 


Type 

Temperature 

Australia 

Temperature 


Dosage 

gm /100ml 

Australia 

Dosage 

gm /fl.oz 


Infusion 

Time #1 

Infusion 

Time #2 

Infusion 

Time #3 

Supreme White Monkey Green 89°C 192°F 1.4g 1.7 1min 15sec 1min 20sec x 

Jade Dew (Gyokuro) Green 81°C 177°F 1.6g 1.9 1min 20sec 1min 20sec x 

Red Cloak Grande Oolong 93°C 199°F 2.6g 3.1 1min 45 sec 1min 25sec 1min 10sec 

Eight Immortals Oolong 93°C 199°F 2.6g 3.1 2min 40sec 2min 35sec x 

Wild Ancient Black 87°C 187°F 1.6g 1.9 1min 50sec 1min 30sec x 

Wild Lapsang Souchong Black 94°C 201°F 2.6g 3.1 2min 30sec 2min 30sec x 

Zealong Premium Black 90°C 194°F 1.4g 1.7 2min 5sec 2min 5sec x 

Orange Osmanthus Herbal 90°C 194°F 1.2g 1.4 1min 40sec 1min 35sec x 

Ceremonial Matcha Green 70°C 158°F 1g 12 

Place 2g matcha in preheated bowl, add 2.5 oz water, use 

whisk to smooth out matcha, add a further 2.5 oz of water 

then whisk vigorously in a W shaped motion to form a smooth 

creamy tea foam. 





TEA 

The optimum steep 

will differ for each tea. 

This is the point where 

the full flavour of the 

tea is released without 

imparting tannic or 

bitter flavours into 

the water. 

KALI CHOCOLATE 

We have a simple and easy method of preparing KALI. Start 

with a jug of 100ml of milk, then add 8 grams of KALI Chocolate 

directly on top of the milk, steam until you have reached the 

desired temperature and consistency. Pour and garnish with the 

KALI Chocolate Couverture. 

Kali makes a great ice chocolate too, start with 10g of KALI. 

Dissolve with a splash of boiling water. Top with 100ml/4 fl.oz of 

your choice of milk, stir and serve over ice. 

FRESH CHAI 

For our range of fresh chai, start with a 100ml/4 fl.oz of milk in a 

jug and 10g of fresh chai. Steam the milk and chai together until 

you have reached the desired temperature and consistency. Pour 

the chai through a strainer into the desired vessel and garnish with 

our 

chai spice dust. 

To get the optimum flavour and tactile balance from the infusion 

of your tea it is important to control the water temperature, the 

amount of tea and the steep (duration of infusion). All our teas are 

labelled with the correct brewing methods for that specific tea. 

Here is our guide to the perfect cup: 

1. Tea Quality 

A great brew starts with a great tea. Use high-grade tea, whose 

leaves have shape, size and aroma. 

MATCHA 

To prepare matcha you will need some equipment. Specifically, 

a bamboo matcha whisk, a small sifter, and a tea bowl. Start by 

sifting 1-2 teaspoons of matcha into your bowl, add 2oz of water 

and whisk until your tea is nice and creamy. Enjoy straight from 

the bowl. 

2. Teaware 

Teaware should be made of a non-porous ceramic, offer ample 

room for expansion of tealeaves and preserve a stable brewing 

temperature. 

3. Water Quality 

Use fresh filtered water, free from chlorine, fluoride or other 

chemical taints. 

4. Amount of Tea 

Get yourself a pair of scales and correctly measure out the amount 

of tea required. It is crucial to perfecting your tea. 

5. Water Temperature 

Use a digitally controlled kettle that is able to deliver hot water to 

within 1 degree of the desired infusion temperature. 

6. Steep Time 

Brew the tea for the specified time. Find yourself a timer and be 

precise. 




Mastering The Art Of Steeping Tea 

Why control the variables during tea infusion? 

To attain the optimum flavour and tactile balance from the 

infusion it is critical to control the water temperature, the amount 

of tea and the steep (duration of infusion). This is because during 

the infusion process, different compounds contained within the tea 

(e.g. flavonoids, catechins) are released into the water at different 

stages of the infusion. Towards the end of the infusion there is a 

greater transference of catechins (which are the bitter elements) 

being released into the water. 

The optimum steep will differ for each tea. This is the optimum 

point where the full flavour of the tea is released without imparting 

tannic or bitter flavours into the water. Each tea has its own unique 

recipe for infusion, determined largely by the rate at which the 

cells expand. E.g. With green tea, the cells expand at a faster rate 

than black tea. For that reason the tea imparts its flavour at a faster 

rate, hence the catechins and bitter elements will also be released 

at a faster rate. 

If tea is over-infused, it can become ‘tannic’. Tannic is a term 

used to describe the undesirable consequence when a lot of the 

tannin from the tea has been released during the infusion and 

the bitterness of the tannins dominate the flavour of the tea. This 

can also result when the steep is too long, and potentially when 

the water is too hot. As we taste bitterness 10 times more than 

we taste sweetness, when this occurs bitterness will dominate the 

sweetness and overall flavor of the tea and the complexity of flavor 

is diminished. 

To consistently achieve the optimum infusion you will need to 

control the brewing variables. 

Water temperature: 

This begins with the right water temperature. This variable 

is easily controlled with the use of a digital kettle. The water 

temperature is also affected however if the teapots are cold, made 

of metal or subjected to cold drafts. Teapots should be preheated, 

as cold teapots take heat from the water, which will result in 

insufficient heat to expand the leaves and under-infusion. 

Amount of tea: 

The next variable is the amount of tea. The amount of tea and the 

grade of the tea will significantly affect the steep. More tea means 

more available tannin in the water, so the steep time is likely to 

be less. A 0.2gram reduction in the amount of tea (per 100ml) can 

reduce the required steep by as much as 15 seconds. Note that it is 

also difficult to achieve a precise measurement on the amount of 

tea being used based on a teaspoon measure. We recommend using 

accurate scales (to 0.1 grams). In busy commercial environments 

you can pre-weigh common tea varieties into small resealable bags. 

Time: 

For this variable set a timer as directed on the packaging. When 

the timer sounds, remove the tealeaves from the pot along with the 

strainer and this will ensure that the entire pot is perfectly brewed. 

If the variables are not controlled, e.g. when the tea is served 

to the customer with the tea leaves in the teapot; consistency is 

impossible. The first cup poured is likely to be under infused and 

the second cup poured is likely to be over infused. 

Storage: 

Oxidation is one of the biggest causes of diminishing tea quality. 

Direct sunlight (or heat from a coffee machine), moisture and 

oxidation cause the tea to lose flavour, body and aroma. Store the 

tea in a cool dry place away from sunlight. We recommend that 

you use airtight tea caddies and pre-portion the tea into mini zip 

lock bags with the appropriate amount of tea required for your 

teapot. This way each time the tea caddy is opened all of the tea 

will not be exposed to air and your tea will stay fresher for longer. 

Using large tins filled with tea results in more of the tea being 

exposed to air on a more frequent basis and stale the tea in a 

shorter time. The best option for bulk tea storage is to invest in a 

vacuum-sealing machine. 

Use high quality brewing equipment. Poor quality presentation 

diminishes the customer’s level of perception and quality. 

Teapots: 

High quality aesthetically pleasing Teawares (that are practical & 

functional) will present well and maximise the flavour that you are 

able to get from your tea. Poor quality tea pots cool down quickly, 

which diminishes flavour and aroma transference from the tea. 

This causes the tea to be under infused and lack character and 

flavour. The make of the tea pots is also very important. A poor 

quality teapot makes it very difficult, if not impossible to release 

the full flavour potential of the tea leaves during infusion. This is 

because poor quality pots lose temperature quickly and as the cells 

of the tea leaves that contain the tea liquor will contract and not 

release the tea liquor (resulting in under infused tea). 

Urns & digital kettles: To brew tea consistently well you will 

require brewing equipment that accurately controls the variables. 

You also require a system that enables fast service. 

Digital timers and digital scales: Use timers that flash or vibrate 

rather than beep so as to create a more relaxing environment for our 

guests. The best scales are jeweller scales with accuracy to 0.1 gram. 

Use high quality water: 

As tea is approximately 99% water, the quality of the water will 

have a direct effect on the flavour and body of the tea produced. 

The water should be filtered with no taint from calcified or rusty 

water lines or chemicals like chlorine. Fresh mountain spring water 

is optimum. High mountain cold aquifers naturally filter the water 

and have not been exposed to synthetic pesticides and chemicals, 

nor livestock or wildlife effluent as can occur in rivers or streams or 

your home water supply. This is the best water to use for tea but we 

understand it is not always convenient or viable to obtain such water. 

If you intend on using tap water, it is imperative that the water 

is filtered. Tap water contains a variety presence of chlorides, 

sulphates and phosphates that are neither good for health not tea 

quality. The only way to remove the dangerous chemicals such as 

fluoride and chloride from water in an efficient way is via reverse 

osmosis. However reverse osmosis also removes necessary minerals 

that provide body and help to carry the tannins in the tea. Our 

trials with reverse osmosis found that TDS (Total Dissolved Solids) 

of between 75 and 120 offered the best balance to teas, with the 

optimum range being between 90 and 105. It was found that water 

with a TDS of less than 70 made the tea become very dry and 

gnawing on the palate, whilst TDS of 120 and above became very 

heavy on the palate and minerality began to dominate the palate. 

As a minimum, a double housed water filter should be used which 

removes taste and odour from 10 micron down to 1 micron. 

Avoid using water that is constantly re-boiled (de-oxygenated) 

which can cause the tea to taste flat. 

The Tea Infusion Curve 

Through many infusions it is possible to plot a pattern of aroma 

and flavour release - I have called this an infusion curve. I 

discovered that whilst teas differ in terms of optimal infusion time, 

they tend to conform to a general pattern or shape, with aroma on 

the y axis, and time on the x axis. 

Initially, when you first pour hot water over the tea leaves, aroma 

is released. At this stage of infusion, the leaves have not yet 

expanded, but aroma is released from the residual tea liquor dried 

to the outside of the leaf left over from tea production. The aroma 

is volatile and disappears very quickly, typically within 10-15 

seconds. This stage is important however, as it provides an insight 

into whether the optimum water temperature has been used – if 

the water is too hot, stewed or dull flavours can be released, if the 

water is too cold, the tea will lack aroma and complexity, if the 

water is the optimum temperature, the aroma released will be 

sweet and complex, providing an indication of the aroma to be 

released at peak infusion. 

Through the next phase of infusion, the tea is absorbing heat and 

water, and after a period of time, the cells of the leaves begin to 

dilate. When this occurs, we reach the stage of infusion called the 

bloom. This is identifiable through the release of a simple sweet 

aroma from the tea liquor. 

The bloom signifies the release of the desirable flavour elements 

from the cells of the tea. Importantly, the temperature of the water 

significantly affects the rate of transference of desirable flavour and 

aroma elements into the water. If the water temperature is falling 

quickly (e.g. from using a poor quality tea pot), the resulting tea 

liquor will be under developed – the cells of the tea which release 

the tea liquor begin to contract when the water cools and the 

transference of flavour diminishes. 

During the Bloom stage of infusion, the rate of flavanoids, amino 

acids and mellanoids and caffeine otherwise begin to be released 

from the leaves at an increasing rate, resulting in a temporary drop 

in sweetness, but increased complexity. 

In the later stages of the Bloom, the sweetness increases once 

again, accompanied with a greater expression of complexity and 

fullness of aroma. This continues to occur until finally the rate of 

transference begins to stall, and peak infusion is reached. 

Peak infusion is defined as the fullest expression of the tea for that 

infusion whilst maintaining both tactile and flavour balance. 

Once peak infusion passes, we move into decline and the tea 

becomes increasingly over infused. Decline refers to the loss of 

desirable aroma and flavour elements. In the decline phase of the 

infusion, increasing amounts of caffeine and catechins bound with 

tannins are cause the tea liquor to become increasingly bitter, lose 

complexity, and lose sweetness and aroma. 

See illustration below: 

Infusion Curve for White, Green, Yellow, Black, Puerh Tea 

Aroma 

Under 

infused 

Bloom 

Infusion Curve for Compressed Oolong Tea 

False 

Summit 

Peak 

Over 

infused 

Decline 

Time 

Compressed Oolongs have a unique infusion curve in that they 

contain a false summit, where the tea gives the impression of 

stalling in the development of aroma as occurs at peach expression, 

but the flavour of the tea does not reflect full development of the 

tea liquor. The reason for this is that with compressed oolongs, 

midway into the infusion the compressed ball begins to unravel to 

reveal a whole leaf. When the new section of the leaf is exposed to 

water, it has a similar effect as when the leaf is exposed to water for 

the first time, the volatile aromatic left over from tea production on 

the newly exposed sections of leaf are released into the water. 

Steep: 

The steep is the amount of time it takes for the tea to release its flavours 

into the water. The optimum steep will differ for each tea and can 

change depending on the amount of tea and the water temperature. 

The optimum steep ensures that the full flavour of the tea is released 

without imparting tannic or bitter flavours into the water. 

Over Infused: 

When tea is over infused, undesirable flavours are released into the 

water. Over infusion can occur by steeping the tea for too long, or 

infusion the tea water that is too hot. 

Under Infused: 

refers to tea that has not delivered the full flavour potential 

contained within the leaves, owing to insufficient brew 

temperature or steep time. 


TEA & FOOD 

TEA & FOOD 

SIMILARITIES TO WINE 

Tea leaves contain tannins which also exist 

in grapes which provide that complex, tart, 

astringent taste that matches with food. 

Intensity can range from light to full 

bodied; white and green teas contain few 

tannins, Oolongs are in the middle, and black 

teas have the highest concentration. 

TEMPERATURE (THE X-FACTOR) 

Unlike wine, tea can be consumed from 4-98 

degrees and this can have a dramatic effect 

on the dish for its melting, palate cleansing 

and flavour enhancing capabilities. 


TEA & FOOD 

TEA & FOOD 

TEA AND FOOD PAIRINGS 

Light Light/Medium Medium Medium/Full Bodied Full Bodied 

White Green Oolong Black Puerh 

White Teas pair with delicate 

flavours 

Still very subtle, but more robust than white tea, green teas 

are very diverse and are broken into 3 broad categories: 

vegetal, fruity & smoky 

Vegetal green teas provide a fresh, grassy flavour (think 

Japanese/seafood). Smoky teas cut through the greasy 

mouth-feel of fried meat and enhance root vegetables 

Oolong teas have a more complex 

aroma so they can be paired with 

a wider range of foods. Oolongs 

are divided into two main 

categories – light and dark 

Black teas are versatile with their more 

pronounced tannins, black teas are 

suited to stronger flavours, and are split 

into 3 categories: Fruity, smoky, and 

earthy 

Pu-erh tea is fired and 

fermented, and is delicious 

with earthy, rich and wild 

flavours. Pu-erh is also great 

at neutralizing rich foods and 

as an after dinner digestive 

Wheat & Grains 

Rice & Japanese green tea is perfection! Unsweetened 

pastries & sandwiches for fruity green teas 

Crackers/chips, light salted 

snacks with light oolongs 

Sweet pastries (tannins will keep 

palate fresh from residual flavours and 

enhance sweetness) 

Pastries (sweet and unsweet) 

Salads & Vegetables 

Light Salads (you want to bring out 

the teas natural sweetness) 

Partially cooked or raw vegetables with matcha/vegetal 

green tea. Potatoes and root vegetables with smoky green 

tea 

Soups, lightly cooked vegetables 

Baked root veggies, mashed potaotes 

(earthy black tea) 

Wild mushroom & dark 

puerh 

Protein 

Seafood is a match made in heaven, Umami rich tea can 

add a broth like complexity. Panfried chicken with smoky 

green tea. Baked meats goes well with fruity green tea) 

Oily fish (dark oolongs) lobster, 

scallops/light seafood (light 

oolongs) grilled meats (salmon, 

duck, trout (dark oolongs) 

Curries, steak or roast Chicken 

with smoky black tea 

Rich meats (either smoked, 

BBQ 

or roasted) 

Chocolate Dark chocolate with umami rich green tea. Dark Chocolate with fruity or smoky 

black tea 

80% dark chocolate 

Cheese 

Salty cheese, goats cheese with fruity green tea. French 

brie and sencha tea. 

Stilton, gouda with Taiwanese 

oolong 

Aged cheddar, vacherin (chai), english 

brie (earl grey), comte & darjeeling 


RECIPES – COLD DRINKS 

RECIPES – COLD DRINKS 

ICE TEA 

Iced Sencha (Brewing by ice) 

This technique is a time-consuming process, but provides a 

unique experience and offers the purist flavour for fine sencha. 

Step 1. 

Step 2. 

Step 3. 

Step 4. 

Step 5. 

Place 8g of Sencha tea leaves into glass teapot 

Fill up glass teapot with pieces of ice 

Wait for the ice to melt at room temperature 

The ice tea is ready when the pieces of ice are melted 

Pour the tea from the teapot into a wine glass and enjoy 

CHOCOLATE & CHAI 

Iced Kali Dark Drinking Chocolate 

Step 1: Dissolve with a splash of hot water 12g of Kali Dark 

Chocolate per 4 fl.oz/120ml 

Step 2: Top up with cold milk (dairy, soy or nut) and add ice. 

Step 3: Garnish with Kali Dark Couverture Sprinkles 

Spiced Version: Simply add 1 teaspoon of Chamellia Chai Garnish to the 

chocolate mix before adding milk 

Drop Brewer Method 

Step 1: Add 22-25 gms of tea to filter basket 

Step 2: Brew tea in filter with 52oz hot water over 

1kg/2.2 lb of ice. 

Step 3: Add additional 1L/35fl.oz ice as required 

Cold Infusion Method 

Step 1: Steep 15gm of tea in 1L/35fl.oz cold water for 10 hours 

Step 2: Strain & Pour over ice when serving 

Iced Chai: 

1. Add the chai 

mix to an 

empty milk 

pitcher 

2. Add a small 

amount of hot 

water 

10 grams of chai mix per 120ml/4 

fl.oz of liquid. As a visual guide, the 

base of the milk jug should be fully 

covered with a finger width of chai 

mix on the base. 

Add a small amount of hot water 

and stir with a whisk 

Garnish with lemon 

Sparkling Matcha 

Step 1: Place 2g matcha in preheated bowl, add 75ml/2.5oz 

water, use whisk to smooth out matcha, add a further 

75ml/2.5 oz of water then whisk vigorously in a W 

shaped motion to form a smooth creamy tea foam 

Step 2: Fill a 1L Jug with ice 

Step 3: Pour matcha over ice and fill to top with Sparkling or 

Soda water 

Garnish with lemon and stir well. 

3. Add cold milk add fresh cold fresh milk (soy milk, 

nut or cows) to the jug, stir again 

with the whisk and allow to infuse 

for 1 minute. 

4. Rim the glass 

and fill with ice 

5. Strain the chai 

into the serving 

glass & serve. 

Rim the serving glass with 

Chamellia chai spiced dust then add 

a generous amount of ice. 

Pour the cool chai through a strainer 

over the iced and serve. 


RECIPES – ALCOHOL 

RECIPES – ALCOHOL 

COCKTAILS WITH ICE TEA 

Pimms & Lemon, Mint Ice Tea 

Refreshing ice tea based cocktail, great for the warm summer days ahead 

30ml Pimms on ice, 

Pour over Chamellia Ice tea (Lemon & Mint) 

Garnish optional – Slice of peach, nectarine or Lemon with Mint 

Gingerilla 

30ml Licor 43 (Vanilla Liqueur) on ice, 

Pour over Chamellia Lemongrass & Ginger sparkling ice tea 

Garnish with mint and lemon 

COLD INFUSED ICE TEA 

The Benita - Gin Martini with Cold Infused Green Tea 

A little spin on an old classic.. 

75ml of green tea infused gin, 15ml dry vermouth Bitters or 

Lemon twist, to garnish 

Method: Pour the ingredients into a mixing glass filled with ice 

cubes. Stir according to strength preference (the longer you stir, 

the more diluted the drink). Strain into a chilled martini glass. 

Garnish with a lemon twist. 


OUR TEAM 

OUR TEAM 

NATHAN G WAKEFORD 

Director of Sales USA 

ELIZABETH CASAUS 

Head of Sales, East Coast USA 

Nathan is Company Cofounder 

and Sales Director 

for USA. He is responsible 

for strategic vision, sales 

management and heads up 

the specialty tea programs 

internationally for Somage. 

Nathan is motivated by 

the wellbeing of people, 

communities and the 

sustainability of our planet. 

A graduate of Smith College 

and The French Culinary 

Institute, Elizabeth has 

been working in the Food & 

Beverage industry in New York 

City since 2007. Passionate 

about Specialty coffee, tea and 

learning is the reason she gets 

up in the morning. 

She's a pitbull lover and avid 

gardener. 

CONTACT: +1 888 766 2439 

enquiries@somage.com 

www.somage.com 

@somagefinefoods | #somagefinefoods

Somage Product Catalogue 2018_USA

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