Somage Product Catalogue 2018_USA
2018 Somage Product Catalogue - Copyright (c) 2018
2018 Somage Product Catalogue - Copyright (c) 2018
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FOODSERVICE TRADE –VOLUME 1<br />
<strong>2018</strong>
Nature and people work better in harmony.<br />
We carry this ethos when travelling,<br />
sourcing and meeting our growers.<br />
Our recipes and blending techniques aim<br />
for balance and complexity without getting in<br />
the way of the purity of nature’s ingredients.<br />
This is our philosophy. It is simple.<br />
We hope you enjoy.<br />
Nath and Ben
CONTENTS<br />
ABOUT 6<br />
TEA & TISANE 14<br />
White Tea 20<br />
Green Tea 22<br />
Oolong Tea 32<br />
Puerh Tea 42<br />
Black Tea 48<br />
Herbal Infusions 60<br />
Matcha 66<br />
Chai 70<br />
CHOCOLATE 74<br />
Drinking Chocolate 76<br />
PANELA 84<br />
TEAWARE 92<br />
Teapots 96<br />
Bowls & Cups 98<br />
Matcha 99<br />
Brewing & Accessories 100<br />
Lin Family 102<br />
PREPARATION GUIDE 104<br />
Classic Selection Infusion Guide 106<br />
Premium Selection Infusion Guide 108<br />
Reserve Selection Infusion Guide 108<br />
Tea Preparation Guide 112<br />
Kali, Fresh Chai and Matcah Preparation Guides 113<br />
Mastering The Art Of Tea 114<br />
TEA & FOOD 116<br />
Recipes - Cold Drinks 120<br />
Recipes - Alcohol 122<br />
OUR TEAM 124<br />
Contact Us 125<br />
4 SOMAGE FOODSERVICE TRADE - VOLUME 1, <strong>2018</strong> SOMAGE FOODSERVICE TRADE - VOLUME 1, <strong>2018</strong> 5
ABOUT<br />
ABOUT<br />
WHAT WE DO<br />
We create delicious & natural products<br />
made from organic tea, cocoa, spices<br />
and raw botanicals.<br />
We travel the world to find the best source for our ingredients and collaborate with farmers who care for<br />
the people and the environment which supports them. We bring knowledge and craftsmanship to every<br />
stage of production from crop to cup, to reveal the full flavour potential of every ingredient and inspire<br />
memorable food experiences.<br />
TEA AND TISANE<br />
Chamellia is one of the few tea<br />
producers in the world to have<br />
a direct involvement from crop<br />
to cup.<br />
CHOCOLATE<br />
Our Kali specialty chocolate<br />
range has been created with the<br />
finest cocoas from West Africa<br />
and Venezuela.<br />
INGREDIENTS<br />
Raw Goods was inspired by our<br />
intention to source ingredients<br />
direct from nature.<br />
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ABOUT<br />
ABOUT<br />
OUR WAY OF BUSINESS<br />
From the leaf selection to manufacturing<br />
techniques and recipe development to<br />
education, we love to get involved<br />
in every step of the process.<br />
Our business philosophy combined with the extensive technical knowledge gained from<br />
our travels to more than 150 organic tea, cocoa and herb farms, has equipped us with a<br />
unique point of difference. It is our specialist knowledge and success in building iconic<br />
brands that allow us to enhance the product and service offering of Australian<br />
and United States' most iconic restaurants and cafés.<br />
OUR PROCESS<br />
1. Origin Search<br />
We travel extensively to find the world’s best<br />
ingredients, grown sustainably and ethically<br />
in pristine environments, by farmers whose<br />
values reflect our own. We build relationships<br />
and take an active role in supporting their<br />
growth toward industry best practices.<br />
Portland, OR<br />
•••<br />
New York City<br />
•<br />
2. Research Best Practice<br />
We take an active role in understanding the<br />
production processes of the raw materials<br />
in our products. By meeting with industry<br />
best producers in many growing regions and<br />
collaborating with experts in complimentary<br />
fields, we bring new insights and possibilities<br />
for innovation and improvement.<br />
Colombia (panela)<br />
•<br />
3. Refine and Improve<br />
We facilitate process improvement<br />
and the improvement of workers and<br />
environmental conditions of the producers<br />
that we align with. We are considerate of<br />
personal and cultural sensitivities and seek<br />
partnership with communities who support<br />
our producers.<br />
Hamburg<br />
•<br />
Eastern Europe<br />
•<br />
Egypt<br />
•<br />
4. <strong>Product</strong> Creation<br />
We collaborate with expert flavour<br />
creationists to create products that bring<br />
enjoyment and wellbeing. We use natural<br />
and organic ingredients as provided by<br />
nature, to make products that are great<br />
tasting and practical for use in foodservice<br />
environments.<br />
5. Quality Assurance<br />
We strive to ensure <strong>Somage</strong> products<br />
create positive and memorable experiences<br />
consistently. We test every batch of every<br />
product for adherence to our strict quality<br />
standards and have a batch tracking<br />
technology to trace the movements of all<br />
ingredients used in our products.<br />
India<br />
•<br />
Colombo, Sri Lanka<br />
and Ahinsa Estate<br />
••••<br />
LEGEND<br />
• Processing Plant<br />
• Warehouse<br />
• Office<br />
• Plantation<br />
6. Trade and Education<br />
We ensure the foodservice operators who buy<br />
our ethically sourced products are educated<br />
in preparation and service to ensure the<br />
enjoyment of our premium ingredients is<br />
experienced by the end consumer.<br />
China and Taiwan<br />
Japan<br />
•<br />
•<br />
Melbourne, Australia<br />
•••<br />
8 SOMAGE FOODSERVICE TRADE - VOLUME 1, <strong>2018</strong><br />
SOMAGE FOODSERVICE TRADE - VOLUME 1, <strong>2018</strong> 9
ABOUT<br />
ABOUT<br />
WHO WE ARE<br />
<strong>Somage</strong> Fine Food is an accumulation<br />
of more than 10 years of expertise and<br />
passion, built on our team’s shared<br />
life experiences in hospitality, farming,<br />
nutrition, travel and exploration and -<br />
of course - sourcing the world’s<br />
best ingredients.<br />
Our endless pursuit of excellence has taken us to many incredible places on this planet and - finally - it has<br />
brought us all together, right here at <strong>Somage</strong>.<br />
We believe in connecting growers from all over the world to our planet’s cities and provide a future of<br />
sustainable living. We aim to do this via an e-commerce ordering platform which integrates technology to<br />
bring old trading systems into the modern world.<br />
This means that we can source the best ingredients, work in harmony with our suppliers, provide an<br />
excellent and easy-to-use experience for our customers and - of course - look to the future, ensuring we are<br />
continuing in the time-honoured tradition of working with tea, cocoa, herbs and spices for many happy<br />
years to come.<br />
OUR PROMISE TO YOU<br />
Our commitment to product quality, ethical trade practices, and giving back to the communities of our<br />
suppliers, is inherent in all we do. As a team, we are united in our limitless passion and respect for the<br />
people and flora of our planet. We are guided by these principles, as well as our belief that business and<br />
nature should always exist in harmony with one another.<br />
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ABOUT<br />
ABOUT<br />
OUR SERVICE<br />
Our business focuses on serving<br />
the foodservice industry, which<br />
represents 98% of our customer<br />
base. Our aim is to create unique<br />
experiences for customers outside<br />
of their home.<br />
HOW WE CAN HELP YOUR BUSINESS<br />
Whether you are championing a premium tea or coffee brand,<br />
building a food or coffee business, operating a chain of foodservice<br />
venues; or if you use tea, cocoa, spices and herbs at any other level,<br />
we can fast-track your business growth.<br />
In aligning with <strong>Somage</strong>, you can leverage our 15+ years of<br />
experience in hospitality, and our enviable track record for<br />
designing, formulating, positioning and supplying market-leading<br />
foodservice brands.<br />
Beverage Consultants<br />
We can tailor a solution just for your business<br />
Great Profit Margin<br />
Tea & Drinking Chocolate are highly profitable<br />
Premiumisation Trends<br />
Give them the best<br />
Training & Education<br />
Learn from the experts so you stand out from your competitors<br />
• Tailored Online Ordering<br />
• Sommelier Training<br />
• Equipment & Teaware<br />
• Menu Creation<br />
Services We Offer:<br />
Services We Offer:<br />
• Tailored Online Ordering<br />
• Departmental Training<br />
• Equipment & Teaware<br />
• Lounge/Bar/In Room Solutions<br />
• Collaborations<br />
• Audits<br />
Restaurants<br />
Boutique Hotels<br />
Cafes<br />
Cof<br />
Roasters<br />
fee<br />
Services We Offer:<br />
& Corporate<br />
Catering<br />
• Audits<br />
• Barista Training<br />
• Tailored Online Ordering<br />
• Equipment & Teaware<br />
• Events<br />
Services We Offer:<br />
• Tailored Online Ordering<br />
• Sales Rep Training<br />
• Unique Blends<br />
• Equipment & Teaware<br />
• Events & Sponsorship<br />
• Tailored Online Ordering<br />
• Workplace Training<br />
• Equipment & Teaware<br />
Services We Offer:<br />
• Presentation & Events<br />
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Tea & Tisane<br />
Chai<br />
Matcha<br />
Ice Tea<br />
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TEA & TISANE<br />
TEA & TISANE<br />
INTRODUCING CHAMELLIA<br />
With a name honouring<br />
the Tea Bush (Camellia<br />
Sinensis), Chamellia<br />
reflects our desire to<br />
find and share the<br />
best tea the world has<br />
to offer.<br />
We take a hands on approach, combined with technical knowledge<br />
gained from our travels to more than 150 tea estates. We are involved<br />
in every step of the way, from withering the tea leaves to oxidation<br />
and drying.<br />
We travel to acclaimed tea growing regions around the world in search of<br />
estates producing teas unique in character, flavour and quality.<br />
‘Nature operates in harmony<br />
and balance, yet she is raw, vivid,<br />
beautiful. Chamellia Organic<br />
Tea is a symbiosis of nature and<br />
craft. From rich biodiverse organic<br />
soil, handpicked tea leaves are<br />
meticulously crafted into enticing<br />
blends, and whose flavour is released<br />
through skillful brewing. Care,<br />
awareness and honour are expressed<br />
in every cup, for the environment, for<br />
the workers, and for the consumers<br />
who find enjoyment in our creation.’<br />
We are one of the few specialty tea companies in the world who<br />
manages the entire process from crop to cup.<br />
All tea comes from the plant camellia sinensis.<br />
Tea has a recorded history that spans over 5,000 years. Legend has<br />
it that tea was discovered in 2737 BC when some tea leaves blew into<br />
Chinese Emperor Shen-Nung’s pot of boiling water. In the 1600’s, tea<br />
became highly popular throughout Europe and the <strong>USA</strong>.<br />
All tea comes from the plant camellia sinensis. Camellia sinensis is<br />
a tropical and subtropical evergreen plant native to China. As an<br />
evergreen, the tea bush continuously grows but goes into dormancy<br />
owing to cooler seasonal weather changes. e.g. Sri Lanka, located 8<br />
degrees north of the equator produces tea year round due to its warm<br />
climate and high rainfall, producing a new flush about every 80 days.<br />
There are two primary types of camellia sinensis used in the<br />
preparation of the tea:<br />
1. Camellia Sinensis var Sinensis or (China Jaat), which has smaller<br />
leaves (5-12cm); and is propagated widely around China, Taiwan<br />
and Japan.<br />
2. Camellia Sinensis Assamica (Assam Jaat) which has larger leaves<br />
(15-20cms). The assamica variety is known for its large leaves, its<br />
hardiness, are grown widely in India, Sri Lanka and Kenya for the<br />
production of black tea.<br />
Nathan Wakeford, <strong>Somage</strong> Founder<br />
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TEA & TISANE<br />
TEA & TISANE<br />
TEA CLASSIFICATION<br />
TASTING NOTES & FOOD PAIRINGS BY A SOMMELIER<br />
The Chamellia range is divided in three<br />
classifications, each with a specific peak<br />
seasonal availablity<br />
CLASSIC SELECTION<br />
About<br />
Classic selection is a premium version of the classic teas consumed<br />
daily. These teas are bought direct from growers and are shipped<br />
monthly to ensure maximum freshness.<br />
Availability<br />
Annually<br />
Price<br />
$15 - $75 p/lb<br />
PREMIUM SELECTION<br />
About<br />
Premium selection are single estate teas sourced from the finest tea<br />
gardens. This range is sourced via direct trade and is chosen as<br />
a process of elimination from the <strong>Somage</strong> tasting team annually.<br />
This unique range is suitable for venues that are serious about<br />
serving truly great tea but can also be a permanent fixture for<br />
your menu.<br />
Availability<br />
Annually (peak season between April - August)<br />
Price<br />
$75 - 150 p/lb<br />
RESERVE SELECTION<br />
About<br />
Reserve selection teas are the rarest and most highly prized teas in<br />
the world. This ephemeral range is sourced via direct trade and is<br />
chosen as a process of elimination from the <strong>Somage</strong> tasting team<br />
harvested and sourced between May - July. Available only once<br />
a year.<br />
Availability<br />
Vintage only<br />
Price<br />
$150 - $1,000 p/lb<br />
Please order carefully and be aware of seasonality constraints when printing menus.<br />
Tea and Food is gaining momentum throughout<br />
the world and, for this year's range, we have<br />
teamed up with Meira Harel a Melbourne wine<br />
expert to assess this years range.<br />
This is a new direction for our<br />
company and one which we will<br />
continue to grow as we become more<br />
involved in the restaurant and wine<br />
scene for years to come.<br />
ABOUT MEIRA<br />
Meira started working in hospitality 12 years ago in an Italian<br />
restaurant called ‘Bellini’ in Tel Aviv, Israel. After growing to be<br />
a Restaurant Manager and a successful Sommelier Meira came to<br />
Melbourne 6 years ago to learn more about food, wine and service.<br />
In the past 6 years she has worked at some of Victoria’s finest<br />
restaurants – Brooks, Grossi Florentino, The Lake House and<br />
The Town Mouse.<br />
Meira is now an independent sommelier, one of the co founders<br />
of the hospitality conference ‘GROW Assembly’ as well as being<br />
the Age Good Food Guide Sommelier of the Year for 2016.<br />
Her latest achievement has been adding ‘Mom’ to her already<br />
remarkable resumé.<br />
When reading look out for the talking marks (“ “) and shaded section<br />
throughout the guide for Meira’s notes.<br />
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WHITE TEA<br />
WHITE TEA<br />
WHITE TEA<br />
White tea is also from the camellia sinensis<br />
plant but is typically from the early part<br />
of a new season harvest (or flush) and<br />
comprising of new immature tips and<br />
leaves. White tea undergoes minimal<br />
rolling and processing and is not usually<br />
withered. Its name derives from the fine<br />
white hairs on the unopened buds of the<br />
tea plant, which gives the plant a whitish<br />
appearance. The resulting tea liquor<br />
created during infusion is also light or<br />
whitish in colour.<br />
YUNNAN WHITE SUPREME<br />
PREMIUM SELECTION<br />
Item Code: TEPS-WWS-LL50<br />
Ingredients: White Tea<br />
Origin: China<br />
Region: Yunnan Province<br />
Tea Estate: Yunxian Yiping Tea factory<br />
Format: Loose leaf<br />
Elevation: 800-2000m<br />
Organic: Organic farming practices (not certified)<br />
Grade/Cut: AAAA<br />
Infusion: 3<br />
Our white supreme is simply delicious. Made with fresh handplucked<br />
furry buds with two young leaves attached, the light<br />
gold liquor offers a full-bodied tea that makes you salivate when<br />
drinking. Sweet, smooth, juicy and soft, white supreme yields<br />
a delightful flavour of sweet lilies and crisp pear. Good for<br />
numerous steeps, this tea becomes softer and more floral with<br />
each infusion.<br />
Tasting Notes: This tea is so fresh, so clean and so delicate. All the<br />
aromas are subtle and complement each other. Sweet fennel, fresh seaweed,<br />
sea minerals, sweet green spices, pine needles and a hint of mint. Purifying<br />
and seductive. The palate is delicate as well. Soft white florals, sweet pear<br />
juice and a cleansing touch of white pepper and coriander seeds. It is a lean<br />
tea with medium tannins.<br />
Food Matchings: As it’s such a soft and elegant tea I’d match it with<br />
raw fish or seafood. The other option would be a veal or beef tartare, to go<br />
with that silky texture of the raw meat.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Tokoname clay tea pot or Lin<br />
Family porcelain.<br />
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SOMAGE FOODSERVICE TRADE - VOLUME 1, <strong>2018</strong> 21
GREEN TEA<br />
GREEN TEA<br />
GREEN TEA<br />
Green tea is made from unfermented<br />
leaves of the camellia sinensis plant.<br />
Unlike oolong teas and black teas, green<br />
tea does not go through the oxidation<br />
process – heat is applied to the leaves to<br />
neutralise the oxidative enzymes before<br />
oxidation is able to take effect. The<br />
resulting liquor of infused green tea is<br />
typically light and pale in colour, often<br />
with a green hue.<br />
CHINA SENCHA<br />
CLASSIC SELECTION<br />
Item Code: TECH-CS<br />
Ingredients: Organic green tea<br />
Origin: China<br />
Region: Fujian<br />
Format: Loose leaf and pyramids<br />
Elevation: 800-2000m<br />
Organic: ü<br />
Grade/Cut: AAA<br />
Infusion: 2<br />
The emerald, slender leaves of this soothing green tea create a sweet<br />
and mellow brew that is noted for its range of health benefits.<br />
Tasting Notes: This cleansing Sencha is showing beautifully on the nose<br />
with green grass and fresh florals. The palate is creamy with lovely green apple<br />
skin sweetness and a touch of vanilla bean. It has soft tannins and a refreshing<br />
element.<br />
Food Matchings: I would try and spice things up a little with this gentle<br />
tea and match it with a warm piece of ginger bread spread with creamy butter<br />
and a touch of salt. The different combination of textures will be fantastic and<br />
it’s just another take on the green tea and ginger classic combo.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice and retail<br />
Recommended Teaware: Chamellia Classic Teapot<br />
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GREEN TEA<br />
GREEN TEA<br />
GREEN LONGJING<br />
PREMIUM SELECTION<br />
Item Code: TEPS-GLJ-LL100<br />
Ingredients: Green tea<br />
Origin: China<br />
Region: Hunan<br />
Tea Estate: Chenchunhong Tea Farm<br />
Tea Maker: Chenchunhong<br />
Format: Loose leaf<br />
Elevation: over 1300m<br />
Organic: Organic: Organic farming practices (not certified)<br />
Grade/Cut: A<br />
Infusion: 2<br />
Longjing, translated as “Dragon Well”, referencea famous old<br />
well outside the city of Hangzhou, China, where the tea was<br />
originally produced. The slender and vividly green leaves of<br />
Longjing are potent with amino acids - When infused they<br />
create a sweet, pleasant aroma with a subtle savoury and roasted<br />
taste. The roasted flavour and flat shape of the leaves are a result<br />
the flat palm panning process used in production.<br />
Tasting Notes: The changes this tea goes through are quite fascinating.<br />
From sweet green spice, fennel and anise seed before brewing to elegant,<br />
fragrant light seaweed, almost woody nose after brewing. Then the palate<br />
is very mineral, full of white flowers blossom, freshly cut green herbs and a<br />
touch of seaweed saltiness. Low tannins, sandy texture and powerful finish.<br />
Food Matchings: Something about the texture of this tea takes me to<br />
fried rice, vegetarian, chicken or pork. The oiliness and the chewiness of<br />
the rice will lift those fragrant elements in the tea and the tea will act as a<br />
cleanser for the dish. If you want to be adventurous try fried chicken!<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Tokoname clay tea pot or Lin<br />
Family porcelain.<br />
JASMINE DRAGON PEARLS<br />
PREMIUM SELECTION<br />
Item Code: TEPS-GJP-LL100<br />
Ingredients: Green tea<br />
Origin: China<br />
Region: Shanghai Village, Fuding City<br />
Tea Estate: Zhou Baohong GLF Tea Factory<br />
Tea Maker: Zhou Baohong<br />
Format: Loose leaf<br />
Organic: Organic: Organic farming practices (not certified)<br />
Elevation: above 800m (sea level)<br />
Grade/Cut: AAA<br />
Infusion: 2<br />
Jasmine Dragon Pearls are offered as a customary welcoming<br />
beverage in Northern China. Our tea is made with young supple<br />
leaves harvested in early spring, then scented six times over with<br />
jasmine blossoms. The long lush tea buds are then rolled to make<br />
our beautiful white pearls. Once steeped, the pearls unravel<br />
to unleash a sweet, medium-bodied green tea with an alluring<br />
velvety texture, intonated with the flavour and aroma of inviting<br />
floral jasmine.<br />
Tasting Notes: The powerful perfume of this tea is incredible! Sweet<br />
lilies, candies jasmine petals, dried hay, must and white flowers blossom<br />
on the nose. The palate is lean, soft, elegant and just lovely. The aromatics<br />
are irresistible on the palate as well with an explosion of jasmine sweetness.<br />
Nothing but pure jasmine!!<br />
Food Matchings: It’ll be hard to match something to this tea as it’s<br />
so fragrant so I thought that the only thing that could battel this power is<br />
something that’ll be as fragrant like Turkish delight, baklava or a dessert<br />
made with rose water.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Tokoname clay tea pot or Lin<br />
Family porcelain.<br />
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GREEN TEA<br />
GREEN TEA<br />
GENMAICHA<br />
PREMIUM SELECTION<br />
Item Code: TEPS-GGM-LL100<br />
Ingredients: Green tea, puffed brown rice<br />
Origin: Japan<br />
Region: Kagoshima<br />
Tea Estate: Yaeyama Tea Garden<br />
Tea Maker: Yaeyama<br />
Format: Loose leaf<br />
Organic: Organic farming practices (not certified)<br />
Elevation: 150m<br />
Grade/Cut: 1st Flush<br />
Infusion: 1<br />
Genmaicha was originally created by Zen monks hundreds of<br />
years ago, who innovatively mixed green tea with the browned<br />
rice stuck to the bottom of their cauldrons. It became a traditional<br />
Japanese workers’ drink, where sencha or bancha was blended<br />
with roasted rice, making their tea consumption more economical.<br />
Our Genmaicha is a carefully crafted blend, made with premium<br />
quality Sencha Green Tea sourced from the mountains of<br />
Makizono, blended as per tradition with roasted brown rice. The<br />
silky green leaves combine with matcha powder to formulate a<br />
rich, wholesome and toasty aroma and savory taste.<br />
Tasting Notes: This is one of the most special teas you will ever<br />
taste! Made with toasted brown rice which gives it the aromas of dried<br />
corn, popcorn, roasted almond, sesame, beautiful leafy green note and an<br />
earthy touch. The palate has a brilliant consistency and balance. If you’ve<br />
tasted dry sake before then this tea basically taste like a non-alcoholic sake.<br />
Umami, pure green freshness, perfect weight on the palate, low tannins and<br />
that clean toasted rice character. Just beautiful!<br />
Food Matchings: This tea deserves to be served next to a dish that is as<br />
complex and pure. I’d match it with sashimi, nigiri or a very delicate sushi<br />
roll. Perhaps even some seafood dumplings in a broth!<br />
YUZU KUKICHA<br />
PREMIUM SELECTION<br />
Item Code: TEPS-GYK-LL100<br />
Ingredients: Green tea, yuzu<br />
Origin: Japan<br />
Region: Kagoshima<br />
Tea Estate: Yoshinaga Tea Garden<br />
Tea Maker: Yoshinaga<br />
Format: Loose leaf<br />
Organic: Organic farming practices (not certified)<br />
Elevation: 200m<br />
Grade/Cut: A<br />
Infusion: 2<br />
On the fog-shrouded slopes of Kirishima Mountain, Japan’s<br />
southernmost tea cultivation region, the Nishi family organically<br />
grow our Yuzu Kukicha. The vibrant green stems of Kukicha<br />
are blended with the Japanese citrus fruit Yuzu, yielding a<br />
revitalizing and sweet tea with a punch of citric lime fruitiness.<br />
Tasting Notes: There are so many layers of citrus characters in this<br />
tea, not just yuzu. Mandarin, lime zest, lemon meringue, freshly cut green<br />
grass and a kick of wasabi. The aromatics are so vibrant and exhilarating!<br />
The palate is super dry and earthy, medium bodied as well as medium<br />
tannins. Umami, lime zest, lemon flesh and bitter yuzu as your flavour<br />
profile as well.<br />
Food Matchings: The intense citrus zest that you get from this tea will<br />
be really lovely with some spicy fish cakes or with beautiful grilled prawns to<br />
balance the sweetness of the prawn flesh.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Tokoname clay tea pot or Lin<br />
Family porcelain.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Tokoname clay tea pot or Lin<br />
Family porcelain.<br />
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GREEN TEA<br />
GREEN TEA<br />
TEA ORIGINS - JAPAN<br />
Uji/Kyoto<br />
SEA OF<br />
JAPAN<br />
(EAST SEA)<br />
JAPAN<br />
Shizuoka<br />
SOUTH KOREA<br />
Nishio/Aichi<br />
Mei<br />
SUPREME WHITE MONKEY<br />
RESERVE SELECTION<br />
JADE DEW (GYOKURO)<br />
RESERVE SELECTION<br />
Kagoshima<br />
Item Code: TERS-GWM-LL50<br />
Ingredients: Green tea<br />
Origin: China<br />
Region: Wuqiangxi Town, Yuanling, Hunan<br />
Tea Estate: Yuanling Qingshan Tea Farm<br />
Format: Loose leaf<br />
Elevation: 850m<br />
Organic: Organic farming practices (not certified)<br />
Grade/Cut: AAAA 1st Flush<br />
Infusion: 2<br />
Supreme White Monkey green tea, Bai Mao Hou in Chinese,<br />
was given in light of the appearance of the tea. Processed by<br />
hand with one curly leaf and one bud, and covered in white hair,<br />
the dry tea leaves of this beautiful tea are said to resemble the<br />
paw of a white-haired monkey.<br />
Complex, deep, pleasantly vegetal, with charming floral<br />
character similar to the Azalea flower, this tea has depth of<br />
flavour with a pleasant mellow umami taste with sweet lightly<br />
toasted finish.<br />
Tasting Notes: When you’d smell this tea, it’ll throw you straight into<br />
the ocean! Aromas of salted fish, anchovy, seaweed and sea salt with touches<br />
of freshly cut grass, chives, lemon myrtle and lilies. This exceptional white<br />
tea continues to impress on the palate with subtle and elegant noes of bitter<br />
greens, coriander seeds and lime pith. Body and tannins are medium plus.<br />
Food Matchings: I would keep the match on the savoury side as it’s<br />
such a powerful tea and go with a salty strong hard cheese or some cured fish<br />
with fresh herbs.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Tokoname clay tea pot or Lin<br />
Family porcelain.<br />
Item Code: TERS-GGK-LL100<br />
Ingredients: Green tea<br />
Origin: Japan<br />
Region: Okabe, Shizuoka<br />
Tea Estate: Maejima Tea Garden<br />
Tea Maker: Maejima<br />
Format: Loose leaf<br />
Organic: Organic farming practices (not certified)<br />
Elevation: 150m<br />
Grade/Cut: Premium<br />
Infusion: 2<br />
The most refined of all Japanese green teas, experiencing Gyokuro<br />
is sure to be a definitive event in your appreciation of tea. Our prized<br />
Jade Dew (Gyokuro) is made in the Okabe area of the Shizuoka<br />
Prefecture by Third-generation Gyokuro Master and three-time<br />
Gold Medal winner of the World Green Tea Contest, Mr. Tohei<br />
Maejima. Tohei-san has been making tea for more than 60 years.<br />
Tasting Notes: The nose of both dry and brewed tea leaves of this<br />
extraordinary green tea have the aromas of fresh seaweed and young green grass,<br />
with sea salt definitely dominating here. The nose in the glass is clear, savoury<br />
and oh so pure! If you close your eyes you could almost feel the sea breeze saltiness<br />
in the air. The palate is very rich and viscous in terms of texture while the<br />
flavour profile is clean, focused and elegant. The purity of the fresh green herbs<br />
such as parsley, thyme and sage as well as grass is so pretty. The soft tannins,<br />
great length and the finish (which has the perfect amount of savouriness to it!) are<br />
all making this tea very well balanced. Add to that the umami component and<br />
you have here a very complex yet elegant cup of green tea.<br />
Food Matchings: As this tea has purity that I would like to preserve, I would<br />
match it with some fish or seafood crudo or even steak tartare with capers to go with<br />
all those savoury elements. Another option would be to match it with some root<br />
vegetables such as daikon, Jerusalem artichoke, turnip, parsnip and radishes.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Tokoname clay tea pot or Lin<br />
Family porcelain.<br />
Tea plays an integral<br />
role in Japanese<br />
culture and, Japan<br />
is in the top 10 teaproducing<br />
countries<br />
in the world but<br />
exports less than<br />
2% of its production.<br />
In Japan, most tea grown and consumed is green tea. The majority<br />
of Japanese green teas are steamed, rather than pan-fired in the<br />
style of most green teas from China.<br />
Three of the four major islands of Japan, Honshū, Shikoku, and<br />
Kyūshū, produce tea. The three largest tea-producing prefectures<br />
in Japan are Shizuoka, Kagoshima, and Mie.<br />
SHIZUOKA is famous for green tea, it is the largest tea producing<br />
region in Japan, with nearly half of all Japan’s green tea produced<br />
there. Shizuoka is the leading producer of Sen Cha and Sen Cha<br />
Fukamushi (Deep Steam treated).<br />
KAGOSHIMA is the second largest tea producing region<br />
of Japan.<br />
MIE is the third largest tea region of Japan. It is famous as Sen<br />
Cha and Kabuse Cha.<br />
UJI/KYOTO Uji in Kyoto prefecture is known for luxury tea<br />
production. It is a region mainly producing shade-grown teas such<br />
as Gyokuro and Matcha.<br />
NISHIO/AICHI Nishio in Aichi prefecture is one of the major<br />
Matcha production areas of Japan.<br />
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GREEN TEA<br />
GREEN TEA<br />
Gyokouro harvest - May <strong>2018</strong><br />
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OOLONG TEA<br />
OOLONG TEA<br />
OOLONG TEA<br />
Oolong tea is a semi-oxidised tea, with<br />
oxidation falling somewhere in between green<br />
(not oxidised) and black tea (fully oxidised)<br />
typically in the range of 8% to 85% depending<br />
on the style of tea being made. Most oolong<br />
teas use tea plant cultivars specifically chosen<br />
to produce oolong. During production, the<br />
leaves are typically kept as whole leaves that can<br />
either be compressed into balls or rolled into<br />
whole leaf strips. Oolong tea can be roasted to<br />
varying degrees to bring about alternate flavour<br />
characteristics (floral an aromatic to lightly toasty,<br />
to dark golden roast). Less oxidised oolongs offer a<br />
more fresh green tea taste, whilst heavily oxidised<br />
oolongs present a more malty tea flavour.<br />
TEA ORIGINS - TAIWAN<br />
CHINA<br />
TAIWAN<br />
The majority of tea<br />
produced in Taiwan is<br />
oolong tea and most of<br />
this tea is consumed<br />
within Taiwan.<br />
The climate in Taiwan is varied, ranging from humid subtropical<br />
conditions to cool high mountain conditions. Located over the<br />
topic of cancer, Taiwan has distinct seasons with cooler dryer<br />
winters and hotter wet summers (with exception to higher winter<br />
rainfall experienced in some high elevation tea growing regions).<br />
The key tea producing regions of Taiwan incude:<br />
ALI SHAN Alishan Oolongs use qingxin oolong, are produced in<br />
Jiayi Country of Taiwan, with the name Alishan given to 18 hills<br />
in the mountain range, with elevation ranging between 950 -1400<br />
meters. Flavours are typically sweet, mellow, floral, the liquor<br />
bright yellowy Green.<br />
LI SHAN (Pear Mountain): Li Shan is part of the Jade mountain<br />
range located in Taichung County. Li Shan is the highest teagrowing<br />
region in Taiwan, with tea plantations located between<br />
1800 meters and 2650 meters. These high altitudes provide a low<br />
temperature year-round but produce only two tea harvests per year.<br />
WU LING Also located in Taichung county on Pear Mountain, Wu<br />
Ling produces high mountain (1800 - 2000 meters) character with an<br />
average annual temperature of around 20 degree Celsius with clouds<br />
and fog present year-round. Wu Ling offers 3 harvests per year.<br />
Pinglin<br />
Miaoli<br />
Wu Ling<br />
Li Shan<br />
Sun Moon Lake<br />
Lugu<br />
Shan Ling Shi<br />
Alishan<br />
SHAN LING SHI Shan Ling Xi is located in Nantou county,<br />
with elevations ranging from 1600-1900 meters. This high<br />
elevation provides cool growing conditions that produce smooth<br />
slightly floral teas with a slight buttery quality.<br />
LUGU Located in the southwest of Nantou County, Lugu is famous<br />
for the production of Dong Ding Oolong. Dongding Oolong (Frozen<br />
Summit) is named after Dongding Village, home of the original<br />
Oolong planted in 1855 by Lin Feng Chi who sourced them from<br />
the Wuyi Mountains of China.<br />
PINGLIN Pinglin District is the northern most tea producing<br />
region of Taiwan. With lower altitude mountains, Pinglin is best<br />
known for the production of Baozhong Oolong tea, which offers<br />
rich, buttery favours.<br />
MIAOLI Located in the north, Miaoli’s warm climate and lower<br />
elevation (600 meters) offer perfect growing conditions for the<br />
production of Bai Hao oolong tea (also known as Oriental Beauty),<br />
which is a more heavily oxidized oolong intentionally eaten by a<br />
tea insect to produce a tea with sweet honey like flavours.<br />
SUN MOON LAKE/NANTOU COUNTY Sun Moon Lake is a<br />
region famous for the production of black tea. In a bid to compete<br />
with the market dominance of Indian black teas, Taiwanese black<br />
tea was produced from tea plants sourced from Assam, India. The<br />
cost of producing black tea in Taiwan was too high to compete on<br />
the world market, yet a small amount of very good quality black tea<br />
is still produced for primarily local consumption.<br />
DA YU LING Da Yu Ling Oolong is grown in the Taiwan Acacia<br />
Hill area , located in at the intersection of the Nantou, Taichung<br />
and Hualien counties at a typical elevation of 2100 meters, the<br />
highest of Taiwan’s oolong tea producing areas. The Da Yu ling<br />
offers low temperature and high mountain character with typically<br />
a single harvest annually.<br />
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OOLONG TEA<br />
OOLONG TEA<br />
GABA OOLONG<br />
PREMIUM SELECTION<br />
Item Code: TEPS-OPG-LL100<br />
Ingredients: Oolong tea<br />
Origin: Taiwan<br />
Region: Pinglin District, New Taipei City Region<br />
Tea Estate: Bai Cing-Chang Tea Factory<br />
Tea Maker: Bai Cing-Chang<br />
Format: Loose leaf<br />
Organic: Organic farming practices (not certified)<br />
Elevation: 650m - 750m<br />
Grade/Cut: AAA<br />
Infusion: 2<br />
Made by a multi-award winning tea producer located in the<br />
Pinglin Region of Taiwan, our GABA Oolong possesses a higher<br />
concentration of antioxidants than any other tea. With high<br />
levels of Gamma Amino Butyric Acid (GABA), GABA promotes<br />
lean body mass, lower blood pressure & foster restful sleep.<br />
Displaying a bright amber colour, GABA Oolong has a distinct<br />
fruity taste with hints of raspberries and stewed fruits.<br />
Tasting Notes: This is another interesting tea as it changes from sweet<br />
notes of caramel, dried plums and strawberry jam on the nose before brewing<br />
to an explosion of savoury characters after brewing where you’ll find some<br />
salted nuts, sea spray and capsicum. Fascinating! The palate is dry with<br />
very high tannins but the flavours of salty puff pastry, tomato consomme and<br />
hay balance those tannins and gives it its elegant and powerful finish.<br />
Food Matchings: As this tea is known for its health benefits it might be<br />
best to just enjoy it after a big meal when you’re in need to lie back and relax.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Gaiwan, Lin Family Clay<br />
YUSHAN OOLONG<br />
PREMIUM SELECTION<br />
Item Code: TEPS-OYS-LL100<br />
Ingredients: Oolong tea<br />
Origin: Taiwan<br />
Region: Yushan Mountain<br />
Tea Estate: Yun Yen-Tseng Tea Estate<br />
Tea Maker: Fu Chen<br />
Format: Loose leaf<br />
Organic: Organic farming practices (not certified)<br />
Elevation: 1850m<br />
Grade/Cut: Premium<br />
Infusion: 2<br />
Our Yushan Oolong is grown at high altitudes near the Yushan<br />
National Park in Taiwan. The altitude generates a greater<br />
concentration of amino acids in our leaves, giving the tea a<br />
creamy texture and long finish with flavours of crisp stone<br />
fruits. The extreme weather also means we’re limited to just<br />
two harvests per year, making this Yushan Oolong even more<br />
special.<br />
Tasting Notes: I found this tea to be quite savoury, earthy and toasty<br />
before brewing. After brewing the focus is mainly on those toasted rice notes<br />
as well as green herbs, green tomatoes, a touch of white flowers and seaweed.<br />
It has a really clean and bright nose! The palate is very elegant, with a<br />
lovely soft texture and medium tannins. There are some elements of pickle<br />
brine and bitter greens. Viscous through the palate then finishes really dry.<br />
Food Matchings: As the finish of this tea is so dry, I’d recommend<br />
robust or rich dishes such as a good piece of aged beef with a side of creamy<br />
potatoes. If you prefer something softer then try it with fresh salmon sushi!<br />
The richness of the fish will help your palate with that dry finish.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Gaiwan, Lin Family Clay<br />
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OOLONG TEA<br />
OOLONG TEA<br />
EIGHT IMMORTALS<br />
RESERVE SELECTION<br />
Item Code: TERS-OEI-LL50<br />
Ingredients: Oolong tea<br />
Origin: China<br />
Region: Fenghuang Shan, Guangdong<br />
Tea Estate: Lin Family Farm<br />
Tea Maker: Mr Lin<br />
Format: Loose leaf<br />
Organic: Organic farming practices (not certified)<br />
Elevation: 850m<br />
Grade/Cut: AAAA<br />
Infusion: 2+<br />
Testament to the name on which the tea is based, our Ba Xian (Eight<br />
Immortals) is an exquisite fairytale of flavour. Made from 140+ year<br />
old trees on the slopes of Phoenix Mountain in Guangdong, this Dan<br />
Cong Oolong is one of the best we have tasted. The aroma is sweet<br />
and uplifting, complex and floral, but not overpowering. The tea has<br />
been baked softly, the resulting liquor is crisp and balanced, rich with<br />
flavour but light on the palate.<br />
Tasting Notes: This beautiful Oolong tea has a bit of a resemblance to<br />
green tea characters but with a sweeter touch on the finish. Aromas of citrus<br />
and vanilla combined with an earthy element. This tea is really perfumed and<br />
expressive in the glass with lovely white peach blossom and layers of toasted<br />
nuts, it’s fantastic! The palate is very soft in terms of the flavour profile yet<br />
bold and structured with high tannins and dry earthy characteristics. The<br />
main focus on the palate is more on the savoury side and less on those sweet<br />
notes we experienced on the nose. I very much enjoyed the bitter, almost<br />
Campari-like lift on the finish - it gave this tea a truly unique touch!<br />
Food Matchings: I would suggest this tea with something a bit fatty to<br />
help its character shine. It’ll have to be something that could deal with that<br />
fierce structure, so you might want to try it with BBQ chicken or pork yakitori!<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Gaiwan, Lin Family Clay<br />
RED CLOAK GRANDE<br />
RESERVE SELECTION<br />
Item Code: TERS-ORC-LL50<br />
Ingredients: Oolong tea<br />
Origin: China<br />
Region: Wuyi, Fujian<br />
Tea Estate: Li Family Farm<br />
Tea Maker: Li Family<br />
Format: Loose leaf<br />
Organic: Organic farming practices (not certified)<br />
Elevation: 400m<br />
Grade/Cut: Best of variety<br />
Infusion: 3+<br />
Our Da Hong Pao is a wonderfully complex and smooth oolong,<br />
the rich baked aroma has hints of Dark cocoa, Tobacco and<br />
Baked sweet crust and floral bouquet. The taste is deep and<br />
complex, the sweetness of Raisins marries with Tobacco and<br />
muted citrus notes similar to pomelo.<br />
Tasting Notes: This special reserve tea will take you on a journey<br />
from the first moment you smell the dry leaves till finish. The leaves carry<br />
a strong chocolate note. Bitter, dark cacao beans! Then when brewed you’ll<br />
find the aromatics of the leaves to be of freshly roasted coffee beans and in the<br />
glass, it’s all about bold red fruits! Hints of cascara, toasted wood chip and<br />
tobacco. It’s smoky and powerful! The palate is so soft and generous. Red<br />
berries, red apple skin and hints of sweet and salty spices such as paprika,<br />
cinnamon and bay leaf. There are many layers in this tea, the tannins are<br />
medium and there’s a very focused finish that has a bitter edge to it. This tea<br />
just keeps giving and it’s brilliant.<br />
Food Matchings: As the flavour profile is quite bold, red and smoky<br />
and it is a complex tea try and match it with a very good quality dark<br />
chocolate after dinner or even just on its own as the perfect digestivo to have<br />
next to the fireplace.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Gaiwan, Lin Family Clay<br />
Aged English Cheddar & Wild Ancient Tea<br />
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EDUCATION<br />
EDUCATION<br />
MEET THE TEA MAKER - YUSHAN JADE MOUNTAIN STORY<br />
Tea Master- Fu Chen, a devoted Buddhist and vegetarian, has interwoven her personal life<br />
philosophy and reverence for nature into the art of tea making. According to Fu Chen,<br />
“In order to achieve inner peace, one must be honest and in tune with nature.” Jhen tea<br />
lives this philosophy by cultivating high-quality premium teas that are organic and<br />
additive-free, which serve to cleanse the body and bring peace to the mind.<br />
Fu Chen standing in front of Jade Mountain with her daughter<br />
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EDUCATION<br />
EDUCATION<br />
First Flush harvest on Jade Mountain<br />
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PUERH/FERMENTED TEA<br />
PUERH/FERMENTED TEA<br />
PUERH/<br />
FERMENTED TEA<br />
Puerh tea is a type of fermented tea originating<br />
from Yunnan province in China, where it has<br />
been grown and consumed by the many ethnic<br />
tribes for over 1,750 years. During the Tang<br />
Dynasty (618–906 AD), tea producers formed<br />
the tea into compressed cakes which allowed the<br />
tea to be transported without breakage when<br />
being shipped to trading destinations. Over time<br />
Pu-erh tea was pressed into various different<br />
shapes including discs (bing), bricks (zhuan),<br />
birds’ nests (tuo), square (fang), mushroom (jin),<br />
melon (jingua), or can be left loose (san).<br />
Puerh comes in two varieties, the traditional raw<br />
(sheng) tea, or cooked (shou) tea. Sheng Puerh<br />
requires aging to fully mature and turn into a<br />
rich brown/black colour. This process can take<br />
10+ years and develops complex characteristics<br />
as it ages. Shou Puerh undergoes a secondary<br />
fermentation process which takes only months<br />
to complete, and produces a tea similar to that<br />
of the naturally aged Sheng Puerh, but with<br />
less complexity.<br />
TEA ORIGINS - CHINA<br />
INDIA<br />
BAY OF<br />
BENGAL<br />
CHINA<br />
Tea originates from China and is the largest<br />
producer of green tea and oolong tea in the world.<br />
ANHUI located in the eastern portion of inland China, bordered<br />
by Jiangsu, Zhejiang, Jiangxi, and Hubei. Anhui has both flat and<br />
mountainous regions and its climate is more variable than coastal<br />
provinces. Most of the tea in Anhui is produced in the south, as the<br />
northernmost region of Anhui is unsuitable for growing tea. Anhui<br />
is famous for producing Keemun black tea, Huangshan Mao Feng,<br />
Tai Ping Hou Kui, Lu an Gua Pian, and Chun Mee tea.<br />
FUJIAN is located on the southeast coast of China, and has a<br />
subtropical climate, with year-round rainfall. The majority of the<br />
province is mountainous and heavily covered in forest. Two areas<br />
of Fujian are famous for oolongs: Anxi in southern Fujian is the<br />
origin of tie guan yin, and Wuyi in the north is the origin of Da<br />
Hong Pao and many others.<br />
GUANGDONG is located on the southern coast of China and is<br />
the most economically prosperous and most populated province.<br />
Guangdong is home to the phoenix mountains, best known as the<br />
origin of feng huang dancong oolongs. Guangdong is very humid<br />
year-round and ranges from subtropical at higher elevations to<br />
almost tropical near the ocean. Precipitation is seasonal, following<br />
the pattern of the Asian monsoon.<br />
Anhui<br />
Hubei<br />
Hunan<br />
Yunnan<br />
Zhejiang Province<br />
Fujian<br />
Guangdong<br />
HUNAN meaning south of Dongting lake, is a landlocked<br />
province in China, located towards the southeast. Hunan has a<br />
humid subtropical climate, and borders other tea-producing<br />
provinces, including Guangxi to the southwest and Jiangxi to the<br />
east, and Hubei to the north. The most famous tea that originates<br />
from Hunan province is Junshan Yinzhen, a type of yellow tea,<br />
which originates from Junshan island located in the middle of<br />
Dongting lake.<br />
YUNNAN located in the south-western most province of China,<br />
is best known for Puerh tea. Yunnan’s mountainous topography<br />
provides a typically mild climate with heavy seasonal rainfall, with<br />
wet summers and dry winters. Yunnan also produces black teas<br />
(such as Dian hong) and is home to a large number of ancient tea<br />
trees, some in excess of 1000 years old.<br />
ZHEJIANG PROVINCE is located on the east coast of China,<br />
just north of Fujian. It has a humid subtropical climate with<br />
distinct seasons and a high seasonal rainfall. Many important<br />
green teas originate from Zhejiang including dragon well (long<br />
jing) and gunpowder green tea.<br />
HUBEI The name of Hubei province refers to being North of<br />
Dongting lake, a lake in Hunan province, just south of the border<br />
of Hunan and Hubei provinces. Hubei is a landlocked province in<br />
central China. Hubei is subtropical with well-defined seasons.<br />
It is very humid, and rainfall follows a strong seasonal pattern<br />
like most of China, with the heaviest rainfall from May through<br />
July. Hubei borders Anhui to the east, and also produces Keemun,<br />
a style of black tea that originated and is primarily produced in<br />
Anhui. Hubei also produces a number of varieties of green tea.<br />
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PUERH/FERMENTED TEA<br />
PUERH/FERMENTED TEA<br />
LIU BAO<br />
PREMIUM SELECTION<br />
Item Code: TEPS-PLB-LL100<br />
Ingredients: Heicha<br />
Origin: China<br />
Region: Guangxi<br />
Tea Estate: Wuzhou Tea Factory<br />
Format: Loose leaf<br />
Organic: Organic farming practices (not certified)<br />
Elevation: 500-800m<br />
Grade/Cut: AA<br />
Infusion: 2+<br />
Liu Bao is a sister to Puerh Tea, it is a fermented black tea<br />
grown high in the mountains near Liubao township in Guangxi<br />
Province. Some say that this process is where the Shou Pu-erh<br />
tea making process which came into fashion during the 1970’s<br />
originated. Our Liu Bao tea is aged in baskets through a process<br />
of fermentation, developing a bold, sweet, rich and comforting<br />
flavour, with a lasting taste of baked dark fruits.<br />
Tasting Notes: You probably won’t expect the following aromas coming<br />
from a tea but give it a moment and you’d be surprised how interesting<br />
it is! Think sea salt and fish sauce, smoked fish and sardine brine, then<br />
minerality and cured meats! Yes, it’s all there on the nose! The palate though<br />
is so subtle and gentle with medium tannins and a short finish. Flavours of<br />
wet forest floor, leather, iron and a touch of red plums. Super savoury! This<br />
tea must be drunk with food!<br />
Food Matchings: Anything salty from the sea could work but I’d give<br />
mussels cooked in tomato sauce a go as a dish like that will deal well with<br />
the complexity of this tea.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Purion Teaware<br />
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PUERH/FERMENTED TEA<br />
PUERH/FERMENTED TEA<br />
<strong>2018</strong><br />
SUIXI SHENG PUERH<br />
RESERVE SELECTION<br />
Item Code: TERS-PSO-TC200<br />
Ingredients: Puerh tea<br />
Origin: China<br />
Region: Yunnan<br />
Tea Estate: Natural forest near Mohai<br />
Format: Loose leaf<br />
Grade/Cut: AAAA<br />
Infusion: 4+<br />
Sourced from a ancient wild trees near Mohai in Yunnan, this<br />
Raw Pu-erh is expansive energetic qualities. The natural style of<br />
Pu-erh production, referred to as “Sheng”, allows for the quality<br />
and taste of the tea to mature and improve with age. Descending<br />
from elder heirloom varieties, wild Pu-erh tea trees grow in<br />
sustainable ecosystems and offer a bold flavour with greater<br />
complexity. This wild raw Pu-erh is sweet and juicy with hints of<br />
white peach and grape, with a slight hint of tobacco.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware:<br />
<strong>2018</strong><br />
DRAGON SHOU PUERH<br />
RESERVE SELECTION<br />
Item Code: TERS-PSE-TC200<br />
Ingredients: Puerh tea<br />
Origin: China<br />
Region: Yunnan<br />
Tea Estate: Natural forest near Mohai<br />
Format: Loose leaf<br />
Grade/Cut: AAAA<br />
Infusion: 4+<br />
Puerh tea was discovered thousands of years ago during the<br />
Eastern Han Dynasty. Over the last centuries the popularity<br />
of Puerh tea rose due to its energetic and medicinal properties.<br />
Modern production methods incorporate a new style known as<br />
“Shou” Puerh, which through an accelerated ageing process<br />
produces a bold, sweet, rich comforting tea. Our Shou Puerh<br />
was produced in the high mountains of Yunnan, from ancient<br />
tea trees aged between 200 to 800 years old. The alluring earthy<br />
flavour offers hints of caramel, toffee, cedar, cocoa and fresh<br />
tobacco,and dried tamarind.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware:<br />
Dark roasted Puerh is best served in a purion teapot<br />
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BLACK TEA<br />
BLACK TEA<br />
TEA ORIGINS - SRI LANKA (CEYLON)<br />
INDIA<br />
SRI LANKA<br />
Nuwara Eliya<br />
UVA<br />
Sabaragamuwa<br />
Uda Pussellawa<br />
Dimbula<br />
Ruhuna<br />
BLACK TEA<br />
Also referred to as “Red tea in China”, a<br />
description of the colour of the liquid. In contrast,<br />
the English term black tea refers to the colour of<br />
the oxidized leaves. Black tea is considered to be<br />
fully oxidised, although there is still a range of<br />
oxidation possible in manufacturing black tea.<br />
To produce black tea, the tea is rolled and left to<br />
rest (typically for a period of 2 to 2.5 hours) in a<br />
warm damp environment to promote oxidation.<br />
Heat is applied to the tea once the desired level<br />
of oxidation has been accomplished.<br />
RUHUNA Located in Sri Lanka’s Southern Province, Ruhuna<br />
enjoys abundant rainfall and a warm climate. The teas grown<br />
in this region are typically low to mid grown, the high rate of<br />
photosynthesis creates leaves that are especially suited to rolling.<br />
Teas from this range tend to be rich, coloury and strong.<br />
DIMBULA is located to the west of the central mountains, and with<br />
an elevation of approximately 5000 – 6000 ft above sea level, Teas<br />
from Dimbula of good body and full slightly malty flavours. Peak<br />
flavour season is achieved during the dry season from January till<br />
around March-April, before the onset of the monsoon rains.<br />
UVA is located to the southeast of the central mountains. Uva’s<br />
quality season is between July to September, when the unique<br />
climate of Uva (specifically the dry prevailing winds) lends to a<br />
unique fruity character found in the flavour of the tea.<br />
UDA PUSSELLAWA has only one monsoon, and therefore is one<br />
of the more challenging areas in Sri Lanka for growing tea. This<br />
dry climate, which stresses the leaf to yield its best flavour is what<br />
creates the defining characteristics of Uda Pussellawa tea. The<br />
region has two quality seasons, one from January to March and the<br />
other from July to September. “The best conditions for leaf growth is<br />
however from March to April, where sunny mornings are followed<br />
by afternoon/evening showers.<br />
NUWARA ELIYA is a located in the Central Province Sri Lanka,<br />
just south of Kandy. Nuwara Eliya boasts the highest altitude<br />
of all tea-growing regions in Sri Lanka, with an elevation of<br />
approximately 6000 ft above sea level, providing for a year round<br />
cool climate. The elevation and prevailing climate causes the tea<br />
bush to grow slower with small leaves that take on an orange-hue<br />
after withering. When infused, the tea takes on a greenish yellow<br />
tinge- the palest among all regional Ceylon tea, producing a highgrown<br />
champagne like character.<br />
SABARAGAMUWA is Sri Lanka’s biggest district, the teas of<br />
which are low-grown with estates ranging in elevation from sea level<br />
to 800m. Like Ruhuna, Sabaragamuwa produces a fast-growing<br />
bush with a long leaf. The liquor is similar in colour to that of<br />
Ruhuna teas, dark yellow-brown with a reddish tint, but the aroma<br />
is noticeably different, not as strong and with a hint of caramel.<br />
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BLACK TEA<br />
BLACK TEA<br />
ENGLISH BREAKFAST<br />
EARL GREY<br />
GIDDAPAHAR DARJEELING<br />
ZEALONG PREMIUM BLACK<br />
CLASSIC SELECTION<br />
CLASSIC SELECTION<br />
PREMIUM SELECTION<br />
RESERVE SELECTION<br />
Item Code: TECH-EB<br />
Ingredients: Organic black tea<br />
Origin: Sri Lanka<br />
Region: Southern Province<br />
Tea Estate: Ahinsa Estate<br />
Format: Loose leaf and pyramids<br />
Organic: ü<br />
Grade/Cut: FBOP<br />
Infusion: 1<br />
Our aromatic blend of organic Ceylon is reliably stimulating<br />
and flavoursome, with a strong, assertive finish. The ceylon<br />
black tea used in this blend is sourced ethically from Ahinsa<br />
estate, our organic estate located in the Morowaka region of<br />
Sri Lanka.<br />
Tasting Notes: This takes one of the most popular teas around to the<br />
next level, with charming aromatics of blackberries, black cherries, rhubarb,<br />
dried figs and earthy beetroot. The palate is quite robust and tannic but<br />
fruit driven and well layered with dark berries, coffee beans, meaty flavours<br />
and a leafy finish.<br />
Food Matchings: This tea will be a great companion to a light sweet<br />
pastry like scones but will also be a perfect match with blackberry crumble<br />
(or any berry crumble) to fight those rustic tannins!<br />
Dietary: Contains caffeine<br />
Available in: Foodservice and retail<br />
Recommended Teaware: Chamellia Classic Teapot<br />
Item Code: TECH-EG<br />
Ingredients: Organic black tea, bergamot oil,<br />
blue cornflowers<br />
Origin: Sri Lanka<br />
Region: Southern Province<br />
Tea Estate: Ahinsa Estate<br />
Format: Loose leaf and pyramids<br />
Organic: ü<br />
Grade/Cut: FBOP<br />
Infusion: 1<br />
A revered favourite, our generous blend of twice-refined organic<br />
Spanish bergamot oil, organic Ceylon tea and cornflowers,<br />
heralds a refreshing and aromatic brew. The Ceylon black tea<br />
used in this blend is sourced ethically from Ahinsa estate, our<br />
organic estate located in the Morowaka region of Sri Lanka.<br />
Tasting Notes: I have to say that this tea really blew my mind.<br />
The purity and the amazing aromatics of punchy black spices, lavender,<br />
powerful bergamot of course, rosemary, sweet coriander seeds and gentle<br />
jasmine flowers notes are just spectacular! The palate is so refreshing, very<br />
complex, yet pure and almost with no tannins. There’s a comforting element<br />
in this tea and a very clear flavour of the spices and herbs you get on the<br />
nose. It’s a very exciting tea with elegance and real presence!<br />
Food Matchings: Match this tea with some lean red meat, like sirloin<br />
or kangaroo, to empower all those spices this tea has to offer.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice and retail<br />
Recommended Teaware: Chamellia Classic Teapot<br />
Item Code: TEPS-BGD-LL50<br />
Ingredients: Black tea<br />
Origin: India<br />
Region: Kurseong Valley of Darjeeling<br />
Tea Estate: Giddapahar Tea Estate<br />
Tea Maker: Mr Sudhanshu Shaw<br />
Format: Loose leaf<br />
Elevation: 4000 feet<br />
Grade/Cut: FTGFOP 1<br />
Infusion: 2<br />
Giddapahar Tea Estate, literally meaning the Eagles Crag,<br />
is situated on a jagged rock faced mountain located in the<br />
Kurseong Valley of the Darjeeling region. The low temperatures<br />
and constant mist of this unique location allow for a slow growth<br />
of the tea bushes producing a delicate and complex Darjeeling.<br />
Our hand made First Flush Darjeeling provides a sweet and<br />
smooth amber coloured liquor with hints of muscatel and<br />
stone fruit.<br />
Tasting Notes: Nothing but intriguing elements on the nose from this<br />
tea! Gunpowder smoke, black sesame, dried herbs with a distinct earthy<br />
note of mushrooms and root vegetables. The plate is very complex and truly<br />
refreshing. Flavours of exotic mango skin and red grape skin combined<br />
with some sweet butternut and sprouted greens. Really interesting, subtle,<br />
medium bodied as well as tannins and a generous finish.<br />
Food Matchings: This tea needs a bit of flesh to support all its<br />
complexity yet it still needs to be elegant so that is why I would match it<br />
with roast duck or even better – tea smoked duck!<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Black Tokoname Teapot, Clay Lin<br />
Family<br />
Item Code: TERS-BZP-LL100<br />
Ingredients: Black tea<br />
Origin: New Zealand<br />
Region: Waikato, North Island<br />
Tea Estate: Zealong<br />
Tea Maker: Eric Lin<br />
Format: Loose leaf<br />
Elevation: 27m<br />
Grade/Cut: Premium<br />
Infusion: 2+<br />
Our Zealong Estate Premium Black Tea is lightly roasted,<br />
producing a sweet, savoury and slightly fruity tea with deep<br />
amber liquor, baked rhubarb and apple pie aroma, duplicated in<br />
taste with a hint of treacle.<br />
Tasting Notes: I really enjoyed the subtleness of this tea on the nose.<br />
There were quite a few aromas but they were all so mild, soft and well<br />
– subtle! I found some sage, candied sweet potatoes, pumpkin, a touch of<br />
cinnamon and nutmeg and a little bit of honey suckle. the palate was very<br />
much a continuation of the nose with bold tannins, salty and dry finish and<br />
overall a very lean structure.<br />
Food Matchings: I’d match this with sweet seasoned charcuterie such as<br />
braesola or even roasted duck breast. The sweet and salty flavours will work<br />
really well together! You could also try it with some wild mushrooms as it’s got<br />
this subtleness that won’t overpower those strong mushrooms aromas.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Black Tokoname Teapot, Clay Lin<br />
Family<br />
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BLACK TEA<br />
BLACK TEA<br />
ASSAM #8 HONG CHA<br />
PREMIUM SELECTION<br />
Item Code: TEPS-BHC-LL100<br />
Ingredients: Black tea<br />
Origin: Taiwan<br />
Region: Yu Chi Township, Nantou County<br />
Tea Estate: Pong Family Tea Garden<br />
Tea Maker: Mr Pong<br />
Format: Loose leaf<br />
Elevation: 700-1200m<br />
Grade/Cut: 1st grade<br />
Infusion: 2<br />
First cultivated during the Japanese occupation, Assam tea<br />
varietals were introduced to Taiwan in the early 1920s. The<br />
Taiwan Research and Extension Station (TRES) identified<br />
the Sun Moon Lake region of central Taiwan as providing the<br />
perfect conditions for black tea production. The high caliber<br />
black tea now produced in this region is a testament to their<br />
foresight. When infused, the large, wonderfully curled leaves<br />
of our Hong Cha TRES Assam #8 tea produce a deep orangebrown<br />
hue with rounded cherry sweetness and pleasant<br />
fruity aroma.<br />
Tasting Notes: This very special black tea has a playful nose that<br />
bounces between sweet and savoury. From sweet dried plums, blackberry<br />
jam, nutmeg, clove and rhubarb to briny nuts, rosemary, black olive<br />
tapenade and salted plums. Yes, it’s all there! The palate is all sweet<br />
though, sweet puff pastry, candied cherry and sugar coated nuts. Medium<br />
bodied and firm tannins with a very long finish.<br />
Food Matchings: Because of how dark and sweet this tea is I feel<br />
it needs a good, buttery and nutty pastry next to it! Perhaps an almond<br />
croissant or a pistachio puff pastry.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Black Tokoname Teapot,<br />
Clay Lin Family<br />
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BLACK TEA<br />
BLACK TEA<br />
WILD ANCIENT BLACK<br />
RESERVE SELECTION<br />
Item Code: TERS-BAC-LL100<br />
Ingredients: Black tea<br />
Origin: China<br />
Region: Lincang Area, Yunnan, Chi<br />
Tea Estate: Yunnan Baoshan Dianlan Tea factory<br />
Tea Maker: Mr. Xu Qingsha<br />
Format: Loose leaf<br />
Elevation: 1600m<br />
Grade/Cut: AAAA<br />
Infusion: 2<br />
This handmade black tea is made from tender tea leaves and buds<br />
harvested in pre-QingMing festival from wild ancient trees located<br />
high in the mountains of Lincang, Yunnan. The tender leaves and<br />
buds of the wild tea leaves possess a rare fruit and floral character,<br />
strong in flavour and aroma as a result of optimal growing<br />
conditions. The flavour of this exquisite tea is enticingly complex<br />
and sweet, offering plump fruity notes of stewed stone fruit.<br />
Tasting Notes: This is an incredible black tea. Powerful nose with<br />
very clear aromatics of baked pastry, chocolate, salted nuts and dried plums<br />
before brew to olive tapenade, sour blackberry, forest floor, truffle and sweet<br />
pine needles after brewing. Amazing volume on the palate yet still relaxed<br />
and fine. Very mild sweetness of red berries that finishes with delicate earthy<br />
notes. High level of complexity with medium tannins and body.<br />
Food Matchings: I would love to see this tea matched with an aged<br />
cheddar cheese. The saltiness of the cheese will keep all those sweet and sour<br />
berries fresh and vibrant, yet it’ll cut through the intensity of the firm body<br />
and tannins this tea has to offer.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Gaiwan, Purion Teaware or Black<br />
Tokoname Teapot<br />
WILD LAPSANG<br />
SOUCHONG<br />
RESERVE SELECTION<br />
Item Code: TERS-BWL-LL50<br />
Ingredients: Black tea<br />
Origin: China<br />
Region: Wuyi Shan, Fujian Provin<br />
Tea Estate: Shang Tong Yua<br />
Tea Maker: Yongfu H<br />
Format: Loose leaf<br />
Grade/Cut: Top<br />
Infusion: 2<br />
Our Lapsang Souchong is a pure non-smoked black tea. The<br />
plump dark and curly leaves offer a beautiful dried-longan<br />
aroma. Once brewed, the bright amber liquid it produces is fullbodied,<br />
smooth and oily with fruity taste and aroma reminiscent<br />
of currants and candied wild figs.<br />
Tasting Notes: I found the dry leaves of this tea to be very pretty and<br />
sweet on the nose. Notes of blackberry, raisins, dry figs and forest floor. It<br />
was dark yet very balanced. In the glass the aromatics of those black fruits<br />
turns more towards red, in addition to walnuts, roasted almonds, hints of<br />
honey and freshly baked bread. The palate is firm and once again, very well<br />
balanced showing almost the exact characters we had on the nose. Berries,<br />
nuts and honey with a clear, bright and fantastic finish. Although the mid<br />
palate tannins are firm, the finish is perfectly soft and cleansing!<br />
Food Matchings: I have to be honest and say that this tea really<br />
doesn’t need anything by its side. I would just enjoy it as a strong and<br />
cleansing end to any big meal. It has so much to offer in such brilliant<br />
balance and would be perfect to enjoy on its own.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Gaiwan, Purion Teaware or Black<br />
Tokoname Teapot<br />
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EDUCATION<br />
EDUCATION<br />
SOMAGE/AHINSA STORY<br />
Ahinsa is located<br />
in the bio-diverse<br />
region of Sri Lanka,<br />
bordering the Dellawa<br />
State Forest, in close<br />
proximity to the small<br />
town of Morowaka.<br />
The Estate is managed by Professor Piya Abeywaganda, a<br />
visionary man whose work since the commencement of the<br />
Ahinsa/Chamellia partnership has lead to 100 green tea producers<br />
converting to organic farming practices.<br />
In the six years since our collaboration began, Ahinsa has become<br />
one of the highest priced organic teas in Sri Lanka, and has been<br />
acknowledged as Sri Lanka’s best organic tea estate. Chamellia<br />
tea now accounts for more than 50% of Ahinsa’s tea sales. With<br />
guidance from <strong>Somage</strong> on tea production methods, evaluation<br />
and sales, Ahinsa’s turn over and number of staff has more than<br />
doubled, and the tea quality has improved dramatically.<br />
<strong>Somage</strong> has also implemented an ethical partnership project,<br />
providing financial assistance to successfully achieve the following:<br />
• Improved leaf quality at Ahinsa through the green leaf outgrower<br />
program and the formation and sponsorship of a green<br />
leaf tea quality competition;<br />
• Subsidisation of medical expenses for plantation workers;<br />
• Contribution to the education of workers’ children via<br />
scholarship support and the provision of schooling<br />
materials; and<br />
• Improved conditions at the tea factory.<br />
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EDUCATION<br />
EDUCATION<br />
Professor Piya Abeywaganda<br />
<strong>Somage</strong> makes quarterly donations to the following:<br />
1. School & Educational Resources/Scholarships<br />
<strong>Somage</strong> is committed to making a better world through the<br />
ethical trade of sustainable, best-in-class products. We recognise<br />
the critical importance of education in raising the well-being and<br />
standard of living for tea estate workers and their children. As a<br />
result, <strong>Somage</strong> provides scholarships and financial contributions<br />
for the purchase of schooling materials and internet access.<br />
2. Medical Support<br />
<strong>Somage</strong> believes good health is the right of all people. We<br />
recognise the critical importance of having access to expert<br />
medical advice and assistance. To facilitate the health and wellbeing<br />
of Ahinsa tea estate workers, <strong>Somage</strong> subsidises access to<br />
medical practitioners and supplies.<br />
3. Out-grower Support/Green Leaf Premiums<br />
<strong>Somage</strong> recognises the importance of paying a fair price to farmers<br />
for their efforts. We also believe that ethical trade and producing<br />
the highest quality products are complementary pursuits. By<br />
paying premiums for leaf quality, <strong>Somage</strong> is able to give more<br />
directly to farmers, whilst increasing trade and fetching higher<br />
sale prices at market. <strong>Somage</strong> also created a green leaf tea quality<br />
competition, offering monetary prizes to growers who produce the<br />
highest quality leaf.<br />
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HERBAL INFUSIONS<br />
HERBAL INFUSIONS<br />
HERBAL INFUSIONS<br />
Only beverages containing camellia sinensis<br />
are considered tea. Herbal infusions that do<br />
not contain camellia sinensis are not teas.<br />
Herbal infusions also known as Tisanes can<br />
be all types of botanicals or dried fruits of<br />
all differents cuts and grades.<br />
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HERBAL INFUSIONS<br />
HERBAL INFUSIONS<br />
CHAMOMILE FLOWERS<br />
CLASSIC SELECTION<br />
HERB HARMONY<br />
CLASSIC SELECTION<br />
LIQUORICE, PEPPERMINT<br />
& FENNEL<br />
ORANGE OSMANTHUS<br />
RESERVE SELECTION<br />
Item Code: TECH-CH<br />
Ingredients: Organic chamomile<br />
Origin: Egypt<br />
Format: Loose leaf and pyramids<br />
Organic: ü<br />
Grade/Cut: Whole Flower<br />
Infusion: 1<br />
The soothing aromatic flowers of Chamomile give life to a<br />
sweet, honey-like tisane, known to calm nerves and garner<br />
peacefulness and relaxation.<br />
Tasting Notes: There’s a lot of sweetness happening here in terms<br />
of aromatics. From candied almonds to honey, sweet corn cob, candied<br />
pineapple, baked white peach, sweet yellow flowers and a touch of<br />
gunpowder to top it all! The palate is nourishing and soft, viscous texture,<br />
floral with a hint of vanilla spice, focused and long lasting. Just beautiful!<br />
Food Matchings: You could try both sweet or savoury matches with<br />
this tea. For sweet, grilled fruits such as pineapple would be a beautiful<br />
match. For savoury, lean pork dishes such as baked pork neck or loin could<br />
spice the subtle flavour of the meat.<br />
Dietary: Non caffeine<br />
Available in: Foodservice and retail<br />
Recommended Teaware: Chamellia Classic Teapot<br />
& Glass teaware<br />
Item Code: TECH-RH<br />
Ingredients: Organic lemongrass, organic rose petals, organic<br />
lavendar, organic chamomile, organic roobois<br />
Format: Loose leaf and pyramids<br />
Organic: ü<br />
Grade/Cut: Whole & Crush<br />
Infusion: 1<br />
A harmonious blend of organic lemongrass, rose petals, lavender<br />
and chamomile creates a gentle, calming tisane that eases tension<br />
and clears the mind.<br />
Tasting Notes: Intriguing combination of aromatics here. Lots of<br />
florals and herbs but with a kick of hot chilli and ginger spice. After the<br />
tea is brewed the nose is showing some cardamom, citrus zest, chamomile<br />
sweetness, fennel and a touch of nuttiness. The palate is very layered, a<br />
touch tropical with mango skin and rockmelon, followed by green herbal<br />
spice. Medium bodied, medium tannins.<br />
Food Matchings: As there’s a nice nutty/salty touch to this tea, some<br />
aged hard cheese is a great match here. Any bitey cheese like Comté can<br />
benefit from the minerality this tea has to offer.<br />
Dietary: Non caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Chamellia Classic Teapot<br />
& Glass teaware<br />
CLASSIC SELECTION<br />
Item Code: TECH-LPF<br />
Ingredients: Organic peppermint, organic liquorice,<br />
organic fennel<br />
Format: Loose leaf and pyramids<br />
Organic: ü<br />
Grade/Cut: Crush<br />
Infusion: 1<br />
Our classic blend aids digestion, with a flavour that combines<br />
the spiciness of fennel with a fresh hit of Egyptian peppermint,<br />
and a lingering liquorice finish.<br />
Tasting Notes: When you smell this herbal blend for the first time it’s<br />
showing more on the minty and fennel seeds side of things but after brewing<br />
the aromatic of anise seed character opens up together with a touch of honey<br />
and a hint of sea salt. The liquorice definitely comes to life of the palate<br />
with the mint being the refreshing component and the fennel bringing a<br />
balance of sweetness to it all on the finish.<br />
Food Matchings: How about drinking this tea with some roast<br />
lamb? This could be the perfect and refreshing replacement to that good<br />
old mint sauce!<br />
Dietary: Non caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Chamellia Classic Teapot<br />
& Glass teaware<br />
Item Code: TERS-HOF-LL50<br />
Ingredients: Orange osmanthus flowers<br />
Origin: China<br />
Region: Guangdong<br />
Tea Estate: Yi Ping Dan Gui<br />
Tea Maker: Baofei Han<br />
Format: Loose leaf<br />
Grade/Cut: Top<br />
Infusion: 2<br />
Our Orange Osmanthus flowers are sourced from a private<br />
farm in Guangdong province. Containing 100% pure orange<br />
osmanthus flowers harvested from a beautiful Osmanthus<br />
garden surrounded by lush forest, these highly valued and rare<br />
orange osmanthus flowers offer a much stronger aroma and<br />
sweeter taste than yellow osmanthus. Suitable for aging, over<br />
time these orange flowers will mature to develop an even richer<br />
mellow flavour.<br />
Tasting Notes: The purity of this tea is wild! Orange blossom, orange peel,<br />
mandarin, sweet lemon, chamomile and yellow flowers. I love that you get the<br />
perfect amount of sweetness on the nose so you might find yourself sniffing this<br />
tea for hours. The palate is lean, clean and elegant. Its youthful with a punch of<br />
flavour coming to life on the finish with a very pretty orange marmalade tang.<br />
I also really enjoyed the weight of this tea and all those soft tannins.<br />
Food Matchings: This tea is so clean and soft so if you’re going to<br />
match it with something make sure its delicate foods. Try it with an orange<br />
blossom brioche or if you prefer a savoury match then go with any raw fish<br />
dressed with citrus.<br />
Dietary: Non caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Chamellia Classic Teapot<br />
& Glass teaware<br />
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HERBAL INFUSIONS<br />
HERBAL INFUSIONS<br />
LEMONGRASS & GINGER<br />
CLASSIC SELECTION<br />
Item Code: TECH-LG<br />
Ingredients: Organic lemongrass, organic ginger<br />
Origin: Sri Lanka<br />
Format: Loose leaf and pyramids<br />
Organic: ü<br />
Grade/Cut: Lemongrass (Long cut) Ginger (Kibbled cut)<br />
Infusion: 1<br />
A revered Sri Lankan favourite, our premium blend balances<br />
sweet lemongrass with gingery spice, creating a vibrant and<br />
revitalising brew.<br />
Tasting Notes: This stunning tea has an elegant and pure aromatic to<br />
it. Spiced green apples, lemon cordial, white pepper, sage leaves and of course<br />
that kick of lemon zest and ginger spice. The palate is lifted, reviving, perfectly<br />
balanced with pure notes of sweet lemon peel, a ginger tang and lemon oil<br />
viscosity. The generous finish will is energising and long.<br />
Food Matchings: Fragrant broths or any fragrant dish with coconut<br />
milk (like laksa!) will go so well with this tea. On its own after a big meal<br />
is a great idea for this one too!<br />
Dietary: Non caffeine<br />
Available in: Foodservice and retail<br />
Recommended Teaware: Chamellia Classic Teapot<br />
& Glass teaware<br />
PEPPERMINT<br />
CLASSIC SELECTION<br />
Item Code: TECH-P<br />
Ingredients: Organic Peppermint<br />
Origin: Egypt<br />
Region: Beni-Suef<br />
Format: Loose leaf and pyramids<br />
Organic: ü<br />
Grade/Cut: Crush<br />
Infusion: 1<br />
Our organic Egyptian peppermint constructs a bright, uplifting<br />
tonic that aids digestion and naturally revitalises with every cup.<br />
Its crisp and fresh aromas leave a lasting finish.<br />
Tasting Notes: This is a focused, serious and elegant herbal tea.<br />
Aromas of lifted mint, parsley, hints of anise, white pepper, tree bark and<br />
earthy notes, yet clean and pure. The palate is cleansing, well balanced,<br />
with a good amount of mint heat on the back palate while the finish is a<br />
touch smoky and nourishing.<br />
Food Matchings: Fresh salads are your go to for this tea. Anything<br />
with fresh herbs like Mediterranean chopped salads will work really well as<br />
a flavour companion.<br />
Dietary: Non caffeine<br />
Available in: Foodservice and retail<br />
Recommended Teaware: Chamellia Classic Teapot<br />
& Glass teaware<br />
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MATCHA<br />
MATCHA<br />
MATCHA TEA<br />
Matcha is a finely ground powder of<br />
specially grown and processed green<br />
tea leaves. It is unique in two aspects of<br />
farming and processing: the green tea<br />
plants for matcha are shade-grown for<br />
about three weeks before harvest and the<br />
stems and veins are removed in processing.<br />
During shaded growth, the plant Camellia<br />
sinensis produces more theanine and<br />
caffeine. The powdered form of matcha<br />
is consumed differently from tea leaves<br />
or tea bags, and is dissolved in a liquid,<br />
typically water or milk.<br />
Stone Mill room for Matcha production<br />
GREEN TEA LATTE<br />
Item Code: TECH-GTL<br />
Ingredients: Organic stone-ground green tea,<br />
organic panela sugar<br />
Origin: Made in Melbourne<br />
Format: Pouch<br />
This rich, bitey Matcha green tea latte is made from shade-grown<br />
tea leaves, stone-ground into a fine powder. Panela sugar is<br />
introduced to sweeten the blend, giving life to an uplifting and<br />
heart-warming drink.<br />
Tasting Notes: This is such a fragrant drink. Lifted light seaweed and<br />
freshly cut grass, sea breeze and green almonds nuttiness. The palate has a little<br />
bit of powdered texture to it, which is an expected element but it’s also nutty,<br />
has a firm grip and a medium body. The flavour dominating is bitter greens and<br />
the finish is all about the ocean salt and sand. I found it all to be refreshing and<br />
nourishing at the same time!<br />
MATCHA POWDER<br />
Item Code: TECH-MP<br />
Ingredients: Organic stone-ground green tea<br />
Origin: Japan<br />
Format: Pouch & Tin<br />
Our matcha green tea is made from shade-grown tea leaves, stoneground<br />
into a fine powder, perfect for whisking with hot water to<br />
create a bitey, uplifting drink, that’s packed with health benefits.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice and retail<br />
Usage: Warm tea, cold beverages, cooking.<br />
(Follow instructions in Preparation section for best results).<br />
Dietary: Contains caffeine<br />
Available in: Foodservice and retail<br />
Usage: Matcha Latte, Iced Tea & Garnishing<br />
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MATCHA<br />
MATCHA<br />
MATCHA<br />
“CEREMONIAL GRADE”<br />
RESERVE SELECTION<br />
Item Code: TERS-CMP-30<br />
Ingredients: Stone-ground green tea<br />
Orgin: Japan<br />
Region: Kakegawa, Shizuoka<br />
Tea Estate: Matsushita Tea Estate<br />
Tea Maker: Matsushita<br />
Organic: ü<br />
Grade/Cut: Premium<br />
Elevation: 100m<br />
Infusion: 2<br />
The vivid bright leaves of samidori contain a high concentration<br />
of amino acids, offering a sweet Kabuse Aroma with moderate<br />
umami character, but lasting rich velvety mouthfeel and<br />
minimal astringency. Goko brings sweet bright acidity with a<br />
hint of cocoa. The resulting blend creates a deliciously smooth<br />
and creamy tea of Emerald Green hue, with complex delicate<br />
taste nuenances.<br />
Tasting Notes: You can’t compare this Matcha to anything else -<br />
it’s got its own unique character. To say this tea is insane would be an<br />
understatement. The green perfume is stemmy and salty yet still has a<br />
delicate sweet touch in the background of unripe stone fruit, grass and fresh<br />
seaweed. The palate is creamy and very grassy. The grass character is very<br />
dominant as well as some bitter greens, wet bark and green melon sweetness.<br />
It’s a medium body tea while the tannins are quite firm and focused.<br />
Food Matchings: For this level of intensity of flavour and texture I<br />
would like to match something that can soak all that character and empower<br />
it even more! This is why I’d match it with a lovely, warm and buttery<br />
brioche. It’ll soften the tannins and will allow the green notes to blossom.<br />
Dietary: Contains caffeine<br />
Available in: Foodservice<br />
Recommended Teaware: Full Matcha Set<br />
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CHAI TEA<br />
CHAI TEA<br />
CHAMELLIA FRESH<br />
SPICE CHAI:<br />
RICH, BALANCED,<br />
AUTHENTIC TASTE<br />
Chamellia 9 Spice Fresh Chai is a blend of<br />
aromatic spices, organic black tea and raw<br />
organic honey (our vegan friendly option is<br />
crafted with organic agave). Both varieties<br />
offer a full-bodied authentic chai flavour<br />
perfectly balanced with strong spice notes.<br />
For a distrinctive, caffeine-free blend, the<br />
Chamellia Turmeric Spice Chai is a beautiful<br />
offering of ground turmeric, rooibos and<br />
honey. All of our fresh chai products are 100%<br />
natural, free from any artificial flavours,<br />
colourants, additives or refined sugar.<br />
Whole spices are freshly grinded, fresh ginger<br />
chopped and our best organic ceylon tea is<br />
combined with lightly heated honey to lock in<br />
maximum flavour.<br />
The secret is to make it in small batches. Every<br />
100kg takes 2-3 hours, it’s a labour of love that<br />
is running now at 2 shifts a day 5 days a week.<br />
NINE SPICE FRESH CHAI<br />
Item Code: CI9S-FC<br />
Origin: Made in Melbourne<br />
Ingredients: Organic honey, organic black tea, spices<br />
Format: Pouch<br />
Chamellia 9 Spice Fresh Chai is a blend of aromatic spices,<br />
organic black tea and raw organic honey. The full-bodied<br />
authentic chai flavour balances strong spice notes with the<br />
sweetness of honey. Chamellia 9 Spice Fresh Chai is a 100%<br />
natural product, free from any artificial flavours, colorants or<br />
additives. Best enjoyed with full cream, nut or soy milk.<br />
Tasting Notes: This cup of Chai has a smoky and sweet combination<br />
of spices with a touch of wood chip. The different spices are very pure on the<br />
nose, from cinnamon to vanilla, clove and cardamom, but also white and<br />
black pepper and of course a lovey touch of honey that give it that caramel<br />
sweetness on the palate as well. The palate is lean and dry but then<br />
you’ll get the spicy kick at the finish and it will leave you with a tingling<br />
cinnamon feel.<br />
Available in: Foodservice and retail<br />
Usage: Chai Latte (we recommend soy or nut milks)<br />
9 SPICE VEGAN FRESH CHAI<br />
Item Code: CI9S-VFC<br />
Origin: Made in Melbourne<br />
Ingredients: Agave nectar, organic black tea, spices<br />
Format: Pouch<br />
Chamellia 9 Spice Vegan Fresh Chai is a blend of aromatic<br />
spices, organic black tea and agave nectar. The full-bodied<br />
authentic chai flavour balances strong spice notes with the<br />
sweetness of agave. Best enjoyed with nut or soy milk<br />
Tasting Notes: I hope you’re ready for this one as it’s a whole world of<br />
spices in a cup! Cinnamon, nutmeg, clove, cardamom, fresh cracked pepper,<br />
lavender and rosehip flowers, its truly is stunning! The palate has a lovely<br />
creamy texture. There’s a good touch of spice tickling your tongue which<br />
gives it all a great lift. The finish is soft and cleansing. What I enjoyed the<br />
most here was the perfect level of cinnamon heat that was very well balanced<br />
and refreshing.<br />
Available in: Foodservice and retail<br />
Usage: Chai Latte (we recommend soy or nut milks)<br />
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CHAI TEA<br />
CHAI TEA<br />
TURMERIC FRESH CHAI<br />
Item Code: CI9S-TFC<br />
Ingredients: Organic honey, turmeric, ginger, organic<br />
rooibos, cinnamon, black pepper<br />
Origin: Made in Melbourne<br />
Format: Pouch<br />
Chamellia Turmeric Fresh Chai is a distinctive caffeine-free<br />
blend, replete with fresh ground turmeric, ginger, black pepper,<br />
cinnamon, rooibos and honey. Best enjoyed with soy milk and<br />
garnished with our chai spice dust.<br />
Tasting Notes: As you might expect we have a very powerful nose<br />
here. A lot of red spices, paprika, bark, spicy nutmeg and of course that<br />
pure turmeric. The floral honey aroma really sticks everything together in a<br />
very balanced way. The palate is quite interesting, I felt it was almost like<br />
drinking a sweet curry broth, in a good way! Fantastic notes of ginger and<br />
great layers of all those spices we had on the nose. The finish is all about<br />
those earthy flavours of turmeric, so lifting!<br />
CHAI SPICE DUST<br />
Item Code: CI9S-FCSD<br />
Ingredients: Panela sugar, spices<br />
Origin: Made in Melbourne<br />
Format: Foil Bag<br />
Our blend of aromatic ground spices and organic panela sugar<br />
successfully balances sweet with spicy. Chai spice dust further<br />
contributes to a rich and spicy punch of authentic chai flavour.<br />
Available in: Foodservice and retail<br />
Usage: Dust over over the Fresh Chai range for an extra spicy,<br />
sweet hit! Also, fantastic to liven up dark drinking chocolates,<br />
cocktails or make the best muffins ever.<br />
Available in: Foodservice and retail<br />
Usage: Chai Latte (we recommend soy or nut milks)<br />
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Drinking Chocolate<br />
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DRINKING CHOCOLATE<br />
DRINKING CHOCOLATE<br />
DRINKING<br />
CHOCOLATE<br />
Our Kali specialty chocolate range has been<br />
created with premium quality cocoas and all<br />
natural ingredients. Kali reflects our passion for<br />
discovering the best ingredients found in nature<br />
and transforming them into foods that bring<br />
enjoyment, satisfaction and wellbeing. Kali is an<br />
all-natural indulgence, treat yourself.<br />
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DRINKING CHOCOLATE<br />
DRINKING CHOCOLATE<br />
21% DRINKING<br />
CHOCOLATE<br />
ORIGINAL 33% DRINKING<br />
CHOCOLATE 1KG<br />
DARK 60% DRINKING<br />
CHOCOLATE 1KG<br />
COUVERTURE<br />
GARNISH<br />
Item Code: CHSO-CSDC21%-2<br />
Ingredients: Cocoa, sugar<br />
Type: Powder<br />
Origin: Made in Melbourne<br />
Brand: BOND ST<br />
Containing 21% cocoa, this premium drinking chocolate offers<br />
a sweet smooth chocolate flavour and creamy finish.<br />
Available in: Foodservice<br />
Usage: Suitable as a dusting chocolate powder for cappuccinos,<br />
sweeter hot chocolate or various garnishes.<br />
Item Code: CHKA-PDC33%-1<br />
Ingredients: Cocoa, sugar<br />
Type: Powder<br />
Brand: KALI<br />
Origin: Made in Melbourne<br />
Kali premium drinking chocolate is 100% natural, gluten free<br />
and dairy free. Created as a sophisticated drinking chocolate,<br />
Kali provides rich enticing flavours expressed by a blend of<br />
West African natural cocoas and natural sugar. Kali is sure to<br />
inspire enjoyment and a positive change in mood, and is best<br />
accompanied by full cream milk, nut milk or soy.<br />
Tasting Notes: As surprising as it might sound, this drinking chocolate<br />
has very lifted aromatics. It’s pretty and earthy, has medium sweetness to it<br />
and purity of cocoa and caramel. It has great creaminess, perfect weight on<br />
the palate and a focused finish. Nutty and fresh. I really enjoyed the lovely<br />
balance in the drink. The right amount of sweetness and chocolatey flavours<br />
but without being too heavy. It’s actually so airy like a fresh waffle! This<br />
chocolate drink definitely calls for a warm crumpet or some pancakes.<br />
Dietary: Gluten and dairy free<br />
Available in: Foodservice and retail<br />
Item Code: CHKA-PDC60%-1<br />
Ingredients: Cocoa (min 60%), coconut sugar, panela sugar,<br />
grand cru couveture<br />
Type: Powder with Chocolate pieces<br />
Brand: KALI<br />
Origin: Made in Melbourne<br />
Kali Dark 60% is a deluxe and inspired blend of Venezuelan<br />
Criollo, African origin cocoas, coconut blossom nectar and<br />
panela sugar. Kali dark is luxuriously rich and perfectly<br />
balanced with a slight bittersweet finish and notes of caramel,<br />
stone fruit and exotic cacao. Our iconic Kali sets the standard<br />
for a luxurious drinking chocolate experience.<br />
Tasting Notes: Here we have a far more complex and fuller body<br />
chocolate drink with a lot of depth. The nose is quite expressive. Notes of<br />
bittersweet cacao, wood chip, roasted dark chocolate and many layers of<br />
dark sweetness. The palate is rich and very creamy but once again with<br />
the perfect amount of bitterness for balance. The purity of the cacao is<br />
beautiful, touches of salted caramel and burnt sugar. This is a generous<br />
drink with a long-lasting finish.<br />
Dietary: Gluten free<br />
Available in: Foodservice and retail<br />
Item Code: CHKA-CS<br />
Ingredients: Grand cru couveture, grated<br />
Origin: Switzerland<br />
Format: Chocolate Granules<br />
Brand: KALI<br />
Sourced from the Maracaibo region of Venezuela, our<br />
Couverture Garnish is produced from single origin Criollo<br />
cocoa, which is then processed and conched in Switzerland.<br />
Artfully created and best enjoyed sprinkled over Kali Premium<br />
Drinking Chocolate for a truly decadent and indulgent<br />
experience.<br />
Available in: Foodservice and retail<br />
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DRINKING CHOCOLATE<br />
DRINKING CHOCOLATE<br />
An Introduction to our Kali Premium Dark Chocolate:<br />
The Cocoa and cocoa butter used in Kali Premium Dark chocolate originate from the seeds of the cocoa fruit, which grows on cocoa<br />
trees. Cocoa Trees grow in the tropical regions around the Equator, with 70% of the world’s cocoa beans coming from West Africa.<br />
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<br />
harvested then cut open to remove the cocoa beans. The beans are then fermented, dried, cleaned, and crushed with the shells removed.<br />
They are then roasted and finally grounded to produce a cocoa liquor which is conched and refined to manufacture chocolate, or<br />
processed further to make cocoa butter and cocoa powder.<br />
FEATURES<br />
Bitter sweet<br />
complexity with low<br />
sugar<br />
Rich and smooth<br />
Superior flavour with<br />
fast preparation<br />
Gluten free: no use of<br />
thickeners<br />
100% Natural: no<br />
artificial flavours or<br />
additives used<br />
Cost effective when<br />
compared with<br />
couverture hot<br />
chocolates<br />
Ethically sourced<br />
BENEFITS<br />
Kali Premium Dark Chocolate has approximately 70% cocoa & cocoa butter content combined,<br />
with less than 20% sugar. Whilst Kali Dark is rich in cocoa, the alkalised cocoas are not overly<br />
acidic when combined with a high cocoa butter content which makes Kali Premium Dark<br />
Chocolate appeal to a wide audience. Additional sugar can also be added to suit taste preferences.<br />
To achieve best results put the drinking chocolate powder straight into the milk jug and add full<br />
cream, nut or soy milk before heating with the steam wand of a coffee machine. The chocolate<br />
blend has kibbled shards of chocolate, which when melted create a smooth, rich and indulgent<br />
chocolate experience, further enhanced with the use of Kali chocolate garnish.<br />
Kali is specially formulated for busy cafes who want a exceptional chocolate experience without<br />
compromising on café workflow and speed of preparation. Kali uses a blend of rich cocoas and<br />
couverture delivering a rich, flavoursome and buttery drinking chocolate, which can be prepared in<br />
the time taken to heat the milk when using the steam wand of a coffee machine.<br />
Kali is a premium chocolate beverage that is full bodied, but light enough to ask for a second cup.<br />
Kali does not contain any gluten and therefore is suitable for coeliacs.<br />
Kali is 100% natural and gluten free with no artificial colours, flavours or additives.<br />
Kali uses a blend of cocoas, couverture and unrefined panela sugar and coconut blossum nectar.<br />
Kali is also GMO Free.<br />
Kali delivers exceptional strength and complexity by combining rich cocoas with couverture – the<br />
rich cocoas provide strength to cut through milk whilst the couverture creates a smooth buttery<br />
mouth feel. Kali Dark Chocolate is more cost effective than straight couverture hot chocolates<br />
which typically require up to 25% more chocolate to prepare. Straight couverture hot chocolates<br />
are also typically very heavy which may diminish your customers’ appetite.<br />
Cocoas used in Kali are sourced in accordance with SERAP – Socially and Environmentally<br />
Responsible Agricultural Practices program.<br />
Ingredients:<br />
West African alkalised dutch pressed cocoas from the Ivory Coast of West Africa.<br />
Grand Cru Couverture from the Maracaibo region of Venezuela<br />
Organically Grown Panela Sugar from Colombia.<br />
Organically Grown Coconut Blossom Nectar from South East Asia.<br />
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DRINKING CHOCOLATE<br />
DRINKING CHOCOLATE<br />
Drinking Chocolate should be made in a milk jug so milk and chocolate do not split.<br />
Top left: Origin trip to Venezuela | Top right: Alix with the Kali boys after a solid day in the factory<br />
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Panela & Spices<br />
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PANELA<br />
PANELA<br />
WHAT IS PANELA?<br />
Panela is 100% natural and unprocessed whole cane sugar. Panela is handcrafted by<br />
boiling and evaporating sugarcane juice, which is gently heated, consistently stirred<br />
then dried. It is minimally processed, its molasses remains intact and it retains its<br />
nutrients also.<br />
Panela is nutritionally dense compared to other sugar varieties. Refer below for a<br />
comparision of various sugars and their nutritional information.<br />
Sugar Comparison Panela Raw Sugar Refined Sugar<br />
Sucrose 73-83g 95-98g 99g<br />
Carbohydrate<br />
Fructose 1.5-7g 0-1g 0g<br />
Glucose 1.5-7g 0-1g 0g<br />
Potassium 10-13mg 1.7-4mg 0.5-1mg<br />
Calcium 40-100g 70-90mg 0-5mg<br />
Magnesium 70-90mg 3-6mg 0mg<br />
Phosphate 20-90mg 3-5mg 0mg<br />
Mineral<br />
Sodium 19-30mg 0.1-0.7mg 0.6-0.9mg<br />
Iron 10-13mg 1.9-4mg 0.5-1mg<br />
Manganese 0.2-0.5mg 0.1-0.3mg 0mg<br />
Zinc 0.2-0.4mg 0.04-0.2mg 0mg<br />
Fluorine 5.3-6.0mg 3.95mg 0mg<br />
Copper 0.1-0.9mg 0.1-0.3mg 0mg<br />
Pro Vitamin 2.0mg 0.34mg 0mg<br />
Vitamin A 3.80mg 0.32mg 0mg<br />
Vitamin B1 0.01mg 0mg<br />
Vitamin B2 0.06mg 0mg<br />
Vitamin<br />
Vitamin B5 0.01mg 0mg<br />
Vitamin B6 0.01mg 0mg<br />
Vitamin C 7.00mg 0mg<br />
Vitamin D2 6.50mg 5.6mg 0mg<br />
Vitamin E 111.30mg 40.00mg 0mg<br />
Vitamin PP 7.0mg 0mg<br />
Moisture 1.5-7g 0.05-1g 0.01g<br />
Protein 280.0mg 100mg 0mg<br />
Description<br />
Certified by Ecocert and JAS, this world class panela sources all its sugar cane and uses a processing<br />
facility from one location: Hacienda Lucerna in the Valle region in western Colombia. This region is one<br />
of the main sugar cane producing regions in the world.<br />
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PANELA<br />
PANELA<br />
PANELA<br />
Item Code: SURG-PA-5<br />
Ingredients: Panela Sugar<br />
Format: Sugar<br />
Brand: RAW GOODS<br />
Organic: ü<br />
Panela is an unrefined sugar, widely recognized for its unique<br />
caramel flavor, fine grain texture and beautiful golden color.<br />
Panela offers unmatched nutritional value because unlike other<br />
sweeteners, it is not separated from the molasses during the<br />
pressing and drying process. Once you experience our organic<br />
panela, you will clearly sense the difference in cooking, baking<br />
in or your everyday coffee.”<br />
Usage: Coffee (perfect match), Cooking and baking, cocktails<br />
(rum in particular), Add to Water and Ice (Colombian national<br />
drink), anything you want sweetened!<br />
Origin<br />
Region<br />
Plantation<br />
Quality<br />
Availability<br />
Certified<br />
Colombia<br />
Valle Del Cauca,<br />
1,000m above sea level<br />
Hacienda Lucerna<br />
Polarity 73-83%<br />
Moisture 1.5-7<br />
Annually<br />
ECOCERT<br />
(KFDA Approved), JAS<br />
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TEAWARE & EQUIPMENT<br />
TEAPOTS<br />
BOWLS & CUPS<br />
MATCHA<br />
BREWING & ACCESSORIES<br />
LIN FAMILY<br />
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TEAWARE & EQUIPMENT<br />
TEAWARE & EQUIPMENT<br />
OUR THOUGHTS ON TEAWARE<br />
High quality teaware will present well and<br />
maximise the tea flavour while being practical<br />
and aesthetically pleasing. Lower or poor<br />
quality tea pots cool down quickly which<br />
diminishes flavour and aroma transference from<br />
the tea. The quick drop in temperature causes<br />
the tea to be under infused and lack character<br />
and taste as the cells of the tea leaves containing<br />
the tea liquor will contract and not realease<br />
their liquor. The make of the teapot plays a<br />
critical role in the release of the full flavour<br />
potential of the tea leaves during infusion.<br />
To brew tea consistently well you will require<br />
brewing equipment that accurately controls<br />
the variables (weight, time, temperature) and<br />
enables fast service.<br />
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TEAWARE & EQUIPMENT<br />
TEAWARE & EQUIPMENT<br />
TEAPOTS<br />
4.<br />
5.<br />
6.<br />
7.<br />
9.<br />
8.<br />
1.<br />
4. Ceramic Tea Maker Set - Kuai Ke Bei - 150ml, China<br />
5. Handmade Yixing Green Clay Teapot - Round Xi Shi Hu 240 ml, China<br />
6. Pebble Porcelaine Teapot 500ml, Japan (available <strong>USA</strong> only)<br />
7. Chamellia Ceramic Teapot 300 ml, Sri Lanka<br />
8. Yixing Zisha Clay Gaiwan 170ml<br />
9. Unitea One Touch Clear Glass Teapot 460 ml, Japan<br />
2. 3.<br />
1. Cast Iron Teapot with enamel coating 300 ml, China<br />
2. Tokoname ware Black Teapot 350ml<br />
3. Kyusu Burnt Orange Tokoname Clay Teapot 250 ml, Japan<br />
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TEAWARE & EQUIPMENT<br />
TEAWARE & EQUIPMENT<br />
BOWLS & CUPS<br />
MATCHA<br />
1.<br />
1. 2. 3.<br />
2.<br />
1. Chamellia Matcha Sifter & Tin, 7.8mm H80mm, Japan (Niigata region)<br />
2. Chamellia Matcha Whisk, Bamboo<br />
3. Chamellia Matcha Spoon, Bamboo<br />
3.<br />
4.<br />
5. 6.<br />
1. Chamellia Ceramic Tea Cup & Saucer, Sri Lanka<br />
2. Crystalization Ceramic Square Tea Cup 80ml, China<br />
3. ‘Ancient Snow’ Glazed Ceramic Tea Cup 50ml<br />
4. Mino ware Black and Green Matcha Bowl 1731, 12cmx7.5cm, Japan<br />
5. Safari' Tenmoku Brown Glaze Tea Cup 60ml, China<br />
6. Mino ware Black and Green Matcha Bowl 1749, 12cmx7.5cm, Japan<br />
7. Mino ware Black and Blue Matcha Bowl 1707, 11cmx8cm, Japan<br />
7.<br />
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TEAWARE & EQUIPMENT<br />
TEAWARE & EQUIPMENT<br />
BREWING & ACCESSORIES<br />
1.<br />
2.<br />
7.<br />
8.<br />
9.<br />
3.<br />
4. 5.<br />
10.<br />
11. 12.<br />
6.<br />
13.<br />
1. Chamellia Tea Strainer (Fresh Chai), Stainless Steel<br />
2. Acaia Lunar Scale, max capacity: 2kg, division 0.1g<br />
3. Polished Ebony Wood Cigar Shape Puerh Tea Knife, China<br />
4. Non Slip Slim Willow Tea Tray, 200mm x 120mm, Japan<br />
5. Chamellia Teak Tea Tray, Sri Lanka<br />
6. Fellow Kettle, Variable Temperature Control –<br />
Available <strong>USA</strong> only<br />
7. Milk Pitcher, Stainless Steel, 600ml<br />
8. Spiced Dust Steel Shaker, Stainless Steel<br />
9. Scale (Digital)<br />
10. Chamellia Ceramic Milk Jug, 40ml, Sri Lanka<br />
11. Chamellia Ceramic Cupping Set, Sri Lanka<br />
12. Tea Timer (Digital)<br />
13. Glass Fairness Cup - Gong Dao Bei, 350ml<br />
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TEAWARE & EQUIPMENT<br />
TEAWARE & EQUIPMENT<br />
LIN FAMILY - PORCELAIN (MADE TO ORDER)<br />
Porcelain, a quick conductor of heat, prevents the overcooking of delicate tea leaves.<br />
LIN FAMILY - PURION (MADE TO ORDER)<br />
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.<br />
1. 2. 3.<br />
1.<br />
2.<br />
4.<br />
1. Teacup, Porcelain, 30cc/40g, 54x54x31mm, Taiwan<br />
2. Contentment Pot, Porcelain, 190cc/190g, 110x77x72m, Taiwan<br />
3. Bowl, Porcelain, 270cc/250g, 112x112x54mm, Taiwan<br />
4. Tea Pitcher, Porcelain, 160cc/130g, 97x68x57mm, Taiwan<br />
3.<br />
4.<br />
LIN FAMILY - POTTERY (MADE TO ORDER)<br />
Pottery maintains a moderate water temperature that opens up the layers of fragrance in the tea.<br />
1.<br />
2.<br />
3.<br />
1. Purion Tea Pitcher II, Purion, 240cc/140g, 79x74x94mm, Taiwan<br />
2. Small Teacup, Purion, 30cc/40g, 57x57x35mm, Taiwan<br />
3. Pot, Purion, 170cc/160g, 109x88x71mm, Taiwan<br />
4. Purion Tea Pitcher-Right handle, Purion, 150cc/110g, 94x64x52mm, Taiwan<br />
4.<br />
5.<br />
1. Tea Caddy (Small), Pottery, 110cc/100g,<br />
66x66x60mm, Taiwan<br />
2. Pot Set/9 pcs, Pottery, 315x300x94mm,<br />
Taiwan<br />
3. Pot Set/5 pcs, Pottery, 740g,<br />
265x120x99mm, Taiwan<br />
4. Pot Set, Pottery, 265x120x99mm,<br />
500g, Taiwan<br />
5. Sniffer Cup, Pottery, 46x46x70mm,<br />
Taiwan<br />
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PREPARATION GUIDE<br />
INFUSIONS<br />
TEA<br />
KALI<br />
CHAI<br />
MATCHA<br />
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PREPARATION GUIDE<br />
PREPARATION GUIDE<br />
CLASSIC SELECTION INFUSION GUIDE<br />
Item Description<br />
Type<br />
Temperature<br />
Australia<br />
Temperature<br />
<strong>USA</strong><br />
Dosage<br />
gm /100ml<br />
Australia<br />
Dosage<br />
gm /fl.oz<br />
<strong>USA</strong><br />
Infusion Time<br />
English Breakfast Black 90ºC 194ºF 1.3 1.5 4min 30sec<br />
Orange Pekoe Black 90ºC 194ºF 1.3 1.5 4min 30sec<br />
Irish Breakfast Black 90ºC 194ºF 1.4 1.7 4min<br />
Earl Grey Black 90ºC 194ºF 1.3 1.5 4min 15sec<br />
Masala Chai Spice Black 90ºC 194ºF 1.4 1.7 3min 30sec<br />
Gunpowder Green Green 85ºC 185ºF 1.4 1.7 2min 30sec<br />
China Sencha Green 85ºC 185ºF 1.4 1.7 2min 30sec<br />
Green Oolong Oolong 90ºC 194ºF 1.9 2.3 3min 30sec<br />
Peppermint Herbal 90ºC 194ºF 1.2 1.4 2min 30sec<br />
Tulsi & Rose Herbal 90ºC 194ºF 1.2 1.4 4min<br />
Chamomile flowers Herbal 90ºC 194ºF 1.2 1.4 3min<br />
Lemongrass Ginger Herbal 95ºC 203ºF 1.2 1.4 4min 30sec<br />
Liquorice, Peppermint & Fennel Herbal 90ºC 194ºF 1.2 1.4 2min 30sec<br />
Rooibos Red 95ºC 203ºF 1.2 1.4 4min<br />
Herb Harmony Herbal 90ºC 194ºF 1.2 1.4 3min 30sec<br />
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PREPARATION GUIDE<br />
PREPARATION GUIDE<br />
PREMIUM SELECTION INFUSION GUIDE<br />
Item Description<br />
Type<br />
Temperature<br />
Australia<br />
Temperature<br />
<strong>USA</strong><br />
Dosage<br />
gm /100ml<br />
Australia<br />
Dosage<br />
gm /fl.oz<br />
<strong>USA</strong> Infusion Time #1 Infusion Time #2<br />
White Supreme White 86°C 187°F 1.6 1.9 2min 2min<br />
Liu Bao Puerh 94°C 201°F 1.6 1.9 45sec 43sec<br />
Longjing Green 83°C 181°F 1.4 1.7 2min 20sec 2min 20sec<br />
Yuzu Kukicha Green 85°C 185°F 1.5 1.8 50sec 45sec<br />
Genmaicha Green 90°C 194°F 1.5 1.8 1min 5sec x<br />
Jasmine Dragon Pearls Green 89°C 192°F 1.6 1.9 1min 15sec 1min<br />
Yushan Oolong 92°C 198°F 2.6 3.1 2min 20sec 1min 50sec<br />
Gaba Oolong 92°C 198°F 2.6 3.1 2min 10sec 2min 10sec<br />
Giddapahar Darjeerling Black 89°C 192°F 1.5 1.8 1min 50sec 1min 45sec<br />
Assam TRES #8 Hong Cha Black 89°C 192°F 1.6 1.9 2min 2min<br />
RESERVE SELECTION INFUSION GUIDE<br />
Item Description<br />
Type<br />
Temperature<br />
Australia<br />
Temperature<br />
<strong>USA</strong><br />
Dosage<br />
gm /100ml<br />
Australia<br />
Dosage<br />
gm /fl.oz<br />
<strong>USA</strong><br />
Infusion<br />
Time #1<br />
Infusion<br />
Time #2<br />
Infusion<br />
Time #3<br />
Supreme White Monkey Green 89°C 192°F 1.4g 1.7 1min 15sec 1min 20sec x<br />
Jade Dew (Gyokuro) Green 81°C 177°F 1.6g 1.9 1min 20sec 1min 20sec x<br />
Red Cloak Grande Oolong 93°C 199°F 2.6g 3.1 1min 45 sec 1min 25sec 1min 10sec<br />
Eight Immortals Oolong 93°C 199°F 2.6g 3.1 2min 40sec 2min 35sec x<br />
Wild Ancient Black 87°C 187°F 1.6g 1.9 1min 50sec 1min 30sec x<br />
Wild Lapsang Souchong Black 94°C 201°F 2.6g 3.1 2min 30sec 2min 30sec x<br />
Zealong Premium Black 90°C 194°F 1.4g 1.7 2min 5sec 2min 5sec x<br />
Orange Osmanthus Herbal 90°C 194°F 1.2g 1.4 1min 40sec 1min 35sec x<br />
Ceremonial Matcha Green 70°C 158°F 1g 12<br />
Place 2g matcha in preheated bowl, add 2.5 oz water, use<br />
whisk to smooth out matcha, add a further 2.5 oz of water<br />
then whisk vigorously in a W shaped motion to form a smooth<br />
creamy tea foam.<br />
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PREPARATION GUIDE<br />
PREPARATION GUIDE<br />
TEA<br />
The optimum steep<br />
will differ for each tea.<br />
This is the point where<br />
the full flavour of the<br />
tea is released without<br />
imparting tannic or<br />
bitter flavours into<br />
the water.<br />
KALI CHOCOLATE<br />
We have a simple and easy method of preparing KALI. Start<br />
with a jug of 100ml of milk, then add 8 grams of KALI Chocolate<br />
directly on top of the milk, steam until you have reached the<br />
desired temperature and consistency. Pour and garnish with the<br />
KALI Chocolate Couverture.<br />
Kali makes a great ice chocolate too, start with 10g of KALI.<br />
Dissolve with a splash of boiling water. Top with 100ml/4 fl.oz of<br />
your choice of milk, stir and serve over ice.<br />
FRESH CHAI<br />
For our range of fresh chai, start with a 100ml/4 fl.oz of milk in a<br />
jug and 10g of fresh chai. Steam the milk and chai together until<br />
you have reached the desired temperature and consistency. Pour<br />
the chai through a strainer into the desired vessel and garnish with<br />
our<br />
chai spice dust.<br />
To get the optimum flavour and tactile balance from the infusion<br />
of your tea it is important to control the water temperature, the<br />
amount of tea and the steep (duration of infusion). All our teas are<br />
labelled with the correct brewing methods for that specific tea.<br />
Here is our guide to the perfect cup:<br />
1. Tea Quality<br />
A great brew starts with a great tea. Use high-grade tea, whose<br />
leaves have shape, size and aroma.<br />
MATCHA<br />
To prepare matcha you will need some equipment. Specifically,<br />
a bamboo matcha whisk, a small sifter, and a tea bowl. Start by<br />
sifting 1-2 teaspoons of matcha into your bowl, add 2oz of water<br />
and whisk until your tea is nice and creamy. Enjoy straight from<br />
the bowl.<br />
2. Teaware<br />
Teaware should be made of a non-porous ceramic, offer ample<br />
room for expansion of tealeaves and preserve a stable brewing<br />
temperature.<br />
3. Water Quality<br />
Use fresh filtered water, free from chlorine, fluoride or other<br />
chemical taints.<br />
4. Amount of Tea<br />
Get yourself a pair of scales and correctly measure out the amount<br />
of tea required. It is crucial to perfecting your tea.<br />
5. Water Temperature<br />
Use a digitally controlled kettle that is able to deliver hot water to<br />
within 1 degree of the desired infusion temperature.<br />
6. Steep Time<br />
Brew the tea for the specified time. Find yourself a timer and be<br />
precise.<br />
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PREPARATION GUIDE<br />
PREPARATION GUIDE<br />
Mastering The Art Of Steeping Tea<br />
Why control the variables during tea infusion?<br />
To attain the optimum flavour and tactile balance from the<br />
infusion it is critical to control the water temperature, the amount<br />
of tea and the steep (duration of infusion). This is because during<br />
the infusion process, different compounds contained within the tea<br />
(e.g. flavonoids, catechins) are released into the water at different<br />
stages of the infusion. Towards the end of the infusion there is a<br />
greater transference of catechins (which are the bitter elements)<br />
being released into the water.<br />
The optimum steep will differ for each tea. This is the optimum<br />
point where the full flavour of the tea is released without imparting<br />
tannic or bitter flavours into the water. Each tea has its own unique<br />
recipe for infusion, determined largely by the rate at which the<br />
cells expand. E.g. With green tea, the cells expand at a faster rate<br />
than black tea. For that reason the tea imparts its flavour at a faster<br />
rate, hence the catechins and bitter elements will also be released<br />
at a faster rate.<br />
If tea is over-infused, it can become ‘tannic’. Tannic is a term<br />
used to describe the undesirable consequence when a lot of the<br />
tannin from the tea has been released during the infusion and<br />
the bitterness of the tannins dominate the flavour of the tea. This<br />
can also result when the steep is too long, and potentially when<br />
the water is too hot. As we taste bitterness 10 times more than<br />
we taste sweetness, when this occurs bitterness will dominate the<br />
sweetness and overall flavor of the tea and the complexity of flavor<br />
is diminished.<br />
To consistently achieve the optimum infusion you will need to<br />
control the brewing variables.<br />
Water temperature:<br />
This begins with the right water temperature. This variable<br />
is easily controlled with the use of a digital kettle. The water<br />
temperature is also affected however if the teapots are cold, made<br />
of metal or subjected to cold drafts. Teapots should be preheated,<br />
as cold teapots take heat from the water, which will result in<br />
insufficient heat to expand the leaves and under-infusion.<br />
Amount of tea:<br />
The next variable is the amount of tea. The amount of tea and the<br />
grade of the tea will significantly affect the steep. More tea means<br />
more available tannin in the water, so the steep time is likely to<br />
be less. A 0.2gram reduction in the amount of tea (per 100ml) can<br />
reduce the required steep by as much as 15 seconds. Note that it is<br />
also difficult to achieve a precise measurement on the amount of<br />
tea being used based on a teaspoon measure. We recommend using<br />
accurate scales (to 0.1 grams). In busy commercial environments<br />
you can pre-weigh common tea varieties into small resealable bags.<br />
Time:<br />
For this variable set a timer as directed on the packaging. When<br />
the timer sounds, remove the tealeaves from the pot along with the<br />
strainer and this will ensure that the entire pot is perfectly brewed.<br />
If the variables are not controlled, e.g. when the tea is served<br />
to the customer with the tea leaves in the teapot; consistency is<br />
impossible. The first cup poured is likely to be under infused and<br />
the second cup poured is likely to be over infused.<br />
Storage:<br />
Oxidation is one of the biggest causes of diminishing tea quality.<br />
Direct sunlight (or heat from a coffee machine), moisture and<br />
oxidation cause the tea to lose flavour, body and aroma. Store the<br />
tea in a cool dry place away from sunlight. We recommend that<br />
you use airtight tea caddies and pre-portion the tea into mini zip<br />
lock bags with the appropriate amount of tea required for your<br />
teapot. This way each time the tea caddy is opened all of the tea<br />
will not be exposed to air and your tea will stay fresher for longer.<br />
Using large tins filled with tea results in more of the tea being<br />
exposed to air on a more frequent basis and stale the tea in a<br />
shorter time. The best option for bulk tea storage is to invest in a<br />
vacuum-sealing machine.<br />
Use high quality brewing equipment. Poor quality presentation<br />
diminishes the customer’s level of perception and quality.<br />
Teapots:<br />
High quality aesthetically pleasing Teawares (that are practical &<br />
functional) will present well and maximise the flavour that you are<br />
able to get from your tea. Poor quality tea pots cool down quickly,<br />
which diminishes flavour and aroma transference from the tea.<br />
This causes the tea to be under infused and lack character and<br />
flavour. The make of the tea pots is also very important. A poor<br />
quality teapot makes it very difficult, if not impossible to release<br />
the full flavour potential of the tea leaves during infusion. This is<br />
because poor quality pots lose temperature quickly and as the cells<br />
of the tea leaves that contain the tea liquor will contract and not<br />
release the tea liquor (resulting in under infused tea).<br />
Urns & digital kettles: To brew tea consistently well you will<br />
require brewing equipment that accurately controls the variables.<br />
You also require a system that enables fast service.<br />
Digital timers and digital scales: Use timers that flash or vibrate<br />
rather than beep so as to create a more relaxing environment for our<br />
guests. The best scales are jeweller scales with accuracy to 0.1 gram.<br />
Use high quality water:<br />
As tea is approximately 99% water, the quality of the water will<br />
have a direct effect on the flavour and body of the tea produced.<br />
The water should be filtered with no taint from calcified or rusty<br />
water lines or chemicals like chlorine. Fresh mountain spring water<br />
is optimum. High mountain cold aquifers naturally filter the water<br />
and have not been exposed to synthetic pesticides and chemicals,<br />
nor livestock or wildlife effluent as can occur in rivers or streams or<br />
your home water supply. This is the best water to use for tea but we<br />
understand it is not always convenient or viable to obtain such water.<br />
If you intend on using tap water, it is imperative that the water<br />
is filtered. Tap water contains a variety presence of chlorides,<br />
sulphates and phosphates that are neither good for health not tea<br />
quality. The only way to remove the dangerous chemicals such as<br />
fluoride and chloride from water in an efficient way is via reverse<br />
osmosis. However reverse osmosis also removes necessary minerals<br />
that provide body and help to carry the tannins in the tea. Our<br />
trials with reverse osmosis found that TDS (Total Dissolved Solids)<br />
of between 75 and 120 offered the best balance to teas, with the<br />
optimum range being between 90 and 105. It was found that water<br />
with a TDS of less than 70 made the tea become very dry and<br />
gnawing on the palate, whilst TDS of 120 and above became very<br />
heavy on the palate and minerality began to dominate the palate.<br />
As a minimum, a double housed water filter should be used which<br />
removes taste and odour from 10 micron down to 1 micron.<br />
Avoid using water that is constantly re-boiled (de-oxygenated)<br />
which can cause the tea to taste flat.<br />
The Tea Infusion Curve<br />
Through many infusions it is possible to plot a pattern of aroma<br />
and flavour release - I have called this an infusion curve. I<br />
discovered that whilst teas differ in terms of optimal infusion time,<br />
they tend to conform to a general pattern or shape, with aroma on<br />
the y axis, and time on the x axis.<br />
Initially, when you first pour hot water over the tea leaves, aroma<br />
is released. At this stage of infusion, the leaves have not yet<br />
expanded, but aroma is released from the residual tea liquor dried<br />
to the outside of the leaf left over from tea production. The aroma<br />
is volatile and disappears very quickly, typically within 10-15<br />
seconds. This stage is important however, as it provides an insight<br />
into whether the optimum water temperature has been used – if<br />
the water is too hot, stewed or dull flavours can be released, if the<br />
water is too cold, the tea will lack aroma and complexity, if the<br />
water is the optimum temperature, the aroma released will be<br />
sweet and complex, providing an indication of the aroma to be<br />
released at peak infusion.<br />
Through the next phase of infusion, the tea is absorbing heat and<br />
water, and after a period of time, the cells of the leaves begin to<br />
dilate. When this occurs, we reach the stage of infusion called the<br />
bloom. This is identifiable through the release of a simple sweet<br />
aroma from the tea liquor.<br />
The bloom signifies the release of the desirable flavour elements<br />
from the cells of the tea. Importantly, the temperature of the water<br />
significantly affects the rate of transference of desirable flavour and<br />
aroma elements into the water. If the water temperature is falling<br />
quickly (e.g. from using a poor quality tea pot), the resulting tea<br />
liquor will be under developed – the cells of the tea which release<br />
the tea liquor begin to contract when the water cools and the<br />
transference of flavour diminishes.<br />
During the Bloom stage of infusion, the rate of flavanoids, amino<br />
acids and mellanoids and caffeine otherwise begin to be released<br />
from the leaves at an increasing rate, resulting in a temporary drop<br />
in sweetness, but increased complexity.<br />
In the later stages of the Bloom, the sweetness increases once<br />
again, accompanied with a greater expression of complexity and<br />
fullness of aroma. This continues to occur until finally the rate of<br />
transference begins to stall, and peak infusion is reached.<br />
Peak infusion is defined as the fullest expression of the tea for that<br />
infusion whilst maintaining both tactile and flavour balance.<br />
Once peak infusion passes, we move into decline and the tea<br />
becomes increasingly over infused. Decline refers to the loss of<br />
desirable aroma and flavour elements. In the decline phase of the<br />
infusion, increasing amounts of caffeine and catechins bound with<br />
tannins are cause the tea liquor to become increasingly bitter, lose<br />
complexity, and lose sweetness and aroma.<br />
See illustration below:<br />
Infusion Curve for White, Green, Yellow, Black, Puerh Tea<br />
Aroma<br />
Under<br />
infused<br />
Bloom<br />
Infusion Curve for Compressed Oolong Tea<br />
False<br />
Summit<br />
Peak<br />
Over<br />
infused<br />
Decline<br />
Time<br />
Compressed Oolongs have a unique infusion curve in that they<br />
contain a false summit, where the tea gives the impression of<br />
stalling in the development of aroma as occurs at peach expression,<br />
but the flavour of the tea does not reflect full development of the<br />
tea liquor. The reason for this is that with compressed oolongs,<br />
midway into the infusion the compressed ball begins to unravel to<br />
reveal a whole leaf. When the new section of the leaf is exposed to<br />
water, it has a similar effect as when the leaf is exposed to water for<br />
the first time, the volatile aromatic left over from tea production on<br />
the newly exposed sections of leaf are released into the water.<br />
Steep:<br />
The steep is the amount of time it takes for the tea to release its flavours<br />
into the water. The optimum steep will differ for each tea and can<br />
change depending on the amount of tea and the water temperature.<br />
The optimum steep ensures that the full flavour of the tea is released<br />
without imparting tannic or bitter flavours into the water.<br />
Over Infused:<br />
When tea is over infused, undesirable flavours are released into the<br />
water. Over infusion can occur by steeping the tea for too long, or<br />
infusion the tea water that is too hot.<br />
Under Infused:<br />
refers to tea that has not delivered the full flavour potential<br />
contained within the leaves, owing to insufficient brew<br />
temperature or steep time.<br />
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TEA & FOOD<br />
TEA & FOOD<br />
SIMILARITIES TO WINE<br />
Tea leaves contain tannins which also exist<br />
in grapes which provide that complex, tart,<br />
astringent taste that matches with food.<br />
Intensity can range from light to full<br />
bodied; white and green teas contain few<br />
tannins, Oolongs are in the middle, and black<br />
teas have the highest concentration.<br />
TEMPERATURE (THE X-FACTOR)<br />
Unlike wine, tea can be consumed from 4-98<br />
degrees and this can have a dramatic effect<br />
on the dish for its melting, palate cleansing<br />
and flavour enhancing capabilities.<br />
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TEA & FOOD<br />
TEA & FOOD<br />
TEA AND FOOD PAIRINGS<br />
Light Light/Medium Medium Medium/Full Bodied Full Bodied<br />
White Green Oolong Black Puerh<br />
White Teas pair with delicate<br />
flavours<br />
Still very subtle, but more robust than white tea, green teas<br />
are very diverse and are broken into 3 broad categories:<br />
vegetal, fruity & smoky<br />
Vegetal green teas provide a fresh, grassy flavour (think<br />
Japanese/seafood). Smoky teas cut through the greasy<br />
mouth-feel of fried meat and enhance root vegetables<br />
Oolong teas have a more complex<br />
aroma so they can be paired with<br />
a wider range of foods. Oolongs<br />
are divided into two main<br />
categories – light and dark<br />
Black teas are versatile with their more<br />
pronounced tannins, black teas are<br />
suited to stronger flavours, and are split<br />
into 3 categories: Fruity, smoky, and<br />
earthy<br />
Pu-erh tea is fired and<br />
fermented, and is delicious<br />
with earthy, rich and wild<br />
flavours. Pu-erh is also great<br />
at neutralizing rich foods and<br />
as an after dinner digestive<br />
Wheat & Grains<br />
Rice & Japanese green tea is perfection! Unsweetened<br />
pastries & sandwiches for fruity green teas<br />
Crackers/chips, light salted<br />
snacks with light oolongs<br />
Sweet pastries (tannins will keep<br />
palate fresh from residual flavours and<br />
enhance sweetness)<br />
Pastries (sweet and unsweet)<br />
Salads & Vegetables<br />
Light Salads (you want to bring out<br />
the teas natural sweetness)<br />
Partially cooked or raw vegetables with matcha/vegetal<br />
green tea. Potatoes and root vegetables with smoky green<br />
tea<br />
Soups, lightly cooked vegetables<br />
Baked root veggies, mashed potaotes<br />
(earthy black tea)<br />
Wild mushroom & dark<br />
puerh<br />
Protein<br />
Seafood is a match made in heaven, Umami rich tea can<br />
add a broth like complexity. Panfried chicken with smoky<br />
green tea. Baked meats goes well with fruity green tea)<br />
Oily fish (dark oolongs) lobster,<br />
scallops/light seafood (light<br />
oolongs) grilled meats (salmon,<br />
duck, trout (dark oolongs)<br />
Curries, steak or roast Chicken<br />
with smoky black tea<br />
Rich meats (either smoked,<br />
BBQ<br />
or roasted)<br />
Chocolate Dark chocolate with umami rich green tea. Dark Chocolate with fruity or smoky<br />
black tea<br />
80% dark chocolate<br />
Cheese<br />
Salty cheese, goats cheese with fruity green tea. French<br />
brie and sencha tea.<br />
Stilton, gouda with Taiwanese<br />
oolong<br />
Aged cheddar, vacherin (chai), english<br />
brie (earl grey), comte & darjeeling<br />
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RECIPES – COLD DRINKS<br />
RECIPES – COLD DRINKS<br />
ICE TEA<br />
Iced Sencha (Brewing by ice)<br />
This technique is a time-consuming process, but provides a<br />
unique experience and offers the purist flavour for fine sencha.<br />
Step 1.<br />
Step 2.<br />
Step 3.<br />
Step 4.<br />
Step 5.<br />
Place 8g of Sencha tea leaves into glass teapot<br />
Fill up glass teapot with pieces of ice<br />
Wait for the ice to melt at room temperature<br />
The ice tea is ready when the pieces of ice are melted<br />
Pour the tea from the teapot into a wine glass and enjoy<br />
CHOCOLATE & CHAI<br />
Iced Kali Dark Drinking Chocolate<br />
Step 1: Dissolve with a splash of hot water 12g of Kali Dark<br />
Chocolate per 4 fl.oz/120ml<br />
Step 2: Top up with cold milk (dairy, soy or nut) and add ice.<br />
Step 3: Garnish with Kali Dark Couverture Sprinkles<br />
Spiced Version: Simply add 1 teaspoon of Chamellia Chai Garnish to the<br />
chocolate mix before adding milk<br />
Drop Brewer Method<br />
Step 1: Add 22-25 gms of tea to filter basket<br />
Step 2: Brew tea in filter with 52oz hot water over<br />
1kg/2.2 lb of ice.<br />
Step 3: Add additional 1L/35fl.oz ice as required<br />
Cold Infusion Method<br />
Step 1: Steep 15gm of tea in 1L/35fl.oz cold water for 10 hours<br />
Step 2: Strain & Pour over ice when serving<br />
Iced Chai:<br />
1. Add the chai<br />
mix to an<br />
empty milk<br />
pitcher<br />
2. Add a small<br />
amount of hot<br />
water<br />
10 grams of chai mix per 120ml/4<br />
fl.oz of liquid. As a visual guide, the<br />
base of the milk jug should be fully<br />
covered with a finger width of chai<br />
mix on the base.<br />
Add a small amount of hot water<br />
and stir with a whisk<br />
Garnish with lemon<br />
Sparkling Matcha<br />
Step 1: Place 2g matcha in preheated bowl, add 75ml/2.5oz<br />
water, use whisk to smooth out matcha, add a further<br />
75ml/2.5 oz of water then whisk vigorously in a W<br />
shaped motion to form a smooth creamy tea foam<br />
Step 2: Fill a 1L Jug with ice<br />
Step 3: Pour matcha over ice and fill to top with Sparkling or<br />
Soda water<br />
Garnish with lemon and stir well.<br />
3. Add cold milk add fresh cold fresh milk (soy milk,<br />
nut or cows) to the jug, stir again<br />
with the whisk and allow to infuse<br />
for 1 minute.<br />
4. Rim the glass<br />
and fill with ice<br />
5. Strain the chai<br />
into the serving<br />
glass & serve.<br />
Rim the serving glass with<br />
Chamellia chai spiced dust then add<br />
a generous amount of ice.<br />
Pour the cool chai through a strainer<br />
over the iced and serve.<br />
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RECIPES – ALCOHOL<br />
RECIPES – ALCOHOL<br />
COCKTAILS WITH ICE TEA<br />
Pimms & Lemon, Mint Ice Tea<br />
Refreshing ice tea based cocktail, great for the warm summer days ahead<br />
30ml Pimms on ice,<br />
Pour over Chamellia Ice tea (Lemon & Mint)<br />
Garnish optional – Slice of peach, nectarine or Lemon with Mint<br />
Gingerilla<br />
30ml Licor 43 (Vanilla Liqueur) on ice,<br />
Pour over Chamellia Lemongrass & Ginger sparkling ice tea<br />
Garnish with mint and lemon<br />
COLD INFUSED ICE TEA<br />
The Benita - Gin Martini with Cold Infused Green Tea<br />
A little spin on an old classic..<br />
75ml of green tea infused gin, 15ml dry vermouth Bitters or<br />
Lemon twist, to garnish<br />
Method: Pour the ingredients into a mixing glass filled with ice<br />
cubes. Stir according to strength preference (the longer you stir,<br />
the more diluted the drink). Strain into a chilled martini glass.<br />
Garnish with a lemon twist.<br />
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OUR TEAM<br />
OUR TEAM<br />
NATHAN G WAKEFORD<br />
Director of Sales <strong>USA</strong><br />
ELIZABETH CASAUS<br />
Head of Sales, East Coast <strong>USA</strong><br />
Nathan is Company Cofounder<br />
and Sales Director<br />
for <strong>USA</strong>. He is responsible<br />
for strategic vision, sales<br />
management and heads up<br />
the specialty tea programs<br />
internationally for <strong>Somage</strong>.<br />
Nathan is motivated by<br />
the wellbeing of people,<br />
communities and the<br />
sustainability of our planet.<br />
A graduate of Smith College<br />
and The French Culinary<br />
Institute, Elizabeth has<br />
been working in the Food &<br />
Beverage industry in New York<br />
City since 2007. Passionate<br />
about Specialty coffee, tea and<br />
learning is the reason she gets<br />
up in the morning.<br />
She's a pitbull lover and avid<br />
gardener.<br />
CONTACT: +1 888 766 2439<br />
enquiries@somage.com<br />
www.somage.com<br />
@somagefinefoods | #somagefinefoods<br />
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