Hints of floral-like flavor with malty and full-bodied notes. Touches of oakiness make a particularly delightful cup that takes milk well.
Ingredients:
Assam, India FBOP black tea, Nilgiri, India FBOP black tea, Dimbula, Sri Lanka FP black tea, Anhui Province, China Panda #1 black tea
Information: To be considered as "the toast of Canada" from a tea perspective, the tea had to be able to 'shine' in any water. For this reason a broad range of origin teas were used. More than 35 various teas were tasted using the water sent to the blender from various parts of the country. The tasting session extended more then 2 days until the right blend was achieved which combined the best teas a synergistic relation. A few additional refinements were undertaken the final result was an outstanding tea - the best in Canada, if not North America or the world.
The Assam component (2nd flush, June Production) gives a thick malty and full-bodied character. The Kenyan component gives a floral-like cup and coppery infusion whereas the South Indian component gives superb fruity and sprightly flavor with a lovely finish. The Sri Lanka (formerly called Ceylon) component isa January production Dimbula that gives an airy piquant flavor that opens the blend. Lastly, to draw everything together some Keemun was added to give a burgundy depth with light oaky notes.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to taste.
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