{"title":"Estate Teas","description":"\u003cp\u003eAn estate tea is the connoisseur's choice, the tea equivalent of a fine wine.  Most teas blend ingredients to produce a flavor profile that will be consistent over time.  Our English Breakfast blend, for example is blended from Ceylon, Indian and Kenyan teas, to produce a full bodied brew that is malty and coppery, especially enticing with milk.  Our estate teas are produced from specific tea estates.  The leaf will vary from season to season and year to year with growing conditions.  Estate teas are ephermal, and once consumed, will never be exactly replicated again.\u003c\/p\u003e","products":[{"product_id":"darjeeling-happy-valley-estate","title":"Darjeeling - Happy Valley Estate","description":"\u003cp\u003e\u003cstrong\u003eHappy Valley's elevation produces a stunning tea with notes of muscatel, toast, wine and subtle peach. An exceptional Darjeeling.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHEALTH PROPERTIES:  High in anti-oxidants\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eETHICS: Ethical Tea Partnership \u0026amp; GMO Free\u003c\/p\u003e\n\u003cp\u003eGRADE:  Tippy Golden Flowery Orange Pekoe (TGFOP)\u003c\/p\u003e\n\u003cp\u003eCAFFEINE LEVELS:  Medium\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTEA SOURCING:  Happy Valley Estate, Darjeeling, India.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE STORY OF DARJEELING - HAPPY VALLEY ESTATE\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Darjeeling region in India produces some of the worlds most iconic teas.  Estate teas like Happy Valley are so called as they are grown and processed on one particular estate.  Each has a distinct local taste.  \u003cbr\u003e\u003cbr\u003eIn terms of tea producing pedigree, Happy Valley has virtually no peer. Located just outside the town of Darjeeling, the 437-acre estate sits in the mist-shrouded heights of the Himalayas no fewer than 6800 ft, (2100 m) above sea level. The grounds were first planted by an Englishman, David Wilson, who named it Wilson Tea Estate, planting the first tea bushes in 1854. By 1860, the estate had begun to produce finished tea and word of its quality quickly spread throughout the British Empire. In 1903, the Wilson estate was purchased by an Indian aristocrat from Hooghly named Tarapanda Banerjee. In 1929 Banerjee purchased neighbouring Windsor Tea Estate, merged it with Wilson and changed the name to Happy Valley. Things ran along swimmingly until the 1991 collapse of the Soviet Union saw India's export market nosedive and with it the ability to modernize and improve estate conditions. (For much of the 20th century, the USSR was the primary destination for the bulk of Indian tea production.)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy the dawn of the millenium, it was touch and go in the estate\u003c\/span\u003e\u003cspan\u003e. The tea bushes, which were between 80 and 150 years old, weren't being properly maintained and the factory belonged in a museum. The new management team immediately set about caring for the estate's heritage tea bushes, steadily bringing them back to a pristine state and built a new factory to ensure that the freshly plucked dwi paat suiro, 2 leaves and a bud, would be produced in a manner befitting their exceptional character. Nowadays, Happy Valley's output is considered by many tasters to be better than it has been in over 100 years. We're very pleased to offer this 2nd flush TGFOP as a testament to this fine estate. The exceptionally fine leaf displays all the hallmarks of Darjeeling's finest - lush muscatel notes, soft tones of honey and lightly balanced astringency - an exceptional cup, guaranteed to put a smile on the face of any Darjeeling lover.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBREWING INSTRUCTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 3-7 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan class=\"label\"\u003eICED TEA BREWING METHOD\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(Pitcher): (To Make 1 Liter\/Quart):\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInfuse 6 slightly heaping teaspoons of tea with 1 1\/4 cups of boiling water for 5 minutes.  Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher.  Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan class=\"label\"\u003eICED TEA BREWING METHOD\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(Individual Serving):\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInfuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 5 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves.  Add hot tea to a 12oz\/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eNUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves.  Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion.  Accordingly, each 50 gram bag can make up to 60 cups of tea.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Elora Tea","offers":[{"title":"50g","offer_id":43841574076638,"sku":null,"price":8.5,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":43841574109406,"sku":null,"price":14.95,"currency_code":"CAD","in_stock":true},{"title":"150g","offer_id":43841574142174,"sku":null,"price":20.95,"currency_code":"CAD","in_stock":true},{"title":"200g","offer_id":43841574174942,"sku":null,"price":27.95,"currency_code":"CAD","in_stock":true},{"title":"250g","offer_id":43841574207710,"sku":null,"price":29.95,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":43841574240478,"sku":null,"price":55.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/8518\/9342\/products\/Darjeeling-HappyValleyEstateMTCStockImage.jpg?v=1764454899"},{"product_id":"assam-gingia-estate","title":"Assam - Gingia Estate","description":"\u003cp\u003e\u003cspan\u003eOne of the nicest Assams available. This tea produces a golden coppery liquor that tends dark, which has a classic, malty, juicy thickness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHEALTH PROPERTIES:  High in anti-oxidants\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eETHICS: Ethical Tea Partnership \u0026amp; GMO Free\u003c\/p\u003e\n\u003cp\u003eGRADE:  Golden Tippy Orange Pekoe (GTOP)\u003c\/p\u003e\n\u003cp\u003eCAFFEINE LEVELS:  Medium\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTEA SOURCING:  Gingia Estate, Assam, India\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE STORY OF GINGIA ESTATE ASSAM\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAssam teas are known for their \u003c\/span\u003e\u003cspan\u003efull-bodied maltiness, natural tannins and rich nose.  The Assam region of India has an abundance of rich soil, with ideal growing temperatures for tea. Estate teas are grown on a single tea plantation, and are prized for their distinctive qualities.  Gingia Estate provides a rich, flavorful assam that stands out amongst its peers.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe British began cultivating Assam teas in the 1830's when it appeared that the Chinese tea treaties were not going to be extended. The East India Company, wanting to protect the lucrative international tea trade, asked the British Governor of India to permit them to explore tea cultivation in India.  A hardy camellia (tea plant), indigenous to Assam was discovered, and eventually became know as the 'Assam jat.'  Today, this forms the backbone of Assam tea plantations. The 'Assam jat' has more body and richness, than the traditional 'Chinese jat', which tends to be light and flavory.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSelections like this Gingia make the tea taster's work a pleasure. This tea was one of the best we have seen from Assam.  Flavorful, robust, and overflowing with character, Gingia estate delivers a golden liquor that has classic thickness, hat is juicy and deliciously malty.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBREWING INSTRUCTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 3-7 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan class=\"label\"\u003eICED TEA BREWING METHOD\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(Pitcher): (To Make 1 Liter\/Quart):\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInfuse 6 slightly heaping teaspoons of tea with 1 1\/4 cups of boiling water for 5 minutes.  Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher.  Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan class=\"label\"\u003eICED TEA BREWING METHOD\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(Individual Serving):\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInfuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 5 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves.  Add hot tea to a 12oz\/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eNUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves.  Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion.  Accordingly, each 50 gram bag can make up to 60 cups of tea.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Elora Tea","offers":[{"title":"50g","offer_id":42639281553630,"sku":"","price":8.5,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":42639281586398,"sku":"","price":14.95,"currency_code":"CAD","in_stock":true},{"title":"150g","offer_id":42639281619166,"sku":"","price":20.95,"currency_code":"CAD","in_stock":true},{"title":"250g","offer_id":42639281684702,"sku":"","price":29.95,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":42639281717470,"sku":"","price":55.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/8518\/9342\/products\/GingiaEstate-Assam-MTCStockImage.jpg?v=1672600271"},{"product_id":"sylvakandy","title":"Sylvakandy - Ceylon","description":"\u003cp\u003e\u003cstrong\u003eBright cup with excellent flavor and floral notes. This traditional ceylon estate tea has a high quality, evenly graded leaf.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHEALTH PROPERTIES:  High in anti-oxidants\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eETHICS: Ethical Tea Partnership \u0026amp; GMO Free\u003c\/p\u003e\n\u003cp\u003eGRADE:  Orange Pekoe (OP)\u003c\/p\u003e\n\u003cp\u003eCAFFEINE LEVELS:  Medium\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTEA SOURCING:  Sylvakandy Estate, Sri Lanka (Ceylon)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE STORY OF SYLVAKANDY ESTATE AND CEYLON TEAS\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMost tea sold commercially is blends.  Tea companies blend teas from different locations, in an effort to produce a consistent flavor year after year.  An 'estate tea' is different.  Estate teas are produced by a particular tea estate, in a particular region, in a particular year, and they will never be identical year after year, as the growing conditions will change from season to season and year to year.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCeylon was renamed Sri-Lanka in 1978, after the country's independence from the British Empire.  The country's documented history is 3000 year old, with evidence of human settlements dating back 125,000 years.  The island was of considerable strategic importance from the 1600s onward, as it was linked to the Silk-Tea road, and had deep harbours that made it a significant player in international maritime trade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Dutch took control of Ceylon in 1640, initially in conjunction with the Kingdom of Kandy.  The British took control in 1815.  James Taylor of Scotland, who is regarded as the father of Ceylon Tea, planted an estate in Kandy in an effort to address the monopoly china had over the tea trade.  The first tea sale began in 1873, with a 23 pound shipment of tea bound for England, that was richly priced.  Ceylon became synonmous with tea, producing high-quality products that were in demand world-wide.  After independence, the Sri-Lanka tea board retained the name Ceylon, and still markets \"Ceylon teas\" today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThroughout the world of tea, Sylvakandy Estate  has been associated with exceptionally crafted teas. Their orange pekoe grade is the best example of the high quality they offer. Sample a pot for yourself, and you will discover a wonderfully rich cup with lush floral notes, a medium thick liquor, and a bright golden cup.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSylvakandy is located in the Central Province of Sri Lanka in what is known as the Matale District. The location was chosen for its high elevation - the estate's gardens range from 550 to 1220 meters above sea level, where it benefits from a heavy and consistent rainfall. The factory at Sylvakandy sits at 805 meters above sea level at the estate's approximate halfway vertical point. The estate is split into 4 divisions with a little over 520 hectares under tea and 566 employees. Commencing in 1965, a replanting was undertaken with higher yielding clonal varieties and to date nearly 45% of the estate has been switched over. (Replanting is no small task!)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLike most Sri Lankan tea estates, ownership of Sylvakandy has changed hands a number of times since it was first planted. The first Superintendent of the estate was a British planter and avid hunter named Mr. Fraser who served until the First World War, some of his hunting trophies still adorn Sylvakandy's main bungalow! The last British superintendent was a Mr. Lacey who ran the estate from 1951 - 1959. An eccentric Brit, Mr. Lacey was also a concert pianist - at night his music could be heard drifting over the tea fields. In 1959 the estate was purchased by a private company and run as such until 1974 when all Sri Lankan estates were nationalized and appropriated by the J.E.D.B. (The Janatha (National) Estate Development Board. In 1977 it was handed over to the Sri Lankan State Plantations Co-operation and then re-privatized in 1993.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSylvakandy Orange Pekoe, like most single estate non-blended teas it is best enjoyed hot with a dash of milk to help open and expand its flavor profile. World-class teas like Sylvakandy hold as many nuances and subtleties as fine wines and should be savored with an open mind and clean palate. Brew a pot today and enjoy!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBREWING INSTRUCTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 3-7 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan class=\"label\"\u003eICED TEA BREWING METHOD\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(Pitcher): (To Make 1 Liter\/Quart):\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInfuse 6 slightly heaping teaspoons of tea with 1 1\/4 cups of boiling water for 5 minutes.  Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher.  Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan class=\"label\"\u003eICED TEA BREWING METHOD\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(Individual Serving):\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInfuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 5 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves.  Add hot tea to a 12oz\/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eNUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves.  Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion.  Accordingly, each 50 gram bag can make up to 60 cups of tea.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Elora Tea","offers":[{"title":"50g","offer_id":45887771476190,"sku":null,"price":8.5,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":45887771508958,"sku":null,"price":14.95,"currency_code":"CAD","in_stock":true},{"title":"150g","offer_id":45887771541726,"sku":null,"price":20.95,"currency_code":"CAD","in_stock":true},{"title":"250g","offer_id":45887771574494,"sku":null,"price":29.95,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":45887771607262,"sku":null,"price":55.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/8518\/9342\/files\/Sylvakandy.jpg?v=1726315840"},{"product_id":"kosabei-kenya-estate","title":"Kosabei- Kenya Estate","description":"\u003cp\u003e\u003cstrong\u003eAn inspiring cup from the Tuscany of Tea! Loaded with regional nuance, tends malty, exceptionally fresh.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHEALTH PROPERTIES:  High in anti-oxidants\u003c\/p\u003e\n\u003cp\u003eGRADE:  Tippy Golden Flowery Orange Pekoe (TGFOP)\u003c\/p\u003e\n\u003cp\u003eCAFFEINE LEVELS:  Medium\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTEA SOURCING:  Nandi Highlands (Kenya)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE STORY OF KOSABEI- KENYA ESTATE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInterestingly, the story of Kosabei estate TGFOP (Tippy Golden Finest Orange Pekoe), perhaps one of the finest teas produced in Kenya, actually begins in Assam, far up in the Himalayan foothills in North Eastern India. During the 19th century, long before tea was ever plated in Kenya, (rumored to have been in 1903), British planters had been clearing jungle and producing teas for the London auction up in Assam. The early planters lived in extreme isolation, often weeks upriver from the nearest town. Subsequently, they had a lotof time on their hands. What time they did not devote to hanging about the local “club” playing backgammon was spentexperimenting with new ways to manufacture finished tea. At the time, most of the world‟s teas were produced in China, acountry known for keeping a tight lid on production secrets. Initially, the early Assam planters attempted to mimic the better- known Chinese tea grades – i.e. Assam Hyson, Assam Congou, etc. Over the years, as the result of all their experimentation, the Assam planters developed many new grades and styles of finished leaf leading to the classification system we know today -OP (Orange Pekoe), FBOP (Flowery Broken Orange Pekoe), GBOP (Golden Broken Orange Pekoe), TGFOP (Tippy Golden Finest Orange Pekoe), etc.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNow, where does the Kenyan connection come into play? One of Assam‟s early planters was a man by the name of George Williamson. Williamson‟s excellent business acumen and knack for growing and manufacturing exceptional teas soon caughtthe attention of the London auction houses and his company grew into one of the largest and best-run private tea companies inthe world. During their many years growing tea in Assam, George Williamson‟s perfected the art of the tea world‟s finergrades, among them, TGFOP – Tippy Golden Flowery Orange Pekoe. During the early part of the new millennium, GeorgeWilliamson‟s moved their business from Assam to Kenya, bringing their tea expertise with them and ushering in a new era ofKenyan production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eUntil the arrival of Williamson‟s in Kenya, most Kenyan teas produced for the export market were CTC production, the resultof the fact that Kenya‟s industry came of age during the 20th century, a decidedly more mechanized age than the 19th. Recognizing the exceptional quality of seasonal Kenyan leaf, Williamson‟s decided to experiment with some of the moretraditional Orthodox leaf styles they had manufactured back in Assam. The result is some of the finest, most flavory teas to be found anywhere on Earth. One of these, Kosabei TGFOP is quite simply an outstanding tea , at once light and profound, gentleand astringent with notes of malt, currant and moist earth. Like all good Kenyan‟s this tea makes an excellent self-drinker but also takes milk extremely well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBREWING INSTRUCTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 3-7 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan class=\"label\"\u003eICED TEA BREWING METHOD\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(Pitcher): (To Make 1 Liter\/Quart):\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInfuse 6 slightly heaping teaspoons of tea with 1 1\/4 cups of boiling water for 5 minutes.  Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher.  Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan class=\"label\"\u003eICED TEA BREWING METHOD\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(Individual Serving):\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInfuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 5 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves.  Add hot tea to a 12oz\/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eNUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves.  Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion.  Accordingly, each 50 gram bag can make up to 60 cups of tea.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Elora Tea","offers":[{"title":"50g","offer_id":47719099367646,"sku":null,"price":8.5,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":47719099400414,"sku":null,"price":14.95,"currency_code":"CAD","in_stock":true},{"title":"150g","offer_id":47719099433182,"sku":null,"price":20.95,"currency_code":"CAD","in_stock":true},{"title":"200g","offer_id":47719099465950,"sku":null,"price":27.95,"currency_code":"CAD","in_stock":true},{"title":"250g","offer_id":47719099498718,"sku":null,"price":29.95,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":47719099531486,"sku":null,"price":55.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/8518\/9342\/files\/rn-image_picker_lib_temp_47b3666a-0afd-4b7e-95f0-f8844e8b192b.jpg?v=1764454899"},{"product_id":"imperial-dragonwell","title":"Imperial Dragonwell","description":"\u003cdiv class=\"content_innerleft_leftsection_center\"\u003e\n\u003cdiv class=\"prodimgjustify\"\u003e\u003cstrong\u003eFull bodied tending astringent (brisk) with a heady bouquet. Full green tea flavor with flowery notes.\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"content_innerleft_rightsection_leftborder\"\u003e\n\u003cdiv class=\"clear\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eHEALTH PROPERTIES:  Very high in anti-oxidants\u003c\/p\u003e\n\u003cp\u003eCAFFEINE LEVELS:  Medium\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eINGREDIENTS: \u003c\/span\u003e\u003cspan\u003eDragonwell Green Tea\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eETHICS:  Ethical Tea Partnership and GMO free\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"label\"\u003eTHE STORY OF IMPERIAL DRAGONWELL\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe legend is that in 250 AD there was a terrible drought near Hangchow.  A Taoist monk identified a dragon lurking in a spring, and implored the well dragon to come to the rescue of the poor farmers whose crops were failing.  The kindly dragond responded, and clouds rushed in, pouring a timely rain on the thirsty crops. An old temple adjoining the spring became known as Dragon's Well Monastery, and Dragonwell tea derives its name from this tale.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLung Ching Tea - the Chinese name for Dragonwell - is produced by hand through a 10-part process. The tea is grown by the side of West Lake in Zhejiang Province. Dragonwell is distinguished by its beautiful shape, emerald colour, scented smell and tending sweet floral character. In Chinese culture Dragonwell is looked upon as an excellent gift to give to your friends, as once it was a gift to emperors.  Imperial Dragonwell is distinguished from Dragonwell, by the grade of tea used.  Lung Ching Grade 1 is used in Imperial Dragonwell, while Lung Ching grade 2 is used for the regular version.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn ancient times top Dragonwell tea was reserved for emperors and special dignitaries. The secret was in the plucking! Known as imperial plucking, only the bud and the 1st leaf was plucked and this had to occur during March and early April, before the Clear Light Festival, otherwise the tea could not have the moniker 'Imperial'. Historically, young virgins, gloved and using gold scissors, delicately plucked the stem and placed it into a golden basket. Today the plucking process has changed somewhat (the time of plucking has not changed, gold is no longer used, and the use of virgins is now optional, and entirely at the discretion of the tea plucker), but it is fascinating to know the tradition behind this marvelous tea.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBREWING INSTRUCTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with water brought to a rolling boil (80-85 Celcius)for 3-7 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"label\"\u003eICED TEA BREWING METHOD\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(Pitcher): (To Make 1 Liter\/Quart):\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInfuse 6 slightly heaping teaspoons of tea with 1 1\/4 cups of boiling water for 5 minutes.  Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher.  Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003eICED TEA BREWING METHOD\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e(Individual Serving):\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cspan\u003eInfuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 5 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves.  Add hot tea to a 12oz\/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eNUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves.  Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion.  Accordingly, each 50 gram bag can make up to 60 cups of tea.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Elora Tea","offers":[{"title":"50g","offer_id":47719142031582,"sku":null,"price":19.95,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":47720558428382,"sku":null,"price":37.95,"currency_code":"CAD","in_stock":true},{"title":"150g","offer_id":47719142064350,"sku":null,"price":54.95,"currency_code":"CAD","in_stock":true},{"title":"250g","offer_id":47719142097118,"sku":null,"price":84.95,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":47719142129886,"sku":null,"price":119.95,"currency_code":"CAD","in_stock":true},{"title":"1 kg","offer_id":47719142162654,"sku":null,"price":209.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/8518\/9342\/files\/ImperialDragonwell.jpg?v=1764542508"},{"product_id":"castleton-tgfop","title":"Castleton Estate - TGFOP Darjeeling","description":"\u003cp\u003e\u003cstrong\u003eWonderful muscatel highlights with delicate strength - the hallmark of a premium 2nd flush Darjeeling.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHEALTH PROPERTIES:  High in anti-oxidants\u003c\/p\u003e\n\u003cp\u003eGRADE:  Finest Tippy Golden Flowery Orange Pekoe (FTGFOP)\u003c\/p\u003e\n\u003cp\u003eCAFFEINE LEVELS:  Medium\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTEA SOURCING:  India (Darjeeling)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE STORY OF CASTLETON ESTATE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSecond flush Darjeelings are typically more complex and fuller in the cup than the first Flush varieties, which tend to be a little greener and lighter.  The term 'flush' refers to the pluck - or harvesting of the leaves.  Darjeelings are among the rarest and most prestigious black teas. The best grades are the whole leaf types with lots of 'tip'. This tea is the grade F.T.G.F.O.P. (finest tippy golden flowery orange pekoe) and is in the upper 10 percentile of Castleton's quality.  Put another way - the rarest of the rare.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCastleton estate is near the town of Kurseong in the Darjeeling district of northern India. Castleton is one of the top estates in Darjeeling and consistently produces top teas - and not surprisingly commands the top prices.  We bring it in, as a customer in Elora (thanks John), special ordered it from us regularly, so we decided to make it available to all our customers.  The major method of transportation from Darjeeling is via road (very treacherous) and a narrow gauge railway. In world terms the railway is almost considered a toy railroad system. The narrow gauge does not support large engines or carriages, and  the steep inclines necessitate a cog system to prevent to trains from rolling backwards. Despite all the difficulties that must be contended with, the area produces the 'Champagne of Tea'.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eProduced in the Himalayas, Darjeelings are grown in the shadow of Kangchenjunga, the snowcapped mountain said to be home of the Hindu God \"Shiva\" -the Destroyer. Darjeeling means land of the Thunderbolt and it is in fact the weather, combined with the attitude, soil and bright sunlight that result in an incomparable beverage.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe are 3 main times of year for producing good quality Darjeelings:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e1st flush - Springtime harvested teas from late Feb. to mid-April. The young leaves yield a light tea with generally intense muscatel with 'point'. A gentle afternoon tea.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e2nd flush - Harvested in June, these teas are more fully developed. The liquor is bright and the taste full and round, and has an excellent muscatel quality. A superb afternoon tea that is especially good with scones and raspberry conserve.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAutumnal - Not always available depending upon the weather, they are typified by a round taste and coppery liquor. Excellent as a breakfast tea with milk.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBREWING INSTRUCTIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with boiling water for 3-7 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan class=\"label\"\u003eICED TEA BREWING METHOD\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(Pitcher): (To Make 1 Liter\/Quart):\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInfuse 6 slightly heaping teaspoons of tea with 1 1\/4 cups of boiling water for 5 minutes.  Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher.  Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan class=\"label\"\u003eICED TEA BREWING METHOD\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(Individual Serving):\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eInfuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 5 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves.  Add hot tea to a 12oz\/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row profile\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eNUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves.  Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion.  Accordingly, each 50 gram bag can make up to 60 cups of tea.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Elora Tea","offers":[{"title":"50g","offer_id":47720564457694,"sku":null,"price":14.95,"currency_code":"CAD","in_stock":true},{"title":"100g","offer_id":47720564490462,"sku":null,"price":28.95,"currency_code":"CAD","in_stock":true},{"title":"150g","offer_id":47720564523230,"sku":null,"price":41.95,"currency_code":"CAD","in_stock":true},{"title":"200g","offer_id":47720564555998,"sku":null,"price":54.95,"currency_code":"CAD","in_stock":true},{"title":"250g","offer_id":47720564588766,"sku":null,"price":65.95,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":47720564621534,"sku":null,"price":119.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/8518\/9342\/files\/CastletonEstate.jpg?v=1764545278"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/8518\/9342\/collections\/Copilot_20251129_175349.png?v=1764456862","url":"https:\/\/www.eloratea.com\/collections\/estate-teas.oembed","provider":"Elora Tea","version":"1.0","type":"link"}