Our Seasonal Tea Collection brings together premium 1st flush Teas sought after for their exquisite taste, quality and freshness. Over the winter months, the tea plants slowly concentrate their luscious flavors into each new bud and leaf growth for expectant tea lovers. Downy silvery buds begin sprouting at our partner farms in Asia. High mountains in Hubei, volcanic oceanspray in Kagoshima in Japan, White buds from ancient tea trees in Yunnan, Fuding da Bai Silver Needle from Fujian, High Mountain Himalayan teas and lovely Taiwan varietals.
Seasonal hand-harvested teas and exclusive foraged ingredients are not always abundantly available. That means tea lovers can collect and may have to wait for the seasonal blends to hit the shelves next season so stock up while they can! From our BC Thérroir to Asian we bring your the rare, the foraged and the collectible fine Teas.
Himalayan Pine 2015 is a lovely high mountain green tea from the majestic Himalayas at 1600m - 2000m altitude. Jun Chiyabari Tea Garden which signifies Moon Tea Garden is located in Hile, Dhankuta District, Nepal. Fresh seasonal Teas grown organically, hand handharvest and hand rolled with notes of sacred Sandalwood incense. High Mountain Teas crafted like the finest Taiwanese Oolongs, Umami rich Japanese Green teas and the Gyawali family's cherished Darjeeling methods. Planted 2001 with unique varietals from these three regions with heirloom, wild and new cultivars which with earth, season, weather and Tea Master evokes the Thérroir of Jun Chiyabari Tea Garden. We fell in love with the teas, the people and the ethical practices leaving a sweet, smooth finish that soothes the soul.
Spring hand harvested fresh sweet and smooth high mountain green tea, hints of umami, light astringency, fruity, floral with gentle pine taste.
Organic high mountain grown at 1600m to 2000m varietals of Darjeeling T1, T78, Phoob 312 with Taiwanese Si Ji Chun & Chin Sin oolong and a touch of Japanese Yabukita and Wild Miyazaki Camellia sinensis in newly planted Tea Garden in Hile, Nepal.
Infuse 1 Tbsp. of tea in your Gaiwan or clay seasoned teapot at 82*C for 2 mins. 1st Infusion and 3 mins. 2nd Infusion.
Gaiwan or lidded bowl is a brewing vessel of choice for Jun Chiyabari Teas or your special small clay teapot to enhance your tea experience of high mountain aromatics.
Organic spring harvested green tea from Jun Chiyabari.
Fresh foraged Douglas Fir Spring Tips in the mountains around Whistler hand blended with high mountain grown Jade Cloud spring harvest for a luscious umami mouthfeel, sweet spring sap and delightful citrus notes of evergreen. Jade Fir is evocative of our West Coast Thérroir as the Pseudotsuga menziesii is native to this region. It is the hallmark of our Old Growth forests towering overhead with deep furrowed bark of this Ancient tree being. Prana rich Douglas Fir Spring Tips awakens and enlivens with a boost of chlorophyll, vitamins & soothes. West Coast tree power with a touch of green tea caffeine.
Delicate citrus flavours from BC's Douglas Fir with the lightly toasted aroma of green tea with refreshing slightly buttery delightful umami taste with a low astringency and sweet lingering finish. Versatile, friendly, deliciously fun green tea to enjoy daily or pair variety of foods.
Douglas Fir foraged in the Sea to Sky corridor of British Colombia's pristine forest, blended with Certified Organic first flush spring harvest of delicate two leaves and bud #1 grade, China
Infuse 1Tbsp. of tea to 250ml. of water at 82°C for 3 min (1st infusion) 4 min (2nd infusion)
Spring Douglas Fir tips with Organic spring harvest green tea.
The Spirit of the woods in our first 100% foraged blend from our lush rain coast. Pristine old forests carpeted in dainty green moss, conifer fresh citrus spring tips, garlands of Usnea & wild mountain bogs' essence in your cup. Seasonal botanicals consciously foraged by Namasthé from spring to fall , in olden ways respecting plant spirits, heritage and honoring our Earth Mother. Ancestors brewed forest tips rich in vitamin C, immune bolstering resinous pine needles, lung supportive lichen, pain relieving bark and digestive leaves of Labrador Tea to stay well all year long.
A unique flavor hike of natural conifer sap and citrus, sweet resins and the ever mystifying Labrador tea. Like every hiker's trail, your cup will lead you on a different path! A nice balance of wild botanical, reminiscent of the Pacific North West misty forest's morning.
All Foraged ingredients are from the beautiful pristine forest of British Colombia's Sea to Sky corridor, foraged in a sustainable way, lightly pruning trees that help the plants to get an healthier growth. We tread lightly and respectfully in all regard and respect to the plants.
Labrador Tea^, Usnea Lichen^, Spruce Spring tip^, Douglas Fir^, White Pine^, Spring Birch Bark^ Foraged in the Sea To Sky Corridor ^
Labrador Tea has a long history of traditional use with Inuit, Métis and First Nations all across Canada as an alterative, tonic expectorant, detox tisane, bowel regulator, anti-inflammatory and blood sugar balancer. The Inuktitut name mamaituqutik of the Inuit of Canada, that have lived for millenia across the North from Siberia, Alaska all the way to Greenland then South as southernmost Inuit of Labrador. It has been sipped since time immemorial by our ancestors in amounts of 2 to 3 cups a day. As a tonic it is still a favorite black tea substitute. Northern Labrador tea, Rhododendron tomentosum occurs as a rare species in Scotland, parts of Europe and Russia including Germany “sumpfporst” where, in the 18th Century was added to ale brewing along with Sweet Gale in Beers & Gruits. Commonly known in Fennoscandia “skvattram” in Swedish; “finnmarkspors” in Norwegian; “suopursu” in Finnish as a medicinal plant in folk tradition. Linnaeus included it in his botanical writings and its long history of moderate use. It makes the best campfire tisane full of vitamin C, spice for rubs, broths, pot au feu and soups or wild vinaigrettes. Infuse yourself in the traditional wild brew for health.
PRECAUTIONS: Use in moderation or avoid during pregnancy.
Foraged by Namasthé Wildcrafters
Labrador is a beautiful woodsy aromatic botanicals with rosemary, camphor, swamp funk aroma exuding volatile oils when crushed or infused.Delicate, brothy, buttery, umami mouthfeel with soothing aromatic medicinal qualities and a fresh and sweet finish.
Foraged by Namasthé Wildcrafters in Whistler area, it is hand harvested seasonally and sustainably in a way that promotes more growth. The Fall harvest 2016 is of a wonderful burgundy with orange rust underside rich in matured volatile oils.
Infuse 1 tsp of freshly crushed leaves or 3-5 full leaves whole in 250 ml of boiled water at 100°C for 5 to 10 min. Re-steep leaves 1 to 2 times to extract all of the flavorful health benefits of this traditional native botanical.
Foraged Fall 2015 Labrador Tea from Whistler area, British Columbia.
Reminiscent of a hike in the Ancient Cedars Forest where a clearing welcomes you to a sacred sweat lodge ceremony with blazing Grandmother and Grandfather stones crackling in the firepit. Abalone shell with smudge awaits to purify the aura and heart before entering the womb of the Great Mother to pray, drum, sing and offering of gratitude. Wild woods, aromatic umami, spiced berries, earthy sweet fungi, vanilla scented herbals, uplifting citrus, brisk coniferous resins and sweet lingering licorice.
Whistler and Pemberton, BC wild, foraged sacred botanicals, hand harvested sustainably to preserve and propagate native plant stands of labrador tea, douglas fir, licorice fern and red belted polypore. Namasthé Tea’s Thérroir TPatch organically-grown sacred white sage, sweetgrass, and holy basil. Our precious micro lot batch is hand blended with seasonal, wild-foraged tisanes to purify the most burdened of hearts and rekindle the spirit.
Infuse 1 Tbsp. of tea in your favorite teapot with 250 ml fresh drawn spring or mountain river water at 100°C for 5 min (1st infusion) 5 - 6 min (2nd infusion). Add more tea and water according to this ratio for larger kettles. Firepit tisanes are a wild indulgence and a great way to improve fresh drawn lake or river water into drinkable explorations of the native plants of BC. Cast iron campfire kettles make a great, iron-rich way to enjoy your tea on camping adventures. Sipping tea outdoors is our ancient heritage to rediscover.
Namasthé foraged botanicals of labrador tea, douglas fir, red belted polypore, licorice fern and Pemberton grown Organic herbals of sacred White Buffalo sage, sweetgrass, Tulsi (holy basi)l.
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