Most days this is my preferred morning tea; I love this tea.  Darjeelings, a region in India is revered for producing what some call the Champagne of Tea.

Produced in the Himalayas, Darjeelings are grown in the shadow of Kangchenjunga, the snow capped 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.The 3 Main Times of Year for Producing Good Quality Darjeelings

1st 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.

2nd flush  – Harvested in June, these teas are more fully developed. The liquor is bright and the taste full and round excellent muscatel. A superb afternoon tea that is especially good with scones and raspberry preserves.

Autumnal - Not always available depending upon the weather, they are typified by a round taste and coppery liquor. Excellent as a breakfast tea with milk.

Castleton Estate Darjeeling is grown 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 obtains the top prices. It was first planted by Dr. Charles Graham in 1855 and is named after a building in the area that looks like a castle. The building originally was built and owned by a money lender in the region; the building still stands today. The original name of the estate is Kumseri.  The major method of transportation to Darjeeling is 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; also 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 some of the finest teas.

This Castleton Estate tea grade is FTGFOP (Finest Tippy Golden Flowery Orange Pekoe) and is grown at an altitude of  4200 – 6300 feet above sea level. It manufacture type is Orthodox and its cup characteristics are wonderful muscatel highlights with delicate strength – the hallmark of a premium 2nd flush Darjeeling. The infusion tends light liquoring with subtle astringency and classic muscatel character. A joke among tea aficionados is that “FTGFOP” stands for “Far Too Good For Ordinary People”.

2nd flush Darjeelings are typified as being more complex and fuller in the cup than the 1st Flush varieties, which tend to be a little greener and lighter.  Darjeelings are considered among the rarest and most prestigious of the 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.

Margaret’s Hope Darjeeling 2nd Flush TGFOP (Tippy Golden Flavoury Orange Pekoe) is an estate tea. The estate is located in the “Kurseong North” valley, established around 1865 as Bara Ringtong. During the 1930’s the garden was owned by Mr. Bagdon who lived in London but visited the tea garden regularly. He had two daughters. The younger daughter named Margaret; who when she saw the tea garden fell in love with it, hoped one day she would have an opportunity to return. Sadly she fell ill on board ship during the return trip to England and died soon after. In her memory, her father changed the garden’s name to Margaret’s Hope. It is believed that she visits the estate bungalow from the western side, coming through the main guest room and leaving from the study through the verandah to the tennis courts. Many guests have claimed to have felt and even seen her apparition gently looking over them as they sleep.

The bushes at Margaret’s Hope are almost entirely the Chinese Jat (genus) accounting for the green leafed tippy appearance of the manufactured leaf and the superb fragrance. Because the tea is grown at such high altitudes and in relatively cool weather the bushes do not grow quickly, and as such the production is limited. The best time of the year for quality is during ‘secondflush’ (end May – end June). During this time Darjeelings are incomparable to any other tea in the world. The fragrance and taste is a complex bouquet that reaches right out of the cup. Some would describe the taste as nutty; others find it reminds them of black currants, but most often it is described as similar to the taste and fragrance of muscat grapes.

Ringtong Darjeeling Tea is a blend of teas from different estates. Top quality tea is used to create this blend.

Darjeeling Tea Available at Preserve Company:

Castleton

Margaret’s Hope

Ringtong

Brewing Methods

Hot tea: This tea is best enjoyed using 2-3 heaping teaspoons for a 6-cup teapot. Allow the tea to steep for 3-5 minutes, remove the leaves and pour. We do not recommend adding milk or sugar since this can mask some of the intrigue and subtle nuances of this vintage tea.

Iced tea:  (to make 1 liter/quart):  Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water].

Steeped in information 

Recent conversation with my dear Mother: 

Mom: “Don’t worry, lobster’s good for the baby’s brain!”
Me: “I thought I wasn’t supposed to eat seafood!”
Mom: You can eat *cooked seafood, just don’t fill up on swordfish, it’s high in mercury”.
Me: “Where the heck would I buy swordfish? I also heard hummus wasn’t safe either….”
Mom: “Hummus is fine, just don’t eat swordfish.”

Ok, got it…no swordfish.  Thanks Mom.  Luckily the foods I’ve been craving in my 21st week of pregnancy have been in the fruit and frozen yogurt category as opposed to strange predatory creatures with spears on the end of their faces.  This, being my first pregnancy, meant I had to start from square one in gathering information: reading blogs, studying books, quizzing family and friends, bookmarking a million web pages.  Ideally all of these facts and advice would align perfectly, but eventually one website started contradicting another and rather than finding my answers, I just ended up confused.  Everyone has an opinion on  “what’s good” and “what’s going to give your baby 3 heads”, but at the end of the day…you’re the boss, enjoy this time and only eat and drink what you’re comfortable with.

Harsh Reali-tea

There are items on the “unsafe” list  I can certainly live without for 9 months + :  alcohol, soft cheeses, raw meats, etc. However, there is one thing I definitely can’t live without….tea.   I never considered there would be restrictions on different blends of teas to drink while pregnant (and nursing).  In the first several weeks I drank anything and everything, until a friend broke the news to me.  Obviously caffeine should be cut down on as much as possible, because it’s a stimulant and an addictive one at that. It has the same effect on you as it does your baby.  While we think of Herbal and Fruit teas as healthy and harmless, there are several that are best to avoid.  Herbs are drugs and can be as potent as some medications if consumed in large amounts.  Among other things, they stimulate the uterus and may cause uterine contractions and possibly preterm labour.

Teas best to avoid:

1. chamomile
2. licorice root
3. anise
4. sage
5. rosemary
6. hibiscus
7. lemongrass
8. sassafras
9. fennel
10. rosehip

 So what CAN I drink?

Here are a few teas on the “likely safe” list that I’ve found helpful…if you’re still feeling unsure about any a good tip is to not let the leaves steep as long as you normally would to slightly dilute it.  That way you can still enjoy the flavour, without the strong potency.

Teas that are considered safe: 

1. Peppermint- Old reliable…very helpful in relieving morning sickness.
2. Ginger root- Relieves nausea, reduces dizziness and helps digestion.
3. Lemon Balm -Has a calming effect and helps relieve irritability, insomnia and anxiety.
4. Lime- High in potassium and vitamin C, also helps relieve constipation.
5. Thyme- Helps digestion and relieving headaches.
6. Barley- May help relieve early symptoms of cold and helps supplement daily nutritional levels.
7. *Raspberry leaf - Rich in iron and has been suggested to help strengthen the uterus in preparation for labor and delivery at 38+ weeks, although this has not been scientifically proven yet.

Enjoying Sweet Re-leaf 

As I sit here writing this I have a cup of tea by my side, appreciating it’s soothing smell and comforting taste.  For so many Tea is a lifestyle and understanding it’s benefits can make the experience that much more enjoyable.  What better time to sit down, relax, and enjoy the perfect cup with excitement and anticipation for the next months ahead….just whatever you do, stay away from swordfish.

Organic Peppermint Tea available here.

If you enjoy tea and wish it to have a pronounced flavour with a pleasant smokey after taste this tea is for you. I imagine those who like a nice cigar and port would call this one of their favourites. I personally like this tea a lot. The souchong, smoked teas with a distinctive flavour are sometimes described as “tarry” and are a special product of the Fujian province in China. The Fukienese word “souchong” means “sub-variety” that is, a sub-variety of the black teas from the Wuyi mountains of Fujian.

Legend claims that the smoking process was discovered by accident. The leaves are first withered over fires of pine or cypress wood. After pan firing and rolling, they are pressed into wooden barrels and covered with cloth to oxidize until they give off a pleasant fragrance. The leaves are fired again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavour. When finished they are thick, glossy, black strips and produce a dark red beverage with a unique aroma. Lapsang Souchong is drunk with or without milk and sugar.

Lapsang Souchong is available in two sizes here.

Organic and Fair Trade Tea is used in the blending of our Prince Edward Island Breakfast Tea. Our tea is blended at our facility in New Glasgow. Our PEI Breakfast Tea is a blend of black tea comprised of Organic TGFBOP Sewpur; Organic Greenfield; Organic CTC Sewpur & Organic Mao Feng Keemun. If you enjoy a good cup of full bodied and flavourable black tea, you will enjoy a cup of our Prince Edward Island Breakfast!

Sewpur Tea Estate

Sewpur Tea Estate

Teaworkers at the Sewpur Tea Estate cultivate their gardens on the plains of the Dibrugarh district in the northeastern state of Assam. Their reputation for making great quality organic teas separates the Sewpur Estate from all others. As a Fair Trade Estate, they have built a school and recreation buildings, new roads, and housing for the workers. Certified organic full bodied cup. Has a classic Assam profile: strong but smooth with a malty flavor.

Greenfield Tea Estate

Greenfield Tea Estate

The Greenfield Tea Estate nestles among the hills on the southern edge of the Uva Highlands of Sri Lanka. At an altitude of 5000-6000ft the climate is cool and the air beautifully clear. Roses and jasmine grow around the tea factory, and their fragrance is backed by the heady smell of newly processed tea. Looking down from the estate over emerald carpets of tea, the hot and dusty southern plains of Sri Lanka stretch out before you and on clear days the coast shimmers in the far distance. The estate is certified organic and is on the Fair Trade Tea Register.

The tea estate is inspected annually by the Control Union(The Netherlands), NASAA (Australia) and IMO.

Keemun Mao Feng

Keemun Mao Feng is a special variety of Keemun black tea that is carefully processed so that the shape of the tea leaves resemble that of a Mao Feng (green) tea. This means that Keemun Mao Feng is made up of full tea leaves, rather than broken leaves which is the usual for most other Keemun teas.

Imperial Keemun Mao Feng

Not many people know this but the best Keemun originates from a small village within Qi Men County called Da Wu Village. This small village has a population of around a hundred people and produces some of the finest Keemun in the world due to its high elevation and its pollution-free environment. The locals nicknamed this village “Qi Men Cha Di Yi Cun”, which translates to “Number One Keemun Tea Village”. We carry the “Te Ji”, or special grade of Keemun Mao Feng is from this village.

Other names:
Qi Men Mao Feng, Keemun Fur Peak

Taste: The taste is naturally sweet and strong with a matching aroma. After a few sips, the sweet aftertaste will linger on in your mouth.

Appearance: Black, tightly twisted tea leaves. When infused, they unfurl into full tea leaves consisting of a single bud with two to three leaves.

Origin: Qi Men, An Hui Province

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). Milk and a dash of sugar help capture the complex nature of this tea, but it is also perfectly acceptable to consume this tea ‘straight-up’.
Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!

Drinking tea is one of life’s great pleasures symbolizing a lifestyle of leisure and enjoyment. Typically, enjoying good tea includes brewing the tea carefully, smelling it’s aroma, admiring the color of the tea in a cup and savoring its flavor. Appreciating good tea can be an elegant and refined experience, but it also helps us to relax. Regardless of whether you are at home, enjoying time with a friend or having tea at work, tea drinkers today have many convenient choices to accommodate their lifestyle key is available in all types of packaging, including teabags, and bottles no matter how tea is consumed, it is the best choice for natural and refreshing beverage that satisfies both the body and mind. Below we have listed some generally accepted practices for making a good up of tea.

Brewing White Tea

Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly – about 3 times. The secret is to use water that is about 180’F or 80’C. Place about 1-1 1/2 teaspoons in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment – do not remove the leaves from the cup. Once the water level is low – add more water, and so on and so on – until the flavor of the tea is exhausted.

Iced tea brewing method: (to make 1 liter/quart) : Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule
of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.

Brewing Green Teas

Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180˚F or 90˚C. Place 1 teaspoon of leaves in you cup and let the tea steep for about 3 minutes and then begin enjoying a cup of natures gift - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted.
Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1
1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the
tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.]

Brewing Oolong Tea

Hot tea brewing method: Oolongs teas are best enjoyed when the leaves are briefly infused with hot water, which is then poured off. The tea is then reinfused and tea is poured to the lucky guests after about 1 minute. The leaves may be re-infused several times, with each resulting infusion yielding different liquor from the proceeding cup.
Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a heat resistant pitcher. Pour 1 1/4 cups
freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into the
pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.

Brewing Black Tea

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). Milk and a dash of sugar help capture the complex nature of this tea, but it is also perfectly acceptable to consume this tea ‘straight-up’.
Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!

Brewing Herbal Teas (Tisanes)

Hot tea brewing method: Bring filtered  or freshly drawn cold water to a rolling boil. Place 1 tsp 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. Milk or sugar is not generally added to the cup.
Iced tea-brewing method: (to make 1 liter/quart): Place 6 tsp of tea into a 5-6 cup teapot or heat resistant pitcher. Pour 1 1/4
cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into
your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.

Brewing Artisan Teas

Hot tea brewing method: Place one ball in your teapot (ideally clear glass for maximum visual effect), and add water that is roughly 180’F/80’C. (180’F allows the ball to open more slowly; also the tea does not infuse as much giving you a lighter brew, which allows you to see the art of tea better). Infuse until the ball is fully open, usually about 5 minutes. Watch the long leaves unfurl to reveal the hidden flower treasure. Note: Do not remove the leaves after infusing – contemplate life and enjoy a rare Chinese floral Tea. If you wish to have another cup of tea, simply pour more water on the leaves and infuse for another 1-3 minutes.

Iced tea-brewing method: Not generally consumed iced but if you do, (1 qt/lt) Place 3 pods in a heat resistant pitcher. Add 1¼ cups freshly boiled water. Steep 5 min. Quarter fill a serving pitcher with ice water. Add steeped tea and fill with ice water. Garnish with 1 opened pod and sweeten to taste.