Camellia Sinensis, the tea bush grows in well over 100 countries around the globe, with most centered close to the equator. The soil these tea bushes grow in differs from region to region. This has a noticeable effect on the resulting tea flavour made from the freshly plucked leaves. To highlight these regional differences, we import tea direct from gardens in some of the most prolific and not so prolific growing regions. These ‘single origin’ teas showcase the unique terroir that the bushes grow in. These are not blended teas, but simply one day’s pick, process, and finishing. It captures the beauty and fragrance of that moment.
We have created and selected teas and infusions that have been summer favourites for over a decade. Fresh brewed and shaken over ice, these exemplify everything we think, feel and taste about those long, hot summer days.
Predominately made in Japan and China, Green teas refresh with summer cut grass, dried herbs, and brothy marine notes. Its like oceanic salt water on a crisp spring morning lapping against the hull of newly christened schooner.
Oolong. The teas in this category have inspired kingdoms to wage war, red robes to be given as presents, and scrappy tea bushes to cling to cliffs for a millennia. The beauty that is distilled in a cup of Oolong tea is the stuff of emperors and world builders, which means that it’s the perfect tea for you.
Black tea is enjoyed across the world. Taken with milk, or enjoyed straight, black teas flavour profile ranges from cocoa, malt, and fudge to dried fruits and smoke. Akin to walking across the production floor of an old chocolate factory.
With intoxicating blends of flower petals, bark, roots, herbs, spices and the whisperings of traditional remedies, herbal teas run the gamut of flavour profiles. The beauty is, there is no end to what we can create.
One of the most pure forms of energy on earth, Maccha dates back thousands of years to ancient Buddhist monks in Japan and China. Our stone-ground Japanese Maccha comes correct with a rich umami mouthfeel, and oceanic sweet tones of coastal Japan.
There are 2 types of Pu’Erh tea available on the market today. Sheng Pu’Erh or “raw” tea is the more traditional, longer production process involving microbial fermentation. The other is Shou Pu’erh which is a “ripe” tea and undergoes a similar microbial fermentation. Both of our Pu’Erh teas are of the Shou variety with length of fermentation time being the difference in the two we offer.
Yerba Maté is a beverage like no other. Light, grassy tones dance with telltale Yerba Maté astringency, the light of the fire writhing across their shadowy bodies. After a cup or a gourd of our Yerba Maté, the alertness you feel will be like the sun rising over the canopy of the Argentinean jungle.
Simple but robust, red bush tea from Africa belies it’s rich heritage, and equally lively liqueur. Rooibos surprises with stewed fruit, wet lumber, and a soothing smoothness that makes it a dream to blend with.
Tea Latte’s have become an incredibly popular item on cafe menus. Here at Denman Island Tea Company we blend teas specifically made for a milky tea Latte. In doing this we increase the strength of the tea and the flavor profile which makes a Latte unlike any you’ve had before.
We’ve spent most of the past 20 years sourcing the best loose tea we can find.
Many times, we were approached by groups to offer our exquisite blends in tea bags. We always avoided that path due to the excessive packaging and the fact that tea bags are made with polypropylene – two huge strikes against those convenient little sacks. Then, a few years back, along came a tea bag made from corn cellulose. As well, they could also accommodate filling with full loose-leaf tea and not ground up bits & pieces. With that revelation, we moved forward with launching our top 15 teas into our new bio-mesh tea sachets. Packed with the same tea as our loose leaf, they are also 2-cup size, so you don’t need two tea bags for your travel mug.
We have been selling tea for over 20 years. With this long history, we can look back on all the numbers and data we have compiled and can share with you our top sellers from our masterfully crafted selection. These teas are sure to find a place amongst your all-time top favorite beverages – regardless of the category.
Here in the Pacific Northwest it seems as though with the arrival of October the last warm breezes of summer somehow slipped away without even bothering to wave goodbye. The leaves are changing as quickly as our wardrobes and even on a sunny afternoon an iced coffee or chilled tea suddenly feel so out of season! If light scarves and heavy sweaters haven’t already got you feeling cozy, then a twist on a classic cup of tea may be just what you need. Whether Earl Grey is your go to tea or not, with a couple of upgrades it just might be! How you might ask? Well, the simple solution is a London Fog Latte. According to local lore the London Fog was born in Vancouver, BC and Rumohr has it that it that in Scotland it’s actually called a Vancouver Fog! And, not only is this delicious latte warm and nutritious, it’s also so easy to make it’s almost silly. To make this tasty treat of a beverage, steep Earl Grey tea in a small amount of water while you warm, steam or froth your favourite milk. Pour the milk over the steeped tea, add a dash of vanilla, and sweeten it to your liking. The vanilla plays wonderfully with the slightly citrus bergamot oil in the Earl Grey, but if you want to get even fancier, you can add another flavour like lavender. Furthermore, to ensure the highest quality of tea opt for a brand that uses organic leaves and cold pressed bergamot oil, like this one, and you will definitely be able to taste the difference! FEEL IT This warming cup of comfort provides you with a little kick-start of caffeine and contains L-theanine too. This is an amino acid that promotes relaxation. So, it simultaneously wakes up the brain and calms the nerves. And, because Earl Grey tea is scented with bergamot oil, inhaling its aroma can help relieve stress and anxiety. If you are just starting out on your London Fog journey, you can try it out with your favourite Earl Grey tea and steamed milk. However, if you are looking for a tea latte with an expertly balanced flavour profile, consider trying something specially formulated, like Denman Island Tea Co.’s London Fog Blend. According to Cartems Donuts in Vancouver it is perfectly balanced between tasting rich and creamy and not being overly sweet. Other Earl Grey tea blends may overpower the taste of vanilla and milk with their floral aroma. ENJOY IT While a blend like Denman Island’s is technically unsweetened, the vanilla flavour lends a suggestion of sweetness. According to Stir Coffee House in Ladner, BC, it is very aromatic and delicious on its own, but an extra shot of vanilla never hurts either! Additionally, a London Fog blend can also add creative flavour to the finest of culinary delights. At Cartems the best-selling stuffed donut has a creamy London Fog filling and according to the owner they sell out of it every day. Earnest Ice cream uses it for their popular ice cream flavour too! So, as the days of fall get shorter and we feel more like bundling up and hibernating, why not try a London Fog latte? It’ll hit all of your comfort cravings while keeping your mood up too!
Kailey Seabrooke is an adventure loving health nut and freelance writer for hire. She draws on her expertise in the fields of holistic health, lifestyle design, and adventure travel to infuse character and credibility into content for digital spaces and print pieces. When she’s not playing with words you can usually find her getting creative in the kitchen or surfing in tropical waters. To learn more about Kailey or hire her for your next creative project, head over to www.contentbykailey.com
Latte art has become a very cool phenomenon in the coffee house industry. With perfectly textured milk poured into rich espresso shots and finished with a barista’s insignia, it’s no wonder people line up for a latte made to perfection. Sadly, this care does not exist in tea cafes that serve up their repertoire of lattes. Inconsistency in preparation, weak tea flavor, and burnt and sloppy milk frothing all plague our industry. Where is the pride in the beverage that you have just handed the customer? Where is the to-die-for latte that good coffee houses prepare en masse? Latte art has become a very cool phenomenon in the coffee house industry. With perfectly textured milk poured into rich espresso shots and finished with a barista’s insignia, it’s no wonder people line up for a latte made to perfection. Part of the problem lies with the equipment and products we have to choose from. There are few reliable extraction devices available for tea cafes that will pull the essence from the leaves in an espresso style. Add to this the lack of excellent ground tea products and you have a hot drink that is light years away from superior consistency. This is too bad really, and I feel a twinge of envy each and every time I see a barista carve a beautiful rosetta on the top of my macchiato. Why can’t we do this for our tea customers, I keep asking myself? With this in mind, I created two tea products and discovered another that allowed skilled tea baristas to create their latte art magic in front of the customer. The top three-selling tea-based lattes in Canada are Chai Latte, London Fog Latte, and Rooibos Vanilla Latte. I wanted baristas to craft a drink that they would take as much pride in as their best-poured coffee lattes. I finally had these three new creations in hand a few weeks back and brought them down to Arthur Wynne, a champion barista and trainer with Wicked Café in Vancouver. Much to my delight, he came up with a number of perfect designs on the top of a Chai Latte, a London Fog Latte, and a Rooibos Vanilla Latte. The customers standing around were duly impressed. Taking that first sip of the lightly textured cream on top with hints of the spices and bergamot was heavenly. This is what people WILL line up for.