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First blended for the Canadian chefs competing in Bocuse d’Or, this is a hallmark tea pioneered in Canada, seen as a groundbreaking innovation in smoked-infused tea tradition.
The path zigzagged along the ocean’s edge, crossing slippery limestone shelves, and skirting around the deep chasms carved out by the relentless waves over the years. From time to time, the path led inland through close, dripping underbrush, the massive cedar trees providing momentary shelter from the lashing wind, the angry roar of the ocean always just at our heels.
After hours of slipping and sliding, hunkered inwards against the wind and the rain, we arrived at a small wooden cabin, barely discernable in the dusk. A small fire burning in the hearth gave off a pungent, sweet smoke. As hot cups of tea were passed around, a feeling of absolute contentedness displaced the growl of the storm.
This connoisseur’s tea born of an appreciation for a smoky palate is prized by leading chefs of the world for infusing creams and sauces with full, smooth, peat-smoke, and earthy character.
The Master Blender for black tea personally supervises the slow, small batch hand-smoking process in our Vancouver blending centre. Alder wood is the dominant note but is often supplemented with local cherry wood and, when available, oak broken down from whiskey casks. This blend, along with the Pu-Erh, is one of the rare, collectible teas that can age, with careful control of humidity and a constant low temperature (15°C (59°F)).
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Royal BC Museum Tea
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