Fresh Charisma
After a long retirement, my teas are finally being gradually re-stocked. It's been a long journey - and I'm still walking the last few steps of it - getting all my ducks in a row so to speak. Tea blending is a whole other world, and its similarities to perfume development are also the culprit of this endeavor. Tea requires TIME. Time to source, evaluate, steep, re-steep, take notes, blend, make errors, re-blend, steep, re-steep, re-steep again... You get my drift.
As for Charisma tea, the formula or recipe was developed long time ago. In fact, it was the first tea I've designed by myself. The challenge now was acquiring lemon verbena. I'm a bit sentimental, but I am incredibly partial to the lemon verbena that grows in my home village of Clil. I've told you about it and how much I enjoyed the fresh leaves this summer. Whenever possible, I prefer to source from small grower and harvesters, or harvest myself. Verbena only grows in the summer, and is dried late summer and early fall. Which means that once the supplies run out, you'll have to wait another full year to enjoy it again.
This is true to most if not all tea types. Some are harvested only once a year (such as the white teas), and therefore once they're sold out, it requires taking the product off the shelves for a while. This is perfectly fine by me, and part of the beauty of nature's cycles. However, it did take me a bit of time to learn these cycles - and I still am learning. Which means that my teas are not available year-around, but only while quantities last and until the next harvest is ready.
The other ingredients in Charisma also had to be top quality: fragrant jasmine sambac tea, organic spearming, and the most luscious, apricot-y and velvety osmanthus blossoms available.
I love the new packaging for my teas, and each tin holds different weight of each tea (but the volume is, roughly 2oz). Some leaves are larger and looser than others (i.e.: the silver needle that makes most of Zangvil tea), and some are more dense (i.e.: Immortelle l'Amour, which is based on rooibos tea, is like tiny packed red twigs).
I'll be releasing more teas as the winter holidays approach and the packaging is ready for my full collection to be re-instated: Charisma, Immortelle l'Amour, Roses et Chocolate and Zangvil.
And next year, prepare to enjoy some more innovative teas, some featuring wild-harvested botanical from the Pacific Northwest rainforests!
As for Charisma tea, the formula or recipe was developed long time ago. In fact, it was the first tea I've designed by myself. The challenge now was acquiring lemon verbena. I'm a bit sentimental, but I am incredibly partial to the lemon verbena that grows in my home village of Clil. I've told you about it and how much I enjoyed the fresh leaves this summer. Whenever possible, I prefer to source from small grower and harvesters, or harvest myself. Verbena only grows in the summer, and is dried late summer and early fall. Which means that once the supplies run out, you'll have to wait another full year to enjoy it again.
This is true to most if not all tea types. Some are harvested only once a year (such as the white teas), and therefore once they're sold out, it requires taking the product off the shelves for a while. This is perfectly fine by me, and part of the beauty of nature's cycles. However, it did take me a bit of time to learn these cycles - and I still am learning. Which means that my teas are not available year-around, but only while quantities last and until the next harvest is ready.
I love the new packaging for my teas, and each tin holds different weight of each tea (but the volume is, roughly 2oz). Some leaves are larger and looser than others (i.e.: the silver needle that makes most of Zangvil tea), and some are more dense (i.e.: Immortelle l'Amour, which is based on rooibos tea, is like tiny packed red twigs).
I'll be releasing more teas as the winter holidays approach and the packaging is ready for my full collection to be re-instated: Charisma, Immortelle l'Amour, Roses et Chocolate and Zangvil.
And next year, prepare to enjoy some more innovative teas, some featuring wild-harvested botanical from the Pacific Northwest rainforests!
