Gazing over the ancient walls of Berkeley Castle in Gloucestershire, England, I was suddenly roused from my reverie by the sound of a hundred dogs barking. Red jackets and horses blazed by- a hunt! It was utterly exhilarating, and inspired me to create this bracing smokey blend using three Estate Keemun black teas grown between the Yellow Mountains and Yangtze River in China’s esteemed high-grown mountain Keemuns, each brimming with rich resonant flavors and savory smoky notes. Enjoy a warming cup or mug by the fire with a rustic cheese plate and chase your own dreams across Berkeley Vale! (The Berkeley family is it is the namesake for Berkeley University in California. )
NET WT 8 OZ / 220 G — 100 SERVINGS
Pre-heat your tea mug.
Measure a scant 1 tsp. of tea into a filter.
Pour 6 oz. of freshly boiled water over tea and steep for 3 minutes.
Strain, pour and enjoy! Be sure to compost spent tea leaves.
Settle into your favorite chair by the fire and wrap your hands around a steaming mug of Berkeley Vale tea. Rich and smoky, a hot pot of Berkeley Vale is the style of tea that is an essential part of a traditional “Hunt table” ( yes, as seen on Downton Abbey) laden with smoked ham, beef, Stilton, aged Cheddars and Wensleydale cheeses, rustic breads, “Membrillo” ( quince paste), nut and fig cakes, and port. Best drunk straight or with just a splash of milk. Raise your pinky if you must, but this is a robust, bracing blend oft enjoyed by rugged English huntsmen and poised gentlewomen.
No tea pairs better with hearty fare! Sip with rich, smoked salmon and bagels to start the day, and in the afternoon, with nutty cheeses, smoked turkey and cranberry sandwich, egg and bacon or BLT sandwiches or cheese scones. A hot pot of Berkeley Vale would pair beautifully with a traditional Thanksgiving dinner spread of roasted turkey, sausage stuffing, gravy, sweet potatoes, and apricot, walnut, or pecan pies…and a glass of Scotch!
An elegant blend of High-grown Keemun black teas from Anhui Province, China.