Tea in its raw form is only Camellia sinensis until the art and experience of the tea maker turns it into the processed form of tea.

Teapots are only clay until formed into the vessel that will hold tea. At the teafarm we aim to share both.

Margit handbuilds all her ceramic work including her teapots. The ones in the picture are in their unrefined, unfired form. They will be finished, trimmed, tattooed, bisque fired, glazed and then, finally, fired to completion.

See some of Margit’s other work at her website www.margitnellemann.com

Do visit the festivals website for more last minute information.

We are open at the farm this weekend from 10am-5pm. Come share the Teafarm experience here in the Cowichan.

Here is how to brew a perfect cup of loose leaf black tea…
We recommend using higher temperature water, boiling or just before boiling (90-100 C), with a proportion of 1 teaspoon of leaf per cup of boiling water. Steeping time can vary depending on whether you wish to drink with milk or without. To drink without milk, 3 – 5 minutes is plenty of time to bring out a well-balanced sweetness and astringency.
Enjoy!

Come enjoy some Dragon Tea and take 22% off our tin price. Want more? We also have larger bulk bags for your convenience and savings.

The gates swing open Thursday @2pm and this is also Margit’s second annual SECONDS SALE of her slightly perfect  work.

The gates stay open until 6pm.

Teapot, lamps, cups, vases and more. Some pieces are marked down as much as 80%.

TEASHOP

VIDEO STORY (3:36) you can watch through Youtube.

The Chinese zodiac consists of 12 animal signs including Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Goat, Monkey, Rooster, Dog and Pig. According to the Chinese lunar calendar we are leaving the Year of the Rabbit and entering the Year of the Dragon on January 23, 2012.

Chinese astrology dates back several thousand years. It is closely linked to the Chinese philosophy of the three harmonies (heaven, earth and water) and the five elements (metal, wood, water, fire, earth). The sequence of the twelve animals combined with the five elements completes a sixty-year cycle. In determining the astrological sign of a person one would consider first the animal and then the element. So if someone was born last year during the year of the Rabbit they would be Metal Rabbits and would be considered to have the qualities of both the animal as well as the element.

A year ago Teafarm developed a line of twelve Chinese zodiac teas (four black, four green and four herbal blends) and integrated the characteristics of the animals into original recipes using organic teas, flowers and herbs. Our Chinese zodiac teas were partially inspired by China’s rich history and love for tea. Another important ingredient is the playful nature of the Chinese zodiac and the twelve animals.  The teas are delightful and help celebrate a thousand-year old tradition surrounding the enjoyment of tea.

2012 is the year of the Water Dragon. May good health, good fortune and good tea be yours to enjoy throughout the year.

Teafarm will be closed for the month of January and will reopen on February 2, 2012.

Zac Zorisky is el grande Chefe at Noodles of the World aka N.O.W in wonderful downtown Duncan has shared his awesome recipe for a peach creme brûlée. Enjoy!

An unconventional peach Africa.
11 large yolks
1l half n half
1 cup sugar divided into two parts
1 can/jar or equivalent of fresh cooked peaches.
3 table spoon of Teafarms Africa tea

Drain peaches well and allow to dry a little on towel.
Half cup sugar into cream and let come to a scald. When hot add Africa tea, take off the heat and steep to taste. Also add more sugar if you like a sweet brûlée.

Add rest of sugar To yolks and whisk well. Slowly temper eggs with tea mix and blend well.
Strain through a fine strainer. Place 1-2 slices of peach into brûlée cups and pour mix into cup
Boil some water, put cups into a pan that can hold water (like a casserole dish). Gently pour hot water into pan, enough to fill pan 3/4 way up brûlée cups. Cover and create a vent or 2 on top and cook 45 min at 325F or until sets like loose jello.
Remove from heat source and from water and allow to cool 4 hrs in fridge. Carmalize the top with sugar and a torch( be careful!!)  or eat as is!
Note; if brûlée look like they have “risen” in the dish, chances are its becoming over cooked!