FRENCH NAME  MÉLANGE FORESTIER DE C-B
BLEND NO.  3527
A signature tea born of an appreciation for a smoky palate, our small batch blend of malty China Yunnan, hand-smoked with sweet Alderwood, will warm your bones on a cold and rainy night. LOOSE TEALEAVES

AROMA: Sweet and tarry
PALATE: Full-bodied and sweet with a dry, smoky finish

The path zigzagged along the ocean’s edge, crossing slippery limestone shelves, and skirting deep chasms carved 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.

BC Forestea-Spice Rub for Wild Salmon 

2 tsp cumin seed, roasted
1 tsp coriander seed, roasted*
2 tsp fennel seed, roasted*
2 tsp BC Forestea
½ tsp salt
¼ tsp black peppercorns
4 filets fresh Wild Salmon

1). Begin by roasting seeds: place on a baking tray and roast in a 375°F oven until fragrant and just starting to brown.
2). Combine all ingredients and grind until fine in a mortar and pestle.
3). Rub approx 1 tsp of spice rub into each filet of fish. Cover and refrigerate for 1 hour.
4). Bake in a 375°F oven for 10-15 minutes depending on thickness of filet