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A Tea Afternoon with Tea Master, David de Candia

A Tea Afternoon with Tea Master, David de Candia

David de Candia, internationally renowned tea specialist and The Coffee Bean and Tea Leaf’s Senior Director of 21 years, arrived in Manila for a series of workshops entitled “Discover Tea”. Resident Tea Master, Buyer and Blender, de Candia revealed his latest creation specially crafted for Filipinos, Paradise Blend. 

David de Candia, Tea Master
His signature blends have gained numerous awards and recognition worldwide for which the Prime Minister of Sri Lanka gave him the appointment of Ambassador of Ceylon Tea for North America and Canada. The Coffee Bean and Tea Leaf emphasized the importance of relationships and de Candia defined the technicalities of tea — how its source, how it’s prepared and how it’s best enjoyed. Traveling to private, family-owned tea estates in 10 countries has elevated the importance of direct source relationships - creation of products nobody else have.

During the event, fellow food enthusiasts and journalists got to experience the art of blending - the proper steep, right mix of ingredients, tea scenting and styling and pairing the perfect cup with CBTL signature pastries.

The perfect blend of Shree Dwarika Darjeeling tea and Bogawantalawa Estate Ceylon teas. CBTL's original recipe yields a balanced cup with a medium body and brisk flavor. Great with milk.
Aroma: sweet
Body: medium
Flavor: brisk
Origin: Sri Lanka & Darjeeling, India
Paired with Banana Chocolate Muffin

MOROCCAN MINT (Flavored Green Teas)
Hand-crafted from the finest Gunpowder green tea and flavored with aromatic peppermint, this invigorating green tea closely follows the classic 18th century recipe created by tea traders in Casablanca. 
Aroma: fresh, mind
Body: subtle
Flavor: bright, minty
Origin: China
Paired with Guiltless Chocolate Cake

A limited edition blend of the Philippine tropical fruits and Rooibos tea. Light and fruity taste.
Aroma: sweet
Body: subtle
Flavor: fruity
Paired with White Chocolate Berry Cheesecake

After our tea and dessert pairing, we were taught by the Tea Master on how to blend our own tea. De Candia emphasized that attention or focus on what is being done is the right formula in making tea. He mentioned that one should be careful with the amount of flavoring which can be overpowering to the tea's taste. 

Blending Station

Black Tea with cornflower and lemon.
I had to leave early since I had another engagement to attend to. I was surprised that my post won for Best Photo Contest. Thank you CBTL!  Congrats to my fellow winners too in this category.

I also tasted the tea mix I made during the event. It was light with a hint of zest. 

A Blend for the Philippines —
A testament to the perfectionist that is de Candia is was his first blend, the Chai, a mix of 14 different herbs, spices and ingredients and one of the bestselling teas (developed in 8 months).

The Paradise Blend is an herbal tea infusion specifically created with Filipino taste in mind. A fruity infusion of Philippine tropical fruits, mango, orange and carrots with Rooibos tea as its base and notes of apple and citrus, the Paradise Blend can be enjoyed either hot or cold. Although coffee often is the beverage of choice in the Philippines, a fresh brew can easily heightened one’s senses and improve overall wellness. The Tea Master, reminded everyone that The Coffee Bean and Tea Leaf will carry in their long-held passion for serving the best and finest teas in the world.

The Coffee Bean & Tea Leaf
ES5 Burgos Circle, Taguig, Metro Manila
(02) 403 4945
Monday-Sunday 6:30AM-12AM

The Coffee Bean & Tea Leaf Menu, Reviews, Photos, Location and Info - Zomato

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