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Meticulously sourced from the world’s finest tea estates, Fairmont’s Lot 35 tea transforms teatime into an international journey. Offered as loose leaf, pyramid tea bags and oversized bags for iced tea, Lot 35 teas are colorful, aromatic and flavorful.
Choose a tea to meet your mood, from fruity and invigorating to spicy and soothing.
YIELD: Makes 8 - 4oz Scones
PREP TIME:
BAKE TIME: 15-18 min
TOTAL TIME:
01. Cut butter into small cubes and place into freezer until needed.
02. Remove the tea from the bags and place in a spice grinder and blend until fine.
03. Measure heavy cream and place back into the refrigerator to remain cold until needed.
04. In a Kitchenaid bowl place flour, sugar, salt, baking powder and powdered tea.
05. Using the paddle attachment mix the dry ingredients until combined.
06. On speed 2 slowly add in the frozen cubed butter just a few pieces at a time mix until pea sized crumbles form, stop mixer once formed.
07. Add in honey, orange zest, and vanilla extract.
08. On low speed begin to stream in cold cream, continue to mix until the dough starts to come together.
09. Add chopped dates and mix until fully incorporated.
10. Remove dough from mixer and scrap onto plastic wrap, using your hands gently form a disc an inch thick. Place dough in refrigerator for 4-6 hours.
11. Using a floured 3 inch biscuit cutter cut rounds and place onto a parchment lined baking sheet.
12. Egg wash scones and Bake in pre-heated oven at 325F for 15-18 minutes until golden brown.
13. Enjoy with clotted cream.
Teas to Pair with this Recipe
YIELD: Makes 4 cups
PREP TIME:
BAKE TIME:
TOTAL TIME:
01. Remove the tea from the bags and pulverize with a mortar and pestle.
02. Rub together the sugar, zest and tea.
03. Whisk in the eggs until everything is wet.
04. Over a double boiler cook until the mixture is thick.
05. Transfer to a blender or put in a new container and use a hand blender. Blend in the butter a couple bits at a time.
06. When the butter is all incorporated stream in the Olive Oil. Put the mixture into flip top glass jars and seal. Let cool in the fridge overnight.
07. Use the curd as a condiment on scones, shortbread or in tarts.
Teas to Pair with this Recipe
YIELD:
PREP TIME:
BAKE TIME:
TOTAL TIME:
01. Boil 1.5 cups of milk, add 12 bags of Creamy Earl grey tea, take it off the stovetop and let the tea infuse for 15-20 minutes.
02. Squeeze the tea bags and strain the infusion. Let it cool to room temperature. Meanwhile, Pre-heat the oven to 300 F.
03. Mix softened butter and brown sugar until creamy.
04. Gradually add in the eggs and continue mixing until well incorporated and creamy.
05. Sift all-purpose flour and baking powder and mix in with Almond flour
06. Mix the dry ingredients into the creamed butter mixture. Followed by raisins and walnuts.
07. Lastly, add in the infusion and mix till well combined.
08. Pour the batter into greased, and parchment-lined loaf pan (9-inch x 5 inches).
09. Bake in a pre-heated oven at 300 F for about an hour. Check with a skewer for doneness. (skewer comes out clean when fully baked).
10. Cool the loaf down before unmolding.
11. Cut thin slices and serve with crème fraîche.
Teas to Pair with this Recipe
Our tea makers traveled all over the world to make sure we secured the best quality and blended the most delicious flavour profiles to design our Lot 35 teas made exclusively for Fairmont Hotels.
Each season our master tea makers pick 3 flavours to compliment the season. For Fall we try to incorporate the changing weather and warm you up with the seasonal flavours like caramel, apple, and spices of the season. Winter time brings the flavours of mint, cinnamon, and holiday favorites. As the weather turns to Spring we try to feature some for fruity and herbaceous flavours. Summer brings all things fruity and a perfect way to cool down by adding ice cubes to these refreshing blends.
Shop NowThis black tea offers a delightful combination of fragrant honeysuckle notes from Darjeeling and a refreshing taste from Sri Lanka's high-altitude tea gardens.
A delicious winter tea flavour with sweet caramel notes with strong spice flavor and a chocolate truffle finish.
A beautiful black tea in the pu-erh style with cornflower petals and natural flavors gives this tea its citrus notes.
Transport yourself to your favorite Fairmont properties with our Fairmont Tea Accessories and Coffee. From sugar cube sticks in luscious flavors to rich H.C. Valentine Signature Blend coffee, stylish French presses and espresso moka pots, you’ll find everything needed to brew and serve stellar coffee and tea worth lingering over at home.
Shop allA fundamental tool in the ritual of brewing tea, ensure the perfect cup every time.
Make every delicious cup a bit easier with our Lot 35 tea filters.
Make one perfect, beautifully balanced cup of loose-leaf tea.
Try these classic cocktails reimagined with our Lot 35 Teas.
Yield: Makes 1 Cocktail
01. In a pint mixing glass or stirring pitcher, measure in spirit, syrup and bitters.
02. Fill 3/4 full of ice and stir swiftly for 20 seconds.
03. Fill Old Fashioned Glass 3/4 full with fresh ice.
04. Strain cocktail into glass.
05. Express orange peel oil over top of drink, twist peel, and then drop into glass.
*Imperial Breakfast Tea Bitters: Combine 1 cup Angostura Bitters with 2 teaspoons Imperial Breakfast
Tea- let infuse for 24 hours then strain.
*Rich Honey Tea Syrup: 2 cups local honey + 1 cup brewed Imperial Breakfast tea. Stir until well
dissolved. Store refrigerated.
Service: Old-Fashioned Glass
Items Used in this Recipe
Makes 1 cocktail
01. Measure spirits, lime juice, and simple syrup into a pint mixing
glass.
02. Fill glass with ice, cap, and shake vigorously.
03. Strain drink over a glass filled with crushed ice (if available – or
change name and serve over ice).
04. Top with more ice, if needed.
05. Garnish.
*Bella Coola Punch Syrup: 1 cup sugar + 1 cup HOT strong brewed Bella Coola Punch Tea. Stir until
well dissolved. Store refrigerated.
Service: Old-Fashioned Glass
Items Used in this Recipe
Makes 1 cocktail
01. Measure bourbon, lemon juice, and honey syrup into a pint
mixing glass.
02. Add bitters.
03. Fill glass with ice, cap, and shake vigorously.
04. Strain drink over fresh ice in a Rocks Glass.
05. Top with more ice, if needed.
06. Garnish.
*Grand Bazaar Honey Syrup: 1 cup clover honey + 1 cup brewed Grand Bazaar Spice Tea. Stir until
well dissolved. Store refrigerated.
Service: Old-Fashioned Glass
Items Used in this Recipe
Makes 1 cocktail
01. Measure spirits, juices, tea syrup and bitters into a pint mixing
glass.
02. Fill glass with ice, cap, and shake vigorously.
03. Strain drink over fresh ice in a Rocks Glass.
04. Top with more ice, if needed.
05. Float dark rum.
06. Garnish.
*Jasmine Gold Dragon Syrup: 1 cup sugar + 1 cup HOT strong brewed Jasmine Gold Dragon Tea. Stir
until well dissolved. Store refrigerated.
Service: Old-Fashioned Glass
Items Used in this Recipe
Makes 1 cocktail
01. Tear and drop mint sprigs into a pint mixing glass.
02. Measure in tequila, lemon juice, and simple syrup.
03. Add bitters.
04. Fill glass with ice, cap, and shake vigorously.
05. Strain drink over fresh ice in a Rocks Glass.
06. Top with more ice, if needed.
07. Express lemon peel over drink and twist.
08. Garnish.
* Madame Butterfly Infused Sauza Blue Silver Tequila: in a large quart jar or bottle combine 3 cups Sauza Blue Silver 100% Agave Tequila + 2 Tbsp of loose Madame Butterfly Tea. Cover and shake to combine. Write time on bottle. Infuse for 12 hours and then strain. Be sure to check tea infusion often so it does not get too bitter.
Service: Old-Fashioned Glass
Items Used in this Recipe
Makes 1 cocktail
01.Measure in infused spirit, lime juice and simple syrup.
02. Fill glass with ice, cap, and shake vigorously.
03. Add a splash of soda to tin.
04. Double strain into a Coupe Glass.
05. Garnish.
* Market Fresh Tea Infused Stoli Vodka: in a large quart jar or bottle, combine 3 cups Stoli Vodka + 2 Tbsp of loose Market Fresh Tea. Cover and shake to combine. Write time on bottle. Infuse for 12 hours and then strain. Be sure to check tea infusion often so it does not get too bitter.
Service: Coupe Glass
Items Used in this Recipe
Makes 1 cocktail
01.Measure whisky into a Rocks Glass and lightly coat the glass, then discard and set aside.
02. Add ginger slice into a pint mixing glass.
03. Measure in bourbon, juices, and honey syrup.
04. Add bitters.
05. Fill glass with ice, cap, and shake vigorously.
06. Strain drink over fresh ice into scotch-rinsed Rocks Glass.
07. Top with more ice, if needed
04. Garnish.
* Liza Hill Darjeeling Infused Whiskey: in a large quart jar or bottle combine 3 cups Gentleman Jack OR Lot 40 + 1 Tbsp of loose Liza Hill Darjeeling Tea. Cover and shake to combine. Write time on bottle. Infuse for 6 – 8 hours and then strain. Be sure to check tea infusion often so it does not get too bitter.
Service: Old Fashioned Glass
Items Used in this Recipe
Makes 1 cocktail
01.Measure spirits, lime juice, and syrup into a pint mixing glass.
02. Fill glass with ice, and shake vigorously.
03. Strain drink over fresh ice in a Collins Glass.
04. Top with soda.
05. Garnish.
*Egyptian Camomile Syrup: 1 cup sugar + 1 cup HOT strong brewed Egyptian Camomile Tea. Stir until well dissolved. Store refrigerated.
Option: shake in fresh strawberries or cucumber for seasonal variations.
Service: Collins Glass
Items Used in this Recipe
Makes 1 cocktail
01.Measure infused spirit, juices, and simple syrup into a pint mixing glass.
02. Measure infused spirit, juices, and simple syrup into a pint mixing glass.
03. Add soda to drink in mixing tin.
04. Strain drink over fresh ice in an Old Fashioned/Collins Glass.
05. Top with more ice, if needed.
06. Garnish.
* 1907 Orange Pekoe Infused Gin: in a large quart jar or bottle combine 3 cups Bombay Sapphire Gin + 1 Tbsp of loose 1907 Orange Pekoe Tea. Cover and shake to combine. Write time on bottle. Infuse for 6 – 8 hours and then strain. Be sure to check tea infusion often so it does not get too bitter
Service: Collins Glass
Items Used in this Recipe
Makes 1 cocktail
01.Ice the Coupe Glass to chill and set aside.
02. In a pint mixing glass, measure in spirits, lemon juice, and simple syrup.
03. Fill glass with ice, cap, and shake vigorously.
04. Discard ice from Coupe Glass and strain cocktail into chilled glass.
05. Top with Champagne.
06. Express orange peel oil over top of drink, twist peel, and then
drop into glass.
(If garnishing with a flower petal then spritz orange peel over
drink and discard.)
* Egyptian Camomile Infused Remy Martin VSOP Cognac : in a large quart jar or bottle combine 3 cups Remy VSOP + 2 Tbsp of loose Egyptian Camomile Tea. Cover and shake to combine. Write time on bottle. Infuse for 12 hours and then strain. Be sure to check tea infusion often so it does not get too bitter.
Service: Coupe Glass
Items Used in this Recipe
Legend has it that the original pattern for this fine bone china graced the tables of two royal tours of Canada—once in 1939, for King George VI and Queen Elizabeth, and again in 1951, when Princess Elizabeth returned for her royal tour a year before her inauguration. We’ve reproduced this majestic pattern, which can be found today on the tables in our famous Lobby Lounge at the Fairmont Empress in Victoria, BC. Made exclusively for Fairmont Stores by William Edwards of England.
Queen Elizabeth and King George V personally selected this exquisite pattern for dining at The Fairmont Empress in 1939.
Our exclusive Library China collection reflects the intricate details of the original Library ceiling.
Fairmont’s fabulous, new, harlequin-patterned china reflects the modern spirit and joie de vivre of Fairmont Le Château Frontenac. Specially created for the hotel, the harlequin pattern brilliantly blends fun and elegance with golden accents and trim.
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