This tea was cultivated in the Rift Valley from plants of the Assamica variety (the same grown in the Nilgiris, in Southern India).
It was transformed using the Orthodox Method, which is odd for a region that is accustomed to producing more industrial type teas (CTC).
The liquor is spicy (pepper, bay leaf), slightly camphorous, fruity, lightly burnt (toasted bread), and malty. The aromatics are well balanced and the tannins well structured.
This tea is sure to please fans of black teas that are strong but not too harsh.
- Cultivar: Assamica
- Altitude: 2100m
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From the vast plains of Assam, the Banaspaty garden offers us this tea with uniform and slightly broken leaves.
High above the Western flanks of the Andes, in La Cumbre region, at over 1800m of altitude we find the luxurious garden origin of this organic black tea.
A unique tea with the barley and woody taste, often found in stronger black teas. The choice of cultivars adds a sweeter edge of sugar cane, cocoa and honey.
A great addition and a perfect morning tea!
To learn more about the producer of this tea, Mr. Juan Pablo Silva read this article.