Produced at 1600 meters in the mountains of Rwanda by a cooperative of farmers, this black tea shows the classic breakfast signature style.
Grown at high altitude in a sunny yet humid environment, it represents high quality standards in a country otherwise dominated by industrial tea production.
Its strong, full-bodied liquor boasts malt and vegetal notes (tobacco, sweet pepper) typical of the assamica cultivars.
Fine nuances of dried fruit, cocoa and spices (camphor) add to its breakfast character.
These large, dark, metallic leaves come from the blue mountains of the Nilgiris, in Southern India. It is a stunning example of a tea from this category and is sure to please fans of light and aromatic black teas. Fruity (candied papaya, peach) and lightly floral (osmanthus) bouquet.
This black tea from Kenya was cultivated in the Rift Valley from plants of the Assamica variety (the same grown in the Nilgiris, in Southern India).
A surprisingly aromatic tea finely balanced notes of acidity (tomato), woody and slightly peppery give a background to the surprising camphor/eucalyptus characteristics of this full, generous cleansing tonic.
This cup was designed by the Camellia Sinensis team in partnership with a ceramic workshop in Taiwan. Made of porcelain, the pure white glazed interior finish is perfect to enhance the colour of the liquor of either an entire gaiwan infuson or a shared teapot. An elegant everyday accessory with its pleasing curves and practical size.
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