Black Tea

Black teas undergo a complete oxidation. The leaves, subjected to controlled heat and humidity, undergo enzymatic oxidation which darken them and which transforms their aromas and flavours.

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Rwanda Rukeri Organic

Produced at 1600 meters in the mountains of Rwanda by a cooperative of farmers, this black tea shows the classic breakfast signature style.

Sun Moon Lake T-18

Here is a rare black tea from Taiwan, made using the well known T-18 cultivar which is derived from a cross between a large leafed tea from Burma (Ashamu) and a wild tea tree from southern Taiwan.

Tea Studio | Nilgiri Coonoor

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.

Yakushima Organic

Japan is not well known for its black teas. It took us five years of research (and tastings) to find a decent representative of this unusual tea style with a true sense of identity.

Yunnan Da Ye Organic

With its large leaves (Da Ye) in southwest China (Yunnan), this tea has been lightly rolled into long golden twists.

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