A Chinese black tea with a large quantity of buds known for its woody and earthy fragrance. Its liquor, sweet (malt) and crystalline, is supported by rich, tasty tannins that give it additional body. Spicy and floral aromas lighten this well-grounded tea.
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.
A black tea with seductive fruity accents that will brighten your day with its juicy peach notes. Enjoy without moderation on the terrace this summer!
Coconut and pineapple feature in this mellow and tropical fusion of fragrances. The warm malty notes of the Indian black tea will enhance those sultry summer nights. Enjoy the fireworks!
From Dooars, in northern India, this quality black tea is scented with a natural flavouring extracted from organic Italian bergamot, a highly aromatic citrus fruit. You'll be spellbound after one sip of this English classic.
Here is a rarity produced at 1600m by a cooperative of farmers in a mountainous, sunny and humid environment, ideal for the cultivation of tea. 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.
A rich blend of Sri Lankan black tea, bergamot and vanilla, decorated with cornflower petal.
Fragrant, woodsy, with notes of licorice, this Chinese black tea also has clear and comforting smoky accents. Additionally, this tea is often used when cooking reductions and gravlax