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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Ceylan Uva Adawatte

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.

New

Du Yun Hong Cha

Thanks to our passionate Guizhou producers, we have a new Chinese black tea on the menu. Using a white tea cultivar (Fuding Da Bai), the liquor is textured, sweet with a slightly acid character. The woody and malty notes resulting from the oxidation are enhanced with aerial, floral and spicy dimensions.

Qimen Hong Gong Fu

Classic Chinese Black Tea from Qimen (Keemun) region, in Anhui province. One of the most popular black teas in China. Made mostly from mature leaves with little to no buds, this type of harvest is Anhui’s specialty (a similar pluck to the Lu An Gua Pian).

Xiao Zhong

This black tea from Fujian (Wuyi Mountains) has beautiful full leaves, slightly rolled into thin twists. The vegetal (roasted parsnip) aromas and malty, nutty and chocolatey notes are superimposed on the bittersweet character of the liquor. The presence of buds is also manifested by a floral and sweet finish.

Sikkim 2nd Flush Temi Clonal

Temi, for many years the only garden in Sikkim, produces its teas in the style of neighbouring Darjeeling. This summer harvest has whole leaves of varied colours and is rich with fine buds. Its amber and woody liquor is enhanced by delicious aromas of spices and cocoa. A strong and honest tea is softened by gentle notes of Muscat.

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.

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.

Assam Doomni

This black tea from the plains of Assam in India is composed of fine whole leaf and a generous amount of golden tips. Notes of malt and dried fruit are complemented by floral and woody high notes. Its rich and creamy liquor has a slightly camphorated long persistence creating a sense of freshness!

Mi Xiang Hong Cha

Here's a nice find from Hugo that is sure to appeal! The leaves of this twisted black tea come from Ali Shan. As the name suggests (literally black tea with honey aroma), generous warm aromas of honey, ripe fruit and flowers emanate from the infusion. Its  liquor has a sweetness of baked pastry with notes from biscuit to molasses and cinnamon. What a treat !

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.

Nadeshiko organic

This innovation from Japan features a tea from a controlled fermentation with an assorted mix of fine khaki leaves. Its dark red liqueur is rich and full, with powerful aromas of dried fruit, bark and roasted cereal. Hints of spices (vanilla) and sugar embellish the flavours of this surprising (and difficult to classify) tea: Pu er or black tea ?!

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