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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Earl Grey Cream

A rich blend of Sri Lankan black tea, bergamot and vanilla, decorated with cornflower petals.

Lapsang Souchong Organic

Fragrant, woodsy, with notes of licorice, this Chinese black tea also has clear and comforting smoky accents.

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La Cumbre Bitaco Organic

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.

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.

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.

Choco Chou

Perfect harmony between tea and chocolate. Cocoa butter, vanilla and black tea make this a desert in itself.

Jin Hou organic

A Chinese black tea with a large quantity of buds known for its woody and earthy fragrance.

Kenya Kangaita

This tea was cultivated in the Rift Valley from plants of the Assamica variety (the same grown in the Nilgiris, in Southern India).

Celebration Chai Organic

In the tradition of spicy chai, this tea asserts subtle citrus aromatics with the warm woody notes of an Indian black tea.

Clark Chai Organic

A chai for the epicureans of the World and all fans of cocoa.

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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. A rich and sweet tea worthy of some beautiful pairings ... did somebody say Speyside Scotch?

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.

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