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.

Bristol Chai | Clark Organic

On almost every street corner in India you will find somebody selling hot spicy tea, they are locally known as chai wallahs . For many Indians stopping for a chai is an important part of their daily routine. In each of these kiosks, the chai wallah will create an atmosphere conducive for discussion, sharing and tasting.

Bristol Chai | Winston Organic

On almost every street corner in India you will find somebody selling hot spicy tea, they are locally known as chai wallahs . For many Indians stopping for a chai is an important part of their daily routine. In each of these kiosks, the chai wallah will create an atmosphere conducive for discussion, sharing and tasting.

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. An intense parade of spices transports us to the heart of the East.

Ceylan New Vithanakande

Here is a beautiful tea in its dry leaf form; the silver luster of its buds offers refined contrast to the oxidized and very uniform leaves. Its dark liquor is full and glossy, amply developing its full bodied character which is malty and sweet. The nuances of roasted peppers and prunes bring lightness and dynamism to this tea with the classic taste of Sri Lanka. The finish is also typical with notes of wintergreen.

Choco Chou

Perfect harmony between tea and chocolate. Cocoa butter, vanilla and black tea make this a desert in itself. Try after a meal or as a treat.

Chuan Hong

Here is a very nice aromatic black tea from Sichuan composed of fine golden buds. Its liquor, supple and full, has stunning floral (peony) and fruity aromas, supported by its gourmet (buckwheat honey) and resinous character. A powerful and elegant tea which gently unfolds its long sweet finish.

Clark Chai Organic

A chai for the epicureans of the World and all fans of cocoa. Its gourmet liquor, pleasantly full-bodied, is enhanced by a deep, persistent spicy kick. The aromatic profile reflects the balance of the spice and tea composition.

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?

Earl Grey Cream

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

Feng Huang Hong Cha

Originating in Guangdong, this black tea bears the typical form of the wulong teas produced in the Feng Huang region. These long twists release, once infused, charming fragrances of flowers and warm honey. Its liquor, slightly tart and flavorful, displays intense aromas of berries (blackcurrant) and roasted chestnuts. Enhanced by a delicate bite, tempered by its malty (barley sugar) character, its finish is long and comforting.

Hong Xiang Luo

Coming from the modern new wave of black teas from China, this tea is composed of dark brown leaves rolled in the form of spirals. The infusion offers fine floral and citrus aromas, supported in the mouth by a sweet and delicious liquor. Rich aromas of root vegetables (sweet potato) and peanuts develop to raise its sweet caramelized finish to an even tastier level!

Huiming Hong Cha

This black tea, a recent innovation of Mr He, is composed of long curly leaves decorated with golden buds. In infusion, rich chocolate and gourmet notes (peanut oil) stimulate our senses. Its coppery and smooth liquor unfolds on the palate with an amazing complexity, combining tart, sweet and even umami (oyster) with its nuances of root vegetables (parsnips) and spices. A silky tea from beginning to end.  To learn more about this product, see this blog article.

Jin Die Organic

This tea from Hunan Province is grown without chemical fertilizers or pesticides and is made solely from lovely rolled golden-hued buds. The result is a surprising liquor that is both silky and aromatic. Rich aromas of caramel and mild spices harmonize well with subtle vegetable notes (corn, tomato, and artichoke hearts) to create a balanced and particularly admirable vintage.

Jin Hou organic

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.

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). 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.

La Cumbre Bitaco org.

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!
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