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.
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. A classic Ceylon for all black tea lovers.
Many years have passed since we last sold an Indonesian import on our menu; these silky white buds are produced in the Purbasari region of Java Island.
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.
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 !
This up and coming garden once again surprises us with this beautiful batch of leaves and buds. Its sweet liquor, silky and slightly mineral (limestone), holds herbaceous, floral and fruity perfumes (peach) reminiscent of spring at its best. Its sublime finish will make your palate eager for more!
Harvested at 1600 meters in the mountains of Rwanda, these long silvery needles present a white tea that stands exact opposite to the industrial black teas found throughout the country. Made from the same plants as our Rwanda Rukeri Organic, their profiles nonetheless share very little in common.
Produced at 1600 meters in the mountains of Rwanda by a cooperative of farmers, this black tea shows the classic breakfast signature style. Grown at high altitude in a sunny yet humid environment, it represents high quality standards in a country otherwise dominated by industrial tea production.
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. Infused, its graceful leaves emanate smooth aromas of wintergreen, malt and tobacco. Lightly mentholated and generously fruity with notes of prune and raisin, its liquor is round, full and silky. A perfect tea for those special mornings.
Though still very uncommon, aging black tea is slowly picking up as a trend. When we consider the depth 8 years of Taiwanese storage has given this tea it must me a good thing.