Produced at 1600 meters in the mountains of Rwanda by a cooperative of farmers, this black tea shows the classic breakfast signature style.
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.
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 ?!
This black tea comes from the luxurious gardens of Jeju Island, located just a few kilometers off the Korean coast. Formed by volcanic eruptions, Jeju is prime location for the Osulloc tea farms.
This exceptional batch, organic no less, comes from one of the flagship gardens of the region. Its long fragile leaves produce its golden liquor with a supple and oily texture supported by the body of its generous tannins. You'll find subtle notes of flowers and berries complementing the more classical aromas of amber, bark and sweet spices. Just lovely from start to finish.
A rich and flavorful mid-flush organic delight that crops up every year in Puttabong Tea Estate (known affectionately as the “Clonal Queen”) just north of Darjeeling town.
With its large leaves (Da Ye) in southwest China (Yunnan), this tea has been lightly rolled into long golden twists.
Following the aesthetic of a Bai Hao with the cultivar (qingshin), a favourite of the Taiwanese, this "Oriental Beauty" comes to us from plantations located on the flanks of the Jingmai mountain in Yunnan (China).
From the vast plains of Assam, the Banaspaty garden offers us this tea with uniform and slightly broken leaves.
This tea from Hunan Province is grown without chemical fertilizers or pesticides and is made solely from lovely rolled golden-hued buds.