We are proud to offer you this lot that has received an Honourable Mention in at the annual Luku competition. This lot was ranked in the top 10 teas of 6000. Its golden liqueur is sweet and full, combined with its slightly acidulous notes. Sweet hints of pineapple and candied fruit, oatmeal cookies and almond butter. The whole experience is supported by well integrated tannins and a bright briskness. This masterpiece builds towards a long finale where floral and fruity accents dominate. A gem for the lucky few!
This Corean tea is entirely picked and transformed by hand. The result is of a rare complexity: sweet scents of green peas, kombu seaweed and raisins; body dominated by herbal aromas with hints of chestnuts and peat; lightly tart and marine-like finish with fruity and floral undertones. A true delight for both mind and body.
In Vietnam, in the north of Hanoi, most families own small tea gardens. Farmers in this poor, rural region have created groups whose members work together to produce each member's tea. It is from this collective effort that this energizing tea emerges, with its sweet vegetal, slightly marine (mussels) and smoky notes. Cultivated without the use of chemical pesticides. For lovers of robust teas.
A black tea with seductive fruity accents that will brighten your day with its juicy peach notes. Enjoy without moderation on the terrace this summer!
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.
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.
Celebrating their 20th year Camellia Sinensis have created the Tea Studio with an international group of partners, an experimental tea factory in Nilgiri India focussed on the artisanal creation of new teas.
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.
Without venturing far into Laos we find farmers producing tea using the ancestral methods of Yunnan. In Phong Sali, producers work their teas with great care, rivaling (and even occasionally surpassing) the quality those of their famous neighbors… often at much lower prices.
Aged tea made from the leaves trees over 100 years old in the Guo Gan region of Myanmar a region inhabited by minorities of Chinese origin.
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.
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!
Here is a rarity produced at 1600m by a cooperative of farmers in a mountainous, sunny and humid environment, ideal for the cultivation of tea. Its strong, full-bodied liquor boasts malt and vegetal notes (tobacco, sweet pepper) typical of the assamica cultivars. Fine nuances of dried fruit, cocoa and spices (camphor) add to its breakfast character.