Teas

From the vast plains of Assam, the Banaspaty garden offers us this tea with uniform and slightly broken leaves.

Its liquor is straightforward and full-bodied with aromas typical of tobacco, malt and fruit (plum). With or without a cloud of milk! A comforting tea for mornings or dessert.

Now offered in individual tea bags, our organic Assam Breakfast (Banaspaty) contains the same Indian black tea leaves as our loose leaf Assam Breakfast.

Now offered in individual teabags, our organic Assam Breakfast (Banaspaty) contains the same Indian black tea leaves as our loose leaf Assam Breakfast.

Now offered in individual teabags, our organic Assam Breakfast (Banaspaty) contains the same Indian black tea leaves as our loose leaf Assam Breakfast.

This black tea from the plains of Assam in India is composed of fine whole leaf and a generous amount of golden tips. Notes of malt and dried fruit are complemented by floral and woody high notes. Its rich and creamy liquor has a slightly camphorated long persistence creating a sense of freshness!

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.

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.

Active for over 130 years, the Castleton garden shines again in classic style. This early lot, produced before the lockdown in India, gives us a rich and tasty liquor enhanced by acidulous and mineral tones. 

Produced before the lockdown in India, this early lot from Goomtee’s old seed plants was transformed in the classical style typical of this garden. Dating back to the late 19th century, the Goomtee Tea Estate has more than enough experience to produce a great tasting cup.

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.

This black tea is from the Castleton Estate, one of the oldest gardens in Darjeeling. Most of the fields of this garden were planted with Chinese trees back in the 1860s, giving the teas produced here a unique character and complexity.

From Arya Tea Estate, a relatively small garden in Darjeeling’s East Valley, comes this organic black tea made from fall harvested leaves.

Perched high in the Mirik Valley of the Darjeeling region, Gopaldhara tea garden grows a AV2 cultivar to produce this lot, affectionately named "Red Thunder" by its producer.

This tea pack contains our Darjeeling Jungpana Organic, vacuum sealed to retain freshness and to assure authenticity. 

Produced by M. Qi, this tightly rolled black tea comes from the same garden as our Dejiang Long Zhu green tea in Eastern Guizhou. Grown at high altitude, it gives a warm and clean infusion.

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.

Originating in Guangdong, this black tea bears the typical form of the wulong teas produced in the Feng Huang region.

Now offered in individual teabags, our organic Darjeeling 1st flush contains the same Indian black tea leaves as our loose leaf Darjeeling 1st Flush.

This black tea, a recent innovation of Mr. He, is composed of long curly leaves decorated with golden buds.

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 tea from Hunan Province is grown without chemical fertilizers or pesticides and is made solely from lovely rolled golden-hued buds.

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

This highly aromatic black tea from Fujian is one of M. He’s recent experimentations. Skilfully transformed following the Chinese methods for black tea, the Jin Guan Yin (a cultivar from the Wuyi Mountains normally used for wulong production) reveals an exceptionally smooth and fruity profile.

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

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.

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

From the neighbouring region of Assam, Meghalaya, comes this aesthetic tea with long leaves combined with intoxicating  coppery buds. Its liquor is round and offers a well-balanced tannic structure highlighted by its powdery texture reminiscent of cocoa. Its woody and caramelized notes nuanced by fine floral accents support its finish - both soft, and full of freshness.

From the summit of Mount Zhenghe in Fujian (China), the long golden buds of this black tea are seductive simply from the chocolaty smell of the dry leaves!

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 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 ?!

From magnificent gardens, only a short distance from Darjeeling, the delicate leaves and golden buds of this fall lot have been transformed with care and expertise. The resulting liquor is sweet and light, displaying its rich floral perfumes, honey and subtle fruity (apple) and chocolate accents. Simply exquisite!

Classic Chinese Black Tea from Qimen (Keemun) region, in Anhui province. One of the most popular black teas in China. Made mostly from mature leaves with little to no buds, this type of harvest is Anhui’s specialty (a similar pluck to the Lu An Gua Pian).

Produced at 1600 meters in the mountains of Rwanda by a cooperative of farmers, this black tea shows the classic breakfast signature style.

Temi, for many years the only garden in Sikkim, produces its teas in the style of neighbouring Darjeeling. This summer harvest has whole leaves of varied colours and is rich with fine buds. Its amber and woody liquor is enhanced by delicious aromas of spices and cocoa. A strong and honest tea is softened by gentle notes of Muscat.

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.

Now offered in individual teabags, our Tea Studio | Nilgiri Coonoor contains the same Indian black tea leaves as our loose leaf Tea Studio | Nilgiri Coonoor.

These large, dark, metallic leaves come from the blue mountains of the Nilgiris, in Southern India. It is a stunning example of a tea from this category and is sure to please fans of light and aromatic black teas. Fruity (candied papaya, peach) and lightly floral (osmanthus) bouquet.

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.

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.

With its large leaves (Da Ye) in southwest China (Yunnan), this tea has been lightly rolled into long golden twists.