The major producing region of Fujian brings us these small dark leaves with coppery buds and fragrances of opulent flowers (peony), musk, and sweet spices. On the palate, its sweet taste combines with a range of woody (conifer) and fruity aromas. Supple and balanced, its liquor offers a lovely gourmet persistence of cocoa and peanut oil. A must for any fan of black tea.
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With its large leaves (Da Ye) in southwest China (Yunnan), this tea has been lightly rolled into long golden twists.
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.
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.
Produced at 1600 meters in the mountains of Rwanda by a cooperative of farmers, this black tea shows the classic breakfast signature style.
It's liquor, brick-coloured and crystalline, reveals its mineral character with aromas of undergrowth and camphor resins. Marine (algae) and cereal (oats) nuances complement the aromatic profile of this silky, easy to drink, tea.
This lightly fermented tea comes from Yongde region in Yunnan, the “hub" of Shou Pu er.
Originating from ecological plantations (Sheng Tai), this Shou Pu er was compressed in the traditional form of the bird's nest (tuo cha).
Pressed into small 5 gram nests (tuo) For easy preparation, this PuEr harvested in 2011 around the Bulang mountains was produced and stored in Menghai by Vesper Chan. This ideal portion for brewing in teapot, gaiwan, or in your favorite mug at the office, makes this tea perfect for lovers of simplicity.