Teas

Discover the highest quality teas, selected directly from the tea gardens.

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Ali Shan 1999 (Charcoal Roast)

Plucked by hand and aged since 1999 by successive charcoal roasting, this high mountain tea offers an infusion with glossy black leaves and warm fragrances. Its liquor is rounded, velvety and deploys a broad range of aromatic nuances, with accents through woods and vanilla to notes of iodine (seaweed) and empyreumatics (coffee, caramel). The finish is gentle and deep.

Bai Hao 2008

Aged for almost ten years, this wulong from Mr. Xu is sure to charm all admirers with the scent of brown sugar that emanates from its blend of whole leaves and fine silver buds. In infusion flavours of bark and roasted coffee dominate the aromatic spectrum. Its liquor, clear and mineral, retains a certain vitality despite its years of dormancy. Buckwheat (honey) and butter caramel notes enhance the slightly spicy pastry aspect of this tea from the North West of Taiwan.

Bristol Chai | Clark Organic

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.

Bristol Chai | Winston Organic

Here is a custom made chai to bring warmth to everyday life. Its dark liquor is woody and offers a dark and vigorous character, reflecting the ingredients that make up the mixture.

Celebration Chai Organic

In the tradition of spicy chai, this tea asserts subtle citrus aromatics with the warm woody notes of an Indian black tea. An intense parade of spices transports us to the heart of the East.

Celebration Tea Organic (box)

This gift box includes our Tea Celebration, vacuum-sealed to ensure freshness and authenticity. 

Ceylan New Vithanakande

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.

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Ceylan Uva Adawatte

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.

Clark Chai Organic

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.

Earl Grey Cream

A rich blend of Sri Lankan black tea, bergamot and vanilla, decorated with cornflower petal.

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Hualien 1980

Here is one of those little aged jewels from the Hualien region on the east coast of Taiwan. Tinted khaki, the leaves of this thirty year old wulong, once rinsed, offer generous aromas of damp wood and spicy cigars. Its soft liquor flows gently on the palate spreading its sweet (beet) and metallic (prunes) flavours. The finish is deep and subtly mineral.

Kenya Kangaita

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.

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