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.
Discover the highest quality teas, selected directly from the tea gardens.
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.
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.
Our producer of Wei Shan Mao Jian has revived the old memories of the region and offers us his yellow tea, recently returned to production after many years as the process had been all but lost and forgotten. Composed of a significant proportion of tufted buds, this lot has had a slight anaerobic oxidation in keeping with the tradition of the manufacture of this type of tea. The infusion releases vegetal (fiddleheads) and iodine aromas, evoking smoked mussels. Its light and veiled yellow liquor offers a firm texture complemented by delicious fruity (melon) and floral notes. Its finish is deep …
This antiquity from the north west of Taiwan, with leaves burnished by time, releases after rinsing aromas of undergrowth and leather. Its dark reddish-brown liquor is mineral and full tasting, embellished with notes of tobacco, dried fruit and beetroot. Its peppery finish also evokes the fragrance of roasted coffee. A warm and memorable tea to taste for tapping into the present moment.
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.
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.
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.
Produced at 1600 meters in the mountains of Rwanda by a cooperative of farmers, this black tea shows the classic breakfast signature style.
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).
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.
Here is a 357g cake with the trademark ideogram for the tea in yellow, produced in the Menghai factory from grade 7 leaves, i.e. large leaves.
This loose leaf Shou Pu er consists of medium-sized leaves from ecological plantations at 1600m in the Lincang region (China) was produced following international organic certification standards.
This is a Pu er compressed in the ancient style of "zhuan"or 250 gram bricks.
This Shou Pu er produced by the Haiwan factory, Yunnan, is composed of leaves of medium size compressed into a disc of 357 grams.
From the Kunming factory in Yunnan, this 250g brick, produced according to the 1975 recipe.
Created with the expertise of the great factories of the late 20th century, this Shou Pu er is identified with the tea character "cha" in orange print.
Xia Guan Tea Factory has long established itself as a leader in Pu er markets all over China.
This very respectable Shou Pu er is offered here in carefully broken pieces of the original cake, a relatively affordable formula when compared to the price of whole cakes of this age. Its liquor is dense and milky, even after two rinses (as is often recommended for these antiques).
A young Pu er tea selected deep in the Yongde forest (Lincang) central Yunnan.
A young Pu er with surprising fruity, floral and camphorous aromas. Produced from century old trees in Mr. Mei's garden, this lot will remind some of Chinese green tea, but also reveal an exceptional aromatic intensity and length. Its generous texture, full of honey, flowers and wild herbs, is fully appreciated on multiple infusions.
Our 2019 Zhengwan Sheng Pu er comes from a young organically certified garden as part of a new social project in Yunnan, regrouping farmers from more than 10 minorities among neighbouring villages.
A young Pu er tea selected deep in the Yongde forest (Lincang) central Yunnan.
Harvested from old tea trees in Nan Hua village (Nan Mei valley, Lincang, Yunnan), this young Pu er tea has become a classic of our selection.
From the moist leaves rise comforting fragrances of wood, spices and musk evoking incense of medicinal herbs.
Here is the 2017 version of this small 100g Sheng Pu er cake produced from wild and venerable tea trees in the Bada Shan terroir.
This young Pu er comes from one of the most prestigious terroirs in the Yunnan, grown without chemicals in a sustainable cultivation integrated with the local ecosystem.
This 200g tea cake, signed with out logo, has been entirely made with leaves from Mengsong Moutain in Bulang Shan.
This is our second 200 gram cake of compressed maocha from a village on the flanks of the Nanmei valley (Lincang, Yunnan). The infusion releases rich notes of spices, animal (musk) and floral scents, and its bright golden liquor boldly asserts its vegetal character, typical of young Pu er. It also has a plump and chalky texture, supported by accents of apricot and wood. A tea to appreciate as it changes with the passage of time!
This 100-gram cake was produced from a blend of large orange tinted brown leaves and long buds from 800 year old wild tea trees on Bada mountain.
This is another cake signed by Camellia Sinensis. It consists of a harmonious mixture of buds and leaves harvested from trees a hundred and fifty years old (small leaf variety) from the terroir of Yibang. The dampened leaves release herbal (bark) and musky (leather, medicinal incense) aromas, and the liquor in the mouth is vibrant and sustained by a gentle astringency. Fruity notes are complemented by a finish with floral accents.
Here is one of our first galettes with the Camellia Sinensis signature on it. The leaves and buds of old tea trees from Mengsong mountain. To the nose the infusion gives off vegetal (dandelion) and woody (incense) notes. Its rosy liquor is generous and its light bite softened by a sweet and floral finish and pleasant persistence. A spirited Pu er with great potential for longterm aging!
This Sheng Pu er, carefully preserved in Hong Kong, has spent two years in wet storage before continuing its maturation in dryer conditions.
This tea comes from one of the six famous mountains north of Lan Cang River.
From the famous Yiwu terroir (Yunnan), this young Pu er is initially surprising for the amber tint of its liquor.
Here is a 100g mini cake compressed from leaves coming from the Wuliang mountains in the Simao region (Pu er) in Yunnan.
The humid climate of Taiwan enhanced the profile of this Pu er cake from one of the Yunnan's most prized terroirs.
The times where the Emperor received his tea tribute from Yiwu are long gone, however, the quality of the Pu er leaves harvested from that region are in increasingly high demand.
Produced in 2004 by Changtai Tea Group and stored in Hong Kong since, this Sheng style Pu er tea represents high standards in aging techniques.
From one of Yunnan’s most prized terroirs (a favorite among collectors), this 2003 Yiwu Pu er is made from hundred year old tea trees.
Produced by the Lahu of Xishuangbanna, one of the ethnic groups of Yunnan, this aged tea is composed of leaves from 1,000 year old wild trees.
This special edition of Menghai’s famous recipe (7542) is made with leaves from the 90s, stored in Hong Kong and finally pressed in 2006 for further aging.
This cake was produced according to one of the most popular recipes in the world of aged teas, and since the creation of this assemblage of medium grade leaves (4) in 1975 by the Menghai factory (2), enthusiasts have not ceased rejoicing.
Here is a loose leaf Pu er from the Menghai region which has since aged under dry storage in Hong Kong.
Marked by the famous 7542 seal, this Sheng Pu er cake sourced from Taiwan where it has been patiently preserved.
This loose tea composed of whole leaves and delicate golden buds was dry aged in Hong Kong by Mr. Chan.
Shaped in tuo cha (bird nest) of 250g by the Xiaguan tea factory, this 30 years old Pu er is to be tasted with attention and care.
This loose leaf Pu er produced in the prolific Menghai tea factory and expertly preserved in Hong Kong will satisfy all amateurs of rich and balanced teas.
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!
This up and coming garden once again surprises us with this beautiful batch of leaves and buds.
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 ?!
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.
Produced in Mucha near the capital of Taiwan, this tea has typically been cooked 60 hours before being aged for over 20 years.
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 !
8 years of aging have blackened the leaves and deepened the aromas of this Mi Lan Xiang wulong. Notes of dried fruits (apricots, peaches) raised by sharp nutty tones and leading into a spicy finale, all well-balanced under a warm roast. Coming from M. Huang, one of our very skilled producers, this wulong is a treat for anyone seeking something different.
This yellow tea composed almost entirely of buds comes from Sichuan province.
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!
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.
Thirty years of Guangxi's humid climate has benefited this aged tea, slowly developing its large curly leaves. Its opaque and rich liquor is velvety and deeply marked by its woody (root) and mineral character.
In the tradition of aged teas, this one, from Guangxi in China is characterized by small broken dark leaves. The infusion gives off deep notes of leather and resinous wood. The dark brown liquor is gentle and without bitterness, adorned with nutty (walnut) and spicy accents (fennel). A clear and sweet finish completes the taste experience of this discovery.
An instant favourite from François from his last trip to China.
Fragrant, woodsy, with notes of licorice, this Chinese black tea also has clear and comforting smoky accents.
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.
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.
This tea was cultivated in the Rift Valley from plants of the Assamica variety (the same grown in the Nilgiris, in Southern India).
This tea from Anhui Province was produced in the style of the great Chinese black teas, Jin Jun Mei or 'beautiful golden eyebrows'. Gently rolled fine leaves and buds express an amazing wealth of herbaceous (tobacco), floral and woody fragrances. Its liquor is soft and has a slightly powdery texture giving it volume and body. Nuances of cocoa and leather give way to a volatile finish evocative of mustard seed. A complex and refined tea!
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.
A Chinese black tea with a large quantity of buds known for its woody and earthy fragrance.
This tea from Hunan Province is grown without chemical fertilizers or pesticides and is made solely from lovely rolled golden-hued 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 black tea, a recent innovation of Mr. He, is composed of long curly leaves decorated with golden buds.
Coming from the modern new wave of black teas from China, this tea is composed of dark brown leaves rolled in the form of spirals. The infusion offers fine floral and citrus aromas, supported in the mouth by a sweet and delicious liquor. Rich aromas of root vegetables (sweet potato) and peanuts develop to raise its sweet caramelized finish to an even tastier level!
Now offered in individual teabags, our organic Darjeeling 1st flush contains the same Indian black tea leaves as our loose leaf Darjeeling 1st Flush.
Compressed into impressive 1 kilo bricks, this aged tea is always appreciated by the inhabitants of the northern steppes for its digestive and nutritional benefits. Its liquor is full and sweet, supported by savoury tannins giving it structure. Its fruity and woody character evokes cherry and its kernel. The natural fermentation of this tea is also evident through its mineral and earthy nuances. The mouth feel is pure and satisfying!
Fermenting tea in Shaanxi usually implies Erotium Cristatum to form Golden Flowers (Jin Hua) on the leaves.
Originating in Guangdong, this black tea bears the typical form of the wulong teas produced in the Feng Huang region.
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. A rich and sweet tea worthy of some beautiful pairings ... did somebody say Speyside Scotch?
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.
The organic and Fairtrade Seeyok Tea Garden produces tea in a perfectly classic Darjeeling way: coppery and woody liquor with just enough astringency to accompany any breakfast.
Amateurs of classic Darjeeling teas will be pleased of this rich and balanced autumnal lot from Jungpana Tea Estate. These graceful leaves show sustained oxidation and give a coppery, well-structured infusion. Woody and fruity aromas (zest, raisins) later develop hints of spices, leather and roasted nuts on the palate. A must-add to your morning routine!
From Arya Tea Estate, a relatively small garden in Darjeeling’s East Valley, comes this organic black tea made from fall harvested leaves.
Here is a black tea from India, coming from the small family garden of Giddapahar, Darjeeling. They are known for their original classic tea plants, but recently, they’ve been experimenting with new clonal plants (AV2).
This Indian Darjeeling black tea is a perfect introduction to Second Flush and one of the best we have had in the catalogue for years. The garden of Castleton, 130 years of experience and one of the most prestigious of the region, is essential tasting for any tea connoisseur.
This world class tea garden bestows upon us this heavenly clonal First Flush delight. This lot, composed of large leaves and curled buds, is typical of modern aesthetics. It’s light and spacious liquor ranges from scents of herbs and flowers (wild spring flowers) to supple notes of peach and muscatel. A perfect example of pure AV2 cultivar and the glory of young tea plants in the Himalayan soil.