Fully oxidized. Fresh leaves are gently rolled and placed on flat screens to wither. A deep enzymatic oxidation of the freed polyphenols brings out caramel and tannic flavors. The leaves are then quickly dried at high heat.
Dian Hong – Yunnan Red
This aromatic black tea from the southwestern province of Yunnan features fine, evenly-rolled mahogany-colored leaves with an abundance of orange-gold tips. Crimson infusions bow with a layered fragrance and subtly tart and spicy flavors, malty and faintly reminiscent of citrus. Its strong character and lively flavor make it a good tea for starting a busy day or sharing in a fascinating conversation. Bold and brassy.
Zheng Shan Xiao Zhong – Lapsang Souchong – Smokey Tea
This highly esteemed Chinese tea is processed over a fire of pine logs, giving it its unrivalled smoky aroma and taste. It is a good tea to drink by the fireplace while puffing on a pipe or on especially dark rainy days. The solid, black-brown leaves brew cups of pensive essences, like welcoming hearth-fires imparting a thermal inner calm.
Qi Hong Mao Feng – Keemun
To complete our selection of Mao Feng (hairy tip) teas, we offer our beloved customers the pleasure of a black Mao Feng. Qimen, “Great Gate,” refers to the town and district of the same name in the Anhui province where it is cultivated near the Yangtze River. It is served in town as a welcome for dignitaries. Only the young, hairy buds of the tea plant are used. When processed, the leaves turn sienna-colored, wiry, and strong enough for two infusions. The vermillion waters bring a contemplative taste, recalling semi-sweet chocolate and roasted chestnuts. Drink this as dessert tea after a good meal or allow the smooth aroma to awaken the mind at breakfast. Perfect for mind opening, heart opening, or commemorating occasions of clarity and liberation.
Jin Zhen Golden Buds – Golden Tipped Black Tea
Super-fine Mao Feng tips from the birthplace of Dian Hong, in Fengqing, Yunnan. The delicate orange tips offer a velvety sweet taste with hints of chocolate and deep forest aromas. We serve this gourmet tea in a gaiwan only, with a pot of hot water to allow for many further infusions.
Hong Mu Dan – Black Tea Anemone
A hand-tied presentation tea. Made and served the same way as Lu Mu Dan but in a black tea variety. It comes in a glass pot so you may watch the leaves dance. A mild, slightly sweet black tea that will give a second infusion.
Darjeeling First Flush
In the harsh mountain climate of the Himalayas, in the Darjeeling area, the first spring tea harvest takes place from March to the end of April. The tea harvested at this time is called the First Flush. The tea produced from this harvest is valued for its unique, flowery aroma, as well as leaves that are especially green for a black tea. Its supple quality is rapidly lost within a few months of storage making it very important that the first flush Darjeeling be fresh. We buy our first flush directly from Calcutta and have it shipped by air. This means that we can guarantee the freshness of the tea in your cup. It is available only while the fresh stock lasts. A delicacy among tea lovers, the scent and flavor of it reminds one of a walk in a rainy flower garden.
Darjeeling Second Flush
The second tea harvest takes place just before the rainy season, over fifty days from the end of May to early July. The color of the infusion is darker than the First Flush, and this tea has more body as well. The flowery, astringent flavor and superb muscatel aroma of the teas picked at this time has led to comparisons with the famous wines of Bordeaux. The tea is composed of rather small green-yellow leaves with darker tips.
Darjeeling Third Flush
A third flush black tea harvested in autumn, it has a sultry smell of gardenias and butterscotch. The taste is broodingly fruity, light and allusive, also reminiscent of flowers and wet grass.
A pure high-mountain Indian black tea, plucked in the autumn on the southern slopes of the Himalayas. This is an original blend, distinguished by the equilibrium of the color of the infusion, its taste and its aroma. The small brown-black leaves with light color tips are evenly rolled into half-moons, and in the cup, they give a red-brown infusion with a rich aroma and robust taste. We recommend it as a good refresher in any season.
In the blue mountains of Kerala in the south west of India, Nilgiri tea is produced under the strict eyes of Lord Shiva. It is distinguished for its light orange-brown infusion and super-fine aroma. It possesses the notably refreshing qualities of the Assamica leaf type, but it is more flowery and slightly fruity. Appropriate for opening the third eye!
An Indian black tea from the valley plantation region on the banks of the enchanting river Brahmaputra. A wild variety of tea plant, later named “Assamica,” was discovered in India by the Bruce brothers almost 170 years ago. This is the variety now cultivated in Assam. Our supply is outstanding for its freshness and sparkling taste. Brown-black leaves with light color tips are evenly rolled into half-moons. In the cup, they produce a dark, red-brown infusion with a rich aroma and a robust, full taste. Suitable for drinking before a long journey.
Nepal Illam Antu Dada – First Flush
On the Nepalese side of the majestic Himalayas in the Antu Valley, “just over the hill” from the famous Darjeeling region, enterprising Nepalese planters have brought a delicately rich, high-mountain black tea to the world. This first-flush, made up of brown-green uniformly rolled leaves with a high content of silvery tips, easily rivals the freshest Darjeeling. The tea is full of aroma and has an unobtrusively astringent, sweet, and captivatingly flowery taste.
This high-quality second-flush black tea is sourced from one of the newest tea growing regions in the heart of the Himalayas. Medium-bodied yet full-flavored, this tea possesses a smooth jewel-toned purity and a lasting hazelnut sweetness.
Ceylon Adam’s Peak
A black, high-mountain leaf tea from the Labookelie gardens in the Nurawa Eliya region. A frolicsome tea, dark but not overbearing, that evokes the sweep of the gardens that spread out under the peaks of the Samanalakande Mountains, “the mountains where butterflies go to die.” Perfect for afternoon tea parties or as a late morning pick-me-up.
Ceylon Tiger River
An excellent, fully aromatic low-mountain tea from the Kandy region of the captivating island of Sri Lanka. It produces a rich infusion in the cup, reminiscent of Assam tea, and with a slightly sweet aftertaste. Suitable for solitary tea drinkers.
A tea from the wild equatorial region of Africa. Malty and dark, with rich hints of choclate. This tea is guaranteed to bring sunshine back into your spirit even on the coldest winter day.
Although tea started to be cultivated in North Turkey, on the foothills of the Ponte Mountains, only during the Second World War, Rize rapidly acquired great popularity in the country as the Turkish way to prepare tea. A red, strongly aromatic, finely ground tea. The dry leaves are first heated in a pot, then steeped in hot water for an extended period. The process produces a dark red-brown infusion in the glass, with a very strong robust taste and a mildly sweet aroma. It is poured from a Turkish pot and served in a glass to which one or two teaspoons of organic sugar are added. Sure to give a lift.