Black and Red Teas

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.

 

  • Ceylon Tiger River

    An excellent, fully aromatic leaf tea known as low-mountain tea from the Kandy region of the captivating island of Sri Lanka.

  • Nepal Illam Antu Dada

    On the Nepalese side of the majestic Himalayas in the Antu Valley Nepalese planters have brought a delicately rich, high-mountain black tea to the tea world.

  • Nepal Kuwapani

    With a golden hue and the soothing aroma of light chocolate and ripe fruit, this contribution from the Kuwapani estate is an event within a teapot.

  • Rize Cay

    North-Eastern Turkey began cultivating tea in the foothills of the Ponte Mountains during the Second World War.

  • Earl Grey

    A black Ceylon tea, with the unique and unmistakable bergamot aroma.

  • Lychee Cha

    Black tea leaves hum with an intensely fruity flavor that produces grins and sighs on consumption.

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