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.
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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.
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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.
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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.
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Rize Cay
North-Eastern Turkey began cultivating tea in the foothills of the Ponte Mountains during the Second World War.
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Earl Grey
A black Ceylon tea, with the unique and unmistakable bergamot aroma.
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Lychee Cha
Black tea leaves hum with an intensely fruity flavor that produces grins and sighs on consumption.