Black Tea

A hearty blend of rich CTC Assam and BOP Ceylon teas, yielding a cup with robust flavor and a brisk finish. This is an organic version of a classic, bracing breakfast blend.

A tippy, whole-leaf version of the above tea. A bit milder and more complex in flavor, while maintaining the body and strength characteristic of East Frisian tea blends.

A mellow, whole-leaf blend of Keemun, Ceylon, and Darjeeling. An exceptional tea that is smooth enough for drinking plain, and sturdy enough to take milk or lemon.

Whole-leaf Ceylon tea, decaffeinated using the CO2 process. Enjoy with milk or plain.

Well twisted, ebony brown leaves and a complement of silver buds yield a dark, satisfying infusion with a sweet aroma. Notes of honey and malt round out the bright, toasty cup, which could accommodate milk, if desired. A pleasant briskness lingers in the light fruity finish.

Good color and strength for a hearty cup. Takes milk very well.

This estate produces some of the best whole-leaf teas in Sri Lanka. For the Ceylon enthusiast. Drink with or without milk. A choice lot with a bold-leaf style. Steep for five to six minutes.

This organic green Darjeeling offering produces a pale gold liquor with a light vegetal fragrance that hints of stone fruit. A pronounced sweetness, suggestive of a juicy pear, complements the smooth, buttery mouth feel. A crisp, effervescent finish dances across the palate. An outstanding tea.

This China black tea is scented with peach, and decorated with flower blossoms. Serve this for a truly decadent afternoon tea.

Whole-leaf or broken-leaf Assam (depending on availability), decaffeinated with pure carbon dioxide.

With its rich flavor profile and smooth mouth feel, this standard grade Keemun represents a great value for a China black tea. Hints of wine and a suggestion of smoke round out the earthy, full-bodied cup.

A mellow tea in the style of An Hui province Keemun, with classic Burgundy cup character and mild smoky note. The liquor is smooth, with a lingering sweet finish.