Distinguished by the area in which they are grown, black teas have complex tastes which can be described as having notes of tannin, malt, chocolate, earth, grape or citrus. After withering, black teas are rolled to release essential oils and allow fermentation before being fired to dry. Most black teas originate from India (Assam, Darjeeling), China (Lapsang Souchong, Keemun), and Sri Lanka (Ceylon).
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Assam Superior Golden Tea is the perfect balance between briskness and mellowness with outstanding flavour and aroma. Full-bodied, slightly sweet and malty, this is a wonderful cup of tea for the morning.
Ceylon Fanning Tea Tips are fine black tea leaves that infuse quickly and produce a brisk, bold cup of tea. While this tea is usually used in tea bags, fanning tips are also used by customers who want a quick brew of tea.
Ceylon Kenilworth Tea has a bright, oaky taste with body and strength. The Kenilworth Estate, located in the Kalani Valley of Sri Lanka, is known for producing teas that are prized for their creamy character and rich, full body.
Murchie's Darjeeling Estate Tea is a second flush black tea with a well developed flavour, sweet and smooth. When compared to a first flush, the brew is slightly darker and the tea's flavour is deeper.