To produce a black tea that we’ve all come to recognize and love, leaves from the tea plant are oxidized to produce a cup that is wonderfully rich, with notes of honey, malt and fruit.
Abundant golden downy tips create a rich, complex cup with notes of fruit and sugar. *** ONLINE ONLY ***
There are conflicting stories about how this tea was named. Is it for the fuzzy, curly leaves that look a little bit like monkey paws? Or is there truth to the legend that monkeys were trained to pluck this tea with their nimble little fingers? A fine black tea from Fujian Province, China, featuring small twisted leaves interwoven with abundant golden tips, creating a rich, complex cup with notes of fruit and sugar.
Tasting Notes: Dried apricot or plum, honey or burnt sugar, and a slight smokiness or light maltiness. Very round, full-bodied flavour with a slight briskness.
Region: Fu’An, Fujian, China
Margaret's Hope First Flush Darjeeling
The Champagne of black teas, perfect for the tea connoisseur.
This tea hails from Margaret's Hope, one of the most well-known estates in Darjeeling. It is from the first pluck of the season after the crop comes out of winter dormancy and the ensuing spring rains have finished. First Flush Darjeelings are often characterized by their greener processing method, leaving bright, floral-smelling leaves of brown, silver and green.
Tasting Notes: Floral, fruity and sweet green notes, with a slight astringency which extends the flavour.
Region: Darjeeling, West Bengal, India
Oolongs are a partially-oxidized tea, yielding a broad spectrum of flavours reflecting their unique terroir. They can be light and floral from more green oolongs to deep honey notes of darker oolongs. Always a full leaf and hand-rolled, this processing method takes years of precision and craftsmanship to master.
Oriental Beauty Oolong
Complex and compelling.
A hand-rolled Formosa Silver Tip Oolong with a unique orchid aroma, peach and honey notes, and distinctive dark leaves with silver tips, Oriental Beauty is unique among oolongs for its flavour profile and the look of the leaves. This oolong produces a friendly, round, and highly aromatic cup due to its processing. The silver tips that are present in the finished tea is a result of its plucking standard: one bud and two leaves (a budset). The short picking season, beginning in late April and ending in July, adds to the rarity of this tea.
Tasting Notes: An orchid aroma with peach and honey-sweet notes, or dried fruit mixed with toasted grain.
Region: Hsinchu County, Taiwan
Ti Kuan Yin Oolong
Fresh, floral scent and complex flavours.
Highly sought amongst tea connoisseurs, Ti Kuan Yin Oolong is known for its many layers of flavour which unfold during consecutive steepings, and an aroma reminiscent of fine wine. The complicated processing methods for this tea, which include withering, shaking, bruising, many stages of hand-rolling and drying, create a tightly rolled leaf and contribute to the many-layered flavour.
Tasting Notes: Creamy, sweet floral flavour.
Region: Anxi, Fujian, China
Scented teas are small-batch blended with our highest quality teas and fine oils, often decorated with flowers and fruit to produce an extremely satisfying cup.
Elevate your daily traditional cuppa with a bold take on Earl Grey: a must-try for any fan of Earl Grey.
The name of this tea comes from the golden tippy teas used in the blend: Assam Tippy Golden and Yunnan. Compared to a traditional Earl Grey, Earl's Gold has a lighter touch of bergamot, just enough to enhance the natural notes of the tea.
Tasting Notes: Complex, full-bodied and faintly smoky, with a malty base. A bolder cup with a subtler bergamot note than a traditional Earl Grey.
Milder than most black teas, green teas can be described as fresh, light, grassy, marine, vegetal, floral or slightly sweet.
Sencha Supreme Grade
A high quality, traditionally steamed green tea from Japan: marine, delicate and sweet.
The first harvest of sencha – or ichibancha, literally “first-picked tea” – is a highly celebrated event in Japan. The tea is steamed to halt oxidation and preserve the distinctive flavour, bright colour and fresh aroma of the leaves. The Japanese method of steaming tea is in contrast to China, where green teas are pan-fired to prevent oxidation, resulting in a slightly toasted flavour. Fresh, high quality Japanese sencha can infuse as such a bright green that it almost looks neon.
Tasting Notes: Fresh, umami, “green” taste. Beautifully balanced with a long, lingering finish.
Region: Shizuoka, Taiwan
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