Black Tea

High-quality black tea made from Thea Assamica wild tea shrub, growing in a jungle swamp, in the river-basin of Brahmaputra. Leaves with numerous bright tips give off an intensive reddish-brown infusion with a delicate touch of honey.

Black tea originating in India. Small, dark, twisted leaves with visible golden tips. The brew has a mild taste, with a light note of spices and a delicate honey note.

Tea from the Keyhung province located at the source of Brahmaputra river in upper Assam, near the Burmese border. Small, evenly sized leaves with golden tips give a strong, dignified infusion with a deep color and exceptionally gentle bitterness so typical for for Assams.

A tea with large, long and supple leaves. Comes from a plantation located 1400m above sea level. Gives off a bright and delicate red infusion with a classic taste. Goes well with milk.

A blend of black teas from Assam and Java, composed by the inhabitants of East Frisia, a region famous for their love of strong black tea. The dark amber-colored infusion has an intense flavor with a slight bitterness.

The traditional way of preparing tea by the inhabitants of Friesland is "tea latte" sweetened with sugar crystals thrown to the bottom and a layer of fatty milk on top. Note: do not mix, gently sip layer by layer and at the end a unique culmination of sweetness awaits you.

Brew:
3g / 150 ml
95 degrees C.
3-5 min

A mix of teas from Assam and Sri Lanka. This tea gives off an infusion with an expressive taste. Recommended especially as a breakfast tea, has a great invigorating effect.

A black tea from the Yunnan province of China. The dark-amber infusion has a deep, sweet taste with a very subtle smoky aftertaste.

A black tea from the south-western Yunnan province of China. Gives off a light, refreshing and aromatic infusion. Goes well alongside breakfast or with the addition of milk.

FOP (Flowery Orange Pekoe) is a tea made from the first leaf of the plant stem and the final bud. It contains young, soft and delicate leaves and tips.

Carefully selected tea for us by a Korean tea master, Ms Pak Seung-won. It is characterized by a delicate but significant, rich fruity and flowery taste. During the production the leaves are let to wilt naturally for at least 10 hours. When they become completely brown, they are dried and shaped. This is a unique Korean tea with highly oxidized leaves. It can be steeped at least four times using hot water.

This year's Balhyo-cha was purchased directly from Kim family, the makers of this tea.

Brew:
5g / 150ml
96 degrees C.
1-3 min
2-5 brews

A Chinese smoked black tea is a specialty of Fujian Province. This tea undergoes the withering and drying processes in the smoke of pine tree bonfires. Gives off a red infusion of a distinct smoky taste and aroma. Drink it as it is or with a small amount of milk. This tea is also known as Zengshan Xiaozhong.

A black tea from the leading Nepalese Jun Chiyabari garden, located 1650-2200 meters above sea level. Characterized by numerous golden tips. The dark-amber infusion possesses a deep taste, appreciated by local black tea enthusiasts, with a distinct sweetness and a muscatel touch, making it an ideal accompaniment for desserts.

The unique tea that is difficult to classify, the process of its production has many of the techniques used in oolong tea. Its name refers to the village of Shiiba in the Japanese prefecture of Miyazaki, from where tea bushes found their way into the garden of Jun Chiyabari in Nepal.

The aroma of dry leaves brings to mind warming spices, while the infusion itself pleasantly surprises with the combination of roasted grains and sweet fruit.

Tea from the leading Nepalese Jun Chiyabari garden, located 1650-2200 meters above sea level. A unique tea, it is an absolute best among all Nepalese teas that we could offer in our store. Its leaves are characterized by a slightly lower oxidization level than most black teas, which makes the infusion brighter, and its taste more delicate and flowery. It also has a distinct sweetness with muscatel tones. The tea wins its enthusiasts from the first tasting, with its one-of-a-kind flavor.

An original Russian mix of Indian black teas and Chinese teas.

Wakocha is a fully oxidized Japanese tea, produced in small amounts, considered to be a specialty product. Its history is quite short (150 years) for the tea tradition of Japan. This is the result of a courageous search for tea in the Meiji period after Japan opened up to the Western world.

Traditional Japanese tea bushes are best suited for the production of green tea, they contain less bitterness. The production of the so-called "black tea" from Japanese varieties of the bush gives an interesting effect. The infusion has an intense orange-brown color. The taste has fruity notes like blackcurrant or orange peel with a slight bitterness with a delicate sweet aftertaste and even a slight caramel combination in the final brewing.

Brew:
3g / 150ml
96 degrees C.
30 sec - 1 min
2-3 brews

A black tea of high quality from Yunnan Province, China. Large fleshy tips take on gigantic sizes after brewing. An infusion of strong and deep color, full of intense smoky aroma.

High quality black from from the Chinese Yunnan province. The golden leaf buds smell of dried fruits, and the amber coloured tea infusion resembles the sweetnes of honey or maple sirup.

Golden tea buds from Yunnan Province, China, give off a dark-amber infusion with a rich, sweet aftertaste and a mild note of hot spices.