Black Tea

Fully oxidized black tea (according to the Chinese nomenclature - red) from Taiwan. Delicate and very aromatic, surprisingly sweet, honey, with a hint of cocoa and ripe fruit. Delicate bitterness with subsequent brews adds dryness but does not dominate the unusual sweetish taste. The leaves are curled into thin, long needles, they slowly wake up and teach patience, because with subsequent brewing, it enchants with new taste associations.

Brew:
5g / 150ml
96 degrees C.
1-2 min
4-5 brews

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.

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.

One of the most popular Darjeeling teas  characterized by a mature, deep taste. The dark-amber infusion has a clearly sweet taste, and is reminiscent of mature fruits or baked cakes. An ideal tea to complement desserts.

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 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.

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.

Black organic wakocha tea produced by the remarkable Japanese producer of kamairicha tea - Mr. Toshifumi Shibamoto, hand-picked at the foot of Makinohara in Shizuaoka.

The leaves of this tea are exceptionally large, with stalks, strongly oxidized. The color of the infusion is amber - it is quite light for black tea (or rather red according to Chinese nomenclature). The taste includes nuts, dried fruit and notes of baked bread. Poetry of taste and classic of highly oxidized tea.

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

Phenomenal black tea from Africa from the Rukeri garden in the northern part of Rwanda, located at an altitude of over 1700m above sea level. Classic highly oxidized tea with a balanced bitterness and sweet notes of fruit and smoke. Depending on the length of brewing, you will get a more or less intense, clear infusion in the colors of brown and burgundy.

Brew:
3g / 150ml
95 degrees C.
1-2 min

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

The "Red Cloud" tea from Vietnam comes from Tay Con Linh, Ha Giang province (1300m above sea level). Heavily oxidized leaves, one bud and two leaves to be exact, come from the ancient Shan Tuyet trees. The infusion is golden red with notes of sweetness and dried fruit with a subtle bitterness in taste. We recommend short, multiple brews.

Brew:
3g / 150ml
96 degrees C
30 sec - 2 min
2- 4 brews

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.

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.