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Our classic take on the time-less English Breakfast tea. This artisanal tea is exclusively blended in our shop using predominately our Mokalbari East Assam with a dash of tea from the Kaporet estate in Kenya.
The results of these two teas give a robust mellow brew, that handles milk and sugar well, and is perfect for, well, breakfast!
Breakfast teas have long been popular brew in both this country and in the UK. Our English Breakfast containing both Indian tea as well as Kenyan tea, offers a classic more traditional brew than is found elsewhere. The robust nature of the Kenyan tea, with the classic malty caramel taste of the Assam, make a rich drink that will help you to take on the day.
An unusual black tea with a faint spiced aroma. Freshly dried black pepper and cinnamon tastes overlay this full-bodied black. A good tea for the winter, or for making Chai!
Vietnam is one of the lesser known tea producing countries. Ranked as the 6th highest producing country for tea, we enjoy the unique spicy terroir of this brew. Our Vietnam Black OP1 does not come from a single farmer, but a cooperative in northern Vietnam.
One of the classics, chai is a staple in South Asia. While the best chai are those that are made from scratch, sometimes its nice to have all the ingredients blended together before hand!This chai has quite the bite to it, with extra ginger and aniseed, along with the classics of cinnamon, peppercorns, cloves, and chicory roots. All on a strong Indian black tea base. Chai is traditionally served with milk and sugar. Perfect for the autumn and winter; or iced in the summer!
This second flush from the Margaret's Hope estate is a classic example of a Darjeeling. Darjeelings are recognized for their distinctive muscatel taste and aroma unique to the region. Margaret's Hope reached acclaim in the 1930's when it set the highest quality and price of Darjeeling teas <1>. Second flushes are the second harvest in the region, starting in May each year. They are also the most popular of the flushes, as the tell tale muscatel taste is at its peak.
While much has changed since the 1930's, Margaret's Hope remains a staple standard of Darjeeling teas. To many, with its delicious fruit notes and mild astringency, Margaret's Hope is what a Darjeeling should taste like.
<1> Banerjee, Gangadhar, and Srijeet Banerjee. Darjeeling Tea The Golden Brew. Lucknow: International Book Distributing Co., 2007. Print.
The Yunnan province located in South China above Burma offers many interesting teas. While best known for their Pu-Erhs, Yunnan also produces some excellent black teas. With a unique taste reminiscent of freshly brushed horses, this tea gives a wonderful example of the Yunnan teas. The Imperial grade offers a full bodied black tea, with still a nice level of golden tips for sweetness.
Rich malt with a caramel sweetness gives this tea a wonderful base. Add to that a clean barnyard aroma (we know, an odd way to describe a tea! But it's a term used in wine, so why not tea?), and this is undoubtedly one of our more complex black teas.
Perfect for afternoons or evenings when you need a nice relaxing black tea.
A sweet Chinese black tea with hazlenut leaves, essence, and just a touch of vanilla. Perfect for holiday themed high tea! Think of this as a Nutella inspired tea, just without the chocolate or calories.
It's robust nature, and the fact that it goes perfect with milk; makes this an ideal tea for the holidays.
Vangedi Pekoe is the classic Amba OP1 broken into a smaller leaf grade. Vangedi is what a mortar and pestal is called in Sri Lanka, and this broken tea is much more typical of what Sri Lankan's drink for tea. This tea comes in a beautiful hand-made pouch that holds 40g of tea. This tea directly benefits a women's institution in Sri Lanka and helps to fund their activities outside of Colombo. The Amba Tea Estate is one of the few artisanal tea producers in Sri Lanka. It is also the finest example of terroir in Sri Lanka. We feel it accurately represents the Uva climate in this diverse country; the high altitude and harsh drought conditions this estate faces create a unique and unrivaled quality. These stressful growing conditions are then complimented with a fine level of plucking: one leaf and one bud. Hand rolled, fermented and dried, this tea receives a level of care that is close to devotion. We believe this tea to be our finest!
Amba is prized because of the unique, menthol almost eucalyptus aroma from the leaves. Add a maraschino cherry sweetness with the classic citrus undertones of Sri lanka and you experience a very complex cup of tea! Because this is a broken grade, it will brew much stronger and a bit more bitter. This tea will handle both milk and sugar very well.
While not certified; we know Amba to be an organic tea estate. Located at the top of the Ravana Ella falls, Amba looks out over a dramatic tableau of the Sri Lankan mountains, and is truly the perfect place for growing tea. It is owned by 4 aid workers who utilizes their knowledge of Sri Lanka to bring economic development to the region of Ambadandegama, as well as several charities around the area and in Colombo.
Candied Chestnut is one of our holiday teas! Made with candied chestnut pieces on a black tea base, this sweet tea is perfect for the season (or any time of the year). Made using marron glace pieces, French chestnuts that undergo a candying process, our Candied Chestnut tea is one of a kind.
This Chinese black tea is made in an oolong style. The tea brings out a delicious nutty taste many people associate with an oolong (despite the fact that this tea was fully oxidized)!
This chai comes from one of the few artisanal tea producers in Sri Lanka. Amba is also the finest example of terroir in Sri Lanka. We feel it accurately represents the Uva climate in this diverse country; the high altitude and harsh drought conditions this estate faces create a unique and unrivaled quality. These stressful growing conditions are then complimented with a fine level of plucking: one leaf and one bud. Rolled, fermented and dried, this tea receives a level of care that is close to devotion. What makes this chai really unique though, is that it is the most 'single origin' chai on the planet! With most of the ingredients originating on the Amba Estate
Amba is prized because of the unique, menthol almost eucalyptus aroma from the leaves. Add a maraschino cherry sweetness with the classic citrus undertones of Sri lanka and you experience a very complex cup of tea! Subtle spices add to this complexity and give a spiced tea that gives Chai a more refined nature.
Uva is one of the many premier tea regions of Sri Lanka. This highly mountainous region proves ideal for tea. Across the valley from Amba one can see Lipton's Seat, one of the best view points in Sri Lanka.
While not certified, we know Amba to be an organic tea estate. Located at the top of the Ravana Ella falls, Amba looks out over a dramatic tableau of the Sri Lankan mountains, and is truly the perfect place for growing tea.
One of the classics, this is what an Ceylon chai can and should taste like! Chai is traditionally served with milk and sugar. But we enjoy this as is too!
This tea comes from one of the few artisanal tea producers in Sri Lanka. It is also the finest example of terroir in Sri Lanka. We feel it accurately represents the Uva climate in this diverse country; the high altitude and harsh drought conditions this estate faces create a unique and unrivaled quality. These stressful growing conditions are then complimented with a fine level of plucking: one leaf and one bud. Hand rolled, fermented and dried, this tea receives a level of care that is close to devotion. We believe this tea to be our finest!
Amba is prized because of the unique, menthol almost eucalyptus aroma from the leaves. Add a maraschino cherry sweetness with the classic citrus undertones of Sri lanka and you experience a very complex cup of tea!
While not certified; we know Amba to be an organic tea estate. Located at the top of the Ravana Ella falls, Amba looks out over a dramatic tableau of the Sri Lankan mountains, and is truly the perfect place for growing tea. It is operated by an aid worker, Beverly, who utilizes her knowledge of Sri Lanka to bring economic development to the region of Ambadandegama, as well as several charities around the area and in Colombo.
One of the classics, this is what an Uva Ceylon can and should taste like! We would urge you first to try it without milk, as its delicious nature deserves to be appreciated on its own.
This second flush from the Balasun estate is a classic example of a Darjeeling. Darjeelings are recognized for their distinctive muscatel taste and aroma unique to the region. The Balasun estate is named after the Balasun river, and was founded in 1871. Second flushes are the second harvest in the region, starting in May each year. They are also the most popular of the flushes, as the tell tale muscatel taste is at its peak. With 450 acres in production, Balasun is planted with a majority of original cultivar/sub-species Camellia Sinensis sinensis. Ranging in altitude from the bottom of the river, to a height of 1375 meters, this estate covers a wide diverse growing clime. Balasun currently has the best muscatel taste we have found in current Darjeelings and second best of all the Darjeelings we have ever tried. That being said, it is also the most temperamental. We do not suggest this tea for beginners due to the price. While we are reluctant to post brewing instructions, our advice is to brew around 5-6 grams in .5 litres of water at a temperature of around 205-210. Timing on this tea is critical, but around 3-4 minutes of brewing. When we are brewing this tea for ourselves; we suggest watching and smelling the tea to try and pin-point the perfect moment. Again this tea is very temperamental, but the reward is an amazing muscatel brew better than some wines. Do not overbrew, as will become very astringent. One of our 'grand cru' teas!
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