Black Classic Teas | Black Aroma Teas | Black Decaf Teas
Camellia Sinensis leaves are picked and fully oxidized to create this dark cup. Although most commonly associated with India from regions like Assam and Darjeeling, China (also know as “red tea” in China), Vietnam, Africa and a few other tea growing regions are producing excellent choices in black tea.
Golden tips evoke the hot sun of the early June Second Flush Harvest. One of finest producers in region delivers a beautiful example of what is possible under the right conditions. Slightly heartier and creamier than some whole leaf assams, this selection picks up deep malty notes, cocoa and subtle fruit.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
Our most popular Assam. Situated on the banks of the mighty Brahmaputra River, the Mokalbari is a regional superstar. Once you have tried this generous, burnt orange cup you will find it difficult to drink other Assams without a touch of nostalgia. Complex and haunting, with notes of burnt caramel, squash, almond butter and earthy tobacco. It’s a long way down from here.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
Generous malted notes of barley and an ale-like fruity depth lead the way, reinforced with a cast of notes ranging from caramel to Brazil nuts. Astringency in just the right measure ensures balance on your palate. An indisputable, unforgettable tour de force.
Preparation: 3 g tea leaves (2 level teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
Founded in 1852, Steinthal is one of the oldest gardens in Darjeeling. Many of the original plants still thrive in a place where the tradition has been First Flush excellence. Fresh and herbaceous with subtle muscatel peeking through, the Steinthal packs a sizable bite with the hallmark astringency that First Flush fans adore.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Lingia is a small garden recognized for doing big things in Darjeeling. Spring tea of this superlative quality is intensely fought over in the tea market. This incredible First Flush offers the perfect combination of rich floral and Muscatel overtones with customary briskness. Cultivate your passion for the champagne of teas with this sunny cup – the epitome of the Himalayan spring.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
At over 5,000 feet, this garden is literally heavenly. Fans of a weightier spring cup will admire this selection driven by fair bite and woody undercurrents.
Pussimbing is at the forefront of an Organic revolution in Darjeeling that will soon see the majority of gardens receiving certification. Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
A tea that truly deserves its name—a hearty, full-bodied selection anchored by an enduring Muscatel lushness and trademark astringency. The bright mahogany cup will win you over with its intensity and clarity.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
A warm floral bouquet floats from the cup, fostering just the right amount of anticipation to be properly met by incredible nuance in the cup. Offering the faint sweetness of lemon with roasted and malty notes following close behind, the rich flavor profile of this excellent tea will win you over.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
Ask those intimately connected with tea about crowning Second Flush achievements and only a few names are consistently mentioned. Phuguri enjoys this rare accolade; this pumpkin blonde cup is certainly convincing. Nectar-like peak notes of Muscatel, savory mouth feel and tailing astringency make this a sublime work of art.
Preparation: 3 g tea leaves (2 level teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 2.5 min.
Decaffeinated via a natural CO2 process, this Second Flush Darjeeling delivers a burnt orange cup that is pleasantly aromatic and surprising sweet. An excellent choice to start the day, or to wind it down.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
Our partnership with the Gorkha factory and small farmers in the Ilam District of Nepal has begun with a smashing success. The mutual investment has yielded this stunning First Flush selection, a brilliant yellow, aromatic cup that rivals the very best offerings from Darjeeling.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
The tiny garden Temi is nestled tightly in against the mighty southern stretch of the Himalaya, producing superb teas of a character that recall those of its neighbor, Darjeeling. Bright gold cup, sweet vegetal and muscatel highlights with dry finish.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Geographically remote but close to the top with regard to taste. ‘Darjeeling first flush’ from the Nilgiris. Golden yellow, lively and spirited infusion.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Seasoned tea maker Abhai Singh has worked his magic once again with this brilliant spring creation. Fresh, green-flecked leaf offers a radiant yellow cup with woody and floral undertones. Customary dry finish.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
The highest heights of Uva at their very best. A smaller leaf size translates weight to cup dominated by peak notes of juicy summer fruit. The rusty copper cup brims with the finest Ceylon character—fragrant with rich mouth feel. Our Finest Ceylon tea.
Preparation: 2 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
At over 6000 feet, the high plateau of Nuwara Eliya boasts some of the finest tea gardens in Sri Lanka. Our Orange Pekoe is an understated selection, with soft tones of honey and fruit outlasting a mild astringency. A pleasant cup of exceptional pedigree.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Decaffeinated via a natural CO2 process, this Ceylon Orange Pekoe has a light and lively character punctuated by flowery sweetness and subtle astringency.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
This mellow Chinese Black Tea springs to life after a fresh Rose petal steam infusion. The result is a floral contrast worth savoring.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
A treasured tea from southern Anhui Province, Keemun is grown and produced near the famous Huang Shan mountains. This selection represents one of the finest grades available, boasting a velvety mouth feel and subtle notes of cocoa, leather and wet earth. The sienna cup is understated, yet noble.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Yunnan Province, the birthplace of tea, is famous for its golden-tipped Black Teas derived from ancient Assamica variety tea plants. These prizes are among the most intriguing teas you will ever taste—malty, creamy and redolent of truffles or mushrooms. Largely without bite, they reflect the beauty of the complex landscape in which they are cultivated.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Tightly rolled curls shine with their golden buds. The unfurling leaves in the cup are a sight to behold as the dark amber infusion builds intensity. Malty honey and spicy tobacco notes give way to a truffle-like dampness that lingers pleasantly on your palate. Complex and rewarding.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
This odd looking tea is pressed into a “Nest” shape or “Tuo.” Pu-erh is a highly revered tea type from Yunnan Province that undergoes fermentation during its production—it then can improve with age, developing nuance as a result of microbial activity. This “Shou” Pu-erh is richly earthy and velvety smooth.
Preparation: 1 piece (about 5 g) to 16 ounces of filtered, boiling water. Allow to brew 3-4 min.
Legend has it that this intense, smoky Black tea from the Fujian Province was the result of an accidental drying of the leaves in haste over pine fires. The rejected tea eventually ended up being traded to the Dutch, who sang its praises and requested more. Thus, this unforgettably pungent, smooth tea came into purposeful production, and worldwide admiration.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
A blend of Ceylon, Chinese and Indian teas with the mild notes of smoke and spice favored by the nomads of the Russian Steppes. Its flexibility in the cup makes it ideally suited to service from the icon of Western tea culture, the Samovar.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min. Samovar preparation: 6 g tea leaves to 1/2 liter filtered, boiling water. Allow to brew 4 min. Pour into the samovar pot.
A brilliant interpretation of a classic. This harmonious blend of Ceylon, Assam, Java and Darjeeling teas will help you greet the morning in proper fashion. Robust and malty—just the way it should be.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 4 min.
This lovely Ceylon, decaffeinated via a natural CO2 process, brings the body you expect of a proper breakfast tea with light accents of fruit and malt.
Preparation: 14 g tea leaves (7 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 4 min. Good with white candy sugar.
No doubt this blend of Assam, Java and Ceylon teas would find many admirers in the halls of Parliament. More stiff and brisk than our English Breakfast—owing to the absence of Darjeeling tea—the Westminster has been known to persuade many a tea lover to renounce their customary teabag blend.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 5 min.
The Irish are the most prolific tea drinkers in the world, enjoying strong and robust teas daily. We salute them with our Irish Breakfast blend—a hearty machine processed CTC (Cut-Tear-Curl) from the premier tea garden in Kenya. Boldly spicy and aromatic, it carries considerable heft. Excellent with milk.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 4 min.
Negotiate a peaceful accord between two of the world’s most exquisite teas—Formosa Fancy Superior Oolong and the finest First Flush Darjeeling. The bright, brisk Muscatel edge of the Himalayan tea is a worthy companion to the woody, apricot influences of the Taiwanese selection.
Preparation: 3 g tea leaves (2 level teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
This charming, spicy tea from the Kericho district in Kenya is produced according to the traditional “orthodox” method, a true exception in a market dominated by mass-production and machinery. Light brown cup with delightful notes of malt and fruit.
Preparation: 3g tea leaves (1 level teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
Assam lovers stand amazed. Teas of surprising quality are emerging from Northern Vietnam. Wild tea trees are plucked and expertly processed. The finished product glows coppery in the cup with notes of cocoa and sweet spice against a stout background.
Preparation: 3 g tea leaves (2 level teaspoons) per 8oz cup of filtered, boiling water. Allow to brew 4 min.
Our black aroma teas begin with the finest black teas and are blended with only the highest quality of ingredients such as flowers, fruits and oils to create wonderful flavor sensations.
For the ancient Aztecs, chocolate was not a food but a drink — and hot chili powder was the addition of choice. Sometimes you just have to play with fire! Black tea, cocoa beans, chili pepper pieces, natural flavor.
Preparation: 3g tea leaves (teaspoon measurement not recommended) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
This mellow Chinese Black Tea springs to life after a fresh Rose petal steam infusion. The result is a floral contrast worth savoring.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
Travel back to the Victorian era with this black tea (black teas from China, India and Ceylon) using our first-rate bergamot oil, lavender, rosemary, and rose blossoms. Curly moustaches and white gloves are only temporary side effects!
Preparation: 4g tea leaves (1 heaping tsp) per 12oz cup of filtered, boiling water. Allow to brew 2.5 min.
By popular demand! This is a complementary blend of sweet, musky & floral notes which make an overall irresistible flavor for hot & iced beverages. Black tea from China, India, and Ceylon, strawberry pieces, peppermint leaves, lavender & honeybush.
Preparation: 4g tea leaves (1 heaping tsp) per 12oz cup of filtered, boiling water. Allow to brew 2 min.
An authentic South Indian delight. Strong, broken black tea is anchored by the warmth of cinnamon, cardamom and cloves. Add milk and sweetener for an experience half a world away. Black tea, cinnamon, cardamom, ginger, cloves, pepper.
Preparation: 13 g Indian Chai Tea (7 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 5 min.
Jasmine, sunflower and rose enchant your senses. It isn’t difficult to imagine a thousand more cups as lovely as the very first. Green tea from China and black teas from India, Ceylon and China blended with sunflower, jasmine, rose blossoms, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
The tart sweetness of the raspberries blend harmoniously with creamy yogurt. Excellent hot, and a customer favorite when iced. Black teas from India, Ceylon and China, raspberry leaves, raspberries and natural flavor.
Preparation: 3 g Tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Like a piping hot apple pie wafting on the window ledge, this blend commands the attention of the entire neighborhood. Immensely popular and intensely enjoyable. Black and green teas from India, Ceylon, and China, apple pieces, chopped almonds, cinnamon bits, and natural flavor.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
These lovely summer berries are immensely popular in Europe. Ready for a Continental treat? Black tea from India, black currant leaves, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Mouth-watering Pineapple and succulent Apricot bloom into a sweet reminder of the Islands. Mahalo. Black tea from India, Ceylon, and China, cornflowers, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Velvety Caramel so divine, it begs your indulgence. A guilt-free dessert. Black tea from India, caramel pieces, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Sweet strawberries underscore the subtle symphony of berry creaminess. Black tea from China, Ceylon, and India; strawberry leaves freeze-dried strawberry pieces and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
A blend of the finest Black Teas heavy with first-rate natural bergamot oil. Even the Earl himself would be smitten by the bold character of this classic. Black tea from China, India, and Ceylon, bergamot oil.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
A superior Earl Grey composed of high quality First Flush Darjeeling teas leaves with a touch of bergamot oil and a brisk, floral citrus note. Fine Black tea from Darjeeling and finest bergamot flavor.
Preparation: 13 g tea leaves (7 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 3 min. May be sweetened with white candy sugar.
The heavy aroma and bittersweet flavor of Amaretto blend perfectly with this Indian Black tea to create a tasty, alcohol free drink you are sure to fall in love with. Black tea from India, shredded almonds, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
The subtle scent of citrus-fresh Bergamot blends softly with First Flush Darjeeling to create a light, flowery cup. Black Darjeeling tea, cornflower blossoms, artificial bergamot flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
A lighter “chai” tea in the style of Western India. Cinnamon, cardamom, clove and vanilla are blended with green and black teas for a true “Khali-Kahwa” or “really good cup”. Green teas from India, China and Japan, Black tea from India, cinnamon bits, cardamom seeds, cardamom husks, cloves, orange peel, and natural vanilla flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
The warmth and spice of this clove flavored Chai blend make for a cozy cup. Notes of brandy and creamy vanilla brace your senses for the season’s first frost. Black tea from Ceylon, China and India, natural flavor, cinnamon, orange and lemon peel, star anise, anise, fennel, and cloves.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
This spritz of fresh lime will invigorate your senses. Layered over a fruity, tangy Ceylon tea, this bold citrus statement makes for an ideal iced summer treat. Black tea, lemon peel, flavor.
Preparation: 3g tea leaves (1 level teaspoon) to 1/2 a cup of filtered, boiling water. Allow to brew 2 min. Top off with ice. Add sugar to taste. Lemon or orange slices optional.
Pure Sicilian Lemon Oil powers this classic Black Tea Black tea from India, Ceylon, and China, lemon peel, and natural lemon oil.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
A sugar-free, almond filled offering sure to satisfy your sweet tooth. Black tea from India, almond bits, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
When in season, Indian mangoes hit the perfect pitch of ripeness to match the brisk character of this Black Tea base. Black teas from India, Ceylon, and China, Indian mango pieces, sunflower blossoms, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
The stunning aroma of this tropical treasure is sure to awaken your senses. Black tea from India, sunflower blossoms, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
A creamy, whiskey flavor. Black tea from India, Ceylon, and China; cocoa shavings and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min. May be sweetened with white candy sugar.
Grown along the Northern Coast of the Mediterranean Sea, Blood Oranges have been revered since ancient times for their rich sweetness. This less acidic counterpart to the classic orange makes for a excellent cup of tea, iced or hot. Black teas from Ceylon and China, orange peel, safflower blossoms and natural orange oil.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Honey, vanilla and anise compose this smoothest of symphonies. A velvety vice for licorice lovers and fans of sweet spice. Excellent hot or iced. Black tea from India, cardamom husks, natural flavor, red sandalwood, lemon grass, and jasmine blossoms.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Sweet cream meets strong black tea. Black tea from India, natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Two of the tropics finest offerings, tart pineapple and sweet mango, combine here to create a refreshing brew. Excellent hot and a customer favorite when iced. Black tea, pineapple and mango pieces, sunflower, rose and mallow blossoms, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Ripened bananas join forces with the faint earthy undertones of creamy walnuts to deliver a Fall Classic seemingly fresh from the oven. Black tea from India, banana pieces, walnut leaves, and natural flavor.
Preparation: 3 g tea leaves (1 heaped teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
The deep rich aroma of Madagascar vanilla makes for a velvety smooth, naturally sweetened tea that is excellent hot or iced. Black teas from China, Ceylon and India, vanilla pieces, natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Indian Black Tea punctuated by plump, sweet cherries. Black tea from India, sour cherry pieces, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Spicy sharp ginger balanced by ripe orange sweetness. Black teas from China, Ceylon and India, ginger pieces, orange peel and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
The yuletide is made bright by the hearty spices of the season—Nutmeg and vanilla hide subtly behind a bold dose of cloves. Black teas from China, Ceylon, and India, orange peel, cloves, vanilla pieces, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Our black teas are decaffeinated without harsh chemicals. Proper Carbon Dioxide (CO2) Decaffeination removes roughly 97% of caffeine. Under tremendous pressure CO2 gas becomes liquid. In liquid form it is an excellent solvent—it can extract caffeine while leaving the rest of the leaf properties intact.
The decaffeinated version of a best seller. Jasmine, sunflower and rose enchant your senses. It isn’t difficult to imagine a thousand more cups as lovely as the very first. Decaffeinated green tea, decaffeinated black tea, sunflower, jasmine, rose blossoms, and natural flavor.
Preparation: 11 g tea leaves (6 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 2 min.
A romantic approach to a classic. Resplendent with rose blossoms and powered by premium natural Bergamot oil, this is a bouquet for your all your senses. Decaffeinated black tea, natural bergamot oil, rose blossoms.
Preparation: 13 g tea leaves (7 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 2 min. May be sweetened with white candy sugar.
Intense, sweet caramel and smooth cream blend together for a caffeine free, guilt free experience you will want to savor again and again. Decaffeinated black tea, creamy caramel bits, and natural flavor.
Preparation: 13 g tea leaves (7 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 2 min. May be sweetened with white candy sugar.
The decaffeinated version of a best seller. Sweet Madagascar Vanilla beans put this classic composition a cut above the rest. Decaffeinated black tea, vanilla pieces, natural flavor.
Preparation: 12 g tea leaves (6 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 2 min. May be sweetened with white candy sugar.
The decaffeinated version of a best seller. A lighter “chai” tea in the style of Western India. Cinnamon, cardamom, clove and vanilla are blended with green tea for a true “Khali-Kahwa” or “really good cup”. Decaffeinated Green tea, decaffeinated Black tea, cinnamon bits, cardamom seeds, cardamom husks, cloves, orange peel, and natural vanilla flavor.
Preparation: 12 g tea leaves (6 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 3 min.
The delightful spice of ginger mixed with the sweet tartness of lemon makes this decaffeinated tea an excellent, refreshing experience for any time of the day. Decaffeinated black tea, ginger pieces, lemon peel, natural lemon oil, and natural flavor.
Preparation: 12 g tea leaves (6 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 2 min. May be sweetened with white candy sugar.
Decaffeinated via a natural CO2 process, this Second Flush Darjeeling delivers a burnt orange cup that is pleasantly aromatic and surprising sweet. An excellent choice to start the day, or to wind it down.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
Decaffeinated via a natural CO2 process, this Ceylon Orange Pekoe has a light and lively character punctuated by flowery sweetness and subtle astringency.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
This lovely Ceylon, decaffeinated via a natural CO2 process, brings the body you expect of a proper breakfast tea with light accents of fruit and malt.
Preparation: 14 g tea leaves (7 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 4 min. Good with white candy sugar.
