
Black Tea
Without doubt, black tea was born in China, probably at the end of the 16th century. There is frequent talk of the districts around Wuyi Mountain in Fujian Province in the south-eastern parts of the country. Exactly how it was discovered is not known. According to myth, it was, as so often, a matter of a mistake. Someone happened to forget to heat the tea leaves, and then they started to oxidize. In all likelihood, its initial development was related to that of Oolong tea. But the property that was of great importance for its spread, both long ago and in recent years, is its suitability for export. Black tea is much more durable than green tea, and therefore much better suited for long transport stretches.
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Nepal S.F Jun Chiyabari SFTGFOP Organic
This second flush tea is very aromatic with fragrant floral notes. It has beautifully twisted leaves in various shades of brown with many tips. A high-quality tea that is reminiscent of a luxurious Darjeeling second flush – but much better!
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Lapsang Souchong Organic
A robust smoky flavour makes the tea pair well with spicy food and whiskey. Also perfect as an added flavouring in foods and cocktails.
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Darjeeling S.F Jungpana Upper FTGFOP Organic
This tea has a fantastic muscatel character and is exceptionally aromatic with a lingering long lasting aftertaste.
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Darjeeling S.F. Singtom TGFOP1 Organic
This tea, harvested during the summer, “second flush”, has a round and rich taste with a long finish and a slightly herbal aftertaste.
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Darjeeling Bannockburn
The taste is well-balanced, rich, strong and aromatically sweet.
Out of stock