Assam - Gingia
Second Flush Assams typifies the best qualities that this particular type of Indian tea has to offer. The full bodied maltiness and rich pungency of an Assam is even more pronounced in this season. Although the Assam region does not benefit from the high elevations, this area has remarkable soil alluvial conditions and ideal temperatures for tea. Teas from the Assam tend to be higher in natural tannins and, therefore, are more astringent. These attributes are highly desirable characters and this particular selection from the Gingia Estate is very rich example - to the point of distinction.

Selections like this Gingia make the tea tasters work a pleasure. This tea was one of the best we have seen from the Assam. It is a self-drinker and has enough flavour and character to hold its own, even with milk and sugar.

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Darjeeling - MIM
Mim is in the Darjeeling area of Northern India. The genus of the Darjeeling tea bush is the Chinese Jat, which gives it the distinctive muscatel character. Because the tea is grown at such high altitudes and in relatively cool weather, the bushes do not grow quickly, and, as such, the production is limited. The best time of the year for quality is during 'second-flush' (end May - end June). During this time, Darjeelings are incomparable to any other tea in the world. The fragrance and taste is a complex bouquet that reaches right out of the cup. Some would describe the taste as nutty; others find it reminds them of black currants, but most often, it is described as similar to the taste and fragrance of muscat grapes.

Due to the superb taste and limited production of Darjeelings, these teas are quite expensive. As a result, there are Darjeeling 'blends', which are quite often very poor facsimiles of Darjeeling and, in some cases, only contain 10% true Darjeeling teas; the balance made up from other production areas. Our true estate Darjeeling is your guarantee of quality and genuine Darjeeling tea.

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Irish Breakfast
Per capita, Irish consumption of tea is amongst the highest in the world, and they like a strong, full bodied tea. The strength is achieved by buying the best teas available from seasonal production periods in Assam and Kenya. Further, the grade is CTC (cut, torn, curled). While the green tea is being processed, it passes through a machine that cuts, teas and then curls the leaves into tiny balls. This ferments very quickly, after which firing takes place to 'lock in" the flavour. These tiny balls, when infused, release their full flavour, more so than whole leaf tea.

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Lapsang Souchong
This special smoked tea has a distinctive flavour and is a special tea from Fujian province. When Lapsang Souchong was first exported to western European countries and became famous on the international markets, it was no doubt due to the distinct aroma and flavour. Interestingly, the best Lapsang is produced in the nature preserve located in the Wuyi mountains where the high mountains with thick pine forests and heavy mist provide the ideal environment for growing top quality tea.

The method of production is as follows: The leaves are first withered over fires of pine or cypress wood. After pan-frying and rolling, they are pressed into wooden barrels and covered with cloth to ferment until they give off a pleasant fragrance. The leaves are fired again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine fires to dry and absorb the smoke flavour. When finished, they are thick, glossy black strips, and produce a dark red beverage with a unique aroma and taste. It is generally consumed with sugar or milk. Depending upon one's palate, the taste can be light and intriguing or it can be heavy and overpowering. Lapsang Souchong is best described as an acquired taste. It is an excellent complement to Smoked Salmon.

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Russian Caravan
During the Czar's time, tea was the most important drink after vodka. In fact, even today the tradition continues as Russians are major consumers of tea in world terms. Their tastes have changed over the years, but light bright flavoury teas are still in high demand in Russia. Quite often the tea is thrown into a pot and allowed to simmer and steep all day; evidence of this custom can be seen in the Russian samovar, the ideal means of serving tea Russian style. This is one reason you need a light liquoring tea with flavour to be considered for Russian Caravan Tea.

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Scottish Breakfast
This tea is like a proper Highlander, robust, malty (not unlike a good Schotch) and full of life and vigor. Highlanders liked their tea very strong and insisted on hints of cask oak to remind them of their clan's own special elixir, single malt Scotch. This blend consists of 2nd Flush Assam tea (thick, robust with delicious hints of malt); January production South Indian tea (high mountain grown that has wonderful flavour notes which accentuate the robust Assam; Keemun Panda #1, which has a delicious winey character further enhancing the stout malty character of the blend; and, finally, a Chingwo County Orange Pekoe, which gives the distinct oaky character. This tea is especially delicious with milk which further lends a malty character to the tea and highlights the brightness of the premium tea which has hints of a red colour.

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Tarajulie
Tarajulie is an estate that lies in the shadows of the Himalayan mountains, an estate which is known for its high standards, producing only orthodox manufactured tea. This estate also maintains some of the forest areas on the estate to provide cover for local endangered animals.

The Assam tea special characteristics are developed from being grown in a deep and sandy soil created by the flooding of the Brahmaputra River which deposits rich loam over the valley during the spring and fall flooding. Also benefiting the tea plants are the very hot and steamy monsoon season and the relatively dry and cool winter.

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You'll find these quality Black Teas and more in our Tea Shop