A strong Ceylon black tea from the Maskeliya Valley situated at 4000 feet elevation in the highlands of Sri Lanka. It is a small leaf, tea with excellent taste and fragrance.
Single estate black tea from the Moray Tea Estate
Strong and spicy
Used on mostly Indian black teas, the letters describe the leaf size and visual qualities of the processed leaves. It has little to do with the tastes or flavor profile of the tea. In general, the higher quality leaf will most likely give you full flavor tea.
The classical Chai tea is pleasant and strong in flavor. The intense taste is due to the select ingredients like aniseed, cinnamon, ginger and special flavoring. Milk and sugar should be added, to achieve the ultimate taste sensation.
Important: Always brew with boiling water and let infuse for 5-10 minutes in order to obtain a safe beverage!
Indian black tea, aniseed, cinnamon pieces, ginger pieces, black peppercorns, cloves, chicory roots, flavoring.
Spicy with traditional chai spices. Add steamed milk for an easy chai latte
A blend of China / Ceylon black teas with just the right amount of orange peel, Italian blood orange natural flavoring and safflower for a juicy sweet & tangy flavor. Perfect for a hot cup or a pitcher of iced tea.
Black tea (92 %), orange peel, natural blood orange flavoring, safflower
Black tea blend, orange, citrus flavor
Genmaicha is a unique Japanese Bancha organic green tea blended with popped rice which gives it a great nutty flavor. This blend comes from the Kagoshima Prefecture. Genmaicha is often brewed in large bowls in Japan and the floating puffed rice are eaten as a small snack to accompany the tea. The puffed rice is called "blossom" or "flower" and can also be sieved out of the brew.
Green tea*, peeled and popped rice*, * from organic cultivation
smooth green tea, slightly grassy with nutty popcorn flavor
Japan (Kagoshima Prefecture)