Black Tea
After harvesting, black tea leaves are allowed to oxidize fully, a phase in which oxygen interacts with the cell walls of the leaves, transforming them to a rich dark brown or black. This not only imparts the classic deep hue we associate with black tea but also significantly influences its flavor, introducing layers of maltiness, fruitiness, or even a smoky essence, depending on the specific tea.
Ceylon Supreme ORGANIC 4oz.
From Sri Lanka. Creating a natural melange undertone with a crisp, clean finish.
$ 9.95
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Darjeeling Badamtam 4oz.
From India's prize tea region comes a honeyed cup with a peach liquor.
$ 10.95
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Assam Fancy 4oz.
From India. Notice the floral notes, outstanding body and clean dried berry tones.
$ 10.95
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Vietnam Lahn ORGANIC 4oz.
A delicious, strong black tea with a malty overtone. These leaves are plucked from the offshoots of ancient trees scattered throughout the forest.
$ 12.95
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Assam Tara TGFOPI 4oz.
From India's northwest Assam district comes this sweet well rounded cup with an aged oak cherry wine finish.
$ 12.95
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India Kalgar 4oz.
A classic blend of golden broken orange pekoe Assam teas, produces a deep walnut liquor with a smooth sweet finish.
$ 10.95
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Lapsang Souchong ORGANIC 4oz.
From China, this unique tea has a sweet, smokey aroma and smooth finish.
$ 11.95
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