Offering Teas, Herbs, Cultural and Spiritual Items from Around the World.
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Kenya Black ...
"Broken leaf style with some tips. I like that it's grown in a co-operative of small land-holders. It steeps to a clear, brisk cup with real mild peppery notes at the finish."
With black tea, the leaves are allowed to completely oxidize. The Chinese call it red tea because the actual tea liquid is red. Westerners call it black tea because the tea leaves used to brew it are usually black. Red tea in the U.S. commonly refers to Rooibos, an increasingly popular tisane from South Africa.
Fully fermented, it contains more caffeine than other teas but still only half as much as coffee. Black tea is made from the more mature leaves on the plant. It stores very well, matures with age and is generally stronger in flavor. Though ready to drink after processing, the longer black tea is stored the better, retaining its flavor for several years.
The oxidation process will take around two weeks and up to one month. Once the leaves are picked, they are left to wither for several hours. Then they are processed in either of two ways, CTC (Crush, Tear, Curl) or orthodox. The CTC method is used for lower quality leaves that end up in tea bags and are processed by machines. This method is efficient and effective for producing a better quality product from medium and lower quality leaves. Orthodox processing is done by hand. Hand processing is used for high quality teas. Next, the leaves are fermented. Since fermentation begins at the rolling stage itself, the time between these stages is a crucial factor. Rolling causes oils from the leaves are brought to the surface. These aromatic oils aid in the oxidation process, which last for several hours and will determine the quality of the tea. The leaves are then placed into ovens until they are 80 percent dry, the leaves may complete their drying over wood fires. dried to arrest the fermentation process. Finally, the leaves are sorted into grades according their sizes (whole leaf, broken, fannings and dust), usually with the use of sieves.
1. Bring fresh cold water to a temp of 210F (boiling) .
2. Warm your teapot with several ounces of hot water for about 30 seconds and then empty.
3. Add 1 tsp. of tea for each 6 - 8 oz. cup you are making (depending upon how strong of a cup you like). Since different teas have widely varying leaf size, it is important to adjust the amount of dry leaves accordingly. With lighter weight teas use more, with tightly rolled leaves use less.
4. Rinse the leaves. Pour water over the leaves and allow to set just a few seconds. Pour the tea out.
5. Fill your pot again with water. Cover and let steep for 3 to 5 minutes. The time it takes for tea to brew depends on the leaf size. The smaller or more delicate the leaf, the faster the tea infuses.
Until familiar with a particular tea, steep for a minute or two, then taste. Pay attention to the taste rather than the color.
Most green, oolong, white and some black teas are good for multiple infusions. Just add fresh hot water to the pot and increase the steeping time slightly for each subsequent infusion. Repeat until the flavor starts to fade.
Ceylon Black Extra Fancy Long Leaf Op
Margaret's Hope TGFOP1
Samowar Russian Blend
Tarajulie FOP FBOP #2
Origin: Assam, India
Assam is a black tea named after the region of its production, located in the far North East of India and is the largest tea growing region in the world. This region also receives the highest rainfall in the world of up to 500 inches! This inexpensive, good consuming, quality tea is characterized by a medium sized whole black leaf with some golden tips. The medium bodied cup shows a dark brown colored liquor and a light spicy malt like note on the palate with a , lingering aftertaste reminiscent of a full-bodied, dry red wine.
aka Zheng Shan Xiao Zhong
Origin: Fujian, China
Legend claims that the smoking process was discovered by accident. During the Qing dynasty, an army unit passing through Xingcun camped in a tea factory filled with fresh leaves awaiting processing. When the soldiers left and the workers could get back into the premises, they realized that to arrive at market in time, it was too late to dry the leaves in the usual way. So they lit open fires of pine wood to hasten the drying. Not only did the tea reach the market in time, but the smoked pine flavor created a sensation! Lapsang souchong is considered most complementary to spicy or salty foods.
Origin: Margaret's Hope, Darjeeling, India
During the 1930’s the garden was owned by Mr. Bagdon who lived in London but visited the tea garden regularly. He had two daughters. The younger daughter named Margaret; who when she saw the tea garden fell in love with it, hoped one day she would have an opportunity to return. Sadly she fell ill on board ship during the return trip to England and died soon after. In her memory, her father changed the garden’s name to Margaret’s Hope. The bushes at Margaret’s Hope are almost entirely the Chinese Jat (genus) accounting for the green leafed tippy appearance of the manufactured leaf and the superb fragrance. 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). The fragrance and taste is a complex bouquet that reaches right out of the cup.
Tea was introduced to Russia in the early seventeenth century by China. Prior to it's introduction, the drink of choice was sbiten, brewed with hot water, honey and hurbs. Today, tea remains the most popular non-alcoholic drink. Our blend refers to an old Russian formula. Whole black leaf, light to medium bodied, with an amber liquor and a highly aromatic, lightly smoky character on the palate. In Russia, tea is consumed after meals and during mid-afternoon breaks, but is not considered appropriate to drink with a meal. Loose tea is brewed in either a hot teapot or a "samovar", producing a strong tea called "zavarka". Zavarka is served in teacups (glass with metal holder) diluted with hot water to fit personal taste. It is old Russian tradition to serve tea with samovar after supper. After clearing the supper table, the samavar is put in the center and the whole family gathers around for tea.
Origin: Tarajulie, Assam, India
A tippy tea (containing tips of the leaf) 2nd flush that is full bodied with a round smoothness. Assam tea 2nd Flush from the Thakurbari/Tezpur district of North East India, 1500 feet above sea level. Tarajulie is a beautiful estate that lies in the shadows of the Himalayan mountains on the Bramaputra River plain. The estate produces only orthodox manufactured tea. From time to time on the estate they contend with wild elephants and the occasional tiger. Produces a thick full bodied tea with good malty flavour, which is good all day.
Origin: Yunnan, China
Grown in the Yunnan District in southwestern China and litraly means “Cloud South“. Long considered one of the finest varieties on the globe. Versatile and cherished. Yunnan Black was first produced over 1500 years ago, making it one of the oldest teas. This full bodied tea has a spicy aroma and yields an orange-reddish cup with a chocolatey end note. Yunnan is good after dinner and can also be enjoyed with milk.
Origin: New Vithanakanda, Ratnapura, Sri Lanka
Certified Organic / Fair Trade Certified
Grown in the District of Ratnapura (the city of gems). This with it’s favorable atmospheric conditions (that is always clean and natural) is the platform from which Vithanakande teas achieve the very special mellow character that distinguishes them from others. Beautiful, long thin leaves bought from small land holders, resulting in a stunning cup, delivering lingering flavor & distinct character. Most of the Ceylon tea gardens are situated at elevations between 3,000 and 8,000 feet in two areas of the southwestern part of the island, to the east of Colombo and in the Galle district on the southern point. In the hot, steamy plains and foothills, the tea bushes flush every seven or eight days and are picked all year round. The finest teas are gathered from late June to the end of August in eastern districts and from the beginning of February to mid-March in the western parts.
Keemun Panda #1
Origin: Anhu, China
Certified Organic / Fair Trade Certified
Qimen is actually the correct transliteration for what is nearly always referred to as Keemun. A traditional English Breakfast, Keemun is produced in the Qimen precinct of southern Anhui province in central China. Because of its deep winey, almost orchid-like flavor and splendid dark red color, it is often referred to as the "Burgundy of teas". The aroma of Keemun is fruity, with hints of pine and floweriness which creates the very distinctive and balanced taste. This leaf with its distinctive fragrance has long been the favorite tea of the Queen of England. Puey Long is a process of tea manufacture, which imparts "spirit" to the tea. It means “Fierce Fire“. Keemun is a tightly twisted China black tea. If one looks at the leaf of an expensive Keemun one can see the tight twisted configuration. To impart this twist requires that the following take place at the Keemun factory.
The fine and pretty whole black leaves produce a medium bodied cup with a dark golden liquor. The full round taste at a reasonable price really need not fear any competition from neighboring China. It has similar characteristics to both Keemun and Yunnan teas, without as much smokiness and more sweetness. At the dawn of the nineteenth century, the French established tea estates in Vietnam, which never produced great quantities of tea, so that by the following century, they went into decline. Since the end of the Vietnam War, the tea estates have been revitalized and the country's tea industry is greatly admired for its rapid development and fine teas. A wonderful delicate black that can easily be enjoyed all day long and is a wonderful accompaniment to fruit-based desserts. Great both hot or cold!
Guranse Estate, Nepal
Guranse Tea Estate brings to you an exquisite 100% organic tea from the verdant hills of Eastern Nepal. The Estate, located at an altitude between 3300 and 7200 feet above sea level, is probably the highest tea garden in the world producing premium organic quality tea. These hills provide just the right combination of sun, shade and rain ideal for the production of tea. The estate has planted pure young and vibrant clonal plants all selected to make high quality teas.
Guranse is NASAA organic certified, JAS certified, and ISO 22000- 2005 certified. 95 % of the workers are women and the Company pays for several of the workers children’s education and pays for the salary of teachers at the village school.
With dark, tippy leaves and a bright, complex flavor this distinctive tea delivers a pure and crisp tea taste experience.
Darjeeling 1st Flush FTGFOP - 1 / Clonal
A stylish made tea with a beautiful bloom and an abundance of silver tips. Made from only the finest tender shoots plucked from clonal selections at the onset of spring at the Glenburn Estate. The liquor is light and bright, smooth on the palate with undertones of citrus flowers and peach. Full of aroma, it personifies all of the attributes of a fine Darjeeling first flush tea. It’s no wonder that this selection won 2nd place in it’s class at the North American Tea Championships, held at the International Tea Expo in 2014
Glenburn Estate spans 1827 acres and is located at an elevation of 3200 feet. With just under 700 acres dedicated to tea, the estate produces 125,000 kilograms of tea per year. There are 8 villages, 3 schools and 1 hospital on the Estate that serve 708 families with a permanent work force of 893.
Mount Kenya, Kenya
Non GMO Project Verified
A sip of our Mount Kenya Estate black tea transports you to the lush, rolling green hills of Mount Kenya. This tea is fresh, malty, and smooth, but packs a serious hit of flavor. Sweet and complex on its own, but equally superb with a splash of milk and sugar to start the day off right!
Kenya Black Matcha
Country of Origin: Nandi Highlands, Kenya
Kenya Black Matcha is the result of a tradition of experimentation. The tea is made by grinding a rich, full leaf black Kenyan tea, selected for its tannins and antioxidant count, using a Japanese style Matcha mill. Craft-ground in small quantities only, Kenya Black Matcha dazzles the palette with smooth, malty notes balanced by a pleasingly smooth astringency. When brewing this incredible tea, we encourage you to experiment with various tea quantities, water temperatures, and whisking duration until you find the strength that?s perfect for you. Then, we recommend firing up the kettle, brewing a cup and raising a toast to innovation.
Matcha Fact: Matchas are so high in antioxidants due to the fact that unlike regular teas, in which the leaves are brewed and discarded, the leaves themselves are actually consumed.
Kenya Black Matcha
Mount Kenya, Kenya
Non GMO Project Verified
Two leaves and a bud are carefully hand-plucked and fully oxidized to create this unique, long leaf black tea. Wonderfully malty and smooth on its own, this tea should be enjoyed without milk and sugar.
Tasting Notes: Walnuts and dark chocolate.