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Assam Rani Estate — OrganicIt is believed that the tea plant (Camellia sinensis) grew wild in Assam and it was there, in the Brahmaputra River valley in the northeastern corner of India, that the British established their first colonial tea gardens in the 1830’s. Assam is now the country’s largest and most prolific tea-growing region. The second flush harvests are in May-June and it is then that the very best and hightest grade teas are picked. This tea is a Tippy Golden Flowery Orange Pekoe grade (TGFOP) with a malty, slightly spicy flavor. Origin: India |
Price: $10.75
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Cameronian Boh EstateThe highlands were first identified in 1885 by the British surveyor, William Cameron, who never visited the area again. The Boh Plantations, Malaysia’s foremost tea producer, was established in 1929 by the tea pioneer John Archibald Russell. The company is currently run by his granddaughter who manages four tea estates in the Cameron Highlands of central Malaysia. Their Cameronian blend is grown exclusively on their Sungei Palas Estate, at more than 5000 feet above sea level. The tea is harvested year round. Boh Cameronian is a light-to-medium bodied tea with a distinctive finish that is soft and fruity with a hint of earth and wood. It is never bitter, even after long steeping. It is excellent prepared iced. Origin: Malaysia |
Price: $6.75
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Ceylon Pettiyagalla EstateThe history of tea in Sri Lanka, whose tea is still called Ceylon after the former name for the island nation, is like no other. This is primarily because all of the original tea estates or gardens were not established as such, but were initially coffee estates. The Dimbula region is located to the west of Ceylon’s central mountain range which nears an altitude of 4000 feet. The monsoon rains which fall on the east side of the range during the first three months of the year favorably affect the drier, west coast climate. Our Pettiyagalla comes from the Balangoda district just to the south of Dimbula. This is an OP grade tea with beautiful long leaves that yield a mild, fruity flavor that is both smooth and aromatic. Excellent for breakfast, afternoon or iced. Origin: Sri Lanka |
Price: $7.50
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Keemun Fancy Grade — Anhui ProvinceKeemun tea is held in extremely high regard around the world. Only Darjeeling tea has a stronger reputation for uniqueness: both are consistently referred to as “the champagne of black teas”. Keemun is grown and produced in Qimen County, Anhui Province, east central China. Until the latter part of the 19th Century, this important tea growing area produced only green tea. In the 1870’s an enterprising teamaker produced a black tea in a manner he picked up from the neighboring province. The combination of a new method with Qimen’s unique soils and climate produced a new tea that challenged and for a while replaced Darjeeling as England’s favorite breakfast tea. Keemun has a small, eyebrow-shaped ebony leaf; an aroma that is rich and oaky with undertones of sweet sherry wine. Some would say there is a suggestion of wheat toast and a light smokiness. Its liquor is a lustrous red-orange. It is exquisite as a “self-drinker” or with the addition of milk and sugar. Origin: China |
Price: $7.50
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Yunnan "Beneath the Clouds" — Yunnan ProvinceJust north of Southeast Asia, Yunnan is the southernmost province of China and is widely recognized as the homeland of tea. In this beautiful subtropical region, one can still find 20-foot wild tea trees. Many different tea varieties and styles are produced in Yunnan, including the cave-aged, Pu-erh teas. Our Yunnan is a completely versatile tea for any time of day. The leaf is long and nicely twisted with lots of golden tip. The flavor can best be described as round and soft with light fruit and a cedar-like note. A four to five minute steep produces good body with no bitterness. Drink this tea with or without milk. It is particularly perfect for afternoon. Origin: S. China |
Price: $8.25
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Having a degree in chemistry has been very handy in formulating tea blends for a specific event or occasion. When we blend, there is always a goal - a briskness for a morning pick me up, a scented tea for afternoon, teas to accompany certain foods or desserts or simply to provide a moment of tranquility. Similar to the blending process we use for coffee, we reformulate our tea blends to take full advantage of their unique seasonal qualities.
All tea has a shelf life. Proper storage is necessary to prolong freshness. Store tea in opaque containers to avoid contact with light. Use a container with a tightsealing lid to guard against moisture and to prevent tea from drying out. Keep in a cool place. Refrigeration is advised for long-term storage of green teas.
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