A hand-plucked specialty grown at an altitude of 1,500 m in the heart of Nuwara-Eliya forms the base of this exceptional rose tea. The tea leaves were scented with the help of a cleverly designed production method which deliberately foregoes the use of liquid flavors. The rose aroma is very subtle, not overpowering yet very present and in wonderful harmony with the smoothly floral flavor of the black tea base. The leaves are wiry, pretty and with some tips. The infusion has a delightfully flowery scent. Tea lovers should not miss out on this specialty!
This tea comes to us from the Dimbula area in the Balangoda District. With a rich red color, this tea has been one of our top-sellers for years thanks to its rich aroma and mild flavor. It should be part of every Ceylon assortment, with its dark, long and wiry leaves. The infusion has a spicy and light, malty character and can be served with a dash of cream. A good quality tea at a favorable price.
For this tea specialty, tea leaves are picked according to the “one leaf and a bud” quality feature. After about three hours of shaping, the tea reaches its characteristic spherical shape, while the bright golden tips still remain clearly visible. The bronze-colored infusion wonderfully reflects the very careful picking and processing of the tea. In the cup, the result is a delightful taste experience of intense, malty base notes with a slightly chocolaty, tart finish.
This success story started in the year 2000 when three tea lovers founded this exclusive 185 acre (75 hectares) tea garden in East Nepal to produce half-fermented premium qualities in close cooporation with several smaller farms among other teas. This East Nepal tea garden is proving to be a serious competitor with the Oolongs from Darjeeling and Formosa, even with an annual export of only a few lots of just under 220 lbs (100 kg) net production each. Both the tea leaves and the infusion have intense scents of hay flowers, a complex and fresh aroma and a slightly earthy characteristic with a delicately sweet spiciness.
In the Province Ha Giang, located in the very north of Vietnam, close to the Chinese border, family-run estates, so-called “small holders”, cultivate teas following traditional methods. Since 2012, this is done largely as controlled organic cultivation. Amongst them, the Cao Bo Factory produces very fine black and green qualities. We have chosen a light brown, evenly worked leaf with golden leaf tips. Light and smooth, but still full-bodied and aromatic with a copper-colored cup. The infusion is slightly floral with hints of caramel.
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