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 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 competition 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.
As far as appearance and color are concerned, a thoroughly processed leaf tea from Vietnam does not differ at all from the far more popular teas from China. In taste, it is far spicier resulting from a particular fermentation and drying process. Therefore, the quality we offer may rather be compared to a Ceylonese highland type and is, thus, particularly interesting for tea drinkers who like a mild and, at the same time, fully aromatic tea. It is also perfectly suitable for being served from a samovar.
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.
This tea from the eastern part of the Chinese Province of Fujian, also called "Black Pearls", is carefully processed by hand and according to tradition by experienced tea experts. It presents a pleasantly aromatic, mild and full-bodied taste with a slight smoky note. The leaf has been rolled to pearls and has a shining anthracite color. The infusion is medium-dark, the bouquet aromatic and round.
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