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This exquisite black tea quality from controlled organic cultivation comes from the South Korean volcanic island Jeju. The climatic conditions there, together with the nutrient-rich soil, offer ideal conditions for tea cultivation. In addition, only leaves are used that were plucked in the early morning hours at the beginning of May - and this care is worth it: the leaf is shiny black and slightly twisted, and the infusion has a wonderfully intense fragrance. In the cup the tea then convinces with a highly aromatic fullness; it tastes slightly spicy and bears a dominant sweetness, and proves that South Korea can also produce excellent black teas!
This Thyolo Moto from Malawi proves all too well that not only China can produce good smoked teas. But we can assure you: Anyone who thinks it is a copy of a Lapsang Souchong is wrong. For the Thyolo Moto, a significantly coarser, only partially oxidized black tea was used as a basis, and is then smoked over guava wood, which comes directly from the vicinity of the tea plantations. The result is a much more pleasant and milder smoke flavour than you might be used to from other smoked teas, which also leaves room for the slightly sweet and spicy note of the tea base. With good reason the Thyolo Moto has become this year’s bronze winner at the AVPA Paris!
Bvumbwe Hand-Made Treasure - the name says it all: This handmade specialty is truly unique. Each year only very small quantities of this tea are made on request. The basis is the endemic Bvumbwe Cultivar. The coarse, twisted leaf is visually reminiscent of dark oolongs. The infusion has a reddish glow, is slightly variegated and reveals the very careful production. The light, copper colored cup already exudes an intense fragrance, which is then confirmed in the taste: the Bvumbwe Hand-Made offers exquisite citrus notes combined with a delicate sweetness that is enveloped by a very light metallic touch. There are similarities to top-quality UVA teas.
Frost is usually a nuisance for most tea farmers, but for this specialty from South India, it's exactly what's needed. By the end of November, the tea bushes are lightly pruned so that in January, the freshly sprouted shoots can be processed. When light frost sets in during the first weeks of the new year, conditions are ideal, and Frost Tea can herald the first harvest of the year. Our quality is cultivated at over 1,800 meters and comes from a small startup in the vicinity of Coonoor, which, unlike the teas typically produced for the tea bag market in Nilgiri, focuses on producing high-quality specialties. Sustainable cultivation and fair wages are particularly emphasized.
Ingredienti: Té nero*, *da agricoltura biologica.
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