This collection features three distinctive black teas that highlight variations in processing methods, terroir, and cultivars. Known as Hong cha or "red tea" in Asia, black tea develops its signature qualities during the final oxidation stage, where floral notes evolve into rich, complex flavors. These selections demonstrate traditional sun-drying techniques, the unique profile of black tea derived from a green tea cultivar, and a robust stone-ground variety with a pronounced character. Each offers a unique and enriching tasting experience for the discerning tea enthusiast.
Wild Yunnan Sun Dried - Delicate tannins perfectly balance the rich sweetness of this sun-drenched tea harvested in late spring.
Organic Balhyo - Sejak-grade green tea leaves are expertly oxidized and allowed to wither in the sun before being carefully dried, granting a cocoa nuance that pairs excellently with a pungent aroma and gentle tannins.
Sinharaja Forest BOP - Sun-dried, hand-picked tea leaves are hand-pounded on a stone mortar and hand-rolled and fired on a traditional hearth using centuries-old techniques to produce a strong cup of black tea.
