Products

All

SORT BY

  • LOW - HIGH
  • HIGH - LOW
  • A - Z
  • Z - A
Vienna Opera Ball Tea 1 oz

$2.25

image

Description
VIENNA OPERA BALL (Blended Black Tea) Country of Origin: Sri Lanka, Kenya, India Region: Dimbula region in Sri Lanka, Kiambu region in Kenya, Mangaldia in Assam India Shipping Port: Sri Lanka - Colombo, Kenya - Mombasa, India - Calcutta Grade: FBOP 1 Altitude: Sri Lanka - 5200 ft, Kenya - 5500 ft, India - 1800 ft Manufacture Type: Orthodox and CTC Manufacturer: Welawatte Estates, Kenya Tea Development Authority, George Williamson Cup Characteristics: Flavoury with medium body and delicate jasmine notes. Infusion: Bright with “Golden Ring”. Information: An annual tradition in Vienna is the Vienna Opera Ball. During this time the well-heeled polish their medals, dust off 19th century and early 20th century military uniforms, and take to the dance floor with wives or mistresses who are bedecked in flowing evening gowns from a bygone era. The best orchestra in the land is playing the Johann Strauss waltzes that made Vienna the music capital of the late 1800’s. The River Danube flows gently past the windows of this classic evening transporting all to a mystic land of romance and chivalry. This tea, with its hint of sultry jasmine reminiscent of romantic evening, transports one to this special event. We recommend that this tea be prepared for special occasions with friends, quiet candlelight and Johann Strauss’s Emperor Waltz or Waltz of The Blue Danube softly playing in the background. Hot brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Pour into your cup and add milk and sugar to taste. Cold brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water. ]

hidden field
Star of India Tea 1 oz

$2.25

image

Description
STAR OF INDIA (Specialty Tea) Country of Origin: India Region: Assam, Darjeeling, Nilgiri Shipping Port: Haldia, Kochin Grade: TFOP (Tippy Flowery Orange Pekoe) Attitude: 2500’ ft – 6400’ ft. above sea level Manufacture Type: Orthodox Cup Characteristics: All the highlights of India's teas in a synergistic flavory blend. Malty 2nd flush Assams, 1st flush Darjeelings and sprightly January Nilgiris. Infusion: Coppery, mixed appearance. Ingredients: Luxury India black tea. Information: You would be hard pressed to find a gemstone more storied than the Star of India. A sapphire formed more than 2 billion years ago, the “Star” was mined more than 300 years ago in Sri Lanka, purchased by J.P. Morgan and presented to the New York Museum of Natural History in 1900, stolen by a former pro surfer, “Murf the Surf,” during the 20th century’s most famous jewel heist, recovered in a Miami bus stop locker and returned to the museum where it rests to this day. What makes it so special? The stone is 563.35 carats, weighs 112.67g and is almost flawless with star shaped markings on both sides. It is in a word, breathtaking. In a similar manner, you would be hard pressed to find a more storied tea than Star of India. The blend is comprised of luxury teas from no less than three of India’s premiere growing districts, Assam, Darjeeling and the Nilgiris, each with their own rich histories. Assam, far up in the north eastern corner of the country has been the home of headhunters, served as the starting point of the Burma Road during WWII and was the first place tea was grown by the British within their old Empire. Darjeeling, located high in the Himalayas is the site of one of India’s remaining steam trains, survived a major earthquake in 1898, the “Darjeeling disaster” and gained a reputation for growing some of the world’s best black teas, grown on hybrid bushes developed on its steep slopes. The Nilgiri Hills were first discovered by Europeans in 1602, were first fully explored after a pursuit of criminals and is the origin of the world’s most expensive lot of tea, $600 / kg, earned at North America’s first auction, held at Las Vegas in 2006. Yes, Star of India is some tea. This flawless blend unites teas from all three regions, sourced at their respective seasonal peaks – a 2nd flush Assam, 1st Flush Darjeeling and January growth Nilgiri. The resulting cup offers malt, muscatel and fragrant floral notes that open beautifully with a splash of milk. A stunning tea worth its weight in sapphires. Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Even though milk and a dash of sugar help enhance the character o this tea, it is perfectly acceptable consumed ‘straight-up.’ Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice - a perfectly normal characteristic of some high quality black teas and nothing to worry about!

hidden field
Moroccan Madness Tea 1 oz

$2.25

image

Description
MOROCCAN MADNESS Mellow Mint (Blended Black Tea and Peppermint Leaves) Country of Origin: Black Tea from Sri Lanka and India Peppermint from USA Region: Sri Lanka - Dimbula; India - Assam; USA - Oregon Shipping Port: Sri Lanka - Colombo; India - Calcutta; USA - Seattle Grade: FBOP - Flowery Broken Orange Pekoe Altitude: Sri Lanka - 5200 feet; India - 1500 feet; USA - 4800 ft Manufacture Type: Orthodox Cup Characteristics: Malty and flavoury with some strength. Cool accent of peppermint. Infusion: Coppery color with god brightness and tending greenish Information: Traditionally Moroccans consume a harsh beverage prepared with fresh or dried mint leaves. The English were thought to have introduced Moroccans to tea, which was delightfully welcomed as a pleasant way to blend out the harshness of mint. The introduction came about on account of the proximity of the British at their garrison in Gibraltar. The trade links between Gibraltar and Morocco made the blending of cultures and the adoption of black tea a natural extension of their geographic position. We have taken some liberties with this blend as Moroccans originally used green tea in their mix and we have substituted fine black teas for their strength. If you can picture yourself sitting on a long fringe carpet in a colourful tiled room decorated in bright Islamic design, sipping from a small handpainted glass -you may discover one of the many pleasures of this ancient kingdom. Moroccans say that tea should be bitter as death, sweet as life, and as mellow as love. We’ve tried to capture that in this cup. Hot brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Pour into your cup and add milk and sugar to taste. Cold brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water. ]

hidden field
Hooghly Holler Tea 1 oz

$2.25

image

Description
HOOGHLY HOLLER (Blended Black and Green Teas) Country of Origin: Sri Lanka and India Region: Dimbula region in Sri Lanka and India’s Assam Valley Shipping Port: Sri Lanka - Colombo: India - Haldia: Grade: FBOP (Flowery broken Orange Pekoe) Altitude: Sri Lanka - 5200 feet, India - 1500 feet Manufacture Type: Orthodox Manufacturer: Welawatte Estates Ltd and George Williamson & Co. Ltd Cup Characteristics: Round cup, with good and very interesting flavor - not unlike the city of Calcutta which inspired this blend. The Assam component gives a malty character. Blended together with Ceylon flavored black tea and flavored green tea - whose bergamot vanilla and honey spice flavors give incredible dimension to this tea. Infusion: Bright coppery colour Information: Calcutta is the centre of the Indian tea trade and during it’s heyday - the centre of the British influence in India. In Calcutta the sights and flavors that abound are many and varied. You will look one way and say: ’wow, that is the strangest thing I have ever seen’ only to look another way and say ‘ No that is the strangest’. The Calcutta Swimming Club and the Tollygung Golf Club both serve teas which have local character. Our blend takes these profiles into account. We detected notes of aromatic citrus in the garden of the Swimming Club (hence the Earl Grey note). The tea served was sweetened with mango blossom honey (hence the sweet home notes). At the Tollygung they tended towards spice characters such as Ginger and Vanilla. Rounding the blend out and drawing all the distinct components together was full flavored Assam - the richest tea in the world. Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Pour into your cup and add milk and sugar to taste. Cold tea brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water. ]

hidden field
French Blend Tea 1 oz

$2.25

image

Description
FRENCH BLEND (Blended Black Tea) Country of Origin: India, India, Sri Lanka, Kenya, China Region: Assam, Nilgiri, Dimbula, Kericho, Fujian Shipping Port: Haldia, Cochin, Colombo, Mombasa, Fuzhou Grade: FBOP, FP, BP1, Grade 1 Altitude: 1500’ft, 5800’ft, 6400’ft, 7100’ft above sea level Manufacture Type: Orthodox, CTC, Green Tea Cup Characteristics: Ooh-la-la flavor notes from ‘crème de la vanille’, Earl Grey, Jasmine and Lavender deliciously blended with flavory Ceylons, Nilgiris, Assams and Kenyas. Good flavor tempered with flowery character and malty notes. Infusion: Bright coppery colour Ingredients: Premium black tea, Premium green tea, Rose petals, Lavender flowers, Jasmine flowers, Cornflower petals, Natural flavors. Information: Truly a unique and wonderful tea. With their innate sense of style and sophistication, the French elevate even the simple act of taking tea to an art form. From the delightful tea salons dotting every Parisian arrondissement to tea served at outdoor cafes nestled in the hills of Provence you will find French Blend the pinnacle of everything tea. The Assam component gives the tea richness – like a brocade at Versailles whereas the Nilgiri and Ceylon gives the tea a saucy but sprightly flavor. From Kenya there is romance and mystery with superb golden color notes and from China there is the delicate perfume of Jasmine – so often used in Parisian perfumes. To cement the ‘French’ character, lavender from Provence was added along with some rose petals – a tea fit for the Latin Quarter along the Seine. Tea became the fashionable beverage in French society toward the end of the reign of Louis XIV. Members of the upper class would gather to debate issues of the day and drink tea. Princess of Palatine remarked in 1706 that tea could make one chaste and therefore was better for Catholic priests than for Protestant ministers. French art romanticized the tea hour in their paintings as artists such as Chardin and Boucher painter teapots into the rich still-life works and portrayed society at festive teas set in exquisitely furnished rooms. They captured voluptuous women taking tea in the intimacy of their boudoirs or languishing at tea tables resplendent with silver and lace. One of the more ambitious teas paintings was Barthelemy’s 'Le The a l’Anglais' which he painted in 1776. The elaborate work depicts Mozart at the harpsichord performing for the gentry seated at tea tables in the Paris salon of the Prince de Conti. What really makes French tea unique is the accompaniment of ‘one patisserie’. Careme (1783-1833), a celebrated patisserie chef declared a pastry to be one of the noblest forms of architecture. One of our favorite methods of taking French tea is with a buttery croissant, ‘pain au chocolat’ or ‘le muffin’ accompanied by a fruit confiture. Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to taste. Iced tea brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!

hidden field
Dragonmoon Tea 1 oz

$2.25

image

Description
DRAGONMOON (Blended Black Tea) Country of Origin: India (Assam), Sri Lanka, India (Darjeeling) Region: Mangaldia in Assam India, Dimbula region in Sri Lanka, Darjeeling region in India Shipping Port: Sri Lanka - Colombo, India - Calcutta Grade: FBOP Altitude: India - 1800 ft, Sri Lanka - 5200 ft, Darjeeling - 5700 ft. Manufacture Type: Orthodox Cup Characteristics: Flavory with medium body, tempered with slight fruitiness from Darjeeling. Infusion: Bright with “golden ring” not unlike a full harvest moon. Information: The practice of employing poetic or picturesque names to tea varieties is “steeped” in history. Merchants named their blends to distinguish them from competing blends and to create a brand awareness, (18th century marketing concepts that hold true today). They did this by combining special teas from various regions of the world to create “classic” cups of tea. The originality of each blend is a result of a careful alchemy - the tea master attempting to turn green into gold. The ultimate acceptance and test to the early tea masters was their contemporaries copying their blends - or if in a tasting session, a series of positive grunts that were intended to be interpreted as good. These blends very quickly became the signature or standard of exotic parties when hostesses would entertain their guests in grand style - typically on grandiose lawns or on sweeping verandahs. The Dragonmoon blend is based on a classic blend which combines: a) Assam - a delicious second flush tea (only produced during June when the weather conditions are ’just right’) with all the maltiness and smooth characteristics that the world has come to expect of the best Assams. b) Darjeeling - a second flush high grown Darjeeling from the estate Soom with mysterious and magical muscatel character. c) Dimbula Ceylon - a February production Dimbula (February is when the Dimbula region peaks in quality) from estate Hatton displaying the coppery depth and flavor of an exceptional Ceylon. This ‘menage a trois’ has personality and character, yet does not overwhelm. Dragonmoon has the strength and regal character of the dragon yet matched with the luminous quality of an early evening full moon (as seen in the color on the resulting brew). We recommend this tea as a lovely after dinner tea or a midday refresher. You will find the intriguing flavor well suited to your palate. Hot brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Pour into your cup and add milk and sugar to taste. Cold brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!

hidden field
Czar Nicholas Russian Caravan Tea 1 oz

$2.25

image

Description
CZAR NICHOLAS/RUSSIAN CARAVAN (Blended Black Tea) Country of Origin: India, China, Sri Lanka Region: Assam Fujian Dimbula Shipping Port: Haldia Fuzhou Colombo Grade: Orange Pekoe Altitude: 1700’ 1500’ 5200’ Manufacture Type: Orthodox Cup Characteristics: A delicate cup with a lively sprightly slightly toasty character. A perfect tea for a dinner party. The mystery of the days of Marco Polo are relived with a hint of Lapsang Souchong . This tea is perfect for a dinner party as the mystery of the character begs to be solved. Infusion: Bright tending light with excellent flavour Information: During the Czar’s time tea was the most important drink after vodka. In fact, even today the tradition continues as Russia and the CIS are major consumers of tea in world terms. Their tastes have changed over the years but light bright flavoury teas are still in high demand in Russia. Quite often the tea is thrown into a pot and allowed to simmer and steep all day; (evidence of this custom can be seen in the Russian samovar - the ideal means of serving tea Russian style). This is one reason you need a light liquoring tea with flavour to be considered for Russian Caravan Tea. The history of this tea goes back hundreds of years. In the city of Xian in central China one can see historical marker that is acknowledged to be the beginning of the Silk Road - the trail that lead to central Asia (areas such as the Caucuses and the Black Sea). One of the commodities taken along the Silk Road was tea. The tea that was carried on the camel trains left a lasting impression on central Asia - so much so that to supplement their importation of tea, tea was cultivated in the region. The Lapsang Souchong in the blend gives the hint of mystery: -no doubt in the days of the camel trains across Asia this mysterious character was absorbed on the trail from evening campfires or from the camels themselves. Imagine for a moment the starry nights on the plains of Asia enroute with your precious cargo of tea to the opulent courts of St. Petersburg. You are hunkering down under your blanket and sipping tea fit for a king while trying to ward off the cold bite in the night air. As the tea courses its way into your body and warms you -you think -Now this is the Life!! Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to taste. Iced tea brewing method: (to make 1 liter/quart): Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!

hidden field