There are now hundreds of tea gardens in Assam and it is considered the largest black tea growing region in the world. Assam is located in northeast India and through this India State flows the mighty Brahmaputra River - a large slowly meandering river which over millennia of spring and fall flooding has deposited a rich loam over the valley. The climate there is warm and wet, cradling the tea leaves in moisture as they grow.

That is why Assam will produce a sturdy, pungent liquor, orange-red to dark red in color, which takes well to milk and sugar because of its unusual astringency. It is perfect as the first cup of tea of the day that will please both tea lovers and coffee drinkers.

We recommend to steep tea leaves in hot water at 85°-100°C

The Assam Valley floods every year during the monsoon season when the heat and humidity turn the entire region into a giant greenhouse. It`s a challenging environment due to hot weather and flooding,but is a perfect place to grow tea.The climate, the rich soil and the indigenous tea plants give Assam tea its characteristic strong,full bodied taste and flavour.

It is tangy in taste, full-bodied and round in flavour, and frequently has a slight malty note to it. Assam tastes very good with sugar and milk or cream added to it. An invigorating cup of Golden Assam Sankar is the best way to start the day, though it’s equally enjoyable any time of the day or night.

We recommend to steep tea leaves in hot water at 85°-100°C

An Assam Broken tea, carefully decaffeinated in a carbon dioxide process, that guarantees the typicall malty flavor.

A real pleasure of decaffeinated tea.

We recommend to steep tea leaves in hot water at 85°-100°C

Darjeeling Puttabong grows at 2000 m above sea level, boasts at least 68 tea gardens. This tea is the best in the world due to its perfect growing conditions: cool, moist climate, high altitude, sufficient rainfall, well drained sloping landscape, and soil rich in minerals.. This tea has a delicate and superior flavor. Picked sooner in the season, these young leaves yield a light tea with hints of muscatel. Being regarded as the "Champagne of Teas," Darjeeling is an ideal complement to dinner or afternoon tea.

The cup is extremely subtle, with aromatic green notes against a backdrop of almond, honey, & menthol-camphor. The light astringency develops into a full exotic fruit flavor. A sweet after taste can be found lingering in the mouth. A spectacular tea for the Darjeeling lover.

We recommend to steep tea leaves in hot water at 85°-100°C

Second flush Darjeelings are picked between June and July and produce excellent quality teas that are considered by some to be better than the first flush as they have a fruitier, less astringent flavour than the earlier teas. The leaves are darker brown and contain plenty of silvery tip. Darjeeling Castelton grows in the foothills of Himalaya region, in tea garden of unspoiled beauty and a commitment to producing the highest quality orthodox tea. The leaves are ancestored and by the finest plants and cultivated using exceptional scientific and bio-organic standards. The second flush produces a dark infused leaf with woody flavor, ideal with or without milk and sugar.

The second flush Darjeeling is the best of the season and India's most renowned tea, when brewed gives a rich aroma, a clear dark read liquor and a strong malty taste. Muscatel flavored with a lovely floral bouquet that is lingering in mouth. Drinking responsibly never tasted so good.

Optimal watter temperature 85°-100°C.

Ceylon, or its contemporary name, Sri Lanka, is a beautiful tropical island lies just 22 miles off the southern tip of India. Sri Lanka supplies about a quarter of the world's tea. The nearly six hundred thousand acres of tea under cultivation provide well over half of the island's export earnings. Ceylon grew no tea until 1867, when one Scott planted the first tea bushes. His timing was quite fortuitous, as just two years later a fungus disease descended on the island's coffee plantations, ruining what had been Ceylons leading industry. Those who could afford to, turned to growing tea. An exclusive condition in the soil gives blackness to the leaves and strength and character to the cup, that is why Ceylon Kanneliya infuses to a warm russet color with rich honey fragrance and biscuity, fruity and honey-chocolate notes. This would make for an elegant breakfast or subtle afternoon.

This tea produces a pleasantly weighty cup with lots of color and ‘rustic’ flavor, which holds up well to milk and sugar. Admire the hand-picked golden tips of each leaf while you enjoy your tea.

We recommend to steep tea leaves in hot water at 85°-100°C

Awaken to the smooth full flavor of our Ceylon Silver Kandy, and discover this wonderful black tea that will satisfy the most discerning palate. We blend the highest quality of a Ceylon Tea for a robust, full-bodied brew you'll want to experience every day. Our Ceylon Silver Kandy is good any time of the day but especially enjoyable in the morning with milk and sugar. Ceylon brings to your cup the unforgettable flavor and refreshing, full-bodied bouquet adored by tea lovers around the world. Experience the wonderful bouquet and exquisite taste of our Ceylon Silver Kandy and let your day shine.

We recommend to steep tea leaves in hot water at 85°-100°C

Despite its’ name, this is another classic black Indian and Ceylon tea that can be drunk at any time of the day. It is the most popular of all teas, the prototype of which was developed over a hundred years ago.

This blend has a dark color when brewed. Of the traditional teas, English Breakfast tea is the most mild in flavor. A customary selection for company, this tea is agreeable to coffee drinkers and tea-bag users. Its robust, full-flavored taste makes it a favorite breakfast tea and one of our most popular sellers. Enjoy this hearty, robust tea that stays true to the exacting standards of the popular original. This tea is truly a great way to start your day.

This tea is best enjoyed by pouring water that is about 85°-100°C over the leaves.

Pu-Erh An Bao traditionally comes from the Chinese province of Yunnan. Pu-ehr tea is well known for its purported medicinal qualities including overall health and long life. It is believed and studies have shown that pu-erh aids in digestion, may help decrease cholesterol as well as lower fat content in the blood stream. Pu-Erh An Bao, like wine, is the only tea that gains character through ageing. It is a large leaf variety of Camilla Sinensis, has been praised in China since the Tang dynasty for its medicinal properties. All Pu-erh teas have in commona certain 'elemental', earthy flavor. The color is Dark Reddish-Brown

This is a great presentation tea and certainly one to be enjoyed by pu-ehr lovers.

We recommend to steep tea leaves in hot water at 85°-100°C

A premium Oolong from the mountains of Taiwan with an exceptionally sweet flavor and orchid-like aroma. The production of delicious oolong tea requires time-honored tradition and outstanding craftsmanship. Superior Oolong Jin Huang consists of the finest oolong harvested during the premium seasons, spring and winter, and from the best area to grow oolong, the mountains of central Taiwan.

Oolong tea is partially oxidized, so it falls between green tea, which is not oxidized, and black tea, which is fully oxidized. As oolong tea is fermented to some extent, it is called semi-fermented tea. Oolong teas have a complex flavor and aroma more delicate than black tea and more powerful than green. Superior Oolong Jin Huang is delicate, intensely aromatic, fruity and has a depth of flavor.

The water used to steep this tea should be about 85°-100°C

The teas are located in the Southwest frontiers of China's, Yunnan Province, which features rough terrain that is dotted with cloud veiled mountains. The province has abundant rainfall, mild climate and fertile land, all of which prepare ideal conditions for tea cultivation, and Yunan is the homeland of tea trees. Yunnan Jin Huang is famous for its fat golden buds and it has a high concentration of the golden buds, yielding a bright amber infusion and a sweet finish. The aroma is strong sugary and floral with a slight roasted undertone. The taste is smooth and sweet and the aftertaste is refreshing and clean.

The water used to steep this tea should be about 85°-100°C

Lapsang Souchong is a smoked black China tea made according to traditional methods. The large-leaved black tea is smoked over fine wood, rich in resin, which gives the tea its intensive smoky flavour. Perhaps the most famous china tea, the best coming from the hills in north Fujian. It is a unique large leaf tea distinguished by its smoky aroma and flavour and tarry taste is acquired through drying over pine wood fires. One of the most strongly flavored teas, it was historically considered a "man's tea." It has recently become popular with women. It is also loved by tourists and hikers, because its smoky aroma resembles the beauty of wild nature. Lapsang Souchong Hong Cha can be enjoyed with or without milk and sugar.

This tea is best enjoyed by pouring water that is about 85°-100°C over the leaves.

This tea is cured in Chinese pine wood smoke which lends it a strong smoky flavor and aroma. The dark black leaves create a rich red tea when brewed. The taste of this tea has been compared to single malt scotch and was a favorite of Winston Churchill. Devotees will like this distinctive tea.
This tea is slightly smoked as Lapsang Souchong and does not have a very strong smoky character, just an assertive, tarry tea with pine smokiness. This is a very good, interesting tea and its true character is revealed when drunk after a long day at work.

The water used to steep this tea should be about 85-100°C.

Due to its superb bouquet, this wonderful tea from the Province Ahnui is often referred to as the “burgundy of teas.” This full-bodied, sweet liquoring tea produces a dark red cup. Rich with unique flavor, Keemun has hints of smoky pine, orchid, crushed apple and a rich, sweet taste. Considered by many to be one of the best China black teas.
Earlier only green tea was made in Anhui. The black Keemun was first produced in 19 century. The result exceeded all expectations, and the excellent Keemun tea quickly gained popularity in many countries, especially in England. It is a mellow tea that can be taken plain as well as with sugar and/or milk.

Optimal Watter temperature is 85-100°C.

Our French Breakfast is an exquisite black tea with a subtle flavor, from the high mountain region of Ceylon. It is very distinctive in the subtle nature of this cup. We named the tea French due to the delicate and complex nature of French cuisine without the astringent aftertaste of many breakfast teas. Because of its refreshing flavor, this is usually drunk only in the morning, served with/without sugar and milk.

Full bodied, coppery bright and very enticing, this tea is considered to be one of the most elegant but strong teas and is best enjoyed by pouring water that is about 85-100°C over the leaves.

Grown in the highlands of Kenya, this is a hearty African tea with sweet flavor and fragrance. One of the oldest of the African producers, Kenya has a history of tea dating back to 1903, when tea seeds from India were first planted on a two acre farm. Now tea industry expanded into two distinct growing regions: East and West of the Great Rift Valley. Kenya's equatorial climate allows tea growing all year round. Milima Marynin is bright, colourful, with a reddish coppery tint and a pleasant brisk flavour. Kenya speciality tea is ideal as a drink for any time of day or night and is particularly ideal with milk and sugar.

We recommend to steep tea leaves in hot water at 85-100°C.

A product of Java island, it has an exquisite, well pronounced full-bodied and refreshing character which resembles Ceylon Tee. It is the perfect gift for anyone that enjoys tea! Warm Java's climate and perfect nature conditions allows tea growing of exceptional quality all year round. But the best leaves are picked between the middle June and October and produce excellent quality teas that are considered by some to be better than the Ceylon teas as they have a fruitier, less astringent flavor then the teas from Sri Lanka. Rheingold could be served on special occasions, as a small cup savored alone is the perfect afternoon respite. A good tea for a quiet get-together with close friends.

This tea is best enjoyed by pouring water that is about 95°C over the leaves.