Black Tea
Too much of today’s tea market is filled with low-grade English Breakfast, Earl Grey, and Darjeeling teas. While these names promise quality, the flavour often disappoints. We focus on sourcing exceptional black teas that are rich, complex, and genuinely enjoyable to drink.
Palate: Silky and smooth, with a mild, creamy, malty character and a full-bodied texture. Round and refreshing on the palate, with a clean, quenching finish.
Finish: Subtle hints of honey, anise, nutmeg, and citrus peel linger through a long, malty, mouth-watering aftertaste.
Oolong Tea
Oolongs are among the most diverse teas in the world, offering an extraordinary range of taste profiles and personalities. We simply fell in love with them. Although we are serious tea drinkers, we are only just beginning our journey in the tea business. We’ve chosen to begin with representative teas from some of the most celebrated oolong regions: Fenghuangshan (Phoenix oolong), Wuyishan (Wuyi oolong) and Anxi (Tieguanyin). We hope you’ll enjoy them and support us in expanding our catalogue with more exceptional teas we can’t yet source.
Palate: Smooth, silky, and bright, with light herbal notes, mild oat-like sweetness, and a hint of berry-like acidity. Clean and refreshing.
Finish: A brief grape-like dryness, followed by a smooth malty character and a pleasant lingering aroma.
Green Tea
At the moment, we have only been able to bring in one green tea from Japan. We started sourcing at the right time, but came across some outstanding teas a little too late and missed the opportunity to bring them over this year. Hopefully, next year we won’t miss the train and will be able to offer a wider selection of green teas.
A bit about green teas, for when we have a few more of them: our green teas are harvested during the first spring flush, when the leaves are rich in theanine and natural flavour compounds. Delicate in appearance, they can range from rich and full-bodied to light and refreshing. While known for their health benefits, the real joy is in the taste.
Palate: Smooth umami body, with dried mushrooms, cucumber, watermelon rind, herbs and minerals.
Finish: Clean and refreshing, with savoury notes and a soft sweetness.
Pu-Erh Tea
There are two main categories of Pu-erh tea: Shu Cha, which is sweet, smooth, and earthy in character, and Sheng Cha, which tends to be brighter, sharper, and more floral. Many people translate these simply as “cooked” and “raw” Pu-erh.
We are still learning our way around this fascinating tea category, but for now we have brought in one Shu Cha Pu-erh that we are delighted to share with you. Hopefully, we will be able to add more Pu-erh teas to our selection later this year.
Palate: Smooth and silky, with gentle sweetness and subtle notes of oats, American ginseng, Chinese liquorice, and stevia leaf.
Finish: Sweet and lingering, with a clean, refreshing finish and light herbal root notes.