Orthodox Teas



Black Tea

Moondakotee, in English "Residence of the moon“, is one of the larger plantations in Darjeeling. Due to its exposed location, the path of the moon can be traced during the cold and clear nights. The moon also substantially influences the quality of the tea plants which consist to 80% of China bushes, 14% of Assam hybrids and approximately 5% of various clones. For the lover of flowery, highly aromatic teas.



This blend consists of carefully selected, high quality garden teas of the late first flush season and is already blended for us at the origin before being made ready for transport. A medium, almost black leaf as well as a light, brazen-coloured cup characterise this quality with its fresh, slighty spicy character. Always an indulgence!


Derived from the French word "Mont", meaning mountain, this garden of approximately 76 ha lies within a mountain range in the Kurseong district. The factory, situated on a high plateau, annually produces around 15,000 kg of purely organically cultivated tea from bushes which are largely irrigated using natural springs. This results in premium qualities which are highly valued by connoisseurs around the world. 


The plantation Nahorhabi, situated in the region Sibsagar, received its name from the Nahor tree which calls this region its home. The plantation was the first of its kind to receive the valued ISO 9002 certification. The top qualities with a large proportion of unfermented, golden-brown leaf tips are particularly popular. The infusion unfolds the scent of fresh bread and the flavour is full-bodied and delicately malty.


The plantation Meleng, which was founded in 1852, produces roughly 1.4 mio kg of tea per year on its 806 ha. The garden also brought to life an ambitious programme to cultivate unused fallow land. Apart from the standard teas, the premium qualities which derive from a single clone are in very high demand. Finely worked teas with many golden-brown leaf tips and a strong, spicy and malty flavour.


Teas of exceptional quality grown on Sri Lanka's highlands at altitudes of 1,000 to 2,000 m. The finely worked, slightly wiry red leaf, the glowing copper-coloured cup and the well-balanced, highly aromatic flavour are the main characteristics of this special blend which is, by the way, also perfect for the preparation in a samovar!


This rarity was originally destined for the Persian region, but finds more and more fans all around the world! Produced in the central highland of Sri Lanka, south of the city of Kandy in the Dimbula district, this quality is characterised with a finely worked, needle-like leaf with silvery-shimmering leaf tips. The round, full-bodied flavour has a very unique aroma and reminds of strong Assam teas with a glowing copper-brown cup.


Created for all the demanding tea lovers for whom a pure Assam is too strong and teas from other origins are not spicy enough. A very special breakfast blend with a dark, strong infusion with a malty spiciness which is best enjoyed slightly sweetened with a dash of milk or cream.



Ingredients: black tea, vanilla pieces.

A highlight among the Eastern Frisian tea specialities is the traditional Sunday tea. Select Assam teas with a beautiful needle-shaped leaf are refined with finest bourbon vanilla pieces. The result is a medium-strong, not too tangy blend with a temptingly delicious sweet aroma. We also suggest to add some rock sugar or cream.


Even though tea is obviously not grown in Eastern Frisia, the so called blends have already reached cult status. Full-bodied Assam qualities form the basis of these typical specialities which are sometimes blended with teas from other origins. Traditionally served with a dash of cream, this delicacy is preferably drunk in the afternoon, not only in Eastern Frisia.


The "Milima“ teas are produced in the Saosa factory in the eastern highlands of Kenya. The best qualities are grown during the cooler months of June and July during which the vegetation grows at a much slower pace. The highly aromatic varieties, comparable with a blend of China Yunnan and Ceylon Highland teas, are characterised by a fine, wiry leaf, the orange-coloured cup and a strong, slightly flowery flavour. 


Keemun is, without doubt, one of the most popular tea varieties of China. Even though the small, jet-black needle-shaped leaf was once only grown in the province of Anhui in central China, its path to victory into the world of tea could not be stopped. Thanks to its very low content of tanines it is very wholesome, with a sweetly spicy, slightly smoky bouquet. The cup colour glows dark red with copper brown reflections.


The tea gardens of Yunnan belong to those of highest altitude in the world. Finest green and black teas are produced in temperatures averaging 12-23°C. This exquisite black tea variety consists of a high proportion of large, golden-brown leaf tips and a dark, copper-brown infusion. The substantially sweet-spicy flavour is followed by a malty, smoky aftertaste. An excellent tea for true tea enthusiasts.


Green/White/Half-fermented Tea

One of the most famous white teas, also called "White Peony“, is mainly grown in the southern Chinese province of Fujian. The voluminous tea leaves are largely handled manually and dried in the sun. This results in fascinating qualities which can be infused more than once and, hence, yield various flavour notes. 



Ingredients: half-fermented tea*, jasmine blossoms*. *organic farming

Various flowers, spices and extracts were already used in ancient China to flavour tea. Elaborate processes were needed to blend the teas with the ingredients and store it until the desired intensity of scents and flavours was adopted. Jasmine tea is one of the flavour classics with its lightly yellow cup colour and typical, delicately flowery flavour.


Formosa Oolong is known as a particularly noble tea speciality as it is produced using a very unique process. Thanks to ideal soil and climatic conditions as well as thanks to a careful hand-processing, teas of differing quality grades are produced with a respective fermentation grade of 10-60%. This quality is characterised by its matchless, flowery spiciness with subtle roasting and baking aromas as well as a golden-yellow to copper-brown glowing cup.


The finest leaves form the basis of this delicacy which used to be reserved for the emperor during the Tang Dynasty. This speciality, which is also known as "Dragon's Well", is cultivated in the area around the famous Xi lake (western lake) in the province of Zhejiang. The infusion of the emerald green leaf is unusually mild, almost sweetish in taste and unfolds the scent of delicately roasted maroons.


In China and Japan alike, Sencha means something like steamed tea. During the drying process, the tea leaves are brought into a longish form before they are heated in large pans in order to stop the fermentation. The infusion has a fresh and grassy scent, the flavour is aromatic and slightly tart - a must-have for any green tea fan!


Gunpowder, also known as "Zucha" or "Pearl Tea", is carefully dried in rotating drums. The resulting spherical form is an important quality benchmark. The flavour of the "Temple of Heaven" is mellow and less tart than those of similar standard qualities. Multiple brewings further reduce the caffeine content and make this tea even more wholesome. 


The Japanese answer to the English "Five o’ Clock Tea“ comes from the prefecture Shizuoka situated on the mountain slopes of the Fudschijama. Teas with a dark green leaf are harvested here during the summer months and are rid from stems and leaf stems. The golden cup is as characteristic of this tea, as its slightly nippy flavour. A quality with an excellent value for money!


The Japanese like to enjoy their Bancha during their meals. This large-leafed "everyday tea" is produced during the third harvesting phase in the late summer and contains up to 70% less caffeine than the earlier harvests in the year. Subsequently, the infusion is very mild and the flavour delicately mellow with a slight grassy note. Ideal for all those who do not like the tart taste of "normal" green teas!


Ingredients: green tea, peeled rice. "Genmai“ is Japanese for natural rice. Up to 50% of roasted or puffed rice is added to green Bancha tea which gives this variety its unique, sweetly nutty, almost caramel-like flavour. The very low caffeine content and its fine mildness make this tea a wonderful cold or hot beverage at any time of day.