Té Negro

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.