ASSAM TEA -
A wonderful black tea from India. A medium-bodied tea with a surprising malty-fruity aroma for the price. A bit of milk brings out a delicate sweetness.
With over 35,000 tea estates, India is the largest tea exporting country. Three distinct geographically separated tea growing regions; Assam, Nilgiri and Darjeeling, produce three entirely different teas in both style and taste.
Assam is the original Indian tea and due in part to an annual rainfall that can reach 150 inches a year, it is also the largest tea-producing region in the world.
Teas grown here in Northeast India are simply referred to as "Assam" and present a golden tippy, rich, malty cup, well-suited to the addition of milk.
This is why Assam Tea is best for a hearty and robust Breakfast blend.
CEYLON TEA -
Our Ceylon Tea is a black tea with a full leaf orange pekoe, medium-bodied tea with a hint of sweetness and typical lemony notes. Delicate and aromatic.
Until the 1880's, very little tea was grown in Ceylon.
Now known as Sri Lanka, the verdant hills are planted with world class tea.
The of the top tea estates boast a presence and can be depended upon for the finest pluckings.
The tea produced on these estates is still called Ceylon and is considered some of the best in the world.
The principal production of Ceylon tea is of black or fully oxidized tea.
The highland teas are exceptional, but since they are grown at elevations of seven thousand feet, they are also rare.
Dr. Wald only uses these high elevation Ceylon teas which are the best for blending with fruit and essential oils, like my Extra Bergamot Earl Grey Tea.
This tea is light, exotically fruity, and the intoxicatingly fragrant with superior black teas leaves and produce an uplifting cup.
DARJEELING TEA -
Darjeeling black tea is considered the "champagne" of teas. It is generally considerd a lighter afternoon tea, but it depends on the time of year the leaves are harvested.
This Darjeeling tea is 2nd flush - Harvested in June, these teas are more fully developed. The liquor is bright and the taste full and round excellent muscatel. An superb afternoon tea that is especially good with scones and raspberry conserve.
The combination of natural factors that gives Darjeeling tea its unique distinction is not found anywhere else in the world. Hence this finest and most delicately flavoured of all teas has over the years acquired the reputation of being the Champagne of Teas.
Nesting in the foothills of the snow covered Himalayan range, Darjeeling, grows this exclusive tea at altitudes ranging from 600 to 2000 meters. The cool and moist climate, the soil, the rainfall and the sloping terrain, all combine to give Darjeeling its unique muscatel flavor (a desirable character in Darjeeling teas denoting a grapey taste) and exquisite bouquet.
Darjeeling's exclusive taste and quality, as well as the fact that it can not be replicated anywhere else in the world, makes it one of the most sought after teas in the world. Since less than 1% of all the tea harvested in the world is Darjeeling, this tea always commands a higher price.
Darjeeling tea is acknowledged as the superlative standard for flavor, unmatched by teas grown anywhere else in the world. Darjeeling is to tea, what champagne is to wine.
KEEMUN BLACK TEA -
From the northern district of china. Keemun teas have been called the Burgundy of teas. Considered to be one of the finest teas in the world. Aromatic with a rich distinctive, concentrated flavor and very balck in color.
A relatively new variety, first produced at the end of the 19th century, it is a 'gonfu' tea, which means that it is made with refined skill to produce the thin tight strips of leaf without breaking the leaves. The leaves give a rich brown brew, which is lightly scented. It has a subtle and complex nature, and because of this is referred to as the "burgundy of teas". It is a mellow tea that can be taken plain as well as with sugar and/or milk. Avoid using lemon however, as the combined tastes of the "winey" tea flavor with the citrus will be too tart.
LAPSANG SOUCHONG BLACK TEA -
Lapsang souchong, often shortened to simply lapsang, is a black tea from Fujian province in China. In Chinese, it is traditionally called pinyin. This tea is considered to be one of the most strongly flavored teas and has smokey taste. It was historically considered a "man's tea", but recently has become popular with women as well as men.
Souchong is a grade of fine Chinese tea typically oxidized for a very long time, even by the standards of black teas. Lapsang souchong is a souchong tea which has been withered over pine or cedar fires, pan-fried, rolled and oxidized before being fully dried in bamboo baskets over burning pine. The result is a flavor usually described as "smoky". Sometimes the flavor is described as "oaky", a reference to fine wines (which are stored in oak barrels and develop a detectable flavor) but, in fact, oak is not used in the process.
Tea drinkers describe lapsang's flavor as "assertive" and "bold". Lapsang souchong is considered most complementary to spicy or salty foods. Also, it is purported that this tea is well suited to outdoor enthusiasts, especially after intense physical activities like hiking, distance running, or rock-climbing.