Classic Tea Selection

£7.50

Classic Tea Selection

£7.50

Contains 4x50g

Lapsang Souchong Butterfly #1

Tea Grade: Superior Leaf Lapsang Souchong
Caffeine / Antioxidant Level: Medium / Low
Tea Region: Fujian Province (China)
Tea Characteristics: A superior leaf lapsang souchong offering a crisp character with the remarkable & heady aroma of an oak fire

Scottish Breakfast

Tea Grade: FBOP (Flowery Broken Orange Pekoe)
Caffeine / Antioxidant Level: Medium / Very High
Tea Region: Assam/Nilgiri (India) Anhui/Chingwo (China)
Cup Characteristics: malty full bodied character with bright flavoury notes & hints of cask oakiness.

Earl Grey

Tea Grade: OP (Orange Pekoe)

Caffeine / Antioxidant Level: Medium / High

Tea Region: Sri Lanka

Cup Characteristics: An unbelievable aroma that portends an unbelievable taste.

Ceylon

Tea Grade: OP (Orange Pekoe)
Caffeine / Antioxidant Level: Medium / High
Tea Region: Dimbula (Sri Lanka)
Cup Characteristics: A classic Ceylon tea. Light liquoring with hints of delicate floral notes. Lovely tea for afternoon tea parties.

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Description

Lapsang Souchong Butterfly #1

A superior leaf Lapsang Souchong offering a crisp character wit the remarkable and heady aroma of an oak fire. This special tea has a distinct flavour sometimes referred as tarry and is a special tea from Fujian province. The leaves are first withered over fires of pine or cypress wood. After pan-frying and rolling, they are pressed into wooden barrels and covered with cloth to ferment. The leaves are fired again and rolled into taut strips. Then they are placed in bamboo baskets and hung on wooden racks over smoking pine to dry and absorb the smoke flavour.

Scottish Breakfast

This tea is like a proper Highlander robust, malty (not unlike a good Scotch) and full of life and vigour. Highlanders liked there tea strong and insisted on hints of cask oak to remind them of their clan’s own special elixir single malt Scotch. This blend consists of 2nd flush Assam tea (thick, robust with delicious hints of malt), January production South Indian tea (high mountain grown that has a wonderful flavour notes which accentuate the robust Assam), Keemun Panda #1 which has a delicious whiny character further enhancing the stout malty character of the blend and finally a Chingwo County Orange Pekoe which gives the distinct oaky character.

Earl Grey

Ingredients: black tea, natural bergamot flavouring & cornflower petals

It is said that in 1830, an Englishman named Charles Earl Grey traveled on a diplomatic mission to China, where in return for his act of kindness, a local man presented him with the recipe for making this distinctive tea. A few corrections are in order. Firstly, the Chinese have never been black tea drinkers, and were unlikely to have a recipe for Earl Grey to bestow on visitors. Secondly, Charles Earl Grey never set foot in China. Otherwise, the story is completely true.

Ceylon

James Taylor marked the birth of tea production in Sri Lanka in 1867 by starting the first plantation in the Loolecondera estate in Kandy.
In 1873 the first consignment of tea arrived in London.
This tea is from the village Dimbula in the Central Province of Sri Lanka. A neat leaf with a rounded character & bright flavour.

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