Rwanda is home to an emerging group of quality producers. Organically cultivated at very high altitude by a small cooperative, the leaves produce a cup with vegetal notes, reminiscent of leafy greens. This tea is geared towards drinkers who prefer lighter, more subtle flavors.
This exceptionally smooth tea is organically cultivated in the northern extreme of Thailand, near the Golden Triangle. In this region, abundant rainfall and consistently warm temperatures create some of the most verdant tea gardens in the world. Harvested Hong Cha leaves dry in the shade before being hand rolled into twisted strands. The richly-colored cup has a velvety mouthfeel that imparts mild fruit and honey flavors, and shows more restraint compared to the Midnight Pearl Oolong tea.
While Ceylon tea is typically used for breakfast blends, the extraordinary Blackwood Estate Ceylon is best savored in its purest form. The lot is organically cultivated in the Dimbula region of western Sri Lanka at high altitude. The twisted and wiry leaves produce a bright, copper-colored cup with a balanced, lightly spiced bouquet.