This tea is produced in the Ilam district of Nepal, a hilly region known for its sweeping vistas and tea estates. Packed with silver tips, the Maloom is comparable in character to Darjeeling teas due to similarities in terroir. Sipping the tea will yield a delicate body with flowery notes and slightly tannic finish. We recommend this tea for those looking for a lighter black tea.
This black tea is a rarity from the Himalayan corridor in eastern Nepal. Organically cultivated in very high altitude at a family-run garden, the tea is composed of young leaves that are dried, then roasted for added character. The resulting amber-hued cup is highly aromatic and reveals an earthy character. This is a gorgeous tea from leaf to cup. Available in limited quantities.
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.