India and Sikkim

A good neat fine leaf fannings.

Brew with freshly drawn boiled water for 3-5 minutes

A good neat shotty leaf, full bodied and brisk.

Brew with freshly drawn boiled water for 3-5 minutes.

A good neat leaf that produces a full malty character.

Brew with freshly drawn boiled water for 3-5 minutes.

Neat brown leaf with silver tip. Produces a bright brown liquor with a quality 2nd flush muscatel flavour. Brew with freshly drawn boiled water for 3-5 minutes.

This brown neat leaf with lots of golden tip.

A good neat leaf with golden tips. 

Brew with freshly drawn boiled water for 3-5 minutes.

A good neat green leaf.

The leaf is neat and green.

This tea has a small neat leaf, with tip. 

Brew with freshly drawn boiled water for 3-5 minutes.

Produced on the bank of the Brahmaputra River in the Assam Valley in North East India. The leaf is large and bold with tip (denoting quality). 

Brew with freshly drawn boiled water, for 3-5 minutes.

During the Opium wars (around 1839) which stopped Britain and China trading in tea, the British became worried about the supply of their beloved beverage and searched for new regions to grow it themselves. One region that took well to the plant was Assam in northeast India. It was later discovered that a variant of Camellia sinensis (tea), was growing wild in Assam already and today both variants are manufactured side by side and carefully cross pollinated to get the very best leaf for strength, flavour and character.

Brew with freshly drawn boiled water for 3-5 minutes.

The leaf is large and bold with tip (denoting quality). The liquor is deep and full with a well rounded traditionally malty flavour. Brew with freshly drawn boiled water, for 3-5 minutes.

A small neat leaf, with tip. Good rounded flavour with a strength and maltiness. Brew with freshly drawn boiled water for 3-5 minutes.

This is a very special tea painstakingly manufactured by hand in to a fine. Oolong during the 2nd Flush period. The leaf is large and twisted showing both black and gold in colour. The manufacture of this tea involves delicate firing over an open fire to allow a light smokey character to absorb in to the leaf. 

Situated to the North of Darjeeling and bordering Nepal, Tibet and Bhutan, Sikkim is an Indian District. The elevation here, around 6000ft, and the natural climate, lends itself to producing teas of similar style and quality to Darjeeling. This is a fantastic tea from the Temi Estate. 

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-4 minutes. 

Following on from the initial production trials in Assam, the British experimented with growing tea in the South of the country. Nilgiri was one such place and it took well to growing the plant. The method of production and its local geography mean the tea is quite similar to Assam in both appearance and taste, although it is a little lighter. 

Brew with freshly drawn boiled water for 3-5 minutes.

Following on from the initial production trials in Assam, the British experimented with growing tea in the South of the country. Nilgiri was one such place and it took well to growing the plant. The method of production and it’s local geography mean the tea is quite similar to Assam in both appearance and taste.

Brew with freshly drawn boiled water for 3-5 minutes.

This tea has a very long, twisted black leaf. 

Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.