Black Tea
Fully oxidized, bold and malty - 56 varieties.
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Assam
A robust, full-bodied tea from the Brahmaputra Valley. The backbone of most English breakfast blends.
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Darjeeling
The 'Champagne of Teas' from the foothills of the Himalayas. Delicate, complex, and prized worldwide.
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Earl Grey
Classic black tea scented with oil of bergamot. One of the world's most recognized tea blends.
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English Breakfast
A hearty blend typically combining Assam, Ceylon, and Kenyan teas. Best enjoyed with milk.
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Lapsang Souchong
The world's first black tea, smoke-dried over pinewood fires in the Wuyi Mountains.
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Ceylon
A versatile tea from Sri Lanka's central highlands, prized for its bright liquor and crisp character.
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Keemun
A refined Chinese black tea with a complex aroma often compared to fine Burgundy wine.
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Yunnan Gold
Golden-tipped black tea from Yunnan province with a smooth, sweet character and no astringency.
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Dian Hong
Yunnan red tea known for its golden buds and rich, malty-sweet flavor without bitterness.
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Dian Hong Golden Needle
Pure golden buds hand-rolled into needle shapes - the most refined expression of Yunnan black tea with extraordinary honeyed sweetness.
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Jiu Qu Hong Mei
Nine Bends Red Plum - a rare Hangzhou black tea with a distinctive plum-honey sweetness, nearly lost and recently revived.
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Nilgiri
A lively, aromatic tea from southern India's Blue Mountains with a clean, well-rounded profile.
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Jin Jun Mei
A rare and expensive artisan black tea made entirely from golden buds, with a naturally sweet, complex flavor.
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Golden Monkey
Hand-crafted golden-tipped tea with a gentle sweetness and smooth body, never bitter or astringent.
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Kenyan
High-grown African tea known for its bold, bright liquor and brisk character. A key component in many blends.
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Irish Breakfast
A stronger, maltier blend than English Breakfast, dominated by Assam teas, designed for adding milk.
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Rwandan
An emerging specialty tea from Africa's highlands with a surprisingly complex, fruity character.
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Zhengshan Xiaozhong
The original unsmoked Lapsang Souchong from Tongmu Village - a naturally sweet, fruity tea predating the smoky export style.
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Qimen Mao Feng
A premium tippy grade of Keemun with more pronounced orchid aroma and a silky, refined character.
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Sichuan Gongfu
A rare Chinese gongfu black tea from Sichuan with distinctive citrus-floral sweetness and warm spice notes.
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Nepali Black
High-altitude Himalayan black tea rivaling Darjeeling in complexity, with honeyed muscatel character and remarkable sweetness.
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Georgian Black
One of the oldest tea-growing traditions outside Asia, from the subtropical Caucasus with a distinctive earthy-nutty profile.
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Turkish Rize
The backbone of Turkey's çay culture - brisk, strong, and designed for double-pot (çaydanlık) brewing with sugar cubes.
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Masala Chai
India's beloved spiced tea - robust black tea simmered with cardamom, ginger, cinnamon, and cloves in sweetened milk.
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Darjeeling First Flush
The prized spring harvest - lighter and more floral than autumn Darjeeling, with a fresh, almost green character.
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Assam Golden Tips
Premium hand-rolled golden buds - the refined side of Assam with honey sweetness and zero harshness.
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Kangra Tea
From one of India's oldest tea regions in the Himalayan foothills - a delicate, aromatic black tea with mountain character.
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Munnar
High-altitude tea from Kerala's Western Ghats - bright, fragrant, and distinctly south Indian.
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Sikkim Temi
From India's smallest and most exclusive tea estate - Darjeeling's elegant cousin with its own mountain terroir.
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CTC Assam
Crush-Tear-Curl processed Assam - the bold, fast-brewing workhorse of Indian chai culture.
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Muscatel Darjeeling
Second flush Darjeeling prized for its signature muscatel grape character - the most sought-after expression of Darjeeling terroir.
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Nilgiri Frost
Winter-harvested Nilgiri touched by mountain frost - the cold concentrates flavors into an intensely aromatic, citrus-bright cup.
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Meghalaya Lakadong
From India’s remote northeast - a rare tea from turmeric country with a distinctive spicy-earthy character unique to Meghalaya’s Jaintia Hills.
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Sun Moon Lake Ruby 18
Red Jade - Taiwan’s signature black tea cultivar (TTES #18), a cross of wild Taiwanese and Burmese tea with a distinctive minty-spice character.
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Mi Xiang Hong Cha
Honey-Scented Black Tea - leafhopper-bitten leaves create a naturally sweet, complex honey-fruit character unique to Taiwan.
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Misiones Black
A bold, full-bodied black tea from Argentina's subtropical Misiones province - the world's 9th largest tea producer.
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Uva Ceylon
One of Sri Lanka's most prized regional Ceylons - Uva teas develop a unique menthol note from the Cachan wind, giving them a distinctive, brisk character.
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Nuwara Eliya
The 'Champagne of Ceylon' - grown at 1,800m+ in Sri Lanka's highest tea region, producing light, fragrant teas with an almost green tea–like delicacy.
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Dimbula
A classic high-grown Ceylon from the western slopes - full-bodied yet refined, with a golden liquor and a jasmine-like elegance.
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Ruhuna
A low-grown Ceylon from Sri Lanka's southern tip - richer and darker than highland Ceylons, with caramel sweetness and a hint of smoke.
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Malawi Black
Southeast Africa's hidden gem - grown on the slopes of Mount Mulanje, producing bright, fruity teas that rival Kenya's best.
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Cameroon Tea
Bold African tea from Cameroon's volcanic highlands - full-bodied with a distinctive cocoa-earthy character, mostly CTC for domestic consumption.
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Mozambique Black
A bright, brisk African tea from Mozambique's Gurué highlands - grown on ancient volcanic soils at altitude, producing a clean, energetic cup.
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Nepal Himalayan Gold
Premium golden-tipped tea from Nepal's eastern hills - a step beyond standard Nepali black, with orchid aromatics and honeyed muscatel depth.
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Halmari Gold
From one of the world's most-awarded tea estates - Halmari's signature golden-tipped Assam with extraordinary depth and a honey-malt finish.
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Lahijan Tea
Iran's signature Caspian coast tea - lighter and more aromatic than Indian black teas, central to Persian tea culture and the samovar tradition.
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Sylhet Tea
Orthodox black tea from Bangladesh's lush Surma Valley - brisk and malty with a natural sweetness, grown in one of the world's wettest regions.
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Rize Çay
Turkey's beloved Black Sea tea - brewed strong in a double-stacked çaydanlık and diluted to taste, consumed over 10 cups daily per capita.
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Bitaco Black
South American specialty tea from Colombia's Bitaco valley - grown at high altitude in the Andes, producing a naturally sweet, fruit-forward black tea.
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Usambara Tea
East African highland tea from Tanzania's ancient Usambara Mountains - bright and brisk with a distinctive malty sweetness, grown between 1500–2000m.
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Ethiopian Wild Tea
Tea from the birthplace of coffee - wild and semi-wild tea plants in Ethiopia's Kafa region produce a distinctive, spicy-fruity black tea unlike any other.
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Uganda Highland
Specialty orthodox tea from Uganda's Rwenzori foothills - grown at altitude near the Mountains of the Moon, producing a bright, coppery cup with remarkable smoothness.
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Tan Yang Gongfu
One of Fujian's Three Great Gongfu Blacks - a historic, golden-tipped black tea with silky sweetness and zero astringency.
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Yingde Hong Cha
Guangdong's signature black tea - developed in the 1950s from large-leaf Yunnan cultivars, rivaling the world's finest with its cocoa-sweet richness.
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Gu Shu Dian Hong
Ancient Tree Yunnan Red - black tea from centuries-old wild trees producing an extraordinarily thick, honey-sweet, zero-bitterness cup.
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Wakocha
Japanese-style black tea - delicate, aromatic, and sweet compared to robust Indian/Chinese blacks. A growing artisan movement using Japanese cultivars.