This exceptional black tea is crafted with great care during a short spring harvest, typically from late March to mid April. Grown at elevations of 1,800 – 2,100 metres in a cool, forested environment, the leaves develop remarkable depth and character.

These large, beautifully worked leaves, rich with golden tips, reflect skilled processing and careful selection. Once infused, they yield a bright copper liquor with a full, rounded body.

The flavour is smooth and layered, combining classic malty richness with notes of warm spice, a gentle sweetness, and a soft, earthy depth. Subtle hints of cocoa and dried fruit emerge through the finish, giving the cup a refined, lingering warmth without any bitterness.

Brewing instructions:

Brewing temperature: 95c

Brewing time: 3 – 5 mins