Teas
- Assam Second FlushA full-bodied black tea with malt, dried fruit, and a coppery liquor.
- Darjeeling First FlushA high-grown black tea with pale liquor, brisk structure, and a lifted floral-muscatel character.
- Kericho Black TeaA bright Kenyan black tea with a clean, brisk cup and a confident malty structure.
- Rwanda Highland BlackA highland Rwandan black tea with a bright liquor, fresh structure, and a gentle sweet finish.
- Dian HongA soft Yunnan black tea with golden buds, cocoa depth, and a gentle peppery lift.
- Earl GreyA black-tea blend lifted with cold-pressed bergamot oil: citrus brightness over a brisk, familiar base.
- English BreakfastThe morning standard: a full-bodied marriage of Assam depth, Ceylon brightness and Kenyan strength, built to meet milk.
- Nuwara Eliya CeylonSri Lanka's highest-grown black tea: pale gold, fragrant and crisp, the 'champagne of Ceylon'.
- KeemunThe orchid-scented black of Anhui, born in 1875 and poured into every great English breakfast blend since.
- Lapsang SouchongThe original smoked tea of the Wuyi valley: pinewood fires folded into the world's first black leaf.
These teas brew in Pekoe.
