The result of many years of refinement, dating back to the 1820s. This Teesta Valley variant, made in the Sikkim region of India, has a well-developed palette and strong history. Its leaves are much more vibrant than most, retaining a lot of the greens and browns through the roasting process, unlike most black teas which are blackened.
Burnt toffee notes underline the bitter earthen tint in this thick unorthodox tea.
Teesta Valley Black Tea
Black Tea should be prepared with 3g per 200ml of water at 80-90C for about 3-4 minutes depending on your strength preferences. Can be re-steeped 2-3 additional times. Thereafter, new tea should be added.