SHOWING 103 RESULTS
Bermiok Classic Autumn Black Tea Tin
Nuts, wood & stone-fruit aromas brighten up this Sikkim cup.
Lopchu Golden Orange Pekoe Black Tea Tin
A vibrant cup that offers the prized smokiness of a Lopch...
Castleton Exotic Summer Muscatel Black Tea Tin
A stellar Darjeeling cup that is aromatic with medium str...
Temi Summer Muscatel Black Tea
A robust cup from Sikkim that is brisk and vibrant with f...
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x-
3.5oz
Seeyok Special Summer Muscatel Black Tea
An exceptional Darjeeling Muscatel, robust and brisk with...
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x-
3.5oz
Margaret's Hope Classic Spring Black Tea
A mellow and subtly brisk Darjeeling cup with lifted frui...
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x-
3.5oz
Lopchu Golden Orange Pekoe Black Tea
A vibrant cup that offers the prized smokiness of a Lopch...
Select a Weight
x-
3.5oz
Giddapahar Classic Summer Chinary Black Tea
A strong Darjeeling Second Flush with delicious fruity to...
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x-
3.5oz
Darjeeling Breakfast Black Tea
A strong morning cup that is brisk with notes of wood and...
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x-
3.5oz
Castleton Exotic Summer Muscatel Black Tea
A stellar Darjeeling cup that is aromatic with medium str...
Select a Weight
x-
3.5oz
Bermiok Classic Autumn Black Tea
Nuts, wood & stone-fruit aromas brighten up this Sikkim cup.
Select a Weight
x-
3.53oz
Thriving along the ridgelines that branch out of the Himalayas in the north east and the undulating terrains of the Nilgiris in south are the tea growing regions of India. Home to more than 129,000 tea estates spread across over 520,000 hectares, India - the world’s second largest tea growing country - produces more than 950 million kilograms of tea annually, contributing close to 25% to the world tea production. Collectively, 90% of all tea produced in Indian tea gardens is of CTC (Crush, Tear, Curl) grade; loose-leaf orthodox tea comprising the remaining production output.
In every tea growing region, estates are typically engaged in the cultivation of Clonal, Chinary, and Assam-Hybrid tea plants, the latter more commonly cultivated at tea plantations located at near-sea level. However, some of the finer and more high-quality teas are produced at higher elevation where oxygen levels are low, air is cooler, and rainfall is plentiful. Such conditions force the tea plants to grow slowly, creating denser and vibrant flavors that are generally considered indispensable to a great cup.
