Menu
Cart 0

USA Tea of the Month - November 2015

Posted by Nicole Schwartz on

Black Tea from Thailand - black tea from 101 Tea Plantation

 

A black tea with a chocolaty, roasty smell. This tea was introduced to me at World Tea Expo this year and I was excited to order some in and share it. It re-steeps well, so don’t forget to reuse the leaves!


Preparation:  Use 1 tsp. (2g) / cup (8oz) in boiling water (212°F) and steep for 2-4 minutes.


Aussie Ginger Chai - black tea from The Devotea core collection


We start with a robust Australian black tea with chunks of dried ginger, then we took some cinnamon bark, some whole green cardamom pods and some cloves, roughing them up a little before slinging them in. Smooth and tasty, whether it’s black or milky. This tea is particularly suited to being made extra strong with condensed milk.


Preparation:  Use 1 tsp. (2g) / cup (8oz) in boiling water (212°F) and steep for 3 minutes.


Lapsang Souchong - black tea from Elmwood Inn


One of the classic black teas from China, this large-leafed black tea was originally smoked over a bed of pine needles.  It has a distinctively smoky aroma and flavor that goes well with savory foods.


Preparation:  Use 1 tsp. (2g) / cup (8oz) in boiling water (212°F) and steep for 2-5 minutes.


Share this post



← Older Post Newer Post →


Leave a comment

Please note, comments must be approved before they are published.