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