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Pure Black Tea

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Thumbnail of Nilgiri Indigo | Organic
Nilgiri tea is a dark, intensely aromatic and flavorful tea grown in the southern portion of the Western Ghats mountains of Southern India.
Thumbnail of Golden Assam
This STGFOP single estate tea is from one of the finest Assam tea estates, Harmutty Estate in eastern Assam. Teas from this estate produce a highly acclaimed liquor and are known for their unmatched flavor.
$4.50 Golden Assam
Thumbnail of Nilgiri Iced Tea Blend
This tea is specially blended to make great iced tea. It is rich and smooth while not becoming cloudy when chilling.
Thumbnail of Sweet Souchong | Organic
This Sweet Souchong is a sweeter, less smokey version of our traditional lapsang souchong, a black tea originally from the Mount Wuyi area in the Fujian province of China. The tea leaves have been withered over pine or cedar fires, pan-fired, rolled and oxidized before being fully dried in bamboo baskets over burning pine. It is a great introduction to smoked teas without being overwhelmed by campfire taste.
Thumbnail of Keemun Mao Feng Imperial
Thumbnail of Tanzania Black | Organic
The soil conditions and altitude in the Usambara Mountain estate combine to give this Assamese varietal distinctive fruit notes in compliment to the traditional malted flavor profile.
Thumbnail of Wakoucha Japanese Black | Organic
Organic Wakoucha is a stunning demonstration of rare Japanese black teas. It has a clean amber red hue when brewed, and the aroma is malty-sweet and floral. It has a prominent juicy sweetness with notes of chrysanthemum and clove and leaves a lingering honeyed floral finish.
Thumbnail of Nepali Noir | Organic
This premium black tea produced at Kanchanjangha Tea Estate has a distinct brisk flavor, with a malty body and notes of raisins and dark chocolate. Grown in the Himalayas, the aromas of fresh fruit and flowers with hints of caramel are enhanced by the high-elevation growing conditions.

Thumbnail of Jinggu Old Tree Yunnan
ETA: late November/early December

Excellent fullness with subtle China sweetness.

Thumbnail of Assam Broken Leaf | Organic
Broken-leaf Assam teas tend to have a full body and brew quickly, therefore are excellent with milk and sugar. This tea makes a good every day tea because it is inexpensive, and yet still flavorful.
Thumbnail of Darjeeling Crescendo | Organic
Made in the late summer months from July to September when the estate is in full production with perfect weather conditions. This particular harvest tastes as fresh as the forest floor after a refreshing rainstorm. Fair warning, this tea can have a bit of a bite if steeped longer than five minutes but pleasant when cooled! The flavour can also be complimented with a dash of milk or sugar unlike Darjeeling Teas from most other seasons which are best enjoyed pure.
Thumbnail of Darjeeling 1st Flush - Moonshine
First Flush means that this tea was picked in March. It has a light vegetal taste that all first flush Darjeelings share. A tea for all occasions, though typically enjoyed without cream or sugar.
Thumbnail of Decaf Breakfast
Black tea from India, decaffeinated using a superior CO-2 process. Note that using more leaves per cup is a common approach when brewing decaffeinated teas, as they do brew a little lighter.
Thumbnail of Kenyan Purple Leaf Tea
Thumbnail of Yunnan Black Snail
A bold-leaf Yunnan varietal with smooth cocoa notes and hints of plum and spice. The dry leaves are tightly rolled into a spiral snail shape, dark in color, with golden tip accents. Named for the twisted shape of the finished leaves - fancifully reminiscent of snail shells. The brew is moderately hearty in a longer infusion or can be reinfused about three times with briefer steeps.
Thumbnail of Decaf Irish Breakfast
This beautiful decaffeinated black offers a true malty flavor, with brassy highlights. Brews thick and full-bodied in the preference and style of Ireland. Grown in rich volcanic soil in the high-altitude of Nandi Hills in Kenya. Certified by Ethical Tea Partnerships.

Note that using a more leaves per cup is a common approach when brewing decaffeinated teas, as they do brew a little lighter.

Thumbnail of Decaf English Breakfast
For a decaf, this cup is decidedly self-assured with floral notes, medium body, balanced astringency, and a long finish. Enjoy as is, hot or iced, or compliment with milk.

Note that using a more leaves per cup is a common approach when brewing decaffeinated teas, as they do brew a little lighter.

Thumbnail of Decaf Ceylon
Courtlodge is a highly regarded Ceylon estate, and this Co2 decaffeinated Flowery Pekoe black tea retains its distinction and quality. Lovely alone, hot or iced, or with cream/sugar to taste.
$4.50 Decaf Ceylon
Thumbnail of Wild Thai Black | Organic
Excellent fullness with subtle Thai sweetness.
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Brewing Instructions:

Generally a teaspoon of black tea per cup should be used. Black teas should be prepared with boiling water and steeped 3-4 minutes. Black teas that will be served with milk or lemon should be steeped a little longer, 4-5 minutes.


While green tea usually loses its flavor within a year, black tea retains its flavor for several years. For this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in Mongolia, Tibet and Siberia into the 19th century. It was known since the Tang dynasty that black tea steeped in hot water could also serve as a passable cloth dye for the lower classes that couldn't afford the better quality clothing colors of the time. However, far from being a mark of shame, the "brown star" mark of the dying process was seen as much better than plain cloth and held some importance as a mark of the lower merchant classes through the Ming Dynasty. Traditionally, black tea was the only tea known to Western culture. Although green tea has been gradually increasing in popularity, black tea still accounts for over ninety percent of all tea sold in the West.

Health Benefits:

A 2001 Boston University study has concluded that short and long-term black tea consumption reverses endothelial vasomotor dysfunction in patients with coronary artery disease. This finding may partly explain the association between tea intake and decreased cardiovascular disease events. In 2006, a German study concluded that the addition of milk prevents vascular protective effects of tea.