The World of Black Tea

Most of our collection is anchored in the smooth, versatile teas of South India, but we reach across the globe to craft our robust morning favorites.

The Foundation: South India (The Nilgiris)

Grown in the "Blue Mountains," these teas are famous for being smooth, fragrant, and clear. This lack of bitterness makes them the perfect base for our flavored teas and provides the backbone for our blends.

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The Robust Classics: India & China

To create deep, full-bodied morning cups, we blend our South Indian base with stronger teas from world-renowned regions

Assam (India):

Adds a bold, malty punch. Found in our English Breakfast and Four Horsemen.
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Shop Four Horsemen

Keemun & Yunnan (China):

Adds smoky, wine-like, and sweet notes. These give our Irish Breakfast its rich "stout" profile and adds complexity to our English Breakfast.
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Darjeeling (India):

The "Champagne of Teas" adds a lighter, floral top note, exclusive to our signature Four Horsemen blend.
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How It's Made

True black tea is defined by full oxidation, a process that transforms the green leaf into a dark, robust brew.

  • Wither & Roll: Leaves are air-dried to remove moisture, then rolled to release essential oils.
  • Oxidize: The leaves are exposed to oxygen, turning them dark brown and locking in that signature rich flavor.
  • Fire: Finally, the leaves are fired in high heat to dry and preserve the tea.

Perfect Pairings

Black tea’s bold profile is the perfect companion for rich foods and sweet treats.

  • Sweet: Scones with clotted cream, berry jams, and dark chocolate.
  • Savory: Roast meats, hearty stews, and spicy Indian curries.
  • Enhancements: Delicious on its own, or elevated with a splash of milk, lemon, or honey.