“This is a very sad sipdown – because it was completely wasted. I’m doing some work right now in an office (on-site self-employed contractor, long story). where there are storage lockers where...” Read full tasting note
“I brewed this up both gongfu and western brewing. The dry leaf smells of dry wood and black currant. The leaves are really pretty. They consist of long black and fuzzy gold tendrils. I placed them...” Read full tasting note
“My favorite so far out of TETE’s line up. The black is cherry woodsy, chocolate malt and amber. It doesn’t get too rich or thick and has a clean taste. Later infusions has a nice amber incense note...” Read full tasting note
“This is a tea from Nepal. I sampled it before I heard of the loss of life and utter devastation from the earthquake. I have not seen the news yet but my heart goes out to the people of Nepal. TETE...” Read full tasting note
The tea where the tea-maker has to spend most effort, black tea is the perfect tea for a healthy jump-start to mornings. To make this tea, the tea-maker has to scrupulously wither the leaves overnight, before delicately rolling them and then oxidizing them until the buds are a perfect shade of golden. This tea comes from a remote tea garden of Nepal, where when the first tractor arrived five years ago, the locals thought it was a buffalo and fed it hay. When brewed, the exquisite black tea smells like a rainforest, and leaves an aftertaste of honey.
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