China, India, Sri Lanka
The tea itself is too often taken for granted in the European ritual of afternoon tea taking. This blend however, is formed especially to accompany the classic fare and ambience in mind. Bright and fresh, the recipe calls for the lifted character of Darjeeling with the lightly woody Ceylon Orange Pekoe and finally, Yunnan Red for a hint of sweet malt on the finish.
Dry leaf: Short dark curled leaves with hints of green and gold
Taste: light woodiness and cocoa
Process: fully-oxidised, blended
Alternate brew methods