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I’ve written about smoky teas a number of times in these pages, mostly discoursing about how much I didn’t like them. My latest opus on this topic is here. Once upon a time you would not have heard a good word pass from my lips about smoky teas. Not that it was for lack of trying them. I sampled various blends over and over again and always came to exactly the same conclusion – an enthusiastic thumbs down.
Keemun Panda (ETS image)
Then things started to change – just a little bit and very gradually, mind you. For the most part I owe it to Keemun, a Chinese black tea that often has smoky notes, ranging from barely imperceptible to moderately intense. While I don’t care much for the latter and I don’t know if I’ll ever make peace with Lapsang Souchong, a tea I’ve always found to be quite smoky, I find some of the milder varieties of Keemun to be tolerable and some even a little bit likable.
These days I’d stop far short of calling myself a fan of smoky teas. I certainly don’t seek them out but I can put up with certain ones, at least to some small extent. What I’ve found recently, in the course of the past few weeks or so, is that I’ve been using the smoky stuff to “save” other teas. I’ve written about this practice before and to summarize, it consists of taking a tea that’s not quite bad, but mostly just lackluster, and mixing it with a better quality tea to make the latter go further.
I’ve found myself doing this a lot lately with a tea that I received a rather large sample of a while back. After taking one sniff of it I looked around to see if someone had lit a campfire. Then I realized that smell was the tea. I put it aside, assuming I’d probably end up giving it to someone at some point. It’s not a tea that I could ever imagine drinking straight unless my tastes drastically change. But lately I’ve but using it to salvage a few black teas that I wasn’t quite in love with ut that were made quite palatable with the addition of just a bit of smoke.
Who knew?
See more of William I. Lengeman’s articles here.
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
I haven’t made a thorough study of the matter, but I’d venture to say that if you’re looking for information on the gardens that produce your Indian single-estate tea you’re likely to come up dry in many cases. Take Tarajulie Estate, for instance, who produce the fine Assam tea that’s the subject of this review. While you can find a number of vendors who sell their tea and a number of other reviewers who have also weighed in on its merits, it’s a little trickier to find out anything about the estate itself. Between myself and my esteemed editor, about the best we could come up with is located here.
The “Esteemed Editor’s” photo of this tea since I am all about drinking, not shooting, tea! (Photo source: A.C. Cargill, all rights reserved)
Which is hardly a necessity when it comes to appreciating the finer points of any tea, but just as a wine fancier might like to know more about the vineyard that produces the vintage they’re drinking so do some of us tea people like to know about the estate that produced our tea.
But enough about that. For a long time I found myself jumping back and forth between black and green tea, growing tired of one and moving on to the other and then switching back again. Lately though, I’ve been drinking black tea almost exclusively. I can’t figure out why but I’m going to hazard a wild guess and say it might have something to do with the colder weather.
In any event, I’ve been lucky to get my hands on samples of a few varieties of my favorite black tea – the robust type that hails from the northeastern state of Assam. I’ve had the pleasure of reviewing two of the English Tea Store’s Assams recently, starting with their Organic Assam TGFOP, which I reviewed here. I liked that one quite a bit but I liked the next one – the Borengajuli – even better.
Now it’s on to the Tarajulie, which I liked even better than the Borengajuli. I don’t often use those high-falutin’ descriptors (oaky, persimmonish, faint notes of kerosene) favored by beverage reviewers, so I’ll just say that the Organic Assam and the Borengajuli had that robust, smooth and richly flavored profile common to the best Assam teas. As for the Tarajulie, I’ll just say that it’s got all of those qualities, but in greater abundance. Which definitely makes it worth a look, if you go for this sort of thing.
See more of William I. Lengeman’s articles here.
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Teas are grown in an ever-increasing number of countries in the world, with India still being one of the leaders. This stop on our virtual world tea tour is Nilgiri District in a more southern part of that country.
Mmmm!! Nonsuch Estate is a great example of Nilgiri tea. (Photo source: A.C. Cargill, all rights reserved)
Topography
A mountainous region of Tamil Nadu State in southeastern India, with peaks rising from the surrounding plains to elevations between 5,000 and 8,500 feet. The Noyar River provides moisture, and the area is considerably cooler and wetter than the plains since the rainfall measures between 100 and 600 centimeters annually. Lush vegetation and abundant wildlife, including elephants, are other features.
Tea Growing
Nilgiri teas are grown all year round with the best teas being produced during January and August. There are three flushes (times of growth and harvest): 1st is picked April thru May, accounting for about 25% of the region’s total harvest; 2nd is picked September to November, about 40-45% of the total harvest; and 3rd is December to January.
The first tea was planted in 1835 as an experiment, with the first commercial operation going strong in 1859, about 24 years later, a good timeframe for maturing the plants and working out any issues. Larger tea gardens, some with an area of 400 hectares or more, are located at about 5,100 to 6,900 feet elevations and yield from 64,000 to 120,000 tons annually, making it second only to Assam District in India for tea production.
Most Nilgiri tea estates are small- and medium-sized (averaging 100 to 200 hectares), though, and owned by small businesses or families. Most of these have been around since colonial times. Smallholders abound, and they sell their green leaf to neighboring factories for processing into black tea. A rapid increase in tea prices has made tea more profitable than other crops such as vegetables.
Grading and Quality
Nilgiri produces CTC teas used for blending and some very high quality teas. The Orange Pekoe grading system is used (OP for Orange Pekoe, BOP for Broken Orange Pekoe, FOP for Flowery Broken Orange Pekoe, etc.).
Also, teas are graded by elevation:
- “High grown” — the most flavorful
- “Mid-grown” — medium quality
- “Low grown” — generally used as bases for blends
Tea Estates
- Nonsuch Tea Estate — produces one of the best Nilgiri district teas in league with Tiger Hill and Glendale.
- Kodanad Estate
- Lockhart Tea Estate
- Highfield Tea Factory
- Vigneshwar Estate Tea Factory
- Hittakkal Estate Tea Factory
- Ripon Tea Estate
- Mayfield Tea Estate
- Goomankhan Tea Estate
- Glendale Tea Estate — one of the premiere tea estates of the Nilgiri district; a large tea estate (1,181 acres of which 900 are under tea cultivation). Mainly grows clonal teas, producing high quality.
- Parkside Tea Estate
Some of the Better-Known Nilgiri Teas
While the tea is generally marketed for local consumption, some of the larger tea gardens export to various countries, so the tea is gaining a
reputation abroad, especially due to its quality, mellow and non-astringent flavor, sweetness, and smoother character. Not quite the rich body of an Assam and not quite the crispness of a Darjeeling. A nicely balanced, flavorful cup with a hint of earthiness.
- Nonsuch Estate tea — A black tea with a fruity almost floral-like maltiness. Stronger flavor suitable for breakfast time.
- Glendale Tea — A medium strength tea noted for its superb flavor with hints of jammy character, a quality only available in January when the average price is generally between 2 to 3 times the price at other times of the year.
- Glendale Estate Frost Tea, SFTGFOP — A tea that has gone through a slight freezing, giving it a pronounced aroma and flavor. Very fruity, sweet, smooth, and balanced. These qualities make it one of the most sought after teas in the world today.
- Chamraj Estate, FOP — A great smooth, medium-bodied tea with a wonderful woodsy sweetness. Makes a nice breakfast tea, but is also delicious at the afternoon tea break, and perfect for after dinner.
Don’t miss our next stop on this virtual world tea tour!
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
As I noted recently in a tea review at my own site, the final few months of 2012 were quite a bonanza to a black tea-loving fellow such as yours truly. A pile of samples came flooding in (okay, just a slight exaggeration), and some of them were quite good, thank you very much. Among these were a number of quite nice Assam varieties – always a big favorite with me.
Borengajuli Estate Tea (Photo source: The English Tea Store)
I rarely let an opportunity pass to discuss Assam tea, in general, but I’ll be brief. The Assam region in India is one of the world’s largest tea-growing regions and turn out almost exclusively black tea. From the point of a black tea connoisseur, a lot of this output is perhaps not quite what you’d call top-shelf stuff – and that’s putting it mildly. On the other hand, some of the best black tea I’ve ever had the pleasure to sample has come from Assam.
One of the last Assam teas I reviewed was also from The English Tea Store. I was quite fond of their Organic Assam TGFOP, which I covered here not so long ago. But as good as that one was I’d have to say that their Borengajuli Estate is on an entirely different level.
Lesser varieties of Assam – and there are many – are marked by a distinct lack of flavor and usually tend toward astringency (that quality that makes your mouth want to pucker) and especially bitterness. None of which turned up in this particular variety.
While you can’t always tell if a tea is going to be good simply by smelling the dry leaves, sometimes you can and this was one of those times. As soon as I opened the package the strong aroma of the leaves jumped out at me, and I knew this would be a good tea-drinking experience. Steeping the tea and drinking it didn’t do anything to change my mind on this point. The rich full-bodied flavor was everything the aroma promised and then some. As is so often the case when I review tea, I found that there was a flavor note here that I couldn’t put my finger, no matter how hard I try. But the bottom line is that this is a great black tea and I’m happy to have had a chance to sample it.
For some additional perspective on this tea, refer to this archived review by our Esteemed Editor.
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
How do I judge thee, oh tea merchant? Let me count the ways. Oh, never mind. There are actually a few ways that I judge your tea Web site, but one of the first and foremost is by your selection of black tea. More about that in a moment.
Black teas (Photo source: The English Tea Store)
If you’ve read any of the articles I write here and at my own tea site, you might have come to the conclusion that I really like black tea. Which is true. I’ve written about this subject so often that I’m starting to bore myself. So I’ll just say that with all the fuss about green, white, puerh, and oolong, let’s not forget that there’s some really great black tea to be had and leave it at that.
In the seven-plus years I’ve been writing about tea, I’ve run across a lot of tea merchant Web sites. I still run across quite a few, even after all this time, and I never miss an opportunity to look them over. Way back when I used to spend quite a lot of time clicking around and exploring every nook and cranny of each site, but there are only so many hours in a day and these days I almost always go straight for the black tea.
Which obviously isn’t going to work for a company that specializes in Japanese tea, almost all of which is green, but in general it’s a pretty good way to get a handle on what a merchant is all about. What I look for first of all is the selection. Black teas from India, China, Ceylon, and Africa are good for a start, and if there are several varieties each of Assam, Keemun, Ceylon and the like, then I’m even more impressed. If the selection is large enough that there are single-estate varieties represented and the gardens they came from are identified and discussed, then that’s a very good situation indeed.
But the lack of all the aforementioned might not mean that the merchant is lacking. Perhaps their focus is on other types of tea. There are also other factors to consider when judging a tea merchant’s site. Such as the layout and appearance, to some extent, since that’s the first thing anyone sees when they visit your site.
It might be enough to have a great selection of tea and related stuff at great prices and with great customer service, prompt shipping and the like. But, just as you probably like to take a bath occasionally and comb your hair and generally aim for a good first impression as you go into the world, so should you strive to make a good first impression with a well-designed Web site that’s easy to look at and simple to use (don’t make the user untangle riddles to find what they’re looking for).
Having said all that, I’ll still continue to judge a tea merchant’s site first and foremost by their black tea. So sue me.
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Assam TGFOP (Photo source: The English Tea Store)
In my recent review of the English Tea Store’s Golden Heaven Yunnan, a Chinese black tea, I may have spoken a bit rashly. After many years of enthusiastically banging the drum for Assam tea, I made the comment that “I’m starting to wonder if I don’t like Yunnan better.” Which wasn’t exactly a definitive statement, mind you, but at this point I think I’ll go with the position that I really like both types of tea, as opposed to committing to the daunting task of picking one favorite.
Now it’s time for my standard caution whenever Assam tea is the topic of discussion. This region of India is one of the world’s top tea producers and almost all of what they turn out there is black tea. You could also make the argument that a lot of the Assam black tea is not particularly exceptional. So if you’re going to rush out and buy some Assam tea, it’s not a bad idea for the buyer to beware. End of standard caution.
But there’s plenty of good Assam tea to be had, and when it’s good, it’s very good indeed. Most of the better quality stuff from Assam tends to be single-estate tea, meaning that it comes from one particular garden, as opposed to those products that are blended from teas from a variety of sources. It’s not clear from their product description which category the English Tea Store’s Organic Assam TGFOP falls into but I suspect that it’s probably a single-estate tea.
I wouldn’t rank this tea at the absolute top of the heap for Assam teas, but that’s a rather lofty pinnacle indeed, and this one is not very far off the mark. I actually came back a few days after finishing this review and modified this paragraph as I found that this tea started out good and grew on me even more the more I drank it.
This is a very smooth and flavorful Assam, with none of the bitterness or astringency that spoils some of the lesser ones. I drink black tea without anything added and so it’s not hard at all to pick up on these unpleasant qualities, but fortunately in this case there were none. Whether you like milk, sugar and whatnot or don’t, I’m sure that you’ll find that this one’s definitely worth your time.
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Keemun Panda (Photo source: The English Tea Store)
If pressed to choose my least favorite type of tea, I’d probably have to go with Lapsang Souchong. For those who may never have heard of it, it’s a Chinese type of black tea whose leaves are cured/flavored by exposing them to the smoke of a pine wood fire – or at least “real” Lapsang Souchong is made this way. Which is all well and good if you like that sort of thing, and I’m not averse to a little smoke in food, but when it comes to tea I have never acquired a taste for it.
I bring this up in my review of the English Tea Store’s Keemun Panda because most of the Keemun I’ve sampled thus far has a bit of smokiness to it, although it tends to be much less pronounced than you’ll find with Lapsang Souchong. I tend to run screaming when it comes to smokiness in tea nowadays, but if it’s faint enough, then I’m okay with it, and there are actually some Keemuns I’ve liked quite a bit.
Having said all that, I’ll say that this was a very fine example of the breed, but there was just a bit too much smoke there for me to add it to my list of everyday choices. According to the English Tea Store’s description, “a properly produced Keemun, such as Panda, is one of the finest teas in the world with a complex aromatic and penetrating character often compared to burgundy wines.” They also note that “the bright, reddish brew delivers a winey, fruity flavor with depth and complexity.” I’m not quite sure what “winey” means and I didn’t personally catch onto the fruitiness, but I won’t argue with the bit about the depth and complexity.
As for the assertion that this tea “takes milk well,” I’m not and never have been a milk and sugar fan, but with a tea such as this particular one I can see how such a mixture might actually work. My other point, and it’s one that I frequently make with black teas, is a caution not to oversteep. The description calls for two to five minutes in water that’s been brought to a rolling boil. My standard steep time for any black tea is two minutes and this one might do quite nicely with longer times but I’d caution readers to start short and work up to the longer times that can sometimes bring out undesirable flavors in any tea.
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Nine Bend Black Dragon Tea (Photo source: The English Tea Store)
You could probably spend a lifetime studying the topic of Chinese tea, if you were so inclined, and still not get to the bottom of it. All of the major types of tea are grown there and the sheer number of varieties that fall into those categories are enough to put a strain on your brain cells. Just keeping track of the various names of Chinese teas and their English translations can be a daunting task in itself.
Whether it be in Chinese or English many of the names of these teas are quite colorful. I can’t put a finger on why I like the name of Nine Bend Black Dragon so much. It just has a nice ring to it. Nine Bend Black Dragon is apparently named for the Nine Bend River located in the Wuyi Mountain region in the north of China’s Fujian province. Not surprisingly, this is a region that’s well known for its Wuyi Oolong as well as various other varieties of tea.
I personally have never found much to like about Wuyi Oolong, but Nine Bend Black Dragon is a another cup of tea entirely. While I like a nice delicate green tea now and then for me they tend to serve more as palate cleansers to be consumed in between the black teas that I’m such a fan of. Assam is one of my favorite black teas but I’ve been drinking a lot of Chinese black tea lately, such as Yunnan and Keemun, and Nine Bend Black Dragon fits in with this group quite nicely.
One of the first things that stands out here are the leaves themselves, longish and needle-like and mostly black, with a little bit of a sheen and just a smattering of yellow tips. The Tea Store’s description mentions “deep burgundy depth and delightful oaky notes.” I’m not sure what the former is and I can agree with the latter pretty much, but I also noticed a pronounced note of something resembling cocoa.
A nice one for fans of full-flavored black tea. More here.
See also:
Review: The English Tea Store’s Nine Bend Black Dragon Tea
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Golden Heaven Yunnan China Black Tea (Photo source: The English Tea Store)
I consider myself to be a rather avid fan of Assam tea, a black variety that hails from the Assam region of India. Although I’m always careful to note that Assam teas are definitely not all created equal and some of them are rather yucky, to be quite honest. But I’m such a fan of this tea that on two separate occasions I’ve devoted an entire month at my own tea site to considering its many and varied charms.
Which doesn’t seem a very logical way to open a review of a black tea from the Yunnan region of China. But I wanted to establish that I like Assam so much for the simple reason that I’m starting to wonder if I don’t like Yunnan better. For a while now I’ve been drinking Yunnan tea from a merchant who shall remain nameless. I turn to this one whenever the supply of tea samples from various merchants starts to run dry because it’s of a decent quality and I can run down to the local Whole Foods and buy some, rather than having to go through mail order.
While it’s a rather decent Yunnan, as I say, the English Tea Store’s Golden Heaven Yunnan is a cut above that and is one of those Yunnan teas that might just put me over the top in my homegrown Assam/Yunnan competition.
I have to cringe at the Tea Store’s description of this one, however, specifically the opening part that claims that it’s a “a delicious tea that’s outstanding with milk.” While it may indeed be just that and while I’ve learned not to berate anyone for spoiling an outstanding tea with milk, I’d encourage anyone who thinks that black tea actually needs milk to give this one a try on its own before reaching for the pitcher.
I’ve had the good fortune to try a few decent Yunnan teas over the years and this one holds its own with any of them. It’s got the very full and highly robust black tea flavor that’s common to the breed and some notes of something like spice in the finish. Probably the best indicator of how highly I thought of it is that out of the wealth of tea samples I’ve received in recent weeks it was one of the first to go.
See also:
Review ― Golden Heaven Yunnan from The English Tea Store
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
Someone asked the other day why dust in a bag is considered bad but powdered matcha is considered good, even premium. In other words, if whole or broken leaves are supposed to be better, why is matcha an exception? Great question, and one to which I flippantly answered: “Marketing and tradition!” Well, that question deserves a better answer, so it was time to go info diving into the depths of the Internet.
What’s Matcha
Matcha is a Japanese green tea made of finely ground gyokuro leaves. The processing, a key determiner in the final product, is different from making gyokuro in that the leaves are not rolled. They are steamed as usual to halt oxidation and then thoroughly dried, creating what is called “tencha.” These green dry leaves are then ground to a powder that is the consistency of talc and are then called “matcha” (sometimes spelled “mattcha”). This processing also preserves the flavor and health-enhancing properties in this tea.
Izu Matcha (Photo source: The English Tea Store)
You should use 2g (1/2 level teaspoon) for 120 to 180cc (4 to 6 ounces) of hot water. A bamboo whisk is often used in matcha preparation as the most efficient way to mix the powder thoroughly with the hot water and to create a froth.
Matcha is the highest grade of Japanese tea, according to their grading system:
- Kukicha — (lowest) made from twigs and stems of the tea plant and historically given to children and seniors.
- Bancha — rather low in quality and usually not sold by specialty tea companies.
- Sencha — growing in popularity so there is now a very wide range from superb Japanese sencha to Chinese and Viet Namese versions that have uneven results.
- Gyokuro — a wonderful, labor-intensive tea made from leaves that are shade-grown for part of the year. It is only produced in small quantities each year, relative to other teas.
- Matcha — The highest grade and used during the famous Japanese Tea Ceremony.
What’s Tea-dust-in-a-bag
Irish Breakfast tea, usually bagged. (Photo source: The English Tea Store)
Bagged teas have been vilified by tea drinkers far and wide, myself included, and several myths persist about them:
- They are filled with floor sweepings.
- They are filled with only stale tea.
- They are filled with only the cheapest grades of tea.
- They cause excess waste.
The reality of teabags:
- They are filled by machines where whole leaves go in one end and filled bags come out the other (well, almost — but the process does start with whole leaves, not floor sweepings).
- They come in quite a variety of shapes and sizes, including round, square, flo-thru, and pyramid sachets.
- They are filled with a full range of teas — green, oolong, white, and black.
- Not all tea types are suitable for bagging, with such premium teas as Ti Kuan Yin being a prime example, plus I haven’t seen any decent pu-erhs in teabags.
- The stale bagged teas are the lower quality ones, but most are freshly made and, since demand is high, they don’t hang around long enough on store shelves to get stale.
- The waste issue is addressed with bags made of material that will compost and generally seems a bit of an overdone concern anyway.
Bottom Line
The big question was why matcha was considered premium while teabags (the kind filled with fine dust) were not. From what I can see here, it is very likely what I said up front: marketing and tradition. But I have to add in one more item: variety. The range of bagged teas is wide and includes teas just a premium in quality as matcha, but the cheap, stale, low-end teas drag down the reputation of the higher-end bagged teas, such as those carried by Harney & Sons, Typhoo, PG Tips, Barry’s, and Taylors of Harrogate.
I stick to my personal preference to steep even these bagged brands loose in the pot (I cut up the bags and dump the tea dust into the pot) and swear it makes a difference in the taste. But we cannot diss bagged teas just because they are in bags.
A Selection of Reviews on Our Blog of the Finer Bagged Teas
- Review — Golden Moon Jasmine Pearls
- Review — Golden Moon Temple of Heaven Gunpowder Tea
- Review — Madagascar Vanilla by Golden Moon
- Golden Moon’s Lapsang Souchong
- Review of Harney & Sons Japanese Sencha
- Review of Chinese Flower by Harney & Sons
- A Review of Harney & Sons Earl Grey Supreme
- Review of Harney & Sons “Green Tea with Thai Flavors”
- Dragon Tea – Dragon Eye Oolong from Revolution Tea
- Stash Irish Breakfast Black Tea
- Review — Stash Holiday Chai
- Ntingwe Kwazulu Tea from Taylors of Harrogate
About Some Popular Tea Brands
- McLeod Russel — The Elephant in the Tea Room
- The Story of Bewley’s, an Irish Fave Tea
- The Story of Davidson’s Tea
- Republic of Tea
- The Story of Barry’s Tea
- Taylors of Harrogate Know Tea
- Elephants, Lifeboats, and Williamson Tea
- PG Tips — “Perfectly Great” Tea!
- Typhoo Tea — The Doctor Is In
- Harney & Sons Know Tea!
- Mooning Over Golden Moon Teas
See also:
Have Bagged Teas Gotten a Bad Rap?
A Tasty Bagged Green Tea?
5 Ways to Make the Most of Your Bagged Tea
Mixing Loose Tea and Teabag Teas
The Growing Popularity of Matcha
Types of Japanese Tea
Tea Bags Revisited
Tea Review: English Tea Store’s Izu Matcha
© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.
