Black tea grown in China is called Red Tea (not to be confused with the caffeine-free herbal tisane Rooibos from South Africa, also known as “Red Bush Tea”). The best known of the Chinese Reds, Keemun, is appropriately referred to as “The Burgundy of Teas.” Red Teas are often described as having a “winy” flavor and/or body, and they also yield a discernibly redder liquor (liquid) than their Indian relatives. Red teas from Anhui, Yunnan, Hunan and Fujian provinces often exhibit notes of chocolate, wood and earth and consequently pair very well with spicy food and chocolate. A high quality Red tea is renowned for its rich, subtly sweet flavor and exceptionally smooth finish.Organic South Cloud – A smooth, slightly smoky, full-bodied tea made from the broad-leafed tea varietal "dayeh" from Yunnan province. Many of the leaves are gold-tipped, which results in a more complex flavor and a deep amber liquor. Exceedingly drinkable, this tea can stand up to milk and/or sugar, but we recommend first trying it alone.
Pot: 5.50 Large Cup: 3.25/ Small: 3 Loose: 3/oz
Keemun Mao Feng – From Anhui province, the Keemun Mao Feng is milder yet more complex than most Keemuns, with an elegantly bold and wiry leaf style. This awakening brew reminds us of barley on the nose, next offering a touch of spice, perhaps nutmeg, followed by a gently smoky finish. Satisfying and smooth, this tea is best savored on its own.
Pot: 7.25 Large Cup: 4.25/ Small: 4 Loose: 4.75/oz
Golden Monkey King - This delectable brew comes from Fujian province, a region also revered for its Green, White & Oolong teas. Surprisingly sweet, mellow, complex and smooth, with a tantalizing chocolate aroma.
Pot: 8 Large Cup: 4.50/ Small: 4.25 Loose: 5.25/oz