TEA COLLECTION / BLACK TEA
Classic Black Tea
A well-rounded orthodox black tea from the Solukhumbu growing community.
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Classic Black Tea · The mountain cup
Origin
Smallholder tea gardens, Solukhumbu; leaves processed at Bhakanje Tea Estate.
Leaf standard
One bud and three young leaves
Harvest & flush
Spring to autumn depending on harvest and availability. Distinct batches may show changes in body and aroma.
Selection & processing
Withering, rolling, full oxidation and careful drying develop a rounded, deeper infusion.
Flavour notes
Malty, honeyed or fruit-like notes can occur in orthodox black teas; exact sensory notes vary by batch.
Brewing guide
You can re-steep the same tea or flowers up to two more times. Allow a little longer for each additional steep.
HOW YOUR TEA IS PREPARED
From harvest to cup
MORE ABOUT THIS TEA
Frequently asked questions
Is black tea fully oxidized?
Yes. Orthodox black tea is intentionally oxidized after rolling before it is dried.
What does the leaf standard mean?
The youngest shoot is selected with a defined number of leaves. This refers to fresh leaf picking, not the finished tea grade.
Does every harvest taste the same?
Conditions and processing vary by season, so sensory notes are suggestions rather than verified batch guarantees.
Where does it come from?
Leaves are supplied by smallholder growers in Solukhumbu and processed at Bhakanje Tea Estate.