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Enjojo Black is a black tea from the Bushenyi region in Uganda, produced by Women in Tea at an altitude of 1,600 metres. The tea leaves are entirely hand-picked and processed by female tea farmers. After picking, they undergo a 24-hour withering process, followed by 4 hours of oxidation, after which they are dried and…
Quantity of tea leaves: 2 gram
Temperature of water: 95°
Infusion time: 4 minutes
Maximum number of infusions: 2 times
Read more about how to brew a delicious cup of tea.
Properly storing the Araksa Thai tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.
Read more about how to store loose-leaf tea.
Quantity: 1
Temperature of water: 90°
Infusion time: 4 minutes
Maximum number of infusions: 2 times
Read more about how to brew a delicious cup of tea.
Properly storing the Ginger Cigars is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.
Read more about how to store loose-leaf tea.
Quantity of tea leaves: 2 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 2 times
Read more about how to brew a delicious cup of tea.
Properly storing the Orange Sunshine tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.
Read more about how to store loose-leaf tea.
Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 3 times
Read more about how to brew a delicious cup of tea.
Properly storing the Royal Lanka Black tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.
Read more about how to store loose-leaf tea.
Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 2 times
Read more about how to brew a delicious cup of tea.
Properly storing the Sakare Black tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.
Read more about how to store loose-leaf tea.
Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 2 times
Read more about how to brew a delicious cup of tea.
Properly storing the Silk Black tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.
Read more about how to store loose-leaf tea.
Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 2 times
Read more about how to brew a delicious cup of tea.
Properly storing the Wild Black tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.
Read more about how to store loose-leaf tea.
Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 3 times
Begin by heating water to a temperature of 90°C, the optimal heat to bring out the rich and multifaceted flavours of Shan Red. If brewing the tea Western style, place about 3 grams of Shan Red leaves into your teapot or infuser (about 250 ml), ensuring there is enough space for the leaves to expand and release their essence. Pour the heated water over the leaves, fully covering them, and let them steep for 3 minutes for the initial infusion.
For each subsequent infusion, maintain the water temperature at 90°C or higher and extend the brewing time, allowing the tea to reveal new layers of its complex profile. Enjoy up to three infusions to fully experience this exceptional handcrafted Shan Red from Myanmar.
If you are brewing it using the Eastern gong fu cha method, use around 5 g of leaf for your gaiwan or small teapot (around 120 ml). Regardless of the brewing technique, Shan Red will consistently deliver a delicious amber infusion.
Read more about how to brew a delicious cup of tea.
Shan Red offers a captivating sensory journey, with complex notes of oakwood, cacao nibs, berries, and subtle florals. Its naturally sweet, smoky character brings a deep richness to every sip.
The dry tea leaves greet you with a sweet, wood-inspired aroma, layered with hints of floral nectar, rum-raisin cake, cacao, and oakwood. When rinsed or infused, the leaves release a warm, inviting bouquet of fruits, berries, and orange blossom, evoking the ambiance of a tropical greenhouse in full bloom.
The flavour is brisk yet deep, showcasing citrusy and woody undertones, complemented by dried cranberry accents. The infusion reveals a clear, glowing amber hue, while the tea’s texture is smooth and refined, leaving a long-lasting aftertaste reminiscent of ripe raspberry, rowan, and dried pear.
Properly storing the Shan Red tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.
Read more about how to store loose-leaf tea.
Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 3 times
Begin by heating water to a temperature of 90°C, the optimal heat to bring out the rich and multifaceted flavours of Mandalay Mystique. If brewing the tea Western style, place about 3 grams of Mandalay Mystique leaves into your teapot or infuser (about 250 ml), ensuring there is enough space for the leaves to expand and release their essence. Pour the heated water over the leaves, fully covering them, and let them steep for 3 minutes for the initial infusion.
For each subsequent infusion, maintain the water temperature at 90°C or higher and extend the brewing time, allowing the tea to reveal new layers of its complex profile. Enjoy up to three infusions to fully experience this exceptional handcrafted tea from Myanmar.
If you are brewing Mandalay Mystique using the Eastern gong fu cha method, use around 5 g of leaf for your gaiwan or small teapot (around 120 ml).
Regardless of brewing technique, Mandalay Mystique will consistently deliver a delicious amber infusion.
Read more about how to brew a delicious cup of tea.
Mandalay Mystique offers a delightful sensory experience with its rich layers of wood and autumn treats.
The dry leaves exude earthy, woody aromas with hints of hazelnut, baked chestnuts, and rye bread, evoking the essence of an autumn stroll through maple-draped paths.
Upon infusion, Mandalay Mystique reveals a delightful bouquet of blackberry and redcurrant jam, complemented by subtle floral and citrus notes. The taste is brisk and profound, offering earthy and mossy nuances alongside alfalfa sprouts and a hint of malty whiskey, blending the lush landscapes of Scotland with the vibrant jungles of Myanmar.
The infusion presents a clear, beautiful amber hue, while the tea’s smooth, clean texture culminates in a long-lasting, juicy aftertaste reminiscent of dried apple and quince.
Properly storing the Mandalay Mystique tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.
Read more about how to store loose-leaf tea.
Quantity of tea leaves: 2 gram
Temperature of water: 95°
Infusion time: 5 minutes
Maximum number of infusions: 3 times
To fully enjoy the invigorating and warming cup of Kaley Glow, start by heating water to 95°C. The boiling temperature is suitable for black tea, perfect for extracting the rich flavours from the blend. Place about 2 grams of Kaley Glow into your teapot or infuser (about 250 ml), ensuring there’s enough space for the herbs to expand and release their flavours.
Pour the boiling water over the Kaley Glow blend, completely covering the ingredients, and let it steep for 5 minutes. The infusion time can be adjusted to personal preference, with a brief steeping period for a subtle taste and a longer steeping period resulting in a stronger flavour. For subsequent infusions, maintain the water temperature at 95°C to enjoy up to two additional brews. As you drink your cuppa, enjoy the rich, spicy notes balanced by sweet undertones.
For a traditional masala chai experience, bring water to a boil on the stove and add your Kaley Glow tea leaves. Let the tea simmer for a few minutes to fully release its flavours. Then, add milk and return the mixture to a gentle boil, allowing the tea and milk to blend seamlessly. Sweeten to taste with sugar, honey, or jaggery, and strain into your cup. If you’re short on time, a simple splash of milk in your cup still provides a delightful alternative.
Read more about how to brew a delicious cup of tea.
The dry leaves of Kaley Glow exude a fragrant mix of warm spices and citrus zest, with the rich scent of cloves and cinnamon complementing the brightness of orange peel.
When brewed, Kaley Glow transforms into a deep amber infusion, releasing a heady aroma of sweet, spiced cardamom and cloves. On the palate, the bold black tea offers a full-bodied, slightly malty base, perfectly balanced by the warming spiciness of cinnamon and cloves, while the citrusy lift from orange peel provides a refreshing finish.
Kaley Glow leaves a cosy, lingering warmth, making it a perfect companion for the festive season.
Properly storing the Kaley Glow leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.
Read more about how to store loose-leaf tea.
Quantity of tea leaves: 2 gram
Temperature of water: 95°
Infusion time: 5 minutes
Maximum number of infusions: 2 times
To fully experience the rich and complex flavours of Nepali Chai, begin by heating water to 95°C, the ideal temperature to unlock its multifaceted notes. If brewing Western style, use about 2 grams of tea leaves per 250 ml of water in your teapot or infuser, allowing ample space for the leaves to unfurl and release their essence. Pour the hot water over the leaves and steep for 5 minutes.
As you enjoy your first cup of Nepali Chai, take a moment to savour the authentic taste of masala chai, or “chiya,” as it’s known in Nepal. For subsequent infusions, maintain the water temperature at 95-100°C to enjoy up to two additional brews.
For a traditional masala chai experience, bring water to a boil on the stove and add your Nepali Chai leaves. Let the tea simmer gently for a few minutes to fully extract the flavours. Next, add milk and return the mixture to a gentle boil, allowing the tea and milk to blend harmoniously. Sweeten to taste with your preferred sweetener—sugar, honey, or jaggery—before straining into your cup. This method brings out the bold, spiced character of the chai, immersing you in the comforting warmth of Nepalese tea culture.
Read more about how to brew a delicious cup of tea.
Nepali Chai presents a sensory journey that is both warming and invigorating, perfect for lovers of spicy masala chai.
The dry blend greets you with an inviting aroma, dominated by warm spices such as ginger and black cardamom, complemented by the subtle earthiness of the organic black tea leaves. Hints of cinnamon leaf and black pepper add layers of complexity, creating a bouquet that is rich, spicy, and slightly smoky.
Upon brewing, the infusion reveals a deep amber liquor, releasing a harmonious blend of spicy and sweet notes. The aroma evolves to include hints of gingerbread and toasted spices, reminiscent of cosy mornings and home-baked treats.
The first sip of Nepali Chai offers a robust and full-bodied experience, where the boldness of the black tea is beautifully balanced by the warmth of the spices. Ginger provides a lively kick that awakens the palate, while cinnamon leaf and black cardamom impart a gentle sweetness and depth, adding a soothing character to the brew.
While Nepali Chai forgoes some traditional Indian masala chai spices like green cardamom, cloves, and star anise, it offers a unique and simpler perspective on chai, delivering a beautifully balanced and aromatic cup that reflects the rustic elegance of Nepalese tea culture.
Properly storing the Nepali Chai tea leaves and herbs is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.
Read more about how to store loose-leaf tea.
Black tea has shaped trade routes, inspired traditions, and brought people together for centuries. From the lush highlands of Sri Lanka to the vibrant tea estates of Malawi, its story is one of craftsmanship and passion. With deep, malty flavors or bright, citrusy notes, every sip carries the history of the hands that carefully pluck, wither, and roll each leaf.
At Tea Kulture, we do things differently. We work directly with farmers who cultivate tea using sustainable and natural methods, ensuring fair wages and ethical working conditions. No mass production, no unnecessary additives—just pure, carefully crafted black tea that honors both people and planet.
Whether you prefer an intense, full-bodied infusion or a lighter, more aromatic cup, black tea offers endless ways to explore its depth. Take your time as the leaves unfurl, releasing their rich flavors. Brew a pot to share with friends, enjoy a quiet moment to yourself, or make it part of your daily rhythm. However you drink it, let each sip remind you why black tea has been cherished for centuries.
While dubbed “black tea” in the West due to the dark color of the tea leaves, in Asian countries such as China and Japan it’s known as “red tea” or “hong cha” thanks to the color of the infusion itself.
Regardless of the name, black tea undergoes full oxidation, offering a robust, rich, and full-bodied profile, making it a global favorite. In fact, it constitutes a staggering 78% of the world’s tea production.
Read more about black tea in our blog.
To brew black tea it’s best to use very hot water, ideally between 90-95°C. Steeping time, water temperature, and tea-to-water ratio can vary based on personal preference. Always make sure the leaves have enough space to release all their robust and delicious flavors.
Black tea is also exceptionally delicious when cold brewed – accentuating sweetness and fruity notes.
If you’re unsure about the brewing process, visit our website or the packaging for detailed tea guidance. Ultimately, we encourage everyone to experiment and discover the method that best suits their taste.
Learn more about how to brew a delicious cup of tea.
It may not be a surprise to you that tea originated in China, black tea included. Yunnan province, in particular, is credited as the birthplace of this robust tea type. This dates back to the late Ming Dynasty (1368-1644) and early Qing Dynasty (1644-1912).
With time, black tea production spread to the West, reaching India where the flavors diversify with Assam’s strong, malty flavors and Darjeeling’s superbly fruity teas from the Himalayan foothills.
Meanwhile, in Sri Lanka (formerly Ceylon) the teas offer unique full-bodied flavors, fruity aromas, and a distinctive citrus finish unique to the island. African nations such as Malawi and Kenya also enrich the global black tea repertoire, each contributing their own remarkable flavors.
At Tea Kulture, sustainability and fair trade are at the heart of everything we do. We partner directly with farmers in the world’s prominent tea-producing regions who cultivate tea using natural, eco-friendly practices.
By ensuring fair wages and ethical working conditions, we support both the people and the planet. Our direct trade approach allows us to bring you premium-quality tea leaves while maintaining a commitment to fairness and environmental responsibility.
Read more about our story.
The enchantment of black tea production unfurls through a meticulous process that metamorphoses freshly plucked tea leaves into the deep, flavorful infusion we savor. Black tea processing promotes oxidation, causing the tea leaves to transition in color from green to a reddish-copper hue.
The steps are as follows:
• Harvesting: the leaves are plucked by the farmers.
• Withering: the plucked leaves release moisture, making them pliable.
• Rolling: this breaks down the cell walls and kickstarts the key oxidation process.
• Oxidation: the tea leaves are left to oxidize anywhere from 2 to 10 hours in a space where humidity and temperature are carefully controlled.
• Drying: this final step preserves the full-bodied flavors and enticing aromas, culminating in the transformation from fresh leaves to the robust essence of black tea.
Read more about black tea in our blog.
One of the most common debates surrounding tea involves its purported health benefits. While tea has a long history of being linked to medicinal properties, today’s wellness trends have increased scrutiny on these health claims.
For instance, black tea has been used in Traditional Chinese Medicine for centuries due to its warming properties and ability to stimulate blood flow. However, can it truly cure cancer, heart problems, and arthritis? We are cautious about making such claims.
True, tea does contain several beneficial compounds, including polyphenols (antioxidants), L-theanine (an amino acid), and alkaloids (with significant physiological effects). These components contribute to tea’s positive health effects, but definitive health outcomes are still uncertain.
At Tea Kulture, we encourage tea enthusiasts to view tea drinking as a healthy habit with positive benefits, rather than a medicinal cure.
Black tea tends to have the highest caffeine levels, as it steeps at high temperatures. While the oxidation of the tea is generally not an indicator of how much caffeine we will intake, the average caffeine content of black tea is typically 30-40 mg/cup, sometimes going up to 65 mg/cup. In comparison, an average cup of coffee contains about 95 mg of caffeine.
Please note that several factors contribute to the caffeine levels in tea: natural environment, fertilization, the part of the plant that was picked, seasonality, and of course, brewing time.
Read more about caffeine in tea.
Black tea, made from the Camellia Sinensis plant, contains a moderate amount of caffeine, which may interfere with sleep if consumed later in the day. If you’re sensitive to caffeine, it’s wise to avoid drinking black tea in the late afternoon or evening, as it might make falling asleep more difficult.
For a soothing, caffeine-free alternative, consider herbal infusions like chamomile or rooibos. These teas are naturally calming and promote relaxation without the stimulating effects of caffeine.
Properly storing tea is crucial to retain its freshness and flavor.
To preserve your black tea leaves, place them in an airtight, opaque container to shield them from oxygen, which may lead to oxidation and compromise their aroma. Store your tea in a cool, dark location, away from sunlight and heat sources.
Ensure the storage area remains dry to prevent moisture absorption, which can degrade the tea’s quality. Avoid placing your tea near strong odors to prevent flavor contamination.
By investing in high-quality tea leaves and storing them correctly, you can prolong the retention of their intricate flavors for extended periods.
Read more on how to store loose-leaf tea.
