Organic black, green, oolong & white teas collated from across our catalogue.
A little about: Organic teas
Our organic tea comprises black teas such as Darjeeling, Assam, Nilgiri, Nepalese tea and Ceylon. We have organic green tea from China, Ceylon, Assam and Japan. Our organic oolong is from China and Nepal. All our teas are certified organic. Organic teas use no artificial fertilisers or pesticides in their production. Our teas are inspected according to EEC regulation 2092/91. Just follow the links below to the pages in which they appear in the catalogue.
Showing all 16 results
This organic second flush Assam has an abundance of tips producing a rich yet elegant tea. Produced by this small garden only in limited quantities Tonganagaon is a superb full bodied, malty tea with a tangy, spicy note. Brew for four minutes.
In addition to its typical Ceylon black teas the organic Idulgashena garden in the Uva region produces an increasing amount of green teas. They are full of flavour and will also appeal to green tea beginners. The wiry leaves produce a medium strong, crisply aromatic and long lingering infusion. Infuse for three minutes.
Our certified organic Ceylon is from the Uva region's Blackwood tea garden. The leaves have that classic long, black, wiry character producing a rich bronze coloured cup with good body and a distinctive light fragrance. Can be enjoyed with or without milk.
From China's Zhejiang province, this semi-fermented oolong is certified organic. Having long twisted leaf this is a full flavoured oolong with a lingering, faintly forresty taste, reminiscent of pine cones. It has a satisfying complexity in the cup.
Having an attractively sweet aroma this is a smooth and well rounded second flush from the highly acclaimed Barnesbeg garden. It is situated to the west of Darjeeling town, on the Rangreet river at an altitude up to 3000 feet. Barnesbeg was first planted in 1877 and was certified organic in 2010. The chocolate-brown tippy leaf produces a delicious infusion with plenty of body and a rich, muscatel character. Infuse for three minutes.
This Darjeeling white tea uses all the best Chinese white tea making techniques applied to the Camellia sinensis leaf. This organic white tea from the famous Happy Valley garden is picked alongside the first flush teas on only a few mornings of each spring. It is then withered and fired. In the cup this pale amber tea deliciously mild and honey-like with a smooth, rounded flavour. Infuse for four minutes with freshly boiled water which has been allowed to cool. We also offer Happy Valley Darjilong Organic tea.
This first flush is produced at Monteviot, one of Darjeeling’s oldest tea gardens located in Kurseong south valley at an average altitude of 3600 feet. At around 220 acres the garden it is also one of Darjeeling’s smallest. The leaf is green and neat with a clean, fresh hay-like aroma. In the cup the golden infusion yields a lovely, highly drinkable, honeyish tea with little astringency and a long finish.
An organic, fresh green looking tea with an equally fresh aroma with noticeable tip. In the cup Risheehat Green is aromatic, complexly foresty with Darjeeling muscatel character. It has well balanced astringency. Brew for three minutes.
Risheehat has a greenish and tippy appearance. This organic 2nd flush produces a pale fragrant liquor with a light floral nose and a smooth buttery taste. A top Darjeeling. Infuse for three minutes.
This large leaf, tippy, organic Darjeeling has a distinctly rich aroma with a little sweetness. Singell therefore has all the characteristics of a really good Darjeeling, having muscatel character with notes of honey and clover. It has sufficient body to take with milk although we would recommend drinking without.
Darjeeling tea lends itself well to the oolong process of semi-oxidation. It creates a character beautifully complementary to the muscatel taste of Darjeeling. It is a fragrant tea that has a little more complexity than you would expect with black Darjeeling. Infuse for five minutes with fresh water just off the boil. We also offer Happy Valley Imperial White organic tea.
This organic tea from the Uji region is one of the most celebrated teas from Japan. Jade Dew is grown in the shade for about twenty days from the beginning of May until harvest. This makes it smooth and sweetish with very low tanin but a higher caffeine content. The very youngest, smallest leaves are hand-picked early in the spring and the leaves of the finished tea, once steamed and dried, are straight, pointed and appear a distinct emerald green. The result is a very special, refined cup with a highly sought-after depth and breadth of flavour. Once the boiled water has cooled a little brew from one and a half to two minutes.
This superior emerald green steamed tea is from the Uchiyama region of Japan and is an early spring picking. It produces a sparkling golden infusion with a smooth, appetising grassiness and a flowery aroma. Infuse 3 grams per person for two minutes with water that has come well off the boil to around 80 degrees C. Can be infused several times.
This is a sencha style, second flush tea picked in June. It has a long, dark green leaf which is steamed and pressed flat. In the cup it produces a strikingly gorgeous, emerald green infusion which is fresh and bright on the palate with a lovely smooth vegetal character. Its aroma is one of fresh spring greens. Infuse for two minutes with freshly boiled water that has cooled for a couple of minutes.
Nepalese Kathmandu organic has a strength and slight sweetness that is ideal for an afternoon tea. Lovely tippy leaf has the aroma of a Himalayan meadow and produces a smooth, well flavoured cup with a character between that of a muscatel Darjeeling and a winey Keemun. Most satisfying. Brew for five minutes.
A rare, organic, large leaf Nilgiri that is not easily found. In fact Thiashola is the oldest of Nilgiri’s tea gardens having been established in 1859. It was certified organic in 2003. The leaf has a reddy hue. The liquor is classically light, with a fragrant and brisk, refreshing character that explains why those in the know are so devoted to this excellent tea. It can be drunk without milk.
Huoshan Huangya ‘Yellow Sprouting’ tea is a famous (Tribute) tea from Huoshan county in Anhui Province and dates from the Ming dynasty. Yellow tea is known as fresh or spring tea and is a good example of the skill of Chinese tea making.