Cardamom, cinnamon, ginger and cloves deliver a punchy spiciness to this traditionally blended masala tea, which relies on a part-orthodox and part-CTC base for a robust, yet aromatic flavour.
Brewed for four or five minutes, it's at its most homely (in our view!) with milk and a little sugar to bring out the spices. You could also make it in the traditional way: boiled up in a pan with half water, half full fat milk, and a spoonful of honey.
A deliciously solid Assam tea, from broken orthodox leaves, with an excellent balance of flavour, warm and leafy, with a long, rounded, pleasantly tannic aftertaste. Best with milk.
One of the best. This golden-tipped tea from the renowned Mangalam estate is a true exemplar of an Assam, with a perfectly rounded malty flavour and sweet caramel nose. It...
A mid-strength black tea base, with a naturally sweet flavour, and an abundance of bergamot scenting. The strong bergamot in this tea lends it a fantastically refreshing quality, and enables...