Tea Steeping Guide
About Tea: How It's Made
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Handmade Dian Hong - Yunnan Black Tea - Spring, 2016
Castleton Muscatel - Darjeeling Tea - Second Flush 2016
These exquisite, near-perfect whole leaf and bud sets have been hand-picked, carefully hand-processed, and finally rolled by hand into their distinctive needle shape. When infused, this tea produces a reddish-amber cup with a bold but refined malty sweetness, hints of caramel, fine leather and cocoa, a touch of peppery spice, and a pleasing astringency in the finish.
The woody, musk-scented dry leaves are a mix of dark, coppery browns with an abundance of silvery-gold buds. When infused, the leaves produce a crystal clear, reddish amber liquor with a woody, musky, lightly floral nose. The pleasantly brisk infusion is medium bodied with balanced astringency and a bittersweet finish featuring hints of muscatel, stonefruit and dried flowers.
Zheng Shan Xiao Zhong (Lapsang Souchong) - Smoked Wuyi Black Tea - Spring, 2015
Jungpana Sunrise - Darjeeling Tea - Second Flush 2015
The small, evenly sized, deep reddish-black dry leaves of this Zheng Shan Xiao Zhong (Lapsang Souchong) carry a moderate but distinctive aroma of pine smoke, due to its unique drying process that utilizes charcoal made from the wood of pine trees. The infusion is a perfectly clear, deep red-brown with a distinctively smoky and subtly fruity nose. In the cup, it presents an excellent balance between the very low astringency, fruity black tea base and the unmistakable smokiness that has made this tea a favorite in the West since the beginning of the black tea trade.
The woody, musky, & sweet-smelling dry leaves are a mix of black and dark, coppery browns and has a good scattering of silvery-gold buds. When infused, the leaves produce a crystal clear, reddish amber liquor with a musky, woody & lightly floral nose. In the cup, the infusion is brisk and full bodied with a distinct black tea taste, very pleasant and well balanced astringency, and a remarkably floral and sweet aftertaste with hints of dried stonefruit (peaches/plums), raisins and maybe just a touch of dried flower petals.
Jungpana Spring Splendor - Darjeeling Tea - First Flush 2015
Ye Sheng Hong Cha - Wild Yunnan Black Tea - Spring, 2014
The dry leaves of this Jungpana Tea Estate (Upper Division) First Flush Darjeeling tea are a mix of light to dark greens with flecks of coppery orange/brown and a scattering of fuzzy silver buds. The bright honey-amber colored infusion is smooth and crisp with hints of green grapes & sweet young green vegetables, lovely floral overtones, and a perfectly balanced amount of the characteristic "green" astringency of an extremely well made First Flush Darjeeling tea.
This unique black tea has a distinctive appearance with its mix of long, twisted black leaves, brownish-purple buds and the occasional greenish brown young leaf mixed in. The aroma of the dry leaves is fruity and sweet with elements of eucalyptus and honey. When infused, this tea produces a fragrant, crystal clear, reddish-amber infusion with a flavor profile that incorporates the fruity-sweet, honey & eucalyptus aromatic elements with classic "black tea" flavor into a complex infusion that leaves a lovely, lingering, bittersweet aftertaste in the mouth.