This historic blend is reminiscent of the teas brought over from China on fast sailing clipper ships in the mid-19th century. This smooth Chinese black tea replicates the style of those found in colonial tea chests—the ancestors of today’s full-bodied breakfast teas.
Chinese, Indian, Kenyan blend black teas
Brew 1 teaspoon of tea per 8 oz water at 212o. Infuse for 3-5 minutes. Decant. Tea left in water will become bitter.