The architect of this expertly designed blend uses a foundation of Ceylon, Kenyan, Indian, and Chinese black teas to impart a rich infusion that is pungent, malty, and full-bodied. Designed to stand the test of time.
Ceylon, Indian, Chinese, and Kenyan black tea blend
Brew 1 teaspoon of tea per 8 oz water at 212o. Infuse for 3-5 minutes. Decant. Tea left in water will become bitter.