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Indian Masala Chai – Black Tea
Whole leaf black tea, ginger root, cinnamon, green cardamom, ginger and vanilla flavors.
Recently making a big splash in the US, this concoction alters the traditional flavors slightly to cater to more Western tastes, with a focus on ginger, cinnamon and vanilla. The aromas wafting out of this cup are fantastic, spicy enough to wake you up before you even take a sip.
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Classically prepared premium leaves from Fujian Province.
The famous Ti Kuan Yin (“Iron Goddess of Mercy”) cultivar provides short, spreading shrubs with glossy dark green leaves with curly, serrated edges. It is lovely to watch the tightly twisted leaves uncurl from small balls to fill up the steeping vessel – they maintain their glossy dark green, sometimes edged with red, and produce an aromatic amber liquor.
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BCT Espresso Blend
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A rich full flavored cup, great for espresso or Americano.
This coffee is chocolaty and sweet with a nutty base, moderate acidity and a full body, with just enough kick to get through those milky drinks.
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Taiwanese Luku: Tung Ting Formosa “Green Dragon” Oolong
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Taiwanese Luku: Tung Ting Formosa “Green Dragon” Oolong
Perfectly processed tea leaves from Luku Township, Taiwan.
Very lightly oxidized (less than 10%), these leaves are dark glossy green and mostly still intact, with 3-4 attractive serrated leaves on each stem uncurling impressively to fill up the steeping vessel and infuse an amber liquor with a wonderful woody-nutty aroma.
Steeping Time – 3-6 Minutes
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