Collection: Red tea

Red tea opens in aroma. Floral, fruit, honey, caramel, baked, smoked, wood — the range is wide, and not fixed to a single direction.

The leaf is allowed to oxidize fully. After withering and rolling, it is left to move until the structure has formed. Heat is then brought in to stop that movement and set it in place.

What carries is not a single note, but how these elements come together. Some teas rise brighter and more lifted. Others sit deeper, warmer, more settled. The difference comes from the terroir, the cultivar, the picking, the degree of oxidation, and how the process is handled.