A blend of full leaf teas from India and Sri Lanka, rosemary, cassia, and black currant natural flavor.
Fa la la la la la la la.
For best flavor, bring spring or freshly drawn filtered water to a boil (212 degrees). Steep 1 sachet or 1 rounded tsp (2.5 g) loose leaf for a leisurely five minutes to be wreathed in the joyful aromas of fine tea and rosemary.
- Select an Ingredient:
- 1st flush darjeeling
- Cassia Bark
- ceylon dimbula
1st Flush Darjeeling
Indian Black Tea
Darjeeling, once a British hill station, is known for producing some of the world’s most prized and expensive teas. The high elevation of Dajeeling tea gardens puts stress on the bushes and results in teas of exceptionally nuanced flavor. Less oxidized compared to later flushes, first flushes are lighter in body and greenish in color, with notes muscatel grape, burnt sugar and sage.
Nestled in the foothills of the Himalayas in northern India, the Darjeeling region is home to 87 tea gardens. First flush begins in late March and lasts about 30 days, during which time each bush is plucked every seven days.
Indian Black Tea
Assam tea is the biggest, brightest, richest and most astringent tea made. It is the backbone to breakfast style teas of nearly all brand and quality although it is also used in many blends for body and top notes. Assam is less floral and has more bread or biscuit-like flavor than other origins, and is often described as malty or coppery.
The Assam region is located in Northeast India, and borders Bhutan and Bangladesh. At near sea level, this region produces teas that are full flavored, rich, and chewy with distinct characteristics of caramel and malt. The best teas from this region are plucked and processed in June and July, a harvest also known as the 2nd Flush.
Often called cinnamon, cassia is a spice with a significantly different flavor profile than true cinnamon. Grown in subtropical climates, its taste varies widely by origin, and quality is judged by the volatile oil content. In Kerinci in Sumatra, cassia bark is stripped and dried year round from a revolving crop of 10 – 12 year old trees that are continuously replanted. Cassia is sweet, hot and spicy and adds fragrance to our chai blend.
Sumatra is located amongst the Sundar Islands in western Indonesia and is the country's second largest island after Borneo. Marco Polo was said to have visited in 1292. The cinnamon trees need to be more than ten years old before their bark is suitable for harvest.
Sri Lankan Black Tea
The Dimbula region is directly opposite the Uva region in Sri Lanka. Dimbulas are often called “Westerns” in the tea trade. They have a reddish amber color in the cup, with a medium to full body, slightly fruity flavor and mineral notes. Ceylon Dimbulas are often used in medium bodied blends, Earl Grey formulas and other flavored teas. The best Dimbula teas are produced from December to February.
The Central Province, true to its name, is located in the heart of Sri Lanka. It is said that in its capital city of Kandy, the tooth of the Buddha resides in a temple, which alone makes this place worth visiting. Here at Smith, just as holy, are the many breathtaking high elevation tea gardens that make a significant contribution to the total output of high grade Sri Lankan teas, which we look to buy between the months of December to February.
Botanical from Morocco
Rosemary is a highly fragrant perennial herb that derives its name from Latin, meaning "dew of the sea", and is native to the Mediterranean. The evergreen needle-like leaves are what give this herb its flavor and it is used in many cuisines surrounding this region.
Morocco is a country located in Northwest Africa that has long been a place romanticized by artists and bohemians, and for good reason. It is rich in culture, cuisine and history, with picturesque old cities and stunning landscapes. Our rosemary is harvested in the summer.