Description
This tea is a culmination of six months worth of experimenting, tasting and re-roasting that started out in early 2016 by roasting teas in Tim’s home oven. We found that the Obayashi Family’s Hijiri Black worked best due to the slightly green, vegetal character of the tea which was transformed into a nutty, chocolate flavour in response to roasting. We previewed this tea at the RAW Wine Fair in May 2016 by brewing it at ambient temperatures where it received an encouraging reaction which led us to create a second roasted black, London Roast. Although some companies have tried to roast black tea like coffee, we believe this is the first time black tea has been roasted in this fashion and it’s also the first time we’ve sold a tea where we’ve had a hand in the production process.
