Royal Black, classic black tea from the Himalayas, 50 g
Customer matched zone "Japan"
Royal Black, classic black tea from the Himalayas, 50 g
US$23.4
शाही कालो
An Easy and Versatile Fine Tea
Royal Black is one of those teas that is good as is even when strongly brewed, and fantastic with added milk, or honey and lemon for that matter. It holds its finesse in the casual handling of daily use. The deeper oxidation and baking executed onto these selectively slightly larger size young leaves give the tea a sweeter, fruitier and more straightforward taste profile that makes it a comforting sip.
Handpicked in Spring from the slope of the Himalayas in Dhankuta, Nepal, and processed with the mastery of traditional black tea, this certified organic product distinguishes itself from most other organic teas available out there with a classic black tea taste that is rare in those other products.
Net weight: 50 g (1.8 oz) in Kraft-alu pack
In stock
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Taste profile
Nose: Refreshing, earthy aroma with nectar overtone. Accents of apple and tints of dried lychee and lemon. Palate: Warm, malty, lively and round body with floral undertones. Accents of honey accentuated with citrus peel. Finish: Sweet tingled with touches of raw apple peel bitterness. Refreshing.
Infusion tips
This is a very easy tea to handle. Great with standard 5 min infusion at 2g per 100ml water at near boiling, but if you want to make a stronger cup for adding milk to it, here is a post about it: Making Milk Tea with Royal Black
To make a good cup of milk tea, the first thing to do is to pick a good tea.
Additional information
| Shipping Weight | 90 g |
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| Dimensions | 18 × 9 × 5 cm |
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1 review for Royal Black, classic black tea from the Himalayas, 50 g
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Cassia Extraordinaire, Wuyi yancha oolong, 40 g
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Tea Hong’s Most Bouquet Wuyi Oolong
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Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Huangshan Maofeng Supreme, traditional green tea, 40 g / 70 g
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Pre-Qingming Maofeng:
Huangshan (translate: Yellow Mountain) is an UNESCO World Heritage Site and a China national conservation. Besides beautiful sceneries, it is also the origin for many a fine teas, such as Huangshan Maofeng. The tender young leaf shoot to make Tea Hong's Huangshan Maofeng Supreme is always plucked with one or two tiny immediate leaves before Spring Equinoix, and always before Qing Ming. Always from the few small family tea farms in the high mountains that we buy from. It is a rare quality even in the market in Huangshan, and if you ever found it, would be at a much higher price. Working directly with producers is a principal at Tea Hong. While offering quality at a reasonable price is one immediate benefit that you as a consumer can enjoy, there are more important reasons and not so immediate results that we aim at. Your patronage means great support for our cause.
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April Mist, traditional green tea, 80 g
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Wild Bush Yunwu:
For those who prefer a little more strength in their green tea, April Mist is a pleasant choice. Harvested from scattered wild tea bushes in late March or early April, depending on the conditions that year and pre Qing Ming nevertheless, in the misty days of the mountainous region for a deeper taste. Lightly roasted for a balance of warmth, aroma and refreshing brightness, this Yunwu (translate: cloud and mist) makes a distinct difference from its counterparts that may look similar.
Net weight: 80 g (2.8 oz) in Kraft-alu pack 
White Peony Classic Floral, traditional white tea, 40 g
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Slowly cured in the grand tradition in the origin of white teas, Fuding, Tea Hong's White Peony Classic Floral maintains the original character of floral aroma with a sweet, refreshing taste. White Peony Classic Floral is a first flush from a high altitude garden of pure Fuding Daibai cultivar, ensuring the best possible health potency of white tea. We have matured the current batch since Spring 2019 in our environment to ensure the best possible gastronomic experience.
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This is an interesting tea, with certain aspects of its flavor profile reminding me strongly of Yunnan black teas, and others reminding me of Nepalese black teas.
The aromatics are bright and focused, with crisp notes of lemon, grannysmith apple, and plenty of fresh-cut cedar leaping out of these leaves. It’s vibrant, and has depth, which really comes out in the cup. There’s a thick malty note that glues the high aromatics to the deep body, which has notes of lightly-fermented lychee and hints of plum, along with strong undertones of milk chocolate… this is a very enjoyable combination of flavors.
These leaves are easy and straightforward to brew up Western-style, but also respond well to higher ratios and more focused approaches to peeling the layers of flavor apart. There’s a lot to enjoy, and I’m sure over the years, this one will age nicely too.
I love the way the flavors evolve on the palate, and even the aftertaste has a lingering complexity to it, with a nice honey-like sweetness, and a soft grip felt on the tongue – not drying or astringent, more cleansing and refreshing.
This is a tea from Nepal that we enjoy very much ourselves. Rarely have we encountered a batch of this optimal processing skills, particularly in the control of aeration during oxidation and in the pacing and depth of baking. While its privileged growing environment offers the leaf all the ingredients for the possibility of the taste characteristics that you have so amazingly described, it is the disciplines and craftsmanship that actualise it. And we wish such artistry would prevail in Nepal so we can include more varieties from this beautiful country. Like you said, we predict that this tea to mature well, and looking forward to it.