Loose, whole leaf, Jersey tea
Our black tea has a sweet and fruity aroma. The flavour is light, slightly woody with toasty notes and hints of roasted sweet potato. The texture is smooth. A very attractive tea.
On tasting our Premium Black, Andrew Jefford, acclaimed drinks writer and broadcaster, and columnist for Decanter and World of Fine Wine, commented:
“This is a great product which deserves wide acclaim.”
Jefford’s tasting notes:
“Fine, dark long twists
– very attractive fresh sweet floral scents in the packet: clean, characterful and appetising. Flowers and hop-kettle fruits
– fresh, sweet, pristine, warming, creamy and faintly malty scents in the liquor … very attractive
– soft, tender, very gently flavoured but full of charm and poise. Subtle, sweetly, fragrant black tea with a high-latitude tenderness to it. Impressive.“
Unlike green tea, black tea is deliberately oxidised to encourage flavour development and browning of the leaves.
Oxidation, by the way, is not a bad thing. It’s an integral part of making black tea, which encourages the transformation of simple polyphenols in the leaves to longer more complex ones with a richer flavour profile.
As our leaves are large, compared to CTC (crush, tear, curl) tea, which produces small leaf particles suitable for a tea bag, the finished leaves do not develop as dark a colour, and the liquor is relatively paler. Large leaves will also release fewer bitter flavours and astringent tannins.
The result is a sweeter cup, with a nuanced and interesting flavour profile. A proud achievement for this young Jersey tea company.
Smooth, malty-sweet, complex
From Mrs Pipon, Simpson and Gorey Hill Gardens in Jersey