Green Tea
Tasting notes Grassy, vegetal
Launching soon
Black tea
Gold Selection — Fine Sift
17.6 oz (500 g) · about 220 glasses
Sifted down to the smallest, most delicate leaf pieces, which release their colour and strength quickly once they hit water.
A dark, brisk cup with a short brewing time — for people who still want it strong but don’t have twelve minutes to spare.
Give it about half the time you’d give a whole-leaf tea.
- Brews
- Dark, quickly
- Tasting notes
- Brisk, strong, short finish
- Good with
- A fast, strong cup
- Size
- 17.6 oz (500 g) — about 220 glasses
- Format
- Loose leaf
Turkish tea is a concentrate and a dilution: brew it strong in a small pot, then cut each glass with hot water to taste.
Launching soon
Grown, picked and packed by a cooperative of family growers — Of, Trabzon, since 1989.
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Cup Bag — Black Tea
20 bags
Launching soonThe gardens
Grown above Of, on Turkey’s Black Sea coast.
How to brew
Turkish tea is a concentrate and a dilution.
That’s the whole idea. It means one pot serves a table of people who all want something different.
- 01
Boil
Fill a kettle. You’ll want more water than seems reasonable.
- 02
Rinse and load
Warm a small pot with a splash of the boiling water, pour it out, then add one heaped teaspoon of leaf per glass you plan to pour. Don’t be shy.
- 03
Brew long
Cover with about 1 cup (250 ml) of boiling water. Keep the pot warm — over very low heat, or on the lid of the kettle. Leave it 12 to 15 minutes.
- 04
Pour to taste
Concentrate into the glass first, then hot water on top. Start at one to three and adjust from there.
Our story
Tea took hold on this coast in the late 1930s.
A state project to give a wet, steep region with little farmland a living. Of has rain most of the year and fog most mornings — close to ideal for tea.