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My current go-to Yunnan in the office. Almost no bitterness, great yunnan flavor and very affordable. There are better Yunnans out there, but for the price I can’t beat it. I like it (as I do most tea) with a little sweetener.

This is my current go-to Keemun tea. Nice and smooth, with pretty classic Keemun flavor. A tad smokey, a little fruity, very smooth, nice tannins without being ridiculous. It’s relatively forgiving of oversteeping, but it can get pretty heady if you let it go too far. I like it with a little sugar or truvia.

Highly recommended.

This is a BOP Nilgiri a co-worker brought back for me from India. Reminiscent of a Ceylon, with subtle lemon-like astringency. Brisk, but not overwhelmingly so. I made it in my IngenuiTEA, and used 1 tbsp of leaf. (~ 1tsp per teacup) Added sugar. It would probably tolerate milk well, but I didn’t try it.

I suspect this would also make excellent iced tea.

I like this with a teaspoon of sugar per teacup and I brew it like a regular black tea as opposed to infusing in milk. It’s probably one of my favorite Chai blends of all time. Nicely spiced and perfumed, with prominent but not overwhelming clove, cinnamon and cardamom.

I know a few people who like to add a little bit of black tea to this to bring the tea notes out further. I don’t find that necessary, but it’s worth mentioning.

Quite excellent with just a little sugar. Nice tannins, and good, robust darjeeling flavor. Be careful of oversteeping, though, as the muscatel flavor can become overpoweringly grapey.