Black Smoked tea

A deep flavour, delicate wood smoke, and a long, warming aftertaste.

Before you is a hand-picked high-mountain black tea, cold-smoked over acacia wood. The tea is grown in the gardens of Zedubani, fully oxidised and gently dried before being exposed to cool, aromatic smoke. This method does not overpower the natural flavour of the leaves but complements it with notes of wood, dried fruit, and warm spices.

Aroma: deep, smoky, and multilayered. From the first moments, you can sense acacia wood, dry autumn leaves, and the delicate aroma of a bonfire. Later, notes of prunes, dark honey, baked apple, and spices emerge, making the aroma warm, expressive, and comforting.

Taste: rich, rounded, and balanced. It begins with notes of dark honey, dried fruit, and ripe plum, followed by smooth smoky, woody, and spicy nuances. The smoke never becomes sharp or heavy — it unfolds gradually and leaves a long, gently sweet, and warming aftertaste.

Effect: warming, calming, and focusing. The tea helps you slow down, gather your thoughts, and restore inner balance. It is especially well suited to cool evenings, unhurried conversations, relaxation after a busy day, and tea sessions by the fire.

Who will enjoy it: those who appreciate rich black teas and unusual processing methods. It is an excellent choice for lovers of smoky, woody, and spicy flavours, as well as for those who find traditional smoked tea too intense. Here, the smoke remains delicate and does not conceal the natural character of the leaves.

Cold-smoked black tea is a fully oxidised tea that, after its primary processing, is infused with the aroma of wood smoke at a low temperature. Unlike hot smoking, this method barely heats the leaves and does not give them a burnt flavour.

Cool smoke slowly surrounds the finished tea and blends with its natural aroma. This creates woody, smoky, and spicy nuances while preserving the purity of its fruity and honeyed notes.

Cold smoking. The tea leaves are placed in a separate chamber supplied with cooled smoke from smouldering wood. The process is slow and requires constant supervision to ensure that the smoky aroma remains delicate and does not overpower the flavour of the tea itself.

Acacia wood. Acacia wood is used for smoking because it produces a smooth, gently sweet smoke without heavy resinous notes. It complements the tea with nuances of dry wood, honey, and warm spices.

The tea is grown in the high-mountain gardens of Zedubani, where cool nights, sunny days, and pure mountain air encourage the tea leaves to develop slowly.

At high altitude, the tea bush grows more slowly, allowing the leaves to gradually accumulate aromatic compounds, amino acids, and polyphenols. This enables the finished tea to preserve its deep natural flavour even after the additional smoking stage.

The difference between daytime and nighttime temperatures helps shape the complex character of the leaves. During the day, the sun warms the tea bushes, while at night, the cool air slows their growth. As a result, the flavour is rich, clean, and expressive enough to combine harmoniously with smoky nuances.

The tea leaves are picked by hand. The pickers select only healthy, mature, and properly developed shoots. Hand-picking allows us to preserve the integrity of the leaves and use only high-quality raw material for production.

After harvesting, the leaves are withered to reduce their moisture content and make them more flexible. They are then carefully rolled and left to undergo full natural oxidation, during which the tea develops its deep fruity and honeyed character.

Once the tea reaches the required level of oxidation, the process is stopped with heat, and the leaves are gently dried. The finished tea is then cold-smoked over acacia wood.

The duration of smoking is carefully controlled. If the process is too short, the smoky aroma will not fully develop; if it is too long, it may conceal the flavour of the tea leaves. The tea maker’s task is to preserve a precise balance between the tea’s natural sweetness and its smooth woody notes.

The result is a rich and distinctive cold-smoked black tea, combining notes of dark honey, dried fruit, acacia wood, delicate smoke, and warm spices.

Use 4–5 grams of tea per 250 ml of water. The recommended water temperature is 90–95°C. Steep the first infusion for 2–3 minutes.

The tea can be infused several times. With each subsequent infusion, the smoky notes become smoother, while the nuances of honey, dried fruit, wood, and spices reveal greater depth.

For a more delicate flavour, use water at approximately 90°C and reduce the steeping time. Hotter water and a longer infusion will produce a fuller cup and reveal the tea’s smoky and woody character more vividly.