This blend is a culmination of six months worth of experimenting, tasting and re-roasting that started out in early 2016 by roasting teas in Tim’s home oven. After previewing Black Sun at the RAW Wine Fair in May 2016 where it received an encouraging reaction, we created London Roast as a sister tea that would be strong enough to also take milk. Although some companies have tried to roast black tea like coffee, we believe this is the first time black tea has been roasted in this fashion and it’s also the first time we’ve sold a tea where we’ve had a hand in the production process.
The key to getting the blend right was the addition of a strong black tea from Daintree who run the Cubbagudta plantation in Australia, which we were already supplying to the coffee company Taylor St Baristas for their Aussie Breakfast. Founded in 1978 by the Nicholas Family, Daintree grow their tea without artificial fertilisers and pesticides and pay all their workers a fair wage (Australian minimum wage, which is the highest in the world). Because of this we decided to make an exception to our 15 acre limit on the farms whose teas we sell at retail.