Stonerolled tea is our original stoneground and roasted tea range created specifically for use with milk. Milk is an interesting medium to bring the joys of tea to more people as it is the way many people around the world prefer to drink their tea, whether it is English Breakfast style teas with milk, Indian Chai or the churned teas of Mongolia and Tibet. When we started the stonerolled project, we wanted our milk teas to have a full tea flavour and aroma so we concentrated our research on grinding. We soon found out why matcha is the only widely available tea made this way as so many of the teas we made were pretty much undrinkable and would not work well with milk. After two years of trial and error and experiments with tea roasters, we found that roasting certain teas brings out a natural sweetness and now we have roasted green, oolong and black stonerolled teas.
We grind the teas between two hand-carved granite slabs at 33rpm, much slower than most matcha, to preserve aroma and nutrients which would be lost at higher speeds due to increased heat and friction. The roasted black tea was a happy invention which came out of the development of stonerolled tea, and can be enjoyed in loose leaf versions as London Roast and Black Sun. Although the three teas have different roasting profiles, all of them are roasted between the low temperature roasting of Chinese oolongs and the high temperature roasting of Japanese greens.
Stonerolled tea initially came about after thinking about tea service in the cafe industry so we’re happy to say you can try them already in a 4oz/6oz/8oz milk format at Prufrock Coffee in London. To read more about our collaboration with them and how these teas can work in a cafe, you can read more on Prufrock’s blog here.