Recommendations for good, cheap, non-smoky black tea?

[Intuit]

With few exceptions, Assam tea is from very large lowland plantations, used for production of inexpensive CTC breakfast blender teas and is typically considered a step down, rather than a step up, from Ceylonese teas. Ceylon, Nilgiri and Darjeeling teas are all grown at higher altitudes and this affords a distinct difference in soils (more volcanic), local climate and harvest seasons. The primary exception for Assam teas are a few tea estates that sit in the Himalayan foothills. There are Ceylon growing areas that are also have year-round harvest, and these are also typical inexpensive cut-tear-curl teas.

I will agree that the occasional whole leaf Assam estate teas can be expensive, but I and many others find that whole-leaf estate Ceylon teas are cleaner, refined (self-standing, delicate with definite layers of flavor notes and distinctive aromas typical of later-day black teas) when compared to the overtly malty and 'blurred' Assam cup that often, but not always, requires buffering (milk) to cut the acid bite. Assams are classic breakfast teas because they deliver a stiff dose of caffeine from broken leaves with strong taste in the early morning hours when one's taste buds aren't operating at 100% yet.

[skywarrior]

With few exceptions, Assam tea is from very large lowland plantations, used for production of inexpensive CTC breakfast blender teas and is typically considered a step down, rather than a step up, from Ceylonese teas. Ceylon, Nilgiri and Darjeeling teas are all grown at higher altitudes and this affords a distinct difference in soils (more volcanic), local climate and harvest seasons. The primary exception for Assam teas are a few tea estates that sit in the Himalayan foothills. There are Ceylon growing areas that are also have year-round harvest, and these are also typical inexpensive cut-tear-curl teas.

I will agree that the occasional whole leaf Assam estate teas can be expensive, but I and many others find that whole-leaf estate Ceylon teas are cleaner, refined (self-standing, delicate with definite layers of flavor notes and distinctive aromas typical of later-day black teas) when compared to the overtly malty and 'blurred' Assam cup that often, but not always, requires buffering (milk) to cut the acid bite. Assams are classic breakfast teas because they deliver a stiff dose of caffeine from broken leaves with strong taste in the early morning hours when one's taste buds aren't operating at 100% yet.

Interesting. When I think of box teas, I think of Ceylon rather than Assam. Although I agree that many Assam teas are produced cheaply, I'd say that most of Lipton's blend is Ceylon tea, which is why I find it Ceylon tea unremarkable. But to each his/her own. Yes, I would drink a whole leaf estate Ceylon, but I slightly prefer the whole leaf estate Assam. But if I had my choice, I'd skip both and go with something from the Yunnan or Fuijan provinces.

[Salsero]

It is my understanding that Thomas Lipton did indeed mightily contribute to making Ceylon into a tea producing island, but I don't believe that most Lipton tea today comes from the island. In an "eco-mercial" for itself, the company states,

• "The main countries Lipton gets its tea from are Kenya, Malawi, Indonesia, India, Argentina, and Sri Lanka, but it buys tea from virtually every tea-producing country."

I seem to remember reading somewhere that virtually all their ready-to-drink (RTD) product is grown in Argentina.

So while Ceylon does produce its share of boring tea, just as Assam does, there are many really fine teas that come from several very different growing areas, those teas ranging from light, lemony, oolong-like tea to full bodied dark red stuff.

What I am getting at, I suppose, is a warning not to write off all Sri Lankan tea as tasting like Lipton tea.

[entropyembrace]

I'm curious what are some good sources for whole leaf estate Ceylon and Assam teas? I hardly see them at all...usually just very chopped leaves.

[Chip]

As much as it pains me to recommend Upton, they do specialize in Indian region teas and have a lot of offerings in Ceylon, Assam, Darjeeling, etc.

[marlena]

I have ordered from Upton's for years and they have good stuff, especially blacks.

[entropyembrace]

Checking out Upton their most expensive Ceylon's are FBOPF shortly followed by CO2 Decaff, OP and BOP...not exactly whole leaf teas.

Their Assam looks a bit more promising though...

[shah82]

I just ordered more tea from Upton. As far as I'm concerned, I largely dislike Ceylons excepting the very high end stuff. The only particularly exclusive tea there is Tea Bank's ceylon, which I do like (and just ordered, despite the strong probability that it's an old harvest). Dellawa isn't bad either, but unacceptably mild for me.

The meat of my order is in the current harvest Jutlibari assam, with a cheaper Hattialli malty TFOP. I haven't had either before.

I *will* say this, Camillia Sinesis Khagorijan Assam (while not nearly as arresting aromatically and not as winey as the Upton Assam that I have had before) rocks. It *makes* me drink it, gulp by creamy gulp (caramelized apple tones after it has cooled is nothing to sneeze at). Going out and buying more superexpensive Assam was purely a defensive move... The Derangula ratnapura Ceylong I got from there is also delish, with an excellent second brew.

Alternative places to buy both Ceylons and Assam is largely Chadotea.com.

[Salsero]

Specialteas.com is also good.

[Intuit]

I've been eyeing SimpleLeaf teas. No idea as to their quality, but they have a rolled Assam and Darjleeing and Nepalese oolongs that might be interesting, plus a Nilgiri green I may try.

[JillDragon]

I second the people recommending a whole leaf Ceylon tea. A nice mild one I've found is from the Kenilworth estate which I've seen sold by a few different vendors. If you're willing to give Darjeeling another shot Margaret's Hope, a well-known estate, makes a nice one that has a mildly astringent, almost wine-like quality to it.

Keep in mind flavour can also vary depending on which 'flush' (time in the growing season) the tea is harvested from.

[Kerrath]

I've been busy for a while but I was looking around at ceylon teas tonight and as I don't want to spend much on something I'm unsure of, I'm currently trying to decide from the black tea from ten ren or from specialteas. Ten Ren is not any specific type of tea, just 'black tea 3rd grade' but I've had ten ren's tea in their stores and I definitely like it. On specialteas, there are 4 or so ceylon teas I'd be interested in for 3-5 dollars for 4 oz. I don't know what Ten Ren's shipping costs are like either as you need an account to find out. So hopefully will somebody give me some advice on which to go for and perhaps have information about Ten Ren's shipping?
Much appreciated.

[Victoria]

I would definitely go with SpecialTeas.

[Dreamer]

I would definitely go with SpecialTeas.

+1 I'm rather fond of their 321 Ceylon Vithanakande FBOPF1. It very flavorful and not at all smokey. Because it is not whole leaf it won't break the bank either!

This makes a great tea for early in the day (lots of "wake-up" flavor) and it can take ice later in the day for iced tea.

Happy shopping,
Dreamer

[AlexZorach]

My favorite "cheap" black tea is Upton Tea's TM20, Himalayan BOP (Broken Orange Pekoe).

It's a Darjeeling-like tea, black but with a good portion of greener leaves. It's $4.20 for 125 grams, and very few leaves are needed to make a flavorful cup so that will last you a long time. The finely-broken leaves infuse very quickly. It's strong and has a bite, yet it has some complexity and subtlety. It's a black tea but brews a clear, amber color.

And it has not even a hint of smokiness in the aroma! If you want a cheap teabag tea, I'd recommend Foojoy's "China Black Tea"...it's keemun-like, dirt cheap, and really not bad.