Assam tea is a black tea named after the region of its production, Assam, India. It is manufactured specifically from the plant Camellia sinensis var. Assamica. It is mostly grown at or near sea level and is known for its full body, briskness, malty flavour and strong, bright colour.  It can be consumed with milk and sugar.
Colour: deep, rich amber
Aroma: fruity, malty, bold
Taste: full-bodied, deep, satisfying mouthfeel
Pair with: Eggs Benedict or Black Forest cake
Brew temperature: 95-100 degrees
Brew time: 3-5min
Loose-leaf

Darjeeling refers to the area in India in which the tea is grown at high elevation.  A 2nd flush refers to a growing season and harvest (usually in the early summer months to the beginning of monsoon).  The 2nd flush is characterised by a pronounced muscat flavour and is known as the “champagne of teas”.

Colour: light to darker gold depending on the estate and the harvest conditions of that particular season

Aroma: delicate tea-bush notes

Taste: fine, delicate with muscat flavours

Pair with:

Brew temp: 95-100 degrees
Brew time: 3-5min

Loose-leaf

Earl Grey is a classic, quintessentially British tea!  A black tea (Camellia Senensis) flavoured with the rind of the bergamot orange, a citrus fruit. It can be consumed with milk and sugar (or honey) or neat with a slice of lemon, which perfectly complements the bergamot notes.

Colour:  clear, burnt orange, sienna, dark amber

Aroma: fragrant, spicy, citrus, malty

Taste: sweet, floral, fragrant, citrus, with a slight pleasant bitterness from the bergamot orange against an earthy and bold black tea.  Elegant, refreshing, rich, complex and sophisticated.  The unmistakable flavour of Earl Grey!

Pair with: absolutely delicious with scones or crumpets, cream (clotted if you can get !)  and jam.

Brew temp: 95-100 degrees
Brew time:: +-5min

Loose-leaf

A smoked black tea from China.  Lapsang is smoke-dried over a pinewood fire, giving it a characteristic smokey flavour.  A larger tea leaf is usually used.

Colour:  green-yellow
Aroma: a delicious and distinct smokey nose
Taste: cigar-box, leather, peated whiskey, smoke

Pair with: salty and spicy food or appreciate on its own.

Brew temp: 95-100 degrees
Brew time: 3-5min

Loose-leaf

A classic Indian tea made with a variety of spices including cardamom, clove, black pepper, cinnamon and ginger and black tea (Camellia Sinensis). Traditionally consumed with milk and sugar (or honey).

Colour: a beautiful deep amber
Aroma: malty and spicy with the different characteristics of the spices wafting on the nose.
Taste: complex, full-bodied and spicy !  All the volatile oils of each spice releasing their different characteristics into the tea and on the tongue.

Pair with: a delicious vanilla biscuit for an additional spice kick or a delicate butter cookie to keep the tea as the star.   Yummy with milk tart or a dense, moist madeira cake.

Brew temp: 100 degrees
Brew time: +-5min

Loose-leaf

Black tea is fully fermented/oxidised and green tea leaves are not, hence the colour.  Oolong falls between the two and is, therefore, partially oxidised or semi-fermented, before twisting and curling. It falls, therefore, between a green and a black tea and can be crafted at the green tea end or the black tea end.  It’s a fascinating and complex tea, depending on style, skill and terroir, just like wine.
Some of the best oolong comes from Taiwan.  

Colour: olive oil, yellow-green
Aroma: roasted, nutty
Taste: toasted nuttiness

Pair with: Chinese, Taiwanese and Asian cuisine, dim sum.

Brew temp: 90 degrees
Brew time:  anything from 3min to 7 min + .  It varies greatly on the style in which it is made and terroir.  Usually though, oolong is a little shy and takes a while for its flavours to develop. You can enjoy multiple infusions.
Not recommended for tea balls, as the leaves need room to unfurl and become quite large.  Appreciate them in the cup or pot.

Loose-leaf