Black
Golden Tips
Second flush, P126 clonal. Malt, caramel, a velvet finish.
House of signature teas · Assam & Darjeeling
Tea the way the garden made it.
Whole-leaf harvests from Khongea estate in Assam and the hills of Darjeeling. One garden per pouch. Nothing added, nothing blended away.
One estate, named on the pouchKhongea, Assam. No anonymous blends.
Whole leaf, never dustThe leaf the garden keeps for itself.
Harvest-season freshPacked at source, not warehoused.
Ships from Amazon US & UKPrime delivery. Easy returns.
The teas
Ten teas. One garden family.
Every Peont tea is picked, made and packed by the estate that grew it. Hover a pouch to see the leaf inside.
Black
Darjeeling First Flush
Spring's first pick. Citrus, white flowers, a hint of peach.
Black
Assam CTC
The chai backbone. Thick, brisk, malty, built for milk.
Chai
Masala Chai
Second flush CTC with real ginger, cinnamon, cardamom, clove and pepper.
Black
Breakfast Signature Blend
Malty Assam meets fresh Darjeeling. Gentle chocolate notes.
Black
Autumn Crescendo
November harvest. Sweet berry, muscatel, mellow and full.
Black
Earl Grey
Khongea black tea with Italian bergamot oil. Bright and citrusy.
Black
Strawberry Black
Malty Assam with sweet strawberry. Lovely hot, better iced.
Green
Moroccan Mint Green
Darjeeling green with spearmint and peppermint. Crisp and cool.
Green
Lemon Ginger Green
Darjeeling green with dried lemon and ginger. Zesty and warm.
Why we exist
Great estates grow incredible tea. What reaches your cup is usually leftovers with a nice label.
01
Flavour sprayed on, not grown in
Most “strong” tea is aroma pumped into tired leaf. The smell lasts five seconds and the taste never arrives.
02
Old stock sold as fresh
Big brands warehouse tea for months. By the time it reaches you the aroma is gone and the leaf has lost its strength.
03
Dust dressed up as premium
Fannings and dust are the leftovers of real tea. They brew fast and taste flat, harsh and bitter.
The garden
On the south bank of the Brahmaputra.
Planted in the 1880s and run by one family since 1949, Khongea is one of Assam's most respected gardens and a model factory for the valley. It is one of the few estates growing P126 clonal bushes, the plants behind our Golden Tips. Our Darjeeling teas come from the hills below Kanchenjunga, from the same family of gardens.
1949Family-run since
P126Rare clonal bushes
2Regions, both named
How to brew
Good tea is hard to ruin. Here's how not to.
Method 01
Black teas
95°celsius
Golden TipsAssam CTCEarl GreyBreakfastStrawberry
- Leaf
- 1 tsp (2.5 g) per cup
- Water
- 95–100°C, just off the boil
- Steep
- 3–4 minutes
- Milk
- Optional. CTC loves it.
Malty Assams forgive a long steep. Golden Tips does not need sugar.
Method 02
Darjeeling & green
80°celsius
First FlushAutumn CrescendoMoroccan MintLemon Ginger
- Leaf
- 1 heaped tsp per cup
- Water
- 80–90°C, never boiling
- Steep
- 2–3 minutes
- Milk
- Please, no.
Boiling water scalds the leaf and turns it bitter. Let the kettle rest a minute.
Method 03
Masala chai
5minutes
Masala ChaiAssam CTC
- Leaf
- 1 tbsp per 2 cups
- Liquid
- Half water, half milk
- Method
- Simmer, then strain
- Sugar
- To taste. Jaggery is better.
Let it come to a rolling boil twice. That is where the colour comes from.
Love & Care
Taste what a single garden can do.
Ten teas, one address. Order on Amazon and it's at your door in days.
Choose your tea