OXALIS 2019/2020

1 The year of 2018 was a mixed one, seasonally speaking. The mild winter gave way to a disappointing spring, one of high temperatures that endured until early November, with no discernible period of autumn. This lack of distinction between the seasons and the dry conditions that are intensifying is clearly becoming something we have to accept as the new norm. Additions to the assortment introduced in 2019 reflect the changing climatic conditions, more so than anytime in the past. Notably, every new flavoured item this summer is ideal for preparation with ice so they’re both refreshing and cooling on hot, hot days. We’ve gone one further though with our brand-new cold brews - a range of ready-to-drink (RTD) teas and coffees in stylish glass bottles called OXALIS COOL DRINKS. So cool as in cooling and impressive (in taste, too). There are ten types to try, eight subtly sweetened with cane sugar and two entirely sugar-free, the taste and aroma of which are heightened by the slow cold- brew method used. There’s more, though. ASTRAIA, our recently launched line of premium, natural cosmetics, is based on either green tea or green coffee. Whatever the weather, we believe they will prove popular in any season. Therefore, the assortment has been widened to incorporate RTD beverages and cosmetics, thereby increasing the number of pillars on which OXALIS rests, supplementing those of loose leaf tea, speciality coffee and related accessories. Careful consideration was given to diversifying the range with one thing always in mind - quality. Deliberation was also extended to the choice of packaging materials with an eye to the environment. To this end, we opted for glass, which is easily recycled, for all the Cool Drinks and half of the cosmetics. In truth, we’ve always sought to extend and add variety to our range. Evidence of this is the greater number of items listed in this catalogue that are produced through ecological farming techniques. In fact, a whole page has been dedicated to these alone. As for this season’s first flushes – ten of them come from Darjeeling. We opted to source from more plantations than in the past, but purchase lesser quantities of each to ensure their freshness stays intact. Once a type has sold out, it won’t be restocked for the remainder of the year. For the first time, tea has been supplied from the Rungmook, Mullootar and Chongtong gardens in Darjeeling. Having tasted hundreds of samples from the Himalayan foothills, we consider these plantations a real highlight. Assam in India has provided us with two new teas - Orangajuli and Meleng, from the valley of the River Brahmaputra. The latter of the two is of note due to the high content of buds and its delicate, rounded taste. Rounding off this season’s offerings from India, the range now encompasses Temi, a black tea from the state of Sikkim, and Dragon’s Well, a green tea from Nilgiri. China remains the world’s foremost producer of tea, fromwhere we’ve sourced green Fujian Qu Hao and organic Simao Da Ye. Meanwhile, highlights in black tea from the country comprise a ten-year-old Pu Erh Superior and honey-chestnut-hued Fujian Gong Fu. As for elsewhere in Asia, an excellent organic Japanese Kabusecha has been added, as well as an outstanding oolong from Vietnam with the name of Oriental Beauty. Otherwise, we have a startling discovery of a new terroir to report. Tucked away in Colombia, a nation traditionally associated with coffee, is a tea garden positioned near the Pacific coast. The picturesque Bitaco garden produces organic black, green and white teas, so we couldn’t resist including these revelations from the foothills of the Andes.

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