Bell Launches New Blend of Tea - called India Origin

India has long been recognised as the home of black tea, with a culture seeped in the ritual of tea making. The teas grown in India are some of the finest and most sought-after in the world. And so it was to India that Bell turned for the inspiration behind their latest blend, and a world first.

Bell India Origin is an elegant blend of two of India’s most famous teas: Darjeeling and Assam. Grown at the foothills of the Himalayas, Darjeeling is often described as the champagne of teas, and has a distinctive muscatel vitality about it, while Assam is renowned for its rich, malty flavour and velvety smoothness. Combined, these two teas make an intriguing blend.

So intriguing, in fact, that Bell Tea’s Master Tea Taster and Blender, Matt Greenwood, used to hand-blend it for Buckingham Palace (using the finest Darjeeling and Assam teas of course!) And this is where the inspiration for the blend came from.

In what Bell believes to be a world first (at least on a large scale), they have combined this special and highly coveted blend into a tea that is readily available at supermarkets, and blended specifically for the New Zealand palate. With a blend ratio of 60:40 Assam to Darjeeling, India Origin is the perfect mix of India’s two greatest teas, and is ideal for drinking in the afternoon with friends and family.

Matt comments, “Bell India Origin is a sumptuous blend, created with New Zealanders’ tastes in mind. It pairs wonderfully with food and, of all our Bell Tea blends, India Origin is one to be savoured and given time to remain on the palate.”

Being a favourite blend of the Royal Palace, and an afternoon ritual for a certain Master Tea Taster, it seems that the blend of Darjeeling and Assam teas is set to become as much a favourite for discerning New Zealand tea drinkers as it is for English ones.

Bell India Origin is available in packs of 80 tea bags. Priced at RRP$5.35 from supermarkets nationwide.

Visit www.belltea.co.nz for more information and to view Matt’s blog (just click on the Tea Guy Notebook).