Meghalaya - Lakyrsiew

Caramel et Miel.

Vous ne pourrez peut-être jamais essayer un thé plus délicieux que celui-ci.

Ouverture tout en subtilité et douceur, suivie de riches notes de chocolat, de caramel et de miel. Mieux vaut prendre du noir.

Il s'agit d'une infusion délicate mais riche de l'État du Meghalaya, situé entre Darjeeling et Assam. La culture du thé était initialement prévue pour le Meghalaya par les Britanniques, mais en raison de l'opposition locale, leur attention a été détournée vers les États voisins, désormais tristement célèbres.

Lakyrsiew est le nom de la ferme et se traduit par « L'éveil ».

Récolté en automne, contrairement aux récoltes de printemps et d'été plus établies, ce thé est l'un de nos thés noirs les plus remarquables.

Petit lot, incroyable attention aux détails lors du traitement et de la récolte.

Si jamais vous voulez impressionner, c’est une option raffinée.

£11.00 GBP

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Taxes incluses. Frais d'expédition calculés à l'étape de paiement.

Taille 50 grammes 250g

Delivery & returns

Free standard delivery for orders over £40. We aim to deliver your Waterloo Tea order quickly and securely. For full details on shipping options, delivery times, and our returns policy, please visit our Delivery Information page (link the delivery information page).

Packaging

Our teas are designed with sustainability in mind. Loose leaf teas and tea bags are packed in recyclable pouches, and our tea bags are fully compostable, perfect for your home food waste bin.

Storage

Store your tea in a cool, dry place away from direct sunlight. Keep pouches sealed between uses to preserve flavour and character. Most teas remain enjoyable after their best-before date, though blends with added flavours may lose their intensity after this date.

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Full Description

Meghalaya is one of the most exceptional teas we’ve ever offered. A rare black tea from Lakyrsiew, a small, family-run garden in the hills of northeastern India. Grown between 980 and 1260 metres above sea level, overlooking the serene Umiam Lake, this tea represents the remarkable potential of a region still largely unknown in the world of fine tea.

Situated between Assam and Darjeeling, Meghalaya’s terroir captures the best of both worlds. The tea inherits Assam’s structure and malty richness, yet carries the floral lift and brightness associated with high-grown Darjeeling. This balance gives Meghalaya its unique dual character - depth and delicacy in equal measure.

Lakyrsiew, meaning “The Awakening” in the local Khasi language, was founded with the goal of creating teas of exceptional quality rather than volume. Every lot is small, hand-harvested, and processed within 24 hours to preserve freshness and integrity. The garden’s use of both Darjeeling cultivars and heritage Chinary bushes, propagated from 19th-century plants, contributes to the tea’s remarkable flavour complexity.

Our 2024 Autumn harvest opens with subtle sweetness before developing into rich, layered notes of chocolate, caramel, and honey. The liquor is smooth and long on the palate, best appreciated without milk to allow its nuanced character to shine.

Produced in micro-lots of around 14kg per date, this is one of the rarest teas in our collection. Meghalaya is not just a tea - it’s an experience, one that reminds us why craftsmanship and provenance matter.

Origin

Meghalaya is a small, mountainous state in northeastern India, sharing borders with Assam to the north and Bangladesh to the south. Despite its proximity to Assam and Darjeeling - two of the world’s most famous tea-growing regions - Meghalaya’s tea story is only now beginning to be told.

British colonial records from the 19th century note that the region was originally earmarked for tea cultivation. However, strong local opposition to British control redirected efforts to Assam and Darjeeling instead. For decades, Meghalaya’s potential lay dormant until small, independent growers began to reintroduce tea to the landscape in the early 2000s.

Lakyrsiew Tea Estate was one of the pioneers of this revival. Perched on the slopes above Umiam Lake near Shillong, the garden sits between 980 and 1260 metres and benefits from misty mornings, rich red loam soils, and a unique microclimate that bridges the qualities of lowland and highland teas. This combination gives Meghalaya teas their signature - body, fragrance, and a natural sweetness that lingers.

Processing

Lakyrsiew’s approach to tea making is guided by precision and restraint. The garden’s philosophy is centred on producing small, meticulously crafted batches that reflect the terroir rather than uniformity or scale.

The leaves are hand-plucked (typically just the bud and two leaves) ensuring only the youngest, most tender shoots are used. They are withered under carefully controlled conditions to reduce moisture and develop aromatic compounds, then gently rolled to shape and release the leaf’s natural juices. Oxidation is monitored closely, allowing the tea to develop its distinctive golden-copper liquor and complex layers of flavour before being oven-dried to preserve those characteristics.

This autumn flush tea differs from spring and summer harvests in its richness and depth. Cooler temperatures slow the leaf’s growth, concentrating its natural sugars and producing the signature notes of chocolate, caramel, and honey. Every batch is processed within 24 hours of plucking to capture the freshness and vitality that define Lakyrsiew’s teas.

Brewing the Perfect Cup

Best enjoyed black

1g per 100ml. Boiling. 3 minutes.

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Meghalaya - Lakyrsiew