Does McNulty's Tea & Coffee Co.,
Inc. operate in any other countries than the U.S.?
No. We only have one location. McNulty's Tea & Coffee
Co., Inc. has been doing business in
Greenwich Village (New York City) since 1895.
Do you have Gift Cards or Gift Certificates?
Gift certificates can be purchased by phone or in store.
It can be in any denomination. We don't put an expiration
date on them.
Do you sell tea pots and accessories?
We do sell porcelain, caste iron (Japanese Tetsubin),
glass press pots (Bodum), and English Rockinghams. We
also sell tea strainers and infusers (tea balls).
Can I purchase coffees or teas online?
We hope to set up our online services
soon.
Do you have any recommendations?
David:
|
Coffee
Organic Sumatra (#124)
“Rich and bold, yet low in acidity. Good cup of
brew to get your day started right!”
Organic Ethiopian Sidamo (#123)
“Medium strength coffee with somewhat of a fruity
or citrus taste to it.”
|
Tea
Golden Monkey Premium Grade (#308)
“One of the best black teas I have tasted. Excellent
aroma and very smooth flavor. Drinking it straight
up is the best.”
Golden Nepal T.G.F.O.P.1 (#294)
“Excellent tea with a Darjeeling type of flavor,
but much less astrigent. Drink it alone, with lemon,
or honey.”
|
Tom:
|
Coffee
Costa Rican (#105)
“Nice medium roasted coffee with a slight edge to
it.”
Timor Arabica (#130)
“Good, medium strength and smooth coffee. Perfect
coffee to blend with a French Roast.”
|
Tea
Golden Assam (#304)
“Medium to strong black tea from the Assam region
in Northern India. You can drink this tea plain,
with milk and sugar, or with a slice of lemon.”
Kenya (#296)
“Another strong black tea. It’s a good tea to blend
with Golden Assam for that perfect breakfast tea.”
|
Wing:
|
Coffee
Celebes Kalossi (#126)
“Excellent flavor and body. It’s a very balanced
coffee.”
French Roast Java Mountain Supreme
(#142)
“Strong and smooth! It’s perfect for people who
love strong coffee, but not the bitter aftertaste.”
|
Tea
Tikuanyin Oolong (#334)
“Fanastic tea from the Fujian Province of China.
Nice flavor and not astringent. Drink it plain.”
Pi Lo Chun (#337)
“In my opinion, it is the very best green tea. It
is smooth, delicate, and very flavorful - without
the grassy taste.”
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What is specialty coffee?
How is tea grown and made?
The Tea Bush
Imagine a huge tea estate in China, India, Sri Lanka or
any of the other large tea producing countries. The view
across acres of tea bushes stretches as far as the eye
can see. The tea bush is an evergreen tropical plant with
stiff, shiny, pointed leaves. It grows at altitudes of
between just above sea-level to 7,000 feet. The Tea Bush
needs a wet, warm climate with at least 50 inches of rain
a year. The new bushes are grown mainly from cutting.
It takes from three to five years (depending on the altitude
of the plantation) for the young plant to grow into a
bush ready for tea production.
Plucking
The young shoots which grow quickly are plucked, in the
growing season, every seven to fourteen days. Only the
leaf bud plus the two top leaves are plucked. These young,
soft shoots make the best tea. The plucked shoots are
carried in a basket on the back of the plucker.
Collection
Once the basket is full, the plucker carries it to a collecting
point for checking and weighing. A skilled plucker can
gather 60 to 80 pounds of leaf a day, (enough to make
16 to 20 pounds of manufactured tea).
Black tea - How is it made?
Withering - The
plucked leaf is first spread on racks in a current of warm,
dry air. This removes the moisture from the leaf, leaving
it limp.
Rolling - The withered leaf is crushed by rolling,
or cutting, tearing and curling. This releases the natural
juices.
Fermentation - The crushed leaf is then allowed
to ferment to a bright, coppery color. The leaves have absorbed
oxygen which causes the color change.
Drying - The fermented leaf is then dried by hot
air to become the familiar
black tea.
Oolong Tea - How is it made?
Oolong tea may be said to represent
a marriage of the qualities of black and green tea as it
is only
partially or semi-fermented. It is coaxed to perfection
by being slightly withered, fermented, dried, rolled, briefly
fermented again, dried again, and finally re-dried before
packaging.
Green Tea - How is it made?
Steaming - The
leaf is steamed immediately after picking to soften them
for rolling. More importantly, the heat inactivates the
enzymes and prevents fermentation.
Rolling - This releases the natural juices
which will be held within the finished leaf to give tea
its flavor.
Drying - The leaf remains green in color. Green
tea is packed with only 3 percent residual moisture so that
the finished tea will not undergo any further change.
