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In Stock
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India
Infusions: 1loose leaf black tea
The Dikom garden lies in the heart of the Assam tea region, and is one of the oldest gardens bordering the River Brahmaputra. A local tribe, the Bodo-Kacharies, came up with the name when they found that the quality of the water was truly unique, tasting pleasantly sweet and smooth - the word “di” in their language means water. The regularly rolled black leaves produce an infusion that in aroma and taste is reminiscent of citrus juice.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Add freshly boiled water and leave it to infuse for 3-5 minutes. Sieve and serve. Suitable for 1 infusion.
The Dikom garden lies in the heart of the Assam tea region, and is one of the oldest gardens bordering the River Brahmaputra. A local tribe, the Bodo-Kacharies, came up with the name when they found that the quality of the water was truly unique, tasting pleasantly sweet and smooth. The word di in their language means water. The regularly rolled black leaves give an infusion that in aroma and taste is reminiscent of citrusy fruit juice.
Medium
India Infusions: 1loose leaf black tea
The Dikom garden lies in the heart of the Assam tea region, and is one of the oldest gardens bordering the River Brahmaputra. A local tribe, the Bodo-Kacharies, came up with the name when they found that the quality of the water was truly unique, tasting pleasantly sweet and smooth - the word “di” in their language means water. The regularly rolled black leaves produce an infusion that in aroma and taste is reminiscent of citrus juice.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Add freshly boiled water and leave it to infuse for 3-5 minutes. Sieve and serve. Suitable for 1 infusion.
The Dikom garden lies in the heart of the Assam tea region, and is one of the oldest gardens bordering the River Brahmaputra. A local tribe, the Bodo-Kacharies, came up with the name when they found that the quality of the water was truly unique, tasting pleasantly sweet and smooth. The word di in their language means water. The regularly rolled black leaves give an infusion that in aroma and taste is reminiscent of citrusy fruit juice.
Medium
A notable aspect of this tea is that the leaves are rolled into small pellets, which result in a dark infusion with a mahogany hue. The flavour is rich, sweet, malty and exquisitely smooth with a short finish. It drinks well with milk.
A notable aspect of this tea is that the leaves are rolled into small pellets, which result in a dark infusion with a mahogany hue. The flavour is rich, sweet, malty and exquisitely smooth with a short finish. It drinks well with milk.
In Stock A tea of short black leaves with occasional tips, steeping it creates a rich, brown-orange liquor with the aroma and taste of fine dark chocolate and tangerine.
In Stock A tea of short black leaves with occasional tips, steeping it creates a rich, brown-orange liquor with the aroma and taste of fine dark chocolate and tangerine.
