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The brown-orange infusion produced by brewing the regularly shaped black leaves gives off a hint of meadow honey in aroma. Notes of young walnut and caramel come through in the taste.
Preparation guidelines: Use 12 g of tea (approx. 7 heaped tsp) for 1 l of water at the temperature of 85°C. Allow to infuse for 3 minutes then strain. Suitable for 1 infusion.
The Meleng tea garden is one of the oldest in Assam, dating back to 1852. The plantation spreads out along both sides of the River Meleng, which lends the garden its name. The brown-orange infusion produced by brewing the regularly shaped black leaves gives off a hint of meadow honey in aroma. Notes of young walnut and caramel come through in the taste.
The brown-orange infusion produced by brewing the regularly shaped black leaves gives off a hint of meadow honey in aroma. Notes of young walnut and caramel come through in the taste.
Preparation guidelines: Use 12 g of tea (approx. 7 heaped tsp) for 1 l of water at the temperature of 85°C. Allow to infuse for 3 minutes then strain. Suitable for 1 infusion.
The Meleng tea garden is one of the oldest in Assam, dating back to 1852. The plantation spreads out along both sides of the River Meleng, which lends the garden its name. The brown-orange infusion produced by brewing the regularly shaped black leaves gives off a hint of meadow honey in aroma. Notes of young walnut and caramel come through in the taste.
Black tea from the Coonoor Tea Estate, a plantation that ranks amongst the oldest in the Nilgiri region. Nestling at the altitude of 1,850 m, it provides magnificent views of the vicinity. The aroma of this tea is honey-like, boasting a light, fruity note, while the taste is dominated by citrus f...
Black tea from the Coonoor Tea Estate, a plantation that ranks amongst the oldest in the Nilgiri region. Nestling at the altitude of 1,850 m, it provides magnificent views of the vicinity. The aroma of this tea is honey-like, boasting a light, fruity note, while the taste is dominated by citrus f...