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Indialoose leaf black tea
...balanced afternoon blend of black teas
Preparation guidelines: use 12 g of tea (approx. 5 tsp) for 1 l of boiling water. Allow to infuse for 3 minutes. Then strain.
Well-balanced afternoon blend of black teas. In a blend, there is a dominance of dark brown leaves complemented by tiny, bright green leaves. The infusion is brown-orange in colour and the taste aroma is reminiscent of oats, young hazelnut and tonka beans.
Indialoose leaf black tea
...balanced afternoon blend of black teas
Preparation guidelines: use 12 g of tea (approx. 5 tsp) for 1 l of boiling water. Allow to infuse for 3 minutes. Then strain.
Well-balanced afternoon blend of black teas. In a blend, there is a dominance of dark brown leaves complemented by tiny, bright green leaves. The infusion is brown-orange in colour and the taste aroma is reminiscent of oats, young hazelnut and tonka beans.
In Stock This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...
In Stock This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...
In Stock Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.
In Stock Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.
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