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Infusions: 1Preparation guidelines: Use 12 g of tea (approx. 7 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 1 infusion.
Ambootia was one of the first tea gardens founded by British colonizers, the origins of which hark back to 1861. The small brown-green leaves give an infusion ochre in colour. Its aroma and taste are dominated by forest honey and ripe pear.
Medium
India Infusions: 1Preparation guidelines: Use 12 g of tea (approx. 7 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 1 infusion.
Ambootia was one of the first tea gardens founded by British colonizers, the origins of which hark back to 1861. The small brown-green leaves give an infusion ochre in colour. Its aroma and taste are dominated by forest honey and ripe pear.
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 Black tea from Rize Province, where tea was first grown in Turkey. The small, black leaves give a brown liquor with a tinge of orange. The aroma and taste are reminiscent of roasted maté, along with a smooth trace of lemon grass in flavour.
In Stock Black tea from Rize Province, where tea was first grown in Turkey. The small, black leaves give a brown liquor with a tinge of orange. The aroma and taste are reminiscent of roasted maté, along with a smooth trace of lemon grass in flavour.
In Stock In Stock 
