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The straight, dark-brown tea leaves create a golden liquor, the aroma and taste of which are dominated by lime honey.
Preparation guidelines: Use 12 g of tea (approx. 5 heaped tsp) per 1 l of freshly boiled water. Allow to infuse for 3 minutes, then strain. Suitable for 1 infusion.
Surrounded by the majestic Kanchenjunga mountain, with the River Ranjeeth flowing past, the Barnesbeg tea garden lies at altitudes of 300 – 1,260 m. It is one of the most renowned producers of Darjeeling. The straight, dark-brown tea leaves create a golden liquor, the aroma and taste of which are dominated by lime honey.
The straight, dark-brown tea leaves create a golden liquor, the aroma and taste of which are dominated by lime honey.
Preparation guidelines: Use 12 g of tea (approx. 5 heaped tsp) per 1 l of freshly boiled water. Allow to infuse for 3 minutes, then strain. Suitable for 1 infusion.
Surrounded by the majestic Kanchenjunga mountain, with the River Ranjeeth flowing past, the Barnesbeg tea garden lies at altitudes of 300 – 1,260 m. It is one of the most renowned producers of Darjeeling. The straight, dark-brown tea leaves create a golden liquor, the aroma and taste of which are dominated by lime honey.
The Orangajuli plantation is situated in the Mangaldai part of Assam, bordering Bhutan. The traditional production processes in place have never ceased, even at times of local unrest, and this is reflected in the quality of the tea. The liquor is amber-brown in colour, while juicy orange is the s...
The Orangajuli plantation is situated in the Mangaldai part of Assam, bordering Bhutan. The traditional production processes in place have never ceased, even at times of local unrest, and this is reflected in the quality of the tea. The liquor is amber-brown in colour, while juicy orange is the s...