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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 2-3 minutes. Sieve and serve. Suitable for 1 infusion.
Originally, this garden bore name of Bara-Ringtong. In 1927, its owner renamed it after his daughter Margaret, who loved the place. Predominantly, Chinese tea plants grow at altitudes of 915 – 1,830 m. In both the aroma and taste it is possible to recognise the fine acidity of dried rose hip, gradually developing into ripe mirabelle.
Medium
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 2-3 minutes. Sieve and serve. Suitable for 1 infusion.
Originally, this garden bore name of Bara-Ringtong. In 1927, its owner renamed it after his daughter Margaret, who loved the place. Predominantly, Chinese tea plants grow at altitudes of 915 – 1,830 m. In both the aroma and taste it is possible to recognise the fine acidity of dried rose hip, gradually developing into ripe mirabelle.
Medium
A blend of first flush teas from various gardens in Darjeeling. It produces a flowery aroma and golden infusion.
A blend of first flush teas from various gardens in Darjeeling. It produces a flowery aroma and golden infusion.
Flavoured tea with the enchanting taste of red berries
Flavoured tea with the enchanting taste of red berries
A tea comprised of green leaves light and dark in shade, brewing it results in a yellow-orange infusion. The aroma gives a sense of a blossoming spring meadow, while the taste is one of herbs with a hint of meadow honey.
A tea comprised of green leaves light and dark in shade, brewing it results in a yellow-orange infusion. The aroma gives a sense of a blossoming spring meadow, while the taste is one of herbs with a hint of meadow honey.