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Infusions: 1Preparation 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 called Bara-Ringtong, the garden was renamed in 1927 by its owner to commemorate a daughter who had died, Margaret, who had loved the place dearly. Predominantly, it contains Chinese tea plants growing at the altitudes 915 – 1,830 m above sea level. Its brown-green leaves give a cup boasting the aroma of cocoa and nut, while it is reminiscent of nut croquant in taste.
India Infusions: 1Preparation 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 called Bara-Ringtong, the garden was renamed in 1927 by its owner to commemorate a daughter who had died, Margaret, who had loved the place dearly. Predominantly, it contains Chinese tea plants growing at the altitudes 915 – 1,830 m above sea level. Its brown-green leaves give a cup boasting the aroma of cocoa and nut, while it is reminiscent of nut croquant in taste.
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.
In Stock In Stock 
In Stock In Stock 
