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The fine brown leaves with light tips result in a brown infusion, which is dominated by lime blossom honey in aroma and taste.
Preparation guidelines: bring the water to the boil and then let it cool down to 90° C. Use 12 g of tea (approx. 6 even tsp) for 1 litre of water. Allow to infuse for 2-3 minutes, then strain. Suitable for 1 infusion.
The Mullootar tea garden in the valley of Kurseong was set up in 1870. The fine brown leaves with light tips result in a brown infusion, which is dominated by lime blossom honey in aroma and taste.
The fine brown leaves with light tips result in a brown infusion, which is dominated by lime blossom honey in aroma and taste.
Preparation guidelines: bring the water to the boil and then let it cool down to 90° C. Use 12 g of tea (approx. 6 even tsp) for 1 litre of water. Allow to infuse for 2-3 minutes, then strain. Suitable for 1 infusion.
The Mullootar tea garden in the valley of Kurseong was set up in 1870. The fine brown leaves with light tips result in a brown infusion, which is dominated by lime blossom honey in aroma and taste.
An intense blend of Assam tea that combines well with milk, of the breakfast type much beloved by the British. The aroma and flavour hint at wild honey and cocoa.
An intense blend of Assam tea that combines well with milk, of the breakfast type much beloved by the British. The aroma and flavour hint at wild honey and cocoa.
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.
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.