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The black-brown tea leaves give an infusion golden in colour, and it is a note of orange that comes through in the aroma and taste, the latter also complemented by a hint of bergamot.
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.
The Rungmook tea garden was established in the middle of the 19th century and is situated at the altitude of 1,700 m. The black-brown tea leaves give an infusion golden in colour, and it is a note of orange that comes through in the aroma and taste, the latter also complemented by a hint of bergamot.
The black-brown tea leaves give an infusion golden in colour, and it is a note of orange that comes through in the aroma and taste, the latter also complemented by a hint of bergamot.
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.
The Rungmook tea garden was established in the middle of the 19th century and is situated at the altitude of 1,700 m. The black-brown tea leaves give an infusion golden in colour, and it is a note of orange that comes through in the aroma and taste, the latter also complemented by a hint of bergamot.
pleasant mix of cooling Moroccan mint and a citrus-like edge
pleasant mix of cooling Moroccan mint and a citrus-like edge