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loose leaf black tea
The Rungmook Tea Estate was established in the middle of the 19th century and lies at an altitude of 1,700 m. The black-brown tea leaves produce an infusion that is golden in colour, which exhibits a note of orange 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.
loose leaf black tea
The Rungmook Tea Estate was established in the middle of the 19th century and lies at an altitude of 1,700 m. The black-brown tea leaves produce an infusion that is golden in colour, which exhibits a note of orange 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 Ambootia estate dates back to 1861, and was one of the first tea gardens to be founded by British colonialists. The brown tea leaves with occasional tips infuse to make an amber-coloured liquor. Orange and maple syrup are evident in the aroma and taste, while the latter also features a note o...
The Ambootia estate dates back to 1861, and was one of the first tea gardens to be founded by British colonialists. The brown tea leaves with occasional tips infuse to make an amber-coloured liquor. Orange and maple syrup are evident in the aroma and taste, while the latter also features a note o...
A fine, ten-year-old Shu Pu-erh from the Jingmai District in Yunnan Province. It gives a dark brown infusion and boasts the rich aroma and taste of aged Pu-erh with a note of good Caribbean rum.
A fine, ten-year-old Shu Pu-erh from the Jingmai District in Yunnan Province. It gives a dark brown infusion and boasts the rich aroma and taste of aged Pu-erh with a note of good Caribbean rum.
Located in a remote part of the Himalayas, this Nepalese plantation undertook its first harvest of tea as recently as 2020. The even, black-brown tea leaves complemented by light tips create an infusion that is orange in hue. The aroma and taste allude to linden honey complemented by ripe apricot.
Located in a remote part of the Himalayas, this Nepalese plantation undertook its first harvest of tea as recently as 2020. The even, black-brown tea leaves complemented by light tips create an infusion that is orange in hue. The aroma and taste allude to linden honey complemented by ripe apricot.