Product is no longer available
Availability date:
The Chardwar Estate is known as the “plantation with four doorways to heaven”, since "char" means four and "dwar" translates as door, and four entrances to the garden really do exist. The brown-black leaves of the tea vary in shape. Infusing them creates a brown-amber liquor with the aroma of malt and finely ground orange zest, and orange is also evident in the taste along with a tone of fine cocoa.
Preparation guidelines: Use 10 g of tea (approx. 6 heaped tsp) for 1 l of water at the temperature of 85°C. Allow to infuse for 3 minutes, then strain. Suitable for 1 infusion.
The Chardwar Estate is known as the “plantation with four doorways to heaven”, since "char" means four and "dwar" translates as door, and four entrances to the garden really do exist. The brown-black leaves of the tea vary in shape. Infusing them creates a brown-amber liquor with the aroma of malt and finely ground orange zest, and orange is also evident in the taste along with a tone of fine cocoa.
The Chardwar Estate is known as the “plantation with four doorways to heaven”, since "char" means four and "dwar" translates as door, and four entrances to the garden really do exist. The brown-black leaves of the tea vary in shape. Infusing them creates a brown-amber liquor with the aroma of malt and finely ground orange zest, and orange is also evident in the taste along with a tone of fine cocoa.
Preparation guidelines: Use 10 g of tea (approx. 6 heaped tsp) for 1 l of water at the temperature of 85°C. Allow to infuse for 3 minutes, then strain. Suitable for 1 infusion.
The Chardwar Estate is known as the “plantation with four doorways to heaven”, since "char" means four and "dwar" translates as door, and four entrances to the garden really do exist. The brown-black leaves of the tea vary in shape. Infusing them creates a brown-amber liquor with the aroma of malt and finely ground orange zest, and orange is also evident in the taste along with a tone of fine cocoa.
This is an example of a Japanese type Sencha that is increasingly grown on Chinese tea estates. It brews to make a honey-yellow infusion.
This is an example of a Japanese type Sencha that is increasingly grown on Chinese tea estates. It brews to make a honey-yellow infusion.
Showing mostly twisted leaves silvery green in colour, this tea brews into a deep yellow liquor with the taste of dried apple and umami, accompanied by a subtle smoky edge.
Showing mostly twisted leaves silvery green in colour, this tea brews into a deep yellow liquor with the taste of dried apple and umami, accompanied by a subtle smoky edge.