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Ambootia was one of the first tea gardens founded by British colonisers, the origins of which hark back to 1861. In appearance, the tea leaves vary in the extent of how green they are, finishing in silvery tips. The resulting pale yellow infusion has a distinctive and sharp aroma reminiscent of apricot and meadow flowers, while the intense, prolonged taste reveals tones of muscatel, white peach and apricot.
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.
Ambootia was one of the first tea gardens founded by British colonisers, the origins of which hark back to 1861. In appearance, the tea leaves vary in the extent of how green they are, finishing in silvery tips. The resulting pale yellow infusion has a distinctive and sharp aroma reminiscent of apricot and meadow flowers, while the intense, prolonged taste reveals tones of muscatel, white peach and apricot.
Ambootia was one of the first tea gardens founded by British colonisers, the origins of which hark back to 1861. In appearance, the tea leaves vary in the extent of how green they are, finishing in silvery tips. The resulting pale yellow infusion has a distinctive and sharp aroma reminiscent of apricot and meadow flowers, while the intense, prolonged taste reveals tones of muscatel, white peach and apricot.
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.
Ambootia was one of the first tea gardens founded by British colonisers, the origins of which hark back to 1861. In appearance, the tea leaves vary in the extent of how green they are, finishing in silvery tips. The resulting pale yellow infusion has a distinctive and sharp aroma reminiscent of apricot and meadow flowers, while the intense, prolonged taste reveals tones of muscatel, white peach and apricot.
Green tea from Hubei Province in China; infusing it gives rise to a pale, richly tasting liquor.
Green tea from Hubei Province in China; infusing it gives rise to a pale, richly tasting liquor.
Probably the best known Chinese oolong. As it is brewed, the large, distinctive leaves unfurl to create a honey-coloured liquor with a floral aroma and an orchid-like, smooth, delicate taste. Recommended for lovers of good quality Chinese oolong.
Probably the best known Chinese oolong. As it is brewed, the large, distinctive leaves unfurl to create a honey-coloured liquor with a floral aroma and an orchid-like, smooth, delicate taste. Recommended for lovers of good quality Chinese oolong.