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The Nurbong garden gets its name from two words in the Lepcha language, “nur” – a plant believed to have healing qualities and “bong”, meaning tree. The estate dates back to 1870 and is located at the confluence of three rivers. It is one of the earliest plantations in Darjeeling to produce the highly anticipated first flush tea of the new season. The tea comprises small, brown-green leaves with silvery tips, giving rise to a liquor golden in hue. Its aroma and taste contain tones of peach, apricot and mira
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 Nurbong garden gets its name from two words in the Lepcha language, “nur” – a plant believed to have healing qualities and “bong”, meaning tree. The estate dates back to 1870 and is located at the confluence of three rivers. It is one of the earliest plantations in Darjeeling to produce the highly anticipated first flush tea of the new season. The tea comprises small, brown-green leaves with silvery tips, giving rise to a liquor golden in hue. Its aroma and taste contain tones of peach, apricot and mirabelle plum.
The Nurbong garden gets its name from two words in the Lepcha language, “nur” – a plant believed to have healing qualities and “bong”, meaning tree. The estate dates back to 1870 and is located at the confluence of three rivers. It is one of the earliest plantations in Darjeeling to produce the highly anticipated first flush tea of the new season. The tea comprises small, brown-green leaves with silvery tips, giving rise to a liquor golden in hue. Its aroma and taste contain tones of peach, apricot and mira
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 Nurbong garden gets its name from two words in the Lepcha language, “nur” – a plant believed to have healing qualities and “bong”, meaning tree. The estate dates back to 1870 and is located at the confluence of three rivers. It is one of the earliest plantations in Darjeeling to produce the highly anticipated first flush tea of the new season. The tea comprises small, brown-green leaves with silvery tips, giving rise to a liquor golden in hue. Its aroma and taste contain tones of peach, apricot and mirabelle plum.
Rooibos with the timeless taste of creamy chocolate and toffee.
Rooibos with the timeless taste of creamy chocolate and toffee.
A fruit infusion with the magical taste of tropical fruit and a hint of vanilla.
A fruit infusion with the magical taste of tropical fruit and a hint of vanilla.
This green tea comes from the misty mountains of Fujian Province, where the leaves are picked, processed and hand-rolled into small pearls. The clear infusion it produces has a fresh aroma, while the taste is reminiscent of sweet chestnut. Phoenix Eyes is one of the finest Chinese green teas.
This green tea comes from the misty mountains of Fujian Province, where the leaves are picked, processed and hand-rolled into small pearls. The clear infusion it produces has a fresh aroma, while the taste is reminiscent of sweet chestnut. Phoenix Eyes is one of the finest Chinese green teas.