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flavoured and scented loose-leaf black tea
…the delectable taste of a creamy dessert
Preparation guidelines: Use 10 g of tea (approx. 5 heaped tsp) for 1 litre of freshly boiled water. Infuse for 3 minutes, then strain.
Loose-leaf black tea (82.2%), beetroot, sour cherries, flavouring, cornflowers, pomegranate flowers. May contain traces of nuts.
flavoured and scented loose-leaf black tea
…the delectable taste of a creamy dessert
Preparation guidelines: Use 10 g of tea (approx. 5 heaped tsp) for 1 litre of freshly boiled water. Infuse for 3 minutes, then strain.
Loose-leaf black tea (82.2%), beetroot, sour cherries, flavouring, cornflowers, pomegranate flowers. May contain traces of nuts.
Flavoured black Ceylon Ruhuna tea with the harmony of jasmine blossom and the quintessential citrusy aroma of tropical bergamot.
Flavoured black Ceylon Ruhuna tea with the harmony of jasmine blossom and the quintessential citrusy aroma of tropical bergamot.
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.
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.
The Ambootia estate dates back to 1861, and was one of the first tea gardens to be founded by British colonialists. The brown-green leaves with small tips produce a golden-coloured infusion with the aroma and taste of ripe, juicy peach.
The Ambootia estate dates back to 1861, and was one of the first tea gardens to be founded by British colonialists. The brown-green leaves with small tips produce a golden-coloured infusion with the aroma and taste of ripe, juicy peach.