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loose leaf black tea
This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The wiry, long, black-brown leaves give an amber-brown infusion, which is rich and full in both aroma and taste, with a sweetness reminiscent of torrone and toffee.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 1-2 infusions.
This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The wiry, long, black-brown leaves give an amber-brown infusion, which is rich and full in both aroma and taste, with a sweetness reminiscent of turrone and toffee.
loose leaf black tea
This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The wiry, long, black-brown leaves give an amber-brown infusion, which is rich and full in both aroma and taste, with a sweetness reminiscent of torrone and toffee.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 1-2 infusions.
This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The wiry, long, black-brown leaves give an amber-brown infusion, which is rich and full in both aroma and taste, with a sweetness reminiscent of turrone and toffee.
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.
Flavoured black tea with the enchanting taste of vanilla
Flavoured black tea with the enchanting taste of vanilla
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.