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Kolumbie
Infusions: 3
Organicloose leaf green tea
This green tea is sourced from the only Colombian tea estate that exists, on the slopes of the Andes at altitudes of 1,800 - 2,050 m.a.s.l. The slightly curly leaves are robust, almost oblong, and brew to make a clear infusion, pale green in hue. The aroma and taste convey tones of unripe pear and milk foam.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) per 1 l of water at the temperature of 70-80°C. Allow to infuse for 2-3 minutes, then strain. Suitable for 3 infusions.
Green tea sourced from the only tea garden in Colombia, which stretches out across the slopes of the Andes at altitudes of 1,800 - 2,050 m. The robust, almost oblong, slightly curly leaves create a clear infusion pale green in hue. The aroma and taste convey tones of young pear and light milk foam.
Kolumbie Infusions: 3 Organicloose leaf green tea
This green tea is sourced from the only Colombian tea estate that exists, on the slopes of the Andes at altitudes of 1,800 - 2,050 m.a.s.l. The slightly curly leaves are robust, almost oblong, and brew to make a clear infusion, pale green in hue. The aroma and taste convey tones of unripe pear and milk foam.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) per 1 l of water at the temperature of 70-80°C. Allow to infuse for 2-3 minutes, then strain. Suitable for 3 infusions.
Green tea sourced from the only tea garden in Colombia, which stretches out across the slopes of the Andes at altitudes of 1,800 - 2,050 m. The robust, almost oblong, slightly curly leaves create a clear infusion pale green in hue. The aroma and taste convey tones of young pear and light milk foam.
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In Stock Originating from a Taiwanese farm in Fujian, it is produced by rolling selected leaves tightly to form large pellets. As the little nuggets of leaf absorb water and slowly uncurl, they create a strong, dark green infusion with a memorable aroma and slightly grassy flavour, which is pleasantly bit...
In Stock Originating from a Taiwanese farm in Fujian, it is produced by rolling selected leaves tightly to form large pellets. As the little nuggets of leaf absorb water and slowly uncurl, they create a strong, dark green infusion with a memorable aroma and slightly grassy flavour, which is pleasantly bit...
