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loose leaf black tea
The Boisahabi plantation lies in the heart of Assam, on the banks of the River Brahmaputra. Infusing tea from this area typically gives rise to a hearty infusion that is translucent and golden in hue, with a taste suggestive of malt and hazelnut. This tea drinks well with milk and sugar or a slice of lemon.
Preparation guidelines: Allow 1 teaspoon of tea for each 150 ml of water and one more for the teapot. Add freshly boiled water and leave it to infuse for 3-5 minutes, then strain. Suitable for 1 infusion.
The Boisahabi garden lies in the heart of Assam, on the banks of the Brahmaputra River. Teas from this area feature malty-nutty flavour and rich, clear golden liquor. This tea drinks well with milk and sugar or a slice of lemon.
loose leaf black tea
The Boisahabi plantation lies in the heart of Assam, on the banks of the River Brahmaputra. Infusing tea from this area typically gives rise to a hearty infusion that is translucent and golden in hue, with a taste suggestive of malt and hazelnut. This tea drinks well with milk and sugar or a slice of lemon.
Preparation guidelines: Allow 1 teaspoon of tea for each 150 ml of water and one more for the teapot. Add freshly boiled water and leave it to infuse for 3-5 minutes, then strain. Suitable for 1 infusion.
The Boisahabi garden lies in the heart of Assam, on the banks of the Brahmaputra River. Teas from this area feature malty-nutty flavour and rich, clear golden liquor. This tea drinks well with milk and sugar or a slice of lemon.
The leaves yield a pale orange infusion with the aroma of orange peel, and a citrusy tone is also evident in the taste, dominated by ripe orange.
The leaves yield a pale orange infusion with the aroma of orange peel, and a citrusy tone is also evident in the taste, dominated by ripe orange.
Grown in the village of Kvenobani on a once neglected plantation, the tea leaves are hand-rolled and left to oxidise naturally for a lengthy period. The long, slightly curled, black leaves with occasional tips give rise to an orange-brown infusion. The aroma hints at forest honey and cinnamon, wh...
Grown in the village of Kvenobani on a once neglected plantation, the tea leaves are hand-rolled and left to oxidise naturally for a lengthy period. The long, slightly curled, black leaves with occasional tips give rise to an orange-brown infusion. The aroma hints at forest honey and cinnamon, wh...
The Nagri Tea Garden was established in 1870. Previously, cattle were raised on its territory, which is why you may also come across the name Nagri farm. For many years the garden fell into disrepair and did not prosper. However, the current owner has invested considerable resources in it, which ...
The Nagri Tea Garden was established in 1870. Previously, cattle were raised on its territory, which is why you may also come across the name Nagri farm. For many years the garden fell into disrepair and did not prosper. However, the current owner has invested considerable resources in it, which ...