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Infusions: 1-2loose leaf green tea
A blend of green teas from Golaghat District in Assam, India. The curled, light green tea leaves create a crystal clear yellow infusion with an aroma and taste suggestive of grapefruit.
Preparation guidelines: use 12 g of tea (approx. 5 heaped tsp) for 1 l of water at the temperature of 70-80°C. Allow to infuse for 2-3 minutes. Then strain. Suitable for 1 infusion.
A blend of green teas from the Golaghat district. The curled, light green tea leaves create a crystal clear yellow infusion with an aroma and taste suggestive of grapefruit.
India Infusions: 1-2loose leaf green tea
A blend of green teas from Golaghat District in Assam, India. The curled, light green tea leaves create a crystal clear yellow infusion with an aroma and taste suggestive of grapefruit.
Preparation guidelines: use 12 g of tea (approx. 5 heaped tsp) for 1 l of water at the temperature of 70-80°C. Allow to infuse for 2-3 minutes. Then strain. Suitable for 1 infusion.
A blend of green teas from the Golaghat district. The curled, light green tea leaves create a crystal clear yellow infusion with an aroma and taste suggestive of grapefruit.
In Stock This tea is renowned for its elegant, long, flat green leaves, smooth flavour and fine aroma. The infusion is yellow and has a mildly sweet taste in the background.
In Stock This tea is renowned for its elegant, long, flat green leaves, smooth flavour and fine aroma. The infusion is yellow and has a mildly sweet taste in the background.
In Stock Flavoured Japanese green tea with the tangy taste of wild berries. Translated into English, “Yasumi” means rest.
In Stock Flavoured Japanese green tea with the tangy taste of wild berries. Translated into English, “Yasumi” means rest.
Last 4.5 pieces The basis for this tea is a fine oolong from a spring harvest in Anxi, Fujian Province. Prior to being dried, a special process originally devised in Taiwan is carried out to flavour the leaves, which then undergo oxidation.
Last 4.5 pieces The basis for this tea is a fine oolong from a spring harvest in Anxi, Fujian Province. Prior to being dried, a special process originally devised in Taiwan is carried out to flavour the leaves, which then undergo oxidation.
