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loose leaf black tea
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.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) per 1 l of water. Bring the water to the boil and leave to cool to 90°C. Infuse the tea for 2-3 minutes, then strain. Suitable for 1 infusion.
The origins of the Chongtong garden hark back to 1882-3. It stretches out beside the River Rangeet, affording splendid views of the mountain of Kangchenjunga. 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.
loose leaf black tea
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.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) per 1 l of water. Bring the water to the boil and leave to cool to 90°C. Infuse the tea for 2-3 minutes, then strain. Suitable for 1 infusion.
The origins of the Chongtong garden hark back to 1882-3. It stretches out beside the River Rangeet, affording splendid views of the mountain of Kangchenjunga. 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.
Flavoured black tea with the taste of sweet berries in harmony with savoury spices
Flavoured black tea with the taste of sweet berries in harmony with savoury spices
The Nagri Tea Garden was established in 1870. Previously, cattle was 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 h...
The Nagri Tea Garden was established in 1870. Previously, cattle was 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 h...
Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.
Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.