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The short brown leaves yield an orange-brown liquor, dominated by wild honey in aroma and taste.
Preparation guidelines: use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 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 short brown leaves yield an orange-brown liquor, dominated by wild honey in aroma and taste.
The short brown leaves yield an orange-brown liquor, dominated by wild honey in aroma and taste.
Preparation guidelines: use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 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 short brown leaves yield an orange-brown liquor, dominated by wild honey in aroma and taste.
The Rungmook Tea Estate was established in the middle of the 19th century and lies at an altitude of 1,700 m. The black-brown tea leaves produce an infusion that is golden in colour, which exhibits a note of orange in the aroma and taste, the latter also complemented by a hint of bergamot.
The Rungmook Tea Estate was established in the middle of the 19th century and lies at an altitude of 1,700 m. The black-brown tea leaves produce an infusion that is golden in colour, which exhibits a note of orange in the aroma and taste, the latter also complemented by a hint of bergamot.
An intense blend of Assam tea that combines well with milk, of the breakfast type much beloved by the British. The aroma and flavour hint at wild honey and cocoa.
An intense blend of Assam tea that combines well with milk, of the breakfast type much beloved by the British. The aroma and flavour hint at wild honey and cocoa.