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Organicloose black tea
..a blend of best teas from second harvest
Preparation guidelines: use 12 g of tea (approx. 5 tsp) for 1 l of boiling water. Allow to infuse for 3 minutes. Then strain.
A blend of the best teas from second flush. The leaves of brown-green colour with light tips give a strong infusion, full of flavour of amber colour. The infusion is slightly sweet in taste and aroma as it reminds honey and baked chestnuts combined together.
India Organicloose black tea
..a blend of best teas from second harvest
Preparation guidelines: use 12 g of tea (approx. 5 tsp) for 1 l of boiling water. Allow to infuse for 3 minutes. Then strain.
A blend of the best teas from second flush. The leaves of brown-green colour with light tips give a strong infusion, full of flavour of amber colour. The infusion is slightly sweet in taste and aroma as it reminds honey and baked chestnuts combined together.
In Stock Flavoured black Ceylon Ruhuna tea with the harmony of jasmine blossom and the quintessential citrusy aroma of tropical bergamot.
In Stock Flavoured black Ceylon Ruhuna tea with the harmony of jasmine blossom and the quintessential citrusy aroma of tropical bergamot.
In Stock 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 slic...
In Stock 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 slic...
In Stock A fine, ten-year-old Shu Pu-erh from the Jingmai District in Yunnan Province. It gives a dark brown infusion and boasts the rich aroma and taste of aged Pu-erh with a note of good Caribbean rum.
In Stock A fine, ten-year-old Shu Pu-erh from the Jingmai District in Yunnan Province. It gives a dark brown infusion and boasts the rich aroma and taste of aged Pu-erh with a note of good Caribbean rum.
