In Stock
Availability date:
Showing a combination of light and dark green leaves, an infusion of this tea is ochre-yellow in appearance. The taste gives a sense of juicy yellow egg plum with tones of apricot and linden honey, which also are evident in the aroma.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) per 1 l of water at 90°C. Infuse for 2-3 minutes, then strain. Suitable for 1-2 infusions.
The Gopaldhara estate lies at altitudes of up to 2,200 m.a.s.l., making it among the highest placed plantations in Darjeeling. The tea trees grow in an area encompassing 172 hectares. Showing a combination of light and dark green leaves, an infusion of this tea is ochre-yellow in appearance. The taste gives a sense of juicy yellow egg plum with tones of apricot and linden honey, which also are evident in the aroma.
Showing a combination of light and dark green leaves, an infusion of this tea is ochre-yellow in appearance. The taste gives a sense of juicy yellow egg plum with tones of apricot and linden honey, which also are evident in the aroma.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) per 1 l of water at 90°C. Infuse for 2-3 minutes, then strain. Suitable for 1-2 infusions.
The Gopaldhara estate lies at altitudes of up to 2,200 m.a.s.l., making it among the highest placed plantations in Darjeeling. The tea trees grow in an area encompassing 172 hectares. Showing a combination of light and dark green leaves, an infusion of this tea is ochre-yellow in appearance. The taste gives a sense of juicy yellow egg plum with tones of apricot and linden honey, which also are evident in the aroma.
Flavoured black tea with a distinctive spicy taste offset by sweet toffee
Flavoured black tea with a distinctive spicy taste offset by sweet toffee
Flavoured black Ceylon Ruhuna tea with the harmony of jasmine blossom and the quintessential citrusy aroma of tropical bergamot.
Flavoured black Ceylon Ruhuna tea with the harmony of jasmine blossom and the quintessential citrusy aroma of tropical bergamot.
The Ambootia estate dates back to 1861, and was one of the first tea gardens to be founded by British colonialists. The brown-green leaves with small tips produce a golden-coloured infusion with the aroma and taste of ripe, juicy peach.
The Ambootia estate dates back to 1861, and was one of the first tea gardens to be founded by British colonialists. The brown-green leaves with small tips produce a golden-coloured infusion with the aroma and taste of ripe, juicy peach.