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Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Add freshly boiled water and leave it to infuse for 2-3 minutes. Sieve and serve. Suitable for 1 infusion.
Originally called Bara-Ringtong, the garden was renamed in 1927 by its owner to commemorate a daughter who had died, Margaret, who had loved the place dearly. Predominantly, it contains Chinese tea plants growing at the altitudes 915 – 1,830 m above sea level. Its brown-green leaves give a cup boasting the aroma of cocoa and nut, while it is reminiscent of nut croquant in taste.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Add freshly boiled water and leave it to infuse for 2-3 minutes. Sieve and serve. Suitable for 1 infusion.
Originally called Bara-Ringtong, the garden was renamed in 1927 by its owner to commemorate a daughter who had died, Margaret, who had loved the place dearly. Predominantly, it contains Chinese tea plants growing at the altitudes 915 – 1,830 m above sea level. Its brown-green leaves give a cup boasting the aroma of cocoa and nut, while it is reminiscent of nut croquant in taste.
Flavoured tea with the taste of red berries accompanied by a subtle, zesty note
Flavoured tea with the taste of red berries accompanied by a subtle, zesty note
Classic black tea originating in the Lankaran and Astara regions in Azerbaijan. Interestingly, tea in Azerbaijan has always been a way of binding a family together. This one is a mix of large, curled OPA (orange pekoe) leaves. These long, twisted leaves give a golden infusion with a strong and ri...
Classic black tea originating in the Lankaran and Astara regions in Azerbaijan. Interestingly, tea in Azerbaijan has always been a way of binding a family together. This one is a mix of large, curled OPA (orange pekoe) leaves. These long, twisted leaves give a golden infusion with a strong and ri...
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