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loose-leaf black tea
A tea comprised of green leaves light and dark in shade, brewing it results in a yellow-orange infusion. The aroma gives a sense of a blossoming spring meadow, while the taste is one of herbs with a hint of meadow honey.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) per 1 l of water at 85°C. Infuse for 2-3 minutes, then strain. Suitable for 1-2 infusions.
Located on a bank of the River Mechi on the border with Nepal lies the Okayti Tea Estate, which spreads out across 1,770 m - 2,360 m.a.s.l. Tea has been cultivated at the plantation since 1888. A tea comprised of green leaves light and dark in shade, brewing it results in a yellow-orange infusion. The aroma gives a sense of a blossoming spring meadow, while the taste is one of herbs with a hint of meadow honey.
loose-leaf black tea
A tea comprised of green leaves light and dark in shade, brewing it results in a yellow-orange infusion. The aroma gives a sense of a blossoming spring meadow, while the taste is one of herbs with a hint of meadow honey.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) per 1 l of water at 85°C. Infuse for 2-3 minutes, then strain. Suitable for 1-2 infusions.
Located on a bank of the River Mechi on the border with Nepal lies the Okayti Tea Estate, which spreads out across 1,770 m - 2,360 m.a.s.l. Tea has been cultivated at the plantation since 1888. A tea comprised of green leaves light and dark in shade, brewing it results in a yellow-orange infusion. The aroma gives a sense of a blossoming spring meadow, while the taste is one of herbs with a hint of meadow honey.
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.
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.
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.