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The dark brown leaves of this tea give rise to a brown-orange liquor when infused. Orange, walnut and cocoa come through in its taste and aroma.
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.
The Puttabong tea estate is located at 457 – 1,981 m.a.s.l., which is unusually high in altitude. It is also one of Darjeeling’s largest and oldest plantations. The dark brown leaves of this tea give rise to a brown-orange liquor when infused. Orange, walnut and cocoa come through in its taste and aroma.
The dark brown leaves of this tea give rise to a brown-orange liquor when infused. Orange, walnut and cocoa come through in its taste and aroma.
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.
The Puttabong tea estate is located at 457 – 1,981 m.a.s.l., which is unusually high in altitude. It is also one of Darjeeling’s largest and oldest plantations. The dark brown leaves of this tea give rise to a brown-orange liquor when infused. Orange, walnut and cocoa come through in its taste and 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 tea with the captivating taste of cherry and tropical fruit
Flavoured black tea with the captivating taste of cherry and tropical fruit