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loose leaf black tea
The Rungmook tea garden was established in the middle of the 19th century and lies at the altitude of 1,700 m. The small dark green leaves create a clear liquor with the intoxicating aroma of a spring meadow in bloom. The taste is pronounced, intense and infused with notes of lilac and sweet cane sugar.
Preparation guidelines: bring the water to the boil and then let it cool down to 85° C. Use 12 g of tea (approx. 6 even tsp) for 1 litre of water. Allow to infuse for 2-3 minutes, then strain. Suitable for 1-2 infusions.
The Rungmook tea garden was established in the middle of the 19th century and lies at the altitude of 1,700 m. The small dark green leaves create a clear liquor with the intoxicating aroma of a spring meadow in bloom. The taste is pronounced, intense and infused with notes of lilac and sweet cane sugar.
loose leaf black tea
The Rungmook tea garden was established in the middle of the 19th century and lies at the altitude of 1,700 m. The small dark green leaves create a clear liquor with the intoxicating aroma of a spring meadow in bloom. The taste is pronounced, intense and infused with notes of lilac and sweet cane sugar.
Preparation guidelines: bring the water to the boil and then let it cool down to 85° C. Use 12 g of tea (approx. 6 even tsp) for 1 litre of water. Allow to infuse for 2-3 minutes, then strain. Suitable for 1-2 infusions.
The Rungmook tea garden was established in the middle of the 19th century and lies at the altitude of 1,700 m. The small dark green leaves create a clear liquor with the intoxicating aroma of a spring meadow in bloom. The taste is pronounced, intense and infused with notes of lilac and sweet cane sugar.
An intense blend of Assam tea that combines well with milk, of the breakfast type much beloved by the British. The aroma and flavour hint at wild honey and cocoa.
An intense blend of Assam tea that combines well with milk, of the breakfast type much beloved by the British. The aroma and flavour hint at wild honey and cocoa.
This tea was picked at the altitude of 2,100 m. After brewing, the regularly rolled, thin leaves produce a brown to orange-brown infusion. A mild fruity flavour dominated by cherry is found in the taste.
This tea was picked at the altitude of 2,100 m. After brewing, the regularly rolled, thin leaves produce a brown to orange-brown infusion. A mild fruity flavour dominated by cherry is found in the taste.