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The gently curled tea leaves with a high content of silvery tips give rise to an infusion that is pale yellow in colour. Its aroma recalls the scent of a spring meadow in bloom, while the taste reveals the sweetness of meadow honey with fine notes of jasmine.
Preparation guidelines: Use 12 g of tea (approx. 7 heaped tsp) for 1 l of water at the temperature of 85°C. Allow to infuse for 3 minutes then strain. Suitable for 1 infusion.
The Turzum tea garden is based in one of the most picturesque locations in Darjeeling, and it creates an extraordinary tea terroir alongside the closely connected Sungma plantation. The gently curled tea leaves with a high content of silvery tips give rise to an infusion that is pale yellow in colour. Its aroma recalls the scent of a spring meadow in bloom, while the taste reveals the sweetness of meadow honey with fine notes of jasmine.
Medium
The gently curled tea leaves with a high content of silvery tips give rise to an infusion that is pale yellow in colour. Its aroma recalls the scent of a spring meadow in bloom, while the taste reveals the sweetness of meadow honey with fine notes of jasmine.
Preparation guidelines: Use 12 g of tea (approx. 7 heaped tsp) for 1 l of water at the temperature of 85°C. Allow to infuse for 3 minutes then strain. Suitable for 1 infusion.
The Turzum tea garden is based in one of the most picturesque locations in Darjeeling, and it creates an extraordinary tea terroir alongside the closely connected Sungma plantation. The gently curled tea leaves with a high content of silvery tips give rise to an infusion that is pale yellow in colour. Its aroma recalls the scent of a spring meadow in bloom, while the taste reveals the sweetness of meadow honey with fine notes of jasmine.
Medium
Grown in the village of Kvenobani on a once neglected plantation, the tea leaves are hand-rolled and left to oxidise naturally for a lengthy period. The long, slightly curled, black leaves with occasional tips give rise to an orange-brown infusion. The aroma hints at forest honey and cinnamon, wh...
Grown in the village of Kvenobani on a once neglected plantation, the tea leaves are hand-rolled and left to oxidise naturally for a lengthy period. The long, slightly curled, black leaves with occasional tips give rise to an orange-brown infusion. The aroma hints at forest honey and cinnamon, wh...
This Chinese tea is also known as Xiao Tuocha or Small Bowl Tea, and it is compressed into a shape resembling a very neat wasp's nest. It infuses to make a surprisingly rich and sweet liquor that is full in flavour with a smooth finish.
This Chinese tea is also known as Xiao Tuocha or Small Bowl Tea, and it is compressed into a shape resembling a very neat wasp's nest. It infuses to make a surprisingly rich and sweet liquor that is full in flavour with a smooth finish.
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.