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Preparation guidelines: Allow 1 teaspoon of tea for each 150 ml of water and one more for the teapot. Bring the water to the boil and let it cool down to 85°C. Pour it over the leaves and infuse for 3 minutes. Strain and serve. Suitable for 1 infusion.
The Risheehat tea garden lies at the altitudes of 762 - 1,463 m. Its history stretches back to the mid-19th century, the name lent to it originally being that of a local tribe - Tsering Bagan. As for the tea, the regularly rolled leaves result in a sparkling infusion that is golden in colour. The taste conveys the sweetness of date syrup and ripe apricot, while the aroma is reminiscent of honey, flowers, apricot and raisin. The aftertaste hints at jasmine and lemon balm.
Preparation guidelines: Allow 1 teaspoon of tea for each 150 ml of water and one more for the teapot. Bring the water to the boil and let it cool down to 85°C. Pour it over the leaves and infuse for 3 minutes. Strain and serve. Suitable for 1 infusion.
The Risheehat tea garden lies at the altitudes of 762 - 1,463 m. Its history stretches back to the mid-19th century, the name lent to it originally being that of a local tribe - Tsering Bagan. As for the tea, the regularly rolled leaves result in a sparkling infusion that is golden in colour. The taste conveys the sweetness of date syrup and ripe apricot, while the aroma is reminiscent of honey, flowers, apricot and raisin. The aftertaste hints at jasmine and lemon balm.
Flavoured tea with the enchanting taste of red berries
Flavoured tea with the enchanting taste of red berries
Tea from a plantation at the altitude of 1,400 m. The large, long, slightly curled leaves create a light brown infusion with the taste of ripe apple.
Tea from a plantation at the altitude of 1,400 m. The large, long, slightly curled leaves create a light brown infusion with the taste of ripe apple.