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The even, black-brown tea leaves complemented by light tips give rise to an infusion orange in hue. The aroma and taste allude to linden honey complemented by ripe apricot.
Preparation guidelines: Use 12 g of tea (approx. 5 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Then strain. Suitable for 1 infusion.
2020 marked the first year that tea was first harvested at this Nepalese tea garden, which nestles in a remote part of the Himalayas. The even, black-brown tea leaves, complemented by light tips, give rise to an infusion that is orange in hue. The aroma and taste suggest linden honey accompanied by ripe apricot.
Medium
The even, black-brown tea leaves complemented by light tips give rise to an infusion orange in hue. The aroma and taste allude to linden honey complemented by ripe apricot.
Preparation guidelines: Use 12 g of tea (approx. 5 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Then strain. Suitable for 1 infusion.
2020 marked the first year that tea was first harvested at this Nepalese tea garden, which nestles in a remote part of the Himalayas. The even, black-brown tea leaves, complemented by light tips, give rise to an infusion that is orange in hue. The aroma and taste suggest linden honey accompanied by ripe apricot.
Medium
The leaves infuse to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh frothed milk.
The leaves infuse to make a liquor light green in hue, while the taste and aroma are indicative of foam on fresh frothed milk.