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The green-brown leaves give an ochre-coloured infusion. Its taste is relatively heavy, reminiscent of rose hip and tobacco leaf.
Preparation guidelines: Use 12 g of tea (approx. 7 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 1 infusion.
Tea from the Himalayan Shangrila factory in the Nepalese region of Ilam. The leaves come from small farmers and are subsequently processed en masse. The green-brown leaves give an ochre-coloured infusion. Its taste is relatively heavy, reminiscent of rose hip and tobacco leaf.
Medium
The green-brown leaves give an ochre-coloured infusion. Its taste is relatively heavy, reminiscent of rose hip and tobacco leaf.
Preparation guidelines: Use 12 g of tea (approx. 7 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3 minutes. Strain and serve. Suitable for 1 infusion.
Tea from the Himalayan Shangrila factory in the Nepalese region of Ilam. The leaves come from small farmers and are subsequently processed en masse. The green-brown leaves give an ochre-coloured infusion. Its taste is relatively heavy, reminiscent of rose hip and tobacco leaf.
Medium
A tea comprised of green leaves light and dark in shade, brewing it results in a yellow-orange infusion. The aroma gives a sense of a blossoming spring meadow, while the taste is one of herbs with a hint of meadow honey.
A tea comprised of green leaves light and dark in shade, brewing it results in a yellow-orange infusion. The aroma gives a sense of a blossoming spring meadow, while the taste is one of herbs with a hint of meadow honey.
Flavoured black Ceylon Ruhuna tea with the harmony of jasmine blossom and the quintessential citrusy aroma of tropical bergamot.
Flavoured black Ceylon Ruhuna tea with the harmony of jasmine blossom and the quintessential citrusy aroma of tropical bergamot.