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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
The tiny brown-green tea leaves give rise to an infusion golden in colour. Honey is conveyed in the aroma, while the lingering taste evokes a sense of mountain herbs.
The tiny brown-green tea leaves give rise to an infusion golden in colour. Honey is conveyed in the aroma, while the lingering taste evokes a sense of mountain herbs.
delicate and harmonious composition with orange and bergamot
delicate and harmonious composition with orange and bergamot
The brown-green, slightly rolled tea leaves create a golden infusion, the aroma and taste of which are dominated by a tone of peanut, complemented by a suggestion of cocoa.
The brown-green, slightly rolled tea leaves create a golden infusion, the aroma and taste of which are dominated by a tone of peanut, complemented by a suggestion of cocoa.