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Myanmar
Infusions: 1loose leaf black tea scented
Preparation guidelines: Use 12 g of tea per 1 l of freshly boiled water. Allow to infuse for 3 minutes, then strain. Suitable for 1 infusion.
deff0 ouicompat{fonttbl{f0fnil Segoe UI;}} {colortbl ; ed64green64lue64;} {*generator Riched20 10.0.26100}viewkind4uc1 dcf1f0fs18lang1029 The special tea grown at an altitude of 1200 m above sea level is considered the highest quality tea in Myanmar. The uniqueness of this tea lies not only in its origin, but also in its unmistakable aroma. During drying, the tea leaves are naturally infused with the leaves of the Nuo Mi Xiang herb, known for its aroma reminiscent of freshly cooked rice. The delicately rolled, elongated tea leaves with an admixture of the Nuo Mi Xiang herb create a light infusion. The aroma and taste of the tea harmoniously blend tones of sushi rice, roasted sesame and seaweed. }
Myanmar Infusions: 1loose leaf black tea scented
Preparation guidelines: Use 12 g of tea per 1 l of freshly boiled water. Allow to infuse for 3 minutes, then strain. Suitable for 1 infusion.
deff0 ouicompat{fonttbl{f0fnil Segoe UI;}} {colortbl ; ed64green64lue64;} {*generator Riched20 10.0.26100}viewkind4uc1 dcf1f0fs18lang1029 The special tea grown at an altitude of 1200 m above sea level is considered the highest quality tea in Myanmar. The uniqueness of this tea lies not only in its origin, but also in its unmistakable aroma. During drying, the tea leaves are naturally infused with the leaves of the Nuo Mi Xiang herb, known for its aroma reminiscent of freshly cooked rice. The delicately rolled, elongated tea leaves with an admixture of the Nuo Mi Xiang herb create a light infusion. The aroma and taste of the tea harmoniously blend tones of sushi rice, roasted sesame and seaweed. }
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