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Preparation guidelines: Bring the water to the boil and then let it cool down to 60° C. Use 12 g of tea (approx. 12 heaped tsp) for 1 litre of water. Allow to infuse for 4 minutes. Then strain. Suitable for 3 infusions.
Sencha from the Makizono area in Kagoshima Prefecture. Its emerald green needle-like leaves give a clear, pale green infusion. In aroma and taste, the infusion suggests raw almond and umami, supplemented by cherry blossom and the sweetness of cane sugar.
Medium
Preparation guidelines: Bring the water to the boil and then let it cool down to 60° C. Use 12 g of tea (approx. 12 heaped tsp) for 1 litre of water. Allow to infuse for 4 minutes. Then strain. Suitable for 3 infusions.
Sencha from the Makizono area in Kagoshima Prefecture. Its emerald green needle-like leaves give a clear, pale green infusion. In aroma and taste, the infusion suggests raw almond and umami, supplemented by cherry blossom and the sweetness of cane sugar.
Medium
Flavoured black Ceylon Ruhuna tea with the fresh and balanced taste of southern Italian bergamot
Flavoured black Ceylon Ruhuna tea with the fresh and balanced taste of southern Italian bergamot
A green rooibos with an unusual combination of bracing mint and sweet strawberry.
A green rooibos with an unusual combination of bracing mint and sweet strawberry.
This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...
This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The...