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Its black-brown leaves give a golden infusion, and it is possible to identify pecan nut and roasted cacao bean in the aroma and taste.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3-4 minutes. Then strain. Suitable for 1 infusion.
Sikkim is a small tea-growing area on the eastern side of the Himalayas, situated to the north of Darjeeling and bordering Tibet, Nepal and Bhutan. The sole plantation is Temi, which produces tea similar in character to a typical Darjeeling, but more full-bodied and fruity. The black-brown leaves give a golden infusion, and it is possible to identify pecan nut and roasted cacao bean in the aroma and taste.
Medium
Its black-brown leaves give a golden infusion, and it is possible to identify pecan nut and roasted cacao bean in the aroma and taste.
Preparation guidelines: Use 12 g of tea (approx. 6 heaped tsp) for 1 litre of freshly boiled water. Allow to infuse for 3-4 minutes. Then strain. Suitable for 1 infusion.
Sikkim is a small tea-growing area on the eastern side of the Himalayas, situated to the north of Darjeeling and bordering Tibet, Nepal and Bhutan. The sole plantation is Temi, which produces tea similar in character to a typical Darjeeling, but more full-bodied and fruity. The black-brown leaves give a golden infusion, and it is possible to identify pecan nut and roasted cacao bean in the aroma and taste.
Medium
Black tea from Rize Province, where tea was first grown in Turkey. The small, black leaves give a brown liquor with a tinge of orange. The aroma and taste are reminiscent of roasted maté, along with a smooth trace of lemon grass in flavour.
Black tea from Rize Province, where tea was first grown in Turkey. The small, black leaves give a brown liquor with a tinge of orange. The aroma and taste are reminiscent of roasted maté, along with a smooth trace of lemon grass in flavour.
The Rungmook Tea Estate was established in the middle of the 19th century and lies at an altitude of 1,700 m. The black-brown tea leaves produce an infusion that is golden in colour, which exhibits a note of orange in the aroma and taste, the latter also complemented by a hint of bergamot.
The Rungmook Tea Estate was established in the middle of the 19th century and lies at an altitude of 1,700 m. The black-brown tea leaves produce an infusion that is golden in colour, which exhibits a note of orange in the aroma and taste, the latter also complemented by a hint of bergamot.
A notable aspect of this tea is that the leaves are rolled into small pellets, which result in a dark infusion with a mahogany hue. The flavour is rich, sweet, malty and exquisitely smooth with a short finish. It drinks well with milk.
A notable aspect of this tea is that the leaves are rolled into small pellets, which result in a dark infusion with a mahogany hue. The flavour is rich, sweet, malty and exquisitely smooth with a short finish. It drinks well with milk.