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loose leaf green tea
This Ceylon tea is a real rarity. Sourced from near Kandy, the ancient capital of Sri Lanka, it is produced in accordance with a Chinese method. Its taste conveys a sense of meadow flowers and honey, finishing with a tone of ripe fruit.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 70-80°C. Pour and leave it to infuse for 2-3 minutes. Sieve and serve. Suitable for 2 infusions.
A unique and rare Ceylon tea from the Kandy region, the ancient capital of Sri Lanka. The tea is produced to a Chinese method of preparation. Its taste is dominated by meadow flowers and honey, and at the end by ripe fruit.
Low
loose leaf green tea
This Ceylon tea is a real rarity. Sourced from near Kandy, the ancient capital of Sri Lanka, it is produced in accordance with a Chinese method. Its taste conveys a sense of meadow flowers and honey, finishing with a tone of ripe fruit.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 70-80°C. Pour and leave it to infuse for 2-3 minutes. Sieve and serve. Suitable for 2 infusions.
A unique and rare Ceylon tea from the Kandy region, the ancient capital of Sri Lanka. The tea is produced to a Chinese method of preparation. Its taste is dominated by meadow flowers and honey, and at the end by ripe fruit.
Low
The green leaves regularly rolled into balls give a pleasantly sweet infusion with a gentle jasmine finish.
The green leaves regularly rolled into balls give a pleasantly sweet infusion with a gentle jasmine finish.
A fruit infusion with hibiscus and the unmistakeable taste of apple and cinnamon.
A fruit infusion with hibiscus and the unmistakeable taste of apple and cinnamon.
Flavoured tea with the taste of cranberry and a hint of cherry
Flavoured tea with the taste of cranberry and a hint of cherry