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Vietnam
Infusions: 1loose leaf black tea
This is a black tea harking from the Tam Duong area in Lai Chau Province, located in the north-west of Vietnam. The tea gardens in the locality nestle beneath Fansipan - the highest mountain in Indo-China. The tea is harvested by 2,000 pickers from local ethnic groups. Its long, dark brown leaves with golden tips create an infusion suggesting wild honey in aroma, while the taste is dominated by a certain sweetness, something akin to Turkish Delight.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Add freshly boiled water and leave it to infuse for 3-5 minutes. Sieve and serve. Suitable for 1 infusion.
This is a black tea harking from the Tam Duong area in Lai Chau Province, located in the north-west of Vietnam. The tea gardens in the locality nestle beneath Fansipan - the highest mountain in Indo-China. The tea is harvested by 2,000 pickers from local ethnic groups. Its long, dark brown leaves with golden tips create an infusion suggesting wild honey in aroma, while the taste is dominated by a certain sweetness, something akin to white nougat.
Vietnam Infusions: 1loose leaf black tea
This is a black tea harking from the Tam Duong area in Lai Chau Province, located in the north-west of Vietnam. The tea gardens in the locality nestle beneath Fansipan - the highest mountain in Indo-China. The tea is harvested by 2,000 pickers from local ethnic groups. Its long, dark brown leaves with golden tips create an infusion suggesting wild honey in aroma, while the taste is dominated by a certain sweetness, something akin to Turkish Delight.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Add freshly boiled water and leave it to infuse for 3-5 minutes. Sieve and serve. Suitable for 1 infusion.
This is a black tea harking from the Tam Duong area in Lai Chau Province, located in the north-west of Vietnam. The tea gardens in the locality nestle beneath Fansipan - the highest mountain in Indo-China. The tea is harvested by 2,000 pickers from local ethnic groups. Its long, dark brown leaves with golden tips create an infusion suggesting wild honey in aroma, while the taste is dominated by a certain sweetness, something akin to white nougat.
In Stock Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.
In Stock Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.
In Stock In Stock 
In Stock The Ambootia estate dates back to 1861, and was one of the first tea gardens to be founded by British colonialists. The brown-green leaves with small tips produce a golden-coloured infusion with the aroma and taste of ripe, juicy peach.
In Stock The Ambootia estate dates back to 1861, and was one of the first tea gardens to be founded by British colonialists. The brown-green leaves with small tips produce a golden-coloured infusion with the aroma and taste of ripe, juicy peach.
