BY NATURE

 

These teas contain either no added flavours at all or only natural flavours.

 

Tè Nero

The plantation Nahorhabi, situated in the region Sibsagar, received its name from the Nahor tree which calls this region its home. The plantation was the first of its kind to receive the valued ISO 9002 certification. The top qualities with a large proportion of unfermented, golden-brown leaf tips are particularly popular. The infusion unfolds the scent of fresh bread and the flavour is full-bodied and delicately malty.

 

The plantation Meleng, which was founded in 1852, produces roughly 1.4 mio kg of tea per year on its 806 ha. The garden also brought to life an ambitious programme to cultivate unused fallow land. Apart from the standard teas, the premium qualities which derive from a single clone are in very high demand. Finely worked teas with many golden-brown leaf tips and a strong, spicy and malty flavour.

 

Teas of exceptional quality grown on Sri Lanka's highlands at altitudes of 1,000 to 2,000 m. The finely worked, slightly wiry red leaf, the glowing copper-coloured cup and the well-balanced, highly aromatic flavour are the main characteristics of this special blend which is, by the way, also perfect for the preparation in a samovar!

 

This rarity was originally destined for the Persian region, but finds more and more fans all around the world! Produced in the central highland of Sri Lanka, south of the city of Kandy in the Dimbula district, this quality is characterised with a finely worked, needle-like leaf with silvery-shimmering leaf tips. The round, full-bodied flavour has a very unique aroma and reminds of strong Assam teas with a glowing copper-brown cup.

 

Created for all the demanding tea lovers for whom a pure Assam is too strong and teas from other origins are not spicy enough. A very special breakfast blend with a dark, strong infusion with a malty spiciness which is best enjoyed slightly sweetened with a dash of milk or cream.

 

 

Ingredients: black tea, vanilla pieces.

A highlight among the Eastern Frisian tea specialities is the traditional Sunday tea. Select Assam teas with a beautiful needle-shaped leaf are refined with finest bourbon vanilla pieces. The result is a medium-strong, not too tangy blend with a temptingly delicious sweet aroma. We also suggest to add some rock sugar or cream.

 

Even though tea is obviously not grown in Eastern Frisia, the so called blends have already reached cult status. Full-bodied Assam qualities form the basis of these typical specialities which are sometimes blended with teas from other origins. Traditionally served with a dash of cream, this delicacy is preferably drunk in the afternoon, not only in Eastern Frisia.

 

The "Milima“ teas are produced in the Saosa factory in the eastern highlands of Kenya. The best qualities are grown during the cooler months of June and July during which the vegetation grows at a much slower pace. The highly aromatic varieties, comparable with a blend of China Yunnan and Ceylon Highland teas, are characterised by a fine, wiry leaf, the orange-coloured cup and a strong, slightly flowery flavour. 

 

Tè Verde

Formosa Oolong is known as a particularly noble tea speciality as it is produced using a very unique process. Thanks to ideal soil and climatic conditions as well as thanks to a careful hand-processing, teas of differing quality grades are produced with a respective fermentation grade of 10-60%. This quality is characterised by its matchless, flowery spiciness with subtle roasting and baking aromas as well as a golden-yellow to copper-brown glowing cup.

 

Gunpowder, also known as "Zucha" or "Pearl Tea", is carefully dried in rotating drums. The resulting spherical form is an important quality benchmark. The flavour of the "Temple of Heaven" is mellow and less tart than those of similar standard qualities. Multiple brewings further reduce the caffeine content and make this tea even more wholesome.

 

The Japanese answer to the English "Five o’ Clock Tea“ comes from the prefecture Shizuoka situated on the mountain slopes of the Fudschijama. Teas with a dark green leaf are harvested here during the summer months and are rid from stems and leaf stems. The golden cup is as characteristic of this tea, as its slightly nippy flavour. A quality with an excellent value for money!

 

Ingredients: green tea, peeled rice. "Genmai“ is Japanese for natural rice. Up to 50% of roasted or puffed rice is added to green Bancha tea which gives this variety its unique, sweetly nutty, almost caramel-like flavour. The very low caffeine content and its fine mildness make this tea a wonderful cold or hot beverage at any time of day.

 

Tè Verde Aromatizzato

Ingredients: green tea*, freeze-dried lemon peel, lemongrass, natural lemon flavouring. *organic farming

Lemongras as well as freeze-dried lemon peel support the nippy, fresh flavour of ripe lemons. The bed of green Sencha is the perfect base for this flavour combination.

 

Infuso di Frutta

Ingredients: apple pieces*, pineapple cubes (pineapple, sugar), apple cubes, natural flavouring (lactose), freeze-dried strawberry pieces. *organic farming

This combination of apple and pineapple pieces results in a sweetly tangy tea infusion. Delicate fruit flavours of strawberries, combined with yoghurt and cream complete this blend.

 

Tisana

Ingredients: pineapple cubes (pineapple, sugar), cinnamon pieces, lemon-myrtle, sour apple pieces (apple, acidifying agent: citric acid), orange slices, wild strawberry leaves, silver linden blossoms, lemongrass, eucalyptus leaves, marigold blossoms, safflower.

A well-balanced blend of select herbs and fruits with a unique sweetness of candied fruits. Cinnamon and eucalyptus yield the special flavour notes.