Many effects have been attributed to the ginseng root and the healty characteristics cannot be doubted. The taste of the ginseng root just cannot be described - this composition must be tasted. Tangy citrus flavours enhance the elegant green tea base and the decoration of this wellness drink fascinates through the added freeze-dried pieces of passion fruit.
Selected Assam leaf teas with a striking pine needle-shaped leaf and many golden brown tips form the basis for this classical East Frisian type. Of a medium-strong and aromatic character, this blend develops a temptingly delicious and sweetish note through the portion of real vanilla pieces when brewed. We recommend adding some rock sugar and milk or cream, which even intensifies the ingredients. It is a real treat, not only on Sundays ...
The base for this much appreciated decaffeinated Assam TGFOP1 was blended at the origin especially for us! Due to the very careful decaffeination procedure, we can still appreciate the dark brown, very well-worked leaf with golden tips. The cup unfolds a strong, malty aroma with a hint of chocolate.
DECAFFEINATED!!!
A top speciality and a real rarity! This nice, fine, pine needle-shaped leaf with many silvery tips comes from the central highlands, south of the city of Kandy in the Dimbula district. The taste is highly aromatic and spicy with a note of its own, reminiscent of mild, malty Assam leaf teas. The cup is dark red with a malty and spicy bouquet. Everyone who loves exquisite qualities must try this tea at least once!
RARITY!!!
We are glad to offer you this classic once again! After production, yet beforethe drying process, the „Sencha leaf” is crushed to a pulp and, after addition of rice flour, it is pressed into its traditional form. This green tea thus presents its unmistakeable, regular, pine needle-like appearance. Our Kokeicha has an anthracite leaf and develops an intense, bitter flavour with a citrus-coloured, slightly opaque cup.
A further version of the "White tea", this time from Yunnan! This quality is grown at altitudes of between 1,300 and 2,000 m with average temperatures varying between 12 to 23°C. The large, open, light green leaf with its high portions of silvery-coloured tips leaves a soft, mild and, at the same time, fruity bouquet in the cup. The infusion has a flowery scent and the colour reminds of sunrise.
Singell is one of the oldest tea plantations among the approximately 70 tea gardens in Darjeeling. The plantation has been producing teas from controlled organic cultivation since the mid-80s. The infusion has the bright bronze colour, which is typical of Darjeeling teas from the second plucking period. The regular, short leaf is procesed very carefully and has many silvery tips. The full and very aromatic second flush fascinates with its soft and velvety muscatel flavour.
The famous Japanese speciality has also found friends in China. With the right leaves and a similar processing method, similar success can be offered at a highly attractive price. The leaves in this case have a dark green colour and are medium-sized with brighter spots. The spinach-green infusion clearly resembles the original. The taste is multi-faceted. A very elegant mildness and a hint of pleasant spiceness characterise this tea. When it comes to pricing, this quality certainly does not belong to the same category as the Japanese original; however it surely is a winner in its category.
The Marybong Tea Estate is situated in the East Valley. This rather small garden produces top qualities every year on a cultivated area of approximately 285 hectares, at altitudes between 1,200 and 1,970 m. This is a well-balanced, aromatically sweet plucking featuring a certain "body" with some strength. The leaves are smaller, fine, and dark with green parts and bright tips. The cup's colour is the typical light copper of a tea of the late first flush period.
