The tea plantation Makaibari was founded in 1859 and belongs today to the oldest tea plantations in Darjeeling. This garden is renowned for having been the first garden worldwide to consistently practice biodynamic cultivation. The traditional knowledge of Ayurverda is combined with the ideas and practices of biodynamic cultivation methods. Its dark, golden-brown, typical Sinensis leaf with many silvery tips characterises our top-class second flush Darjeeling. The red and golden cup colour and the bright green infusion develop a full, soft and aromatic taste.
Here you have the proof: decaffeinated tea does not have to taste boring! This Darjeeling of highest quality still has its characteristic attributes after the decaffeination. Our Darjeeling TGFOP, with its medium-dark, fine leaf and its silvery tips convinces you with its mild taste and tender, aromatic bouquet. The light copper-coloured cup has a pleasent scent and is glowing.
DECAFFEINATED!!!
This speciality was exclusively reserved for the Imperial Court in former times. This jasmine tea is of higher quality and price range is based on a first-class half-fermented tea. The freshly added jasmine blossoms are thoroughly removed after the fresh leaves have absorbed the jasmine scent. The precious, only slightly fermented silvery leaf tips are clearly visible. They are also responsible for the light taste and the full harmony with the tender, flowery jasmine aroma.
A further precious speciality from the Far East. This Chinese black tea is grown on the Thai-Mu Mountain in the province of Fujian. It is only plucked in April, when the new shoots show. Its long, narrow, black shimmering leaves with many flat golden-yellow tips are adorable. The appearance and taste of this tea are reminiscent of a finely spicy Assam from a late plucking. The infusion is of a shining, dark red colour. This tea can be served with a dash of milk or cream.
The ingredients of this herbal blend are very well balanced and thought out. A harmonious blend of perfectly matched ingredients which does not need any additional flavors. The development of the recipe took a lot of time, but the result is quite perfect. Due to its rich quality not only herb enthusiasts will fall for this creation. The taste is fruity and spicy and at the same time fresh and herbal - accompanied by a slight tangy note.
This organically cultivated tea is a speciality of the Korean tea culture. It comes from the volcanic island of Jejudo, located to the south of the Korean peninsular. The volcanic layers of rock act like a natural filter for the rain water. This clear and pure water is one of the most important reasons for the cultivation of this wonderful product. "Woojean" means "before the rain", because the harvest takes place from mid to the end of April, before the spring rain sets in. The glowing, bottle green cup treats us with a scenty, grassy and slightly nutty taste experience.
This green tea quality is largely composed from organic cultivation by leaf stalks, the so-called „Kuki”, which are obtained during the production of Sencha or Bancha. It is, therefore, nearly free of caffeine, but rich in trace elements. Toasted Kukicha is a particular green tea speciality with a strong, sweetish taste. The mild coffee note reminds a little of dark chocolate. Despite its characteristic appearance, its taste is discreet and thus makes it an enjoyable experience. It is suitable both during the day and in the evening.
Two thirds of the area of this famous tea garden is covered by subtropical rainforest; it already serves as a worldwide standard for organic tea cultivation! The organically grown green teas from this plantation in Darjeeling, on the foot of the Himalaya in northeastern India, have become as popular and rare as their black counterparts. Our quality is a very carefully processed tea with a large, open leaf of bright green color and fine silvery tips. This Makaibari is captivating with its fresh, spicy and tangy taste, the pastel green infusion and the sunny yellow cup color.
This tea comes from a small tea plantation, located near the Nepalese border. It offers flowery and rather soft teas thanks to its high portion of Sinensis leaves growing at altitudes of up to 1,848 m. The name Lingia is derived from the word Lin-ge that in the language of the Lepcha means "triangle of eight mountain tops". This garden was founded about 140 years ago. Our quality delights with a light golden infusion and a small, semi-dark Sinensis leaf completed by green tips. The taste is soft and flowery with an aromatic and round scent.
Pai Mu Tan is the best-known speciality within the category "White Tea" and is finding more and more friends all over the world. A tea plant called Chaicha or Narcissus grows in the province of Fujian and is also known as "White Peony". After plucking, the tea is dried in the sun or in closed rooms without further technical aid. The leaf shows many shades of green, is very voluminous with different structures and a nice portion of longish, silvery-white leaf tips. The cup colour is a shimmering amber tone, and is elegantly spicy.
