The tea plant of Chinese origin – the so-called Thea Sinensis – is the most widely spread in north-eastern India, since it is the most suitable one for the rather cool and frosty climate of this region at high altitudes. This growing area produces very high quality orthodox teas. Its mild, aromatic nature and the typical tangy, light-coloured first flush cup characterise our Darjeeling from the middle of the first plucking period. The many green leaf tips shine in the "multifaceted" infusion. An attractive offer, which no lover of fresh, flowery teas can resist!

The tea district of Assam is the largest cohesive tea-growing region in the world, and from here, tea was first brought to an auction in London in 1839. Our Assam comes from the more popular second flush period, i.e. the June/July harvest, which takes place before the great monsoon rain starts. Its medium-strong and typically spicy and malty taste, its tippy leaf and its dark cup characterise this tea as a good consumer Assam. A real delight in the early morning hours! A real treat with a dash of milk and rock candy – not only for lovers of East Frisian blends.

China is the country of birth of tea. The Chinese prefer green tea, which can be found in a very great variety. Gunpowder tea is a very popular type. The Chinese name is Siaou Chu, which means large leaf. These “green pearls” are made by careful, tight rolling, which binds the leaves´ spicy substances on the surface, and discharges the excess water. Due to its dense structure, only small quantities are needed for each infusion. The pearls are characterised by their slightly nutty, typically fresh and tangy taste and the somewhat darker, green cup colour.
*from organic cultivation.

The former “Coffee Island” Sri Lanka has turned into a “tea island” and has become one of the world’s biggest tea exporter. This Ceylon tea comes from one of the most important cultivable regions of Sri Lanka, the Dimbula District located in the west of the country. The quality, or leaf grading, OP, stands for Orange Pekoe and means royal leaf. This is the quality you can find in our beautiful, dark, wiry, needle-shaped leaf. Despite its dark infusion, the cup has the typical bright red-brown colour of Ceylon teas. The unique, full, spicy and aromatic taste would even convince James Taylor, the father of Ceylonese tea plantations.

The basis for this exquisite arrangement of tea and blossoms is laid each year in the province of Guangxi where only select tea plants are carefully cultivated. A limited amount of fine, young sprouts and buds needed for this handmade quality are picked in spring. The heart of this blooming tea is formed by marigold blossoms, which unfold like the sun and are surrounded by a wreath of green-glowing leaf tips. Smooth and flowery on the palate with a honey-coloured liquor.
Ingredients: green tea, marigold blossoms.