A journey of discovery through flavours: tea from around the world

Aroma tic floral tea with dark cup in Darjeeling quality.

A very Aroma tic, tangy leaf tea .

A blend of Assam and Orginal Kenya tea . Lots of Aroma .

Good colouring cup, mild taste.

An aromatic, fresh and mild leaf tea from the Nilgiris, the well-known, high-altitude tea-growing region of southern India.

This is a tea that is in no way inferior to the superior Jade Green Oolong. This tea has been produced on the mountain "Doi Phayapai" in the north of Thailand for over 50 years. The cultivation of tea plants imported from the Taiwanese highlands is the basis for this quality. Not entirely unimportant for this success is the ever-improving knowledge of the tea producers. The dark green rolled leaf of this quality is captivating. The cup is characterised by a distinctive flowery scent. This is accompanied by a sparkling citrus colour. The aromatic bouquet and the soft but distinctive sweetness accompany the taste buds long after enjoying this truly masterful tea.

Indonesia offers not only the classic black teas from Suma- tra and Java, but also well-made green teas. In the middle of the 19th century, tea cultivation began around the city of Bandung. South of the city of Bandung, in Kiwidey, "Sunda Purwa" is harvested and produced almost all year round. This coarse Pekoe type is made from medium leaves. A truly decent tea with an excellent price/performance ratio. Even after several infusions, it still convinces with an expressive body and strong aroma.

We can now offer teas from this garden as organic! The tea industry is now Rwanda's strongest economic sector. Over 90% of all production is exported. The Rukeri plantation was planted by Europeans almost 50 years ago and produces only about 700 tons of orthodox tea per year. This quality has a medium, wiry, dark brown leaf and silver leaf tips. The taste is slightly spicy with a nice citrus note. A spicy-fresh bouquet unfolds above the brightly shining cup.

The black tea La Cumbre Valle del Cauca - Black Emerald Bio is characterised by its fruity, sweetish, mild taste. The leaf can also be described as: Loosely twisted, wild, brown-black. The black tea La Cumbre Valle del Cauca - Black Emerald Bio is particularly brilliant because of its cup: amber, clear. So this tea also has its special features: Colombia, the land of extremes. Snow-covered volcanoes, tropical beaches and the Andes in the middle. The jungle-like northwest offers ideal growing conditions for tea. The counterpart to the Green Emerald is characterised by its fermentation-related aroma. This tea grows up in the area of La Cumbre, Valle del Cauca at an altitude of 1800 - 2050 metres. The correct preparation of La Cumbre Valle del Cauca - Black Emerald Organic black tea is also crucial. Here is our tip: Use 13 g of La Cumbre Valle del Cauca - Black Emerald Bio black tea and steep it at 100 Celsius for about 2 minutes. Valle del Cauca, located in the tropical west of Colombia, offers ideal growing conditions for these expressive, slightly sweet teas. The counterpart to the Green Emerald is characterised by subtle sweetness and its fermentation-related play of aromas.

The black tea La Cumbre Valle del Cauca - Sweet Ruby Bio is characterised by its strong, soft, sweetish taste. The leaf can also be described as: Thin, wiry, black. The black tea La Cumbre Valle del Cauca - Sweet Ruby Bio is particularly brilliant because of its cup: amber, clear. So this tea also has its special features: In the jungle-covered Andes of Colombia, constant rainfall and fertile soils provide ideal growing conditions for tea. Hand-picked and finely rolled, this tea presents itself with notes of cocoa and sweet sultanas. A gift of nature. This tea grows up in the area of La Cumbre, Valle del Cauca at an altitude of 1800 - 2050 metres. The correct preparation of La Cumbre Valle del Cauca - Sweet Ruby Organic black tea is also crucial. Here is our tip: Use 13 g of La Cumbre Valle del Cauca - Sweet Ruby Organic Black Tea and steep it at 100 Celsius for about 2 minutes. Valle del Cauca, located in the tropical west of Colombia, offers ideal growing conditions for these expressive, slightly sweet teas. Small and multi-twisted leaf with notes of cocoa and sweet sultanas. A gift of nature

Temi Estate, the only tea garden in Sikkim, was established in 1969 and is located in the south of the region. We offer you an absolute top quality of this popular plantation from the first plucking. The finely crafted, slightly matt green leaf and the fresh, flowery fragrance and taste are the outstanding features of our import. The bright golden cast and the aromatic, spring-like bouquet put the crown on this picking. The correct preparation of Sikkim TGFOP1 Temi First Flush black tea is also crucial. Here is our tip: Use 4-5 heaped teaspoons/1 litre of Sikkim TGFOP1 Temi First Flush black tea and steep it at 100 ̊C Celsius for about 2-4 minutes.

The Red Jade - White Tea is characterised by its lasting, mineral, fresh taste. This tea also has its own special characteristics: White teas from Taiwan are still a rarity. For this specimen, the same leaf material was used as for the black Red Jade. After plucking, it was carefully processed, oxidised a little longer overall and produced as a white tea. This tea grows up in the area at an altitude of 300 - 350 metres. The correct preparation of Red Jade - White Tea is also crucial. Here is our tip: Use 14 g of Red Jade - White Tea and steep it at 100 Celsius for about 2 minutes.

The Formosa Oolong tea Jin Xuan Oolong is characterised by its light, sweet, flowery taste. The leaf can also be described as: Spherically twisted, various shades of green. The Formosa Oolong tea Jin Xuan Oolong is particularly brilliant because of its cup: light yellow-greenish, clear, brilliant. This tea also has its own special characteristics: A typical Taiwanese oolong of exceptionally fine quality. The garden is picturesquely situated on the slopes of the Bai Shan mountain. The farmers have been cultivating mixed vegetation around the garden for years, which has a positive influence on the aroma of the tea. This tea grows up in the area of Nantou County, Bai Shan at an altitude of 400 metres. The correct preparation of the Formosa Oolong tea Jin Xuan Oolong is also crucial. Here is our tip: Use 14 g of Formosa Oolong Tea Jin Xuan Oolong and steep it at 100 Celsius for about 2 minutes.

The black tea Rwanda OP Rukeri Bio is characterised by its sweet, expressive, spicy taste. The leaf can also be described as: Black, small, evenly twisted. The black tea Rwanda OP Rukeri Bio is particularly brilliant because of its cup: copper-brown, clear. Thus, this tea also has its special features: The Sorwathe factory stands out for the quality of its teas and its social responsibility. In order to preserve the fields of the local people for food cultivation, the tea bushes were planted in the 70s on drained swamp land. Sorwathe also supports the people with education, drinking water supply and health insurance. This tea grows up in the Rukeri, Sorwathe area at an altitude of 950 metres. The correct preparation of black tea Rwanda OP Rukeri Bio is also crucial. Here is our tip: Use 13 g of the black tea Rwanda OP Rukeri Bio and steep it at 100 Celsius for about 3 minutes.

Temi Black Tea Second Flush FTGFOP1 Temi Organic is characterised by its floral, long-lasting, lively taste. The leaf can also be described as: Lively, with a slight tinge of tea, fine. The Temi Black Tea Second Flush FTGFOP1 Temi Bio is particularly brilliant due to its cup: orange, saturated.So this tea also has its special features: The garden was founded in 1969, before Sikkim's merger with India, at the suggestion of the last king. The state of Sikkim has converted its entire agriculture to organic.This tea grows up in the Temi, Namchi area at an altitude of 1400 - 2000 metres.The correct preparation of Temi Black Tea Second Flush FTGFOP1 Temi Organic is also crucial. Here is our tip:Use 12 g of Temi Black Tea Second Flush FTGFOP1 Temi Bio and steep it at 100 Celsius for about 3 minutes.The former kingdom and today's Indian state of Sikkim has converted its entire agriculture to organic. The tea combines strength and richness with the flowery, delicate character of a high-quality Darjeeling. A jewel from the highlands of the Himalayas.

The black tea Second Flush FTGFOP1 Putharjhora Bio is characterised by its dense, harmonious, caramelised taste.The leaf can also be described as:Black, even, with brownish elements.The Second Flush FTGFOP1 Putharjhora Organic black tea is particularly brilliant due to its cup: reddish orange, bright.So this tea also has its special features:Putharjhora has been producing organic qualities since 1997 and is the only organic garden in the whole area.Here, the flat Ganges plains of West Bengal meet the foothills of the Himalayas.The estate is bordered on both sides by the mountain rivers Rinchington and Chel. The rocky riverbeds are the namesakes - 'Puthar' means rock and 'Jhora' river.This tea grows up in the Kalimpong, Gorubathan area at an altitude of 350 metres.The correct preparation of Second Flush FTGFOP1 Putharjhora Organic black tea is also crucial. Here is our tip:Use 14 g of the black tea Second Flush FTGFOP1 Putharjhora Bio and steep it at 100 Celsius for about 3 min.

The Thai Oolong Tea Fancy Choice Oolong Organic is characterised by its expressive, aromatic, smooth taste. The leaf can also be described as: Multifaceted chestnut brown, small to medium, irregularly open. The Thai Oolong Tea Fancy Choice Oolong Bio is particularly brilliant because of its cup: mahogany red, translucent, pure.This tea also has its own special features: The way it is made is very reminiscent of Taiwanese oolong teas, but the 'Ruan Zhi' cultivar and also the high mountain air with its long-lasting mists ensure a very profound and crystalline aroma. Certainly a pioneer of its kind in the price range.This tea grows up in the Chiang Rai, Maesalong area at an altitude of 1250 metres.The correct preparation of Thai Oolong Tea Fancy Choice Oolong Organic is also crucial. Here is our tip:Use 13 g of Thai Oolong Tea Fancy Choice Oolong Organic and steep it at 100 Celsius for about 2-3 min.

Thai Oolong Tea Four Season Oolong Organic is characterised by its complex, floral, long-lasting flavour. The leaf can also be described as: Smaller, tightly rolled leaf, dark to medium green. The Thai Oolong Tea Four Season Oolong Bio is particularly brilliant because of its cup: yellow-orange, clear structure.So this tea also has its special features: The cultivar 'Four Season' comes from the Chinese province of Fujian and stands for a very robust but also finely distinctive tea. This hand-picked quality is processed immediately in the mountains and is picked in the early morning mist with dew on the leaves.This tea grows up in the Chiang Rai, Maesalong area at an altitude of 1250 metres.The correct preparation of Thai Oolong Tea Four Season Oolong Organic is also crucial. Here is our tip:Use 14 g of Thai Oolong Tea Four Season Oolong Organic and steep it at 100 Celsius for about 1-3 min.

The Thai Oolong tea Gao Shan Pouchong Bio is characterised by its fresh, fruity, sweetish taste. The leaf can also be described as: Multifaceted olive green, openly twisted, voluminous. The Thai Oolong tea Gao Shan Pouchong Bio is particularly brilliant due to its cup: lemon yellow, brilliant, clear.So this tea also has its special features: A large leaf for a large tea - a Pouchong from Thailand is already something special per se. The cultivar 'Cing Ching' comes from Indonesia, where it was settled a long time ago from China Fujian. This Indonesian variety is more robust against strong heat without losing its fruitiness. A beguiling experience.This tea grows up in the Chiang Rai, Maesalong area at an altitude of 1250 metres.The correct preparation of Thai Oolong Tea Gao Shan Pouchong Organic is also crucial. Here is our tip:Use 12 g of the Thai Oolong Tea Gao Shan Pouchong Organic and steep it at 100 Celsius for about 1-3 min.

The Thai Oolong Tea Ruanzhi Ruby Oolong Organic is characterised by its sweet, complex, light taste. The leaf can also be described as: Black-reddish shimmering, spherical, narrow. The Thai Oolong tea Ruanzhi Ruby Oolong Bio is particularly brilliant because of its cup: honey-coloured, clear and fresh.So this tea also has its special features: The complexity of this dark-grown oolong tea is impressive. Obtained from the cultivar 'Ruan Zhi' and produced in over 24 hours of intensive rolling, steaming and roasting. An incredible tea that is definitely worth discovering.This tea grows up in the Chiang Rai, Maesalong area at an altitude of 1250 metres.The correct preparation of Thai Oolong Tea Ruanzhi Ruby Oolong Organic is also crucial. Here is our tip:Use 14 g of the Thai Oolong Tea Ruanzhi Ruby Oolong Organic and steep it at 100 Celsius for about 1-3 min.

Sticky Rice Oolong Organic Thai Oolong Tea is characterised by its sticky rice, long-lasting, full-bodied, sweet taste. The leaf can also be described as: Slightly spherical rolled, medium, light olive green. The Thai Oolong Tea Sticky Rice Oolong Bio is particularly brilliant because of its cup: strong yellow, rich.So this tea also has its special features: A wonderful taste experience based on the cultivar 'Jin Xuan'. The oolong is produced immediately after plucking in the mountains of Maesalong and then refined during the process with the tips of the rice plant 'stobilanthes nevea bremek'. This tea has a very long tradition among the local Akha tribe and has quickly conquered the hearts of this world.This tea grows up in the Chiang Rai, Maesalong area at an altitude of 1250 metres.The correct preparation of Thai Oolong Tea Sticky Rice Oolong Organic is also crucial. Here is our tip:Use 14 g of Thai Oolong Tea Sticky Rice Oolong Organic and steep it at 100 Celsius for about 1-3 minutes.Organic Oolong Tea, Organic Rice Grass Hair.

Steinthal Tea Estate not only produces first-class first and second flush qualities, but also the highly sought-after green teas. The extraordinary altitudes, which offer a breathtaking view of the Himalayas, provide ideal conditions for producing excellent green teas. The olive-green leaf shows some tips and shines in the citrus-coloured cup with fresh, lovely notes. The typical grassy bitterness only appears discreetly in the background.

Both ingredients used for this, the Jinxuan Oolong as well as the leaves of the Nuo Mi Chiang plant (bot. Strobilanthes Nivea Craib), come from the mountainous region of Chiang Rai in northern Thailand. Traditionally, 90% tea is always mixed with 10% herbs, whereby the tea leaves are first oxidised for about 8 hours, and then spend another 16 hours in the fermentation room together with the herbal portion. The result is a pleasantly sweet tea with a distinctive, intense aroma and flavour of cooked rice.

Colombia is considered by many to be the land of coffee and tea cultivation was, if at all, for the production of cheap fannings and dust qualities for the American iced tea market. We are very happy that the ideal conditions of Colombia are now also used for the production of high-quality leaf teas, which are also certified organic! Grown at an altitude of 1,800 - 2,000 m and exclusively hand-picked "two leaves and a bud", our Leafy Green convinces with a half-open, twisted leaf with some tips. The infusion shows a light cup, mild-sweet basic tones are complemented by delicate, nutty hints. green tea*, * BIO- from controlled organic cultivation

Monte Metilile Tea Estate is located in a remote region in the north of the country, near the town of Gurué. Tea cultivation is by far the most important economic sector in the region here, accounting for up to 90 % of the value added. Fertile soils and altitudes of over 1,000 m provide an excellent basis for the production of the finest organic teas. Besides the orthodox tea production, the CTC production is of high importance. The use of the most modern machines ensures a very even, slightly finer grain in our quality. Shining red in the cup, this tea is just right for lovers of spicy, strong black teas. Black tea*, * BIO- from controlled organic cultivation

As a successor to our Java OP Ciater, we were able to get hold of this beautifully crafted black tea from organic cultivation. At over 1,000 m, situated in the heart of West Java and surrounded by dense forests, the conditions for tea cultivation are ideal. In 2007, the tea estate was certified organic, which was gradually developed into biodynamic cultivation.biodynamic cultivation. On this basis, a very beautiful black tea with a somewhat coarser, open leaf was produced. The infusion glows copper-coloured and exudes a pleasant, slightly malty fragrance. The taste reveals spicy basic notes, flattered by slightly chocolaty hints. Not for nothing was the OP Premium awarded prizes at the AVPA in Paris and at the Japan Tea Festival. Black tea*, * BIO- from controlled organic cultivation.

The Putharjhora tea garden was established over 140 years ago in the Dooars region southeast of Darjeeling.and is still privately owned by the family business Tea Promoters. Surrounded by the two mountain rivers Chel and RinchingtonRinchington, the estate has been working and producing exclusively according to organic guidelines for almost 25 years.Due to the interesting location between the foothills of the Himalayas and the flatter plains of the Ganges, teas with a fine spiciness are produced.teas with the fine spiciness of Assam paired with the slightly sweet aroma of Darjeeling. Especially theblack teas in particular often form the basis for the traditional Indian Masala Chai spice tea.Ingredients: black tea*. *controlled organic cultivation.

The Mozambique OP1 Monte Metilile Bio is characterised by its sweet, smooth, smoky taste.The leaf can also be described as:Black-grey, tightly twisted.Mozambique OP1 Monte Metilile Bio is particularly brilliant in its cup: dark orange-brown with reddish nuances.This tea also has its own special features:Due to the travails of the Mozambique civil war, the Monte Metilile tea garden was not cultivated for a long time.However, thanks to the fertile soil and favourable climatic conditions, it was even possible to resume operations under organic conditions. The hand-harvested quality is among the best in the country.The correct preparation of Mozambique OP1 Monte Metilile Bio is also crucial. Here is our tip:Use 12 g of Mozambique OP1 Monte Metilile Bio and leave to infuse at 100° Celsius for approx. 2-3 minutes.