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 speciality comes from the northern province of Chian Rai and is organically grown. Shady trees, warm temperatures and constant rainfall contribute to the cultivation of this rarity. Jing Shuan is the name of the tea plant used for this creation. It gives the tea its unmistakable aroma. Once the leaf is harvested, it is left to ferment and wilt in the open but overshadowed area for about 18 hours. The tea is then rolled and fermented for another 4 to 5 hours. The Hong Cha shows its extraordinary aroma after the drying process. The long twisted and teak-coloured leaf produces an infusion with a caramel-fruity bouquet. The cup shows an iridescent amber tone. Mildly sweet with hints of honey.

While a large proportion of the teas produced in Thailand are based on "know-how" imported from Taiwan, we can offer you here a type of tea that presents pure Thai tea craftsmanship. These qualities ripen thanks to the excellent conditions at altitudes of up to 1200 metres. There they are carefully crafted. The anthracite-coloured leaf with silver tips is characterised by a long and coarsely rolled leaf! The fragrant-flowery taste impresses with a full "body". A delicate fruity aroma can be found in the aftertaste!

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 green tea Jeju Jeoncha Gwarang Gwarang - Steamed Organic is characterised by its fresh, long-lasting, distinctive taste. The leaf can also be described as: Long, dark green, needle-shaped. The Jeju Jeoncha Gwarang Gwarang - Steamed Organic green tea is particularly brilliant due to its Emerald Green cup. So this tea also has its special features: The volcanic Jeju Island was originally barren land. But three local farmers have created a tea-growing area over 45 years, taking into account the natural conditions of the island. This tea grows up in the Jeju Island area at an altitude of 200 metres. The correct preparation of Jeju Jeoncha Gwarang Gwarang - Steamed Organic green tea is also crucial. Here is our tip: Use 14 g of the green tea Jeju Jeoncha Gwarang Gwarang - Steamed Bio and steep it at 80 Celsius for about 1-2 minutes. Artfully worked needle leaf from the second flush period in June and July. The leaf, wilted by the high temperatures, is carefully cooled before steaming. This play with temperatures allows the tea to retain its full ingredients for a long time and to unfold in the cup.

The green tea Jeju Joongjak Gwarang Gwarang - Roasted Organic is characterised by its distinctive, subtle, nutty taste. The leaf can also be described as: Rolled, green. The Jeju Joongjak Gwarang Gwarang - Roasted Organic green tea is particularly brilliant because of its cup: fresh green. So this tea also has its special features: Jeju Island is now a UNESCO World Heritage Site. Every year, teas grown there are honoured with special awards. Joongjak is roasted according to old Korean tradition. This tea grows up in the Jeju Island area at an altitude of 200 metres. The correct preparation of the green tea Jeju Joongjak Gwarang Gwarang - Roasted Organic is also crucial. Here is our tip: Use 14 g of the green tea Jeju Joongjak Gwarang Gwarang - Roasted Organic and steep it at 100 Celsius for about 1-2 minutes.

The green tea Jeju Sejak Durin Bio is characterised by its sweet, umami, soft taste. The leaf can also be described as: Rolled, green. The Jeju Sejak Durin Bio green tea is particularly brilliant because of its cup: bright green. This tea also has its own special features: The teas from Jeju Island get their special aroma from nature. Their character is shaped by the salty sea air and the rich volcanic soil. This tea grows up in the Jeju Island area at an altitude of 200 metres. The correct preparation of Jeju Sejak Durin Bio green tea is also crucial. Here is our tip: Use 14 g of the green tea Jeju Sejak Durin Bio and steep it at 80 Celsius for about 1-2 minutes. Delicately curled spiral leaf with intense green from the first flush period in May. The tea is as intense as the leaf in the cup. Dense, concise and intense, yet distinct and unmistakable.

The green tea La Cumbre Valle del Cauca - Green Emerald Bio is characterised by its fine, fruity, soft taste. The leaf can also be described as: Larger, finely rolled leaf, greenish . The green tea La Cumbre Valle del Cauca - Green Emerald Bio shines through its cup: clear, jade-yellow. This tea also has its own 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. A unique character through the combination of three different cultivars. This tea grows 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 - Green Emerald Organic green tea is also crucial. Here is our tip: Use 14 g of La Cumbre Valle del Cauca - Green Emerald Bio green tea and steep it at 80 Celsius for about 1-2 minutes. Valle del Cauca, located in the tropical west of Colombia, offers ideal growing conditions for these expressive, slightly sweet teas. This green variety with a medium-sized, slightly twisted leaf is characterised by a special purity.

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 small former kingdom of Sikkim is now a federal state of India. For decades, the Temi tea garden has been producing high quality first and second flush teas, some of which are traded at top prices on the world market due to their quality and low production quantities. We present an excellent, flowery, strong and highly aromatic tea from the second flush period. Excellent, colourful leaf pattern with many tips - a rarity for connoisseurs. A beautiful, amber-coloured cup with a flowery, spicy note. An all-round pleasure! The correct preparation of Black Tea Sikkim TGFOP1 Temi Second Flush is also crucial. Here is our tip: Use 4-5 heaped teaspoons/1 litre of Sikkim TGFOP1 Temi Second Flush black tea and steep it at 100 ̊C Celsius for about 3-5 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 Gaba - Green Oolong is characterised by its sweet, long-lasting, multi-layered flavour, so this tea also has its special features: Hand-picked tea material of the Jin Xuan Cultivar. This new style of Gaba Oolong was developed in close cooperation with the Taiwan Tea Research Center. The focus here is on the aroma, which is particularly developed due to cultivation at medium altitudes. Characteristic is the high content of y-aminobutyric acid (GABA) due to the exclusion of oxygen during the fermentation process, approx. 300mg/100g.This tea grows up in the area at an altitude of 300 - 350 metres. The correct preparation of Gaba - Green Oolong is also crucial. Here is our tip: Use 14 g of Gaba - Green Oolong 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 Besos de Café is characterised by its coffee, aromatic, expressive, long-lasting flavour. This tea also has its own special features: Valle del Cauca, located in the tropical west of Colombia, offers ideal growing conditions for these expressive, slightly sweet teas. Grown on volcanic soils and refined with genuine Colombian coffee from the same region. Without any other additives, a real piece of Colombia. Ingredients: Black tea, coffee beansThis tea grows up in the area at an altitude of 1800 - 2050 metres. The correct preparation of Besos de Café is also crucial. Here is our tip: Use 13 g of Besos de Café 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.

The black tea Somneuk Black Curly Bio is characterised by its sweet, long-lasting, strong taste. The leaf can also be described as: Black-brown, spiral-shaped, golden-copper tips. The black tea Somneuk Black Curly Bio is particularly brilliant because of its cup: orange-brown, brilliant. So this tea also has its special features: The tea cultivation in this region, with a multitude of old original tea plants, is an organic project to support the ethnic Phunoi minority. Production is to be expanded, professionalised and become a profitable alternative to the former opium cultivation. The tightly twisted, spherical leaf was processed by hand and shows a lot of dedication. This tea grows up in the Phongsaly area at an altitude of 1200 - 1600 metres. The correct preparation of Somneuk Black Curly Organic black tea is also crucial. Here is our tip: Use 14 g of the black tea Somneuk Black Curly Bio and steep it at 100 Celsius for about 2 minutes.

The oolong tea Jeju Gu-Reum Oolong Bio is characterised by its mineral, roasted, long-lasting taste. The leaf can also be described as: Anfermented, black-brown rolled leaf. The oolong tea Jeju Gu-Reum Oolong Bio is particularly brilliant due to its cup: shimmering copper. This tea also has its own special features: Wavy twisted leaf from the first flush period. The oxidation level of 60% gives the tea enough room to develop its liveliness and freshness while releasing its roasted aromas. The speciality lies in the variety, obtained from the Japanese Yabukita Cultivar and completed by the pan roasting typical in China. This tea grows up in the Jeju Island region at an altitude of 200 metres. The correct preparation of Jeju Gu-Reum Organic Oolong tea is also crucial. Here is our tip: Use 14 g of the organic Jeju Gu-Reum Oolong tea and steep it at 80 Celsius for about 2 minutes.

The black tea Jeju Black - Pu-Erh Style Organic is characterised by its aromatic, sweetish, fruity taste. The leaf can also be described as: Copper to brown, open, coarse. The black tea Jeju Black - Pu-Erh Style Bio is particularly brilliant due to its cup: dark, brown-red. So this tea also has its special features: Another delicacy from the volcanic island of Jeju. Produced like a black tea. Shortly before the end of the drying process, the fermentation process is started one more time, turning the tea into a Pu-Erh with a distinct and rich aroma. This tea grows up in the Jeju Island area at an altitude of 200 metres. The correct preparation of the black tea Jeju Black - Pu-Erh Style Organic is also crucial. Here is our tip: Use 12 g of the black tea Jeju Black - Pu-Erh Style Bio and steep it at 100 Celsius for about 2 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.