Packaging: 25 bags of 2g=50g
Ingredients:
High mountain Darjeeling black tea (Camellia sinensis)
Energ. value (calories) (2 g) of the product: 1 Kcal
proteins - 0.0 g
fats - 0.0 g
saturated fats 0.0 g
polyunsaturated fats 0.0 g
monounsaturated fats 0.0 g
carbohydrates - 0.0 g
of which sugar - 0.0 g
trans fatty acid - 0.0 g
cholesterol 0.0 g
salt 0.0 g
Storage period 36 months. Store in a cool (8 - 25 °C) dry place protected from light. The final sale date is indicated on the package.
The production date and expiration date are indicated on the package.
Method of preparation: brew one tea bag in a cup or teapot at the rate of 1 bag per cup
(200ml). Pour boiling water over and allow to infuse for 3-5 minutes.
Producer: Ostfriesische Tee Gesellschaft
Ostfriesische Tee Gesellschaft
Address: Gnibili & Co. KG, Bostoler Fuld 6, D-21218 Seefetal, Germany
Gnibili & Co. KG, Bostoler Fuld 6, D-21218 Seevetal.
Darjeeling is a tea grown in the northern part of India on the slopes of the Himalayas. It is harvested and produced under specific conditions.
Darjeeling is also called the "champagne of tea" because it is valued higher than other varieties of black tea.
It is harvested during four seasons from early spring to late autumn. Each harvest differs from the next in taste, color and saturation.
The first harvest is collected at the beginning of spring in March-April. The infusion has a light shade and a mild taste.
The second harvest takes place in May-June. This collection is of the highest quality. The infusion acquires an amber color and a viscous taste.
Rain collection, as the name suggests, takes place during the rainy season - in July-September. This fee is the lowest quality. The infusion is dark with a rich taste, but less refined compared to other harvests.
Autumn harvest takes place in October-November after the rainy season. The infusion has a copper color and a less refined taste than the first two vintages.
Stages of production
Darjeeling goes through several stages of production. The first stage is collection. Tea is harvested by hand, only the top young shoots with two leaves and a kidney are taken. These vertices are called flushes. After picking, the tea leaves are subjected to withering and twisting, as a result of which the leaves lose some of their moisture and soften, and some of the juice is released during twisting. This is followed by a fermentation and drying process.
One of the important differences between Darjeeling and other black teas is that the fermentation process is about 90% complete. Therefore, it is close to oolongs.
Indian tea Darjeeling 25 packs. Fairtrade, Darjeeling, Bio Darjeeling Tee Fairtrade-Siegel, Ayurveda Here
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