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Red vineyard peach: an incomparable delicacy with a unique taste. Together with the strawberry it awakens the desire to visit the slopes of the beautiful vineyard regions where it is grown!
Spicy, sweet gingerbread and fruity, lively mandarins are a must for anyone who loves the enticing scents of wintery spices and Christmas preparations. Then why not stir the two Christmas highlights into a creamy mascarpone mousse? The result is not only an eye-catcher with those bright orange mandarin sections, but an absolute feast for the palate. Spicy, sweet gingerbread and fruity, lively mandarins are a must for anyone who loves the enticing scents of wintry spices and Christmas preparations. Then why not stir the two Christmas highlights into a creamy mascarpone mousse? The result is not only an eye-catcher with those bright orange mandarin section, but an absolute feast for the palate.
A flowery and highly aromatic leaf tea with the appearance of the best Sikkim teas and the exquisite character of the finest Darjeeling teas. The small plantation Maloom, located on the roof of the world, produces outstanding teas which need not fear the comparison to the most significant Darjeelings. The very nice Sinensis leaf with its silver-colored tips develops a bronze-colored infusion with a flowery and round scent. A real alternative for those who love something special.
The Hunwal Garden is located in Jorhat, in the Indian State of Assam, south of the river Brahmaputra. The relatively low altitude of about 1,000 m above sea-level, which is atypical of Assam, and the resulting cooler day- and night time temperatures and the inherent slower growth of the plants guarantee very rich, strong qualities. This well-processed tea is from the second plucking period. It is very spicy and strong, with a distinct aftertaste and a malty and harmonious bouquet.
The tea makers from the Hatidubi Tea Factory located in the Golagath District have surprised us with a very well turned out experiment: perhaps Assam’s first real smoky tea! Fu Soonga is a very popular Assamese type of cooking for which young, green bamboo canes are filled with yoghurt or other foods and then prepared over the open flame or on hot plates. Fu means to blow and Soonga means cane. The tea maker’s idea was to blow smoke from wild timber through these bamboo canes on the tea leaves during their production. The result definitely must be tried: a smooth and aromatic Assam with light, well-balanced notes of smoky nuances.
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