Three tea regions contribute their strengths to the breakfast blend: Powerful tea, aged in the Rwandan sun, meets sweet Assam from northern India. Aromatic Ceylon completes the trio. What they have in common is the traditional hand-picking of the leaves. Immediately after they have wilted, they are rolled up to oxidize and retain the natural caffeine. For a good start to the day - enjoy with milk or lemon.
Black tea from Sri Lanka* (51%), Black tea from Assam* (24.5%), Black tea from Rwanda* (24.5%).
*from controlled organic farming.
Fairtrade black tea may be blended with non-certified black tea to balance the quantity. Total proportion 100%.
