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INDONESIAN BREAKFAST
BLEND
RED (BLACK) TEA
ORGANIC
Indonesia
Breakfast tea skillfully blended by Sharyn Johnston from Australian Tea Masters. Pure Camellia Sinensis spring leaves from different parts of Indonesia. Very delicate, authentic taste and aroma with honey and floral notes makes this tea too exquisite for a world of blended tea.
AROMA
Bakery, berry
TASTE
Nutty, woody
AUTHOR: Sharyn Johston
HARVEST: Spring, 2022
RED (BLACK) TEA
ORGANIC
Indonesia
Breakfast tea skillfully blended by Sharyn Johnston from Australian Tea Masters. Pure Camellia Sinensis spring leaves from different parts of Indonesia. Very delicate, authentic taste and aroma with honey and floral notes makes this tea too exquisite for a world of blended tea.
AROMA
Bakery, berry
TASTE
Nutty, woody
AUTHOR: Sharyn Johston
HARVEST: Spring, 2022
According to studies, red teas are able to absorb heavy metals and toxins, as well as break them down. Medical experiments show that red tea alkaloids excite the central nervous system, increase concentration and improve mental abilities, which strengthens memory. Alkaloids also stimulate the cardiovascular system and increase heartbeat, thereby accelerating blood circulation. It has a revitalising effect and helps in digestion processes.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Learn more about BIOCHEMISTRY OF A TEA LEAF
Water temperature: 90-100 °C
Amount of tea: 5 grams per 500 ml of water
Brewing method: Gongfu Cha, Infusion
Learn more about TEA BREWING METHODS
Amount of tea: 5 grams per 500 ml of water
Brewing method: Gongfu Cha, Infusion
Learn more about TEA BREWING METHODS
INDONESIAN BREAKFAST
ORIGIN
This amazing Breakfast tea is a blend is made by Sharyn Johnston from Australian Tea Masters. Australian Tea Masters is an organisation focused on a tea education and tea production. Tea blending trainings, sommelier trainings, masterclasses about tea culture and tea industry makes ATM one of a leading organisation and, for sure, unique source of a high-quality knowledge about tea. The other side, is a private label, which offers rare single origin teas, blended teas and wellness blends.
Blended from pure organic black teas from the mountains of Java surrounded by lush rainforest and waterfalls. This tea delivers a rich cup with notes of roasted hazelnuts and malt. Pure Camellia Sinensis spring leaves, gently processed with love and passion. Very delicate, but at the same time complex flavour makes this tea one of a kind.
ORGANOLEPTICS
This tea is a great example of classic western black tea consumed for a breakfast. Complex and intensive, this tea is great accompaniment for food and deserts. Despite this I find this tea quite interesting for brewing it by 'Pin Cha' method to appreciate its multilayered taste and character. I recommend you to try both ways to find yours!
Dry tea leaves have a sweet, baked fragrance with notes of sweet and sour bread, seeds and forest berries. After rinsing aroma opens up into sour berries, dried plum and black bread. The taste is deep and mellow with woody, nutty and bakery notes. Lovely velvety texture with a long-lasting aftertaste. Complex and intensive tea will definitely wake you up and set the right rhythm for your day.
GASTRONOMY
This tea will be a great pairing for chocolate deserts, as well as second courses based on red meat. Thanks to its woody notes and tannins this tea also will be good pairing for red wine and dried meat.
This amazing Breakfast tea is a blend is made by Sharyn Johnston from Australian Tea Masters. Australian Tea Masters is an organisation focused on a tea education and tea production. Tea blending trainings, sommelier trainings, masterclasses about tea culture and tea industry makes ATM one of a leading organisation and, for sure, unique source of a high-quality knowledge about tea. The other side, is a private label, which offers rare single origin teas, blended teas and wellness blends.
Blended from pure organic black teas from the mountains of Java surrounded by lush rainforest and waterfalls. This tea delivers a rich cup with notes of roasted hazelnuts and malt. Pure Camellia Sinensis spring leaves, gently processed with love and passion. Very delicate, but at the same time complex flavour makes this tea one of a kind.
ORGANOLEPTICS
This tea is a great example of classic western black tea consumed for a breakfast. Complex and intensive, this tea is great accompaniment for food and deserts. Despite this I find this tea quite interesting for brewing it by 'Pin Cha' method to appreciate its multilayered taste and character. I recommend you to try both ways to find yours!
Dry tea leaves have a sweet, baked fragrance with notes of sweet and sour bread, seeds and forest berries. After rinsing aroma opens up into sour berries, dried plum and black bread. The taste is deep and mellow with woody, nutty and bakery notes. Lovely velvety texture with a long-lasting aftertaste. Complex and intensive tea will definitely wake you up and set the right rhythm for your day.
GASTRONOMY
This tea will be a great pairing for chocolate deserts, as well as second courses based on red meat. Thanks to its woody notes and tannins this tea also will be good pairing for red wine and dried meat.
