A tea for slowing down, named after Lumbini, the birthplace of the Buddha.
Partly oxidised and carefully rolled, this oolong sits between a green and a black tea and offers the best of both.
The first cup is floral and creamy, like orchid and sweet cream; later infusions turn toasty and nutty. Keep topping up the pot and notice how the flavour changes as the leaves unfurl.
Tasting notes: Orchid, sweet cream, toasted nuts
Pairs well with: Roasted nuts, mild cheeses, almond cake
How to brew
- Amount: 1 heaped teaspoon (2–3g) per 250ml cup
- Water: 90–95°C
- Steep: 3–4 min
- Re-steeps: 4 or more
Ingredients: Organic oolong tea.
Whole-leaf organic orthodox tea, bought direct from small growers all over Nepal and packed in small batches in Brisbane. 5% of every sale goes directly back to the growers. Net 100g / 3.5oz (about 40 cups).
A tea for slowing down, named after Lumbini, the birthplace of the Buddha.
Partly oxidised and carefully rolled, this oolong sits between a green and a black tea and offers the best of both.
The first cup is floral and creamy, like orchid and sweet cream; later infusions turn toasty and nutty. Keep topping up the pot and notice how the flavour changes as the leaves unfurl.
Tasting notes: Orchid, sweet cream, toasted nuts
Pairs well with: Roasted nuts, mild cheeses, almond cake
How to brew
- Amount: 1 heaped teaspoon (2–3g) per 250ml cup
- Water: 90–95°C
- Steep: 3–4 min
- Re-steeps: 4 or more
Ingredients: Organic oolong tea.
Whole-leaf organic orthodox tea, bought direct from small growers all over Nepal and packed in small batches in Brisbane. 5% of every sale goes directly back to the growers. Net 100g / 3.5oz (about 40 cups).