The Moragalla Estate is located close to the ocean in the south of the island at an altitude of only 60 m. The resulting elevated salt level in the soil is absorbed by the tea shrubs and forms an important component of the production of this very special quality. More mature as well as younger leaves and always “three or two leaves and a bud” are plucked for the production. The leaves are not cut into pieces, but only broken in themselves. Thereby, a so-called natural oxidation is achieved during the fermentation process. Result: the black, long, open leaf yields a brass-coloured cup with a slightly roasted note and malty aromas, which surround the overall aromatic character of this tea.
2-4 minutes d'infusion
95° - 100° C température de l'eau
4-5 cuillères à café bombée/ 1 litre