Infusion Time 4 min in 200 ml water
Quantity 1 heaped TSP
Temperature of infusion 95 deg C
Time of the day Anytime
Classic Green Tea from our estate Manjhee Valley in Dharamsala, Himachal Pradesh, India. We make the roasted green tea variety, thus providing a smooth suttle tea, with all the goodness of green tea.
Basically Green tea & black tea are from the same plant as (Camellia sinensis.). As are also other specialty teas and oolong tea. Classic Green Tea goes through the least bit of processing and is not fermented. It does not go through any oxidation.
The processing of green tea happens in 2 basic ways. Either the pan roasted way ( the old chinese way) or the steamed method. Both methods basically work towards stopping the oxidation from happening.
While black tea is tea that receives oxidation during processing. Green Tea doesn’t oxidize. This basic difference gives these two teas different color in the cup. As well as a variation in the taste.
To absorb the essence of Anandini Himalaya Tea, infuse a teaspoon of Classic Green in water that has been heated to 95 degrees C. Infuse for 4 minutes. Strain & sip delight.
Storage in proper way is recommended and we would request you to browse through the Proper way to Store page.
Note: Green tea & black tea are from the same plant as (Camellia sinensis.) as all other teas. Green tea goes through the least bit of processing and is not fermented. It does not go through any oxidation. They are plucked, steamed or pan-fried and sorted.
75 g, Tea Potlis (12)
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