In Southeast Asia one speaks of "Red Tea" even though we name it a Black Tea. The Northern Laotians from the Phongsaly region produce tea for generations. After rolling, it is carefully fermented in narrow bamboo baskets, giving this tea its lovely sweetness. Finally it is rolled into its curly shape as it dries makes it soft, yet expressive cup with character.
|Energy||3 kj||Energy||1 kcal|
|Fat||< 0,10 g||of which saturated fatty acids||< 0,10 g|
|Carbohydrates||0,20 g||of which sugars||0,10 g|
|Protein||0,10 g||Salt||< 0,01 g|
Organic Black Tea.
13 g tea leaves (6 level Tealamass) to 1 liter filtered or soft, boiling water. Allow to brew 2 min.