Sweet Orange

🌍 Where are you?

🇮🇳

This tea feels like a late morning in South India, when the sun is already out, but the day is just beginning.
Warm. Clear. With a subtle sweetness in the air.
A moment between starting and pausing.

🌿 Origin & Cultural Moment

The base of this tea comes from India, one of the most important tea-growing regions in the world.
In regions with warm, humid climates, tea plants grow particularly vigorously and develop a full leaf.

Tea cultivation has a long history in India and continues to shape entire landscapes – large tea gardens stretching across hills and valleys.

Large-scale tea cultivation in India developed in the 119th century, when British colonial rulers began to establish tea plantations.
The goal at the time was to become independent of the Chinese tea trade.

Many of today's tea gardens date back to this period.

After harvesting, the leaves are first withered to lose some of their moisture.
They are then rolled, which breaks down cell structures and initiates oxidation.

During this phase, the leaves darken and develop the characteristic properties of black tea, before finally being dried.

In India, black tea is firmly rooted in everyday life.
It is drunk in the morning, during breaks, in conversation.
Often pure, sometimes refined with spices or citrus notes – not as a tradition in the strict sense, but as an expression of regional preferences and modern interpretations.

✨ What makes this tea special?

Sweet Orange combines the malty, full body of a black Assam tea with a gentle orange note.
Not sweet, not loud – rather warm and round.

The tea carries you.
It provides support without being heavy, and is particularly suitable for moments when you need energy but no sharpness.

🔍 Explorer's Impulse

Experiment consciously with the brewing time for this tea.

Prepare two cups:
one with about 2 minutes brewing time, one with 4 minutes.

Many find that the same tea can show very different sides – and thus discover which preparation they personally prefer.

Additionally: don't throw away the tea after the first infusion. There are usually enough aromas and flavors left to yield another tea – which you might even like better.