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Black Nilgiri Dragon12.72 $
Indian classic black tea from Nilgiri13.58 $
Black pearl from Nilgiri12.72 $
Black Orchid from Nilgiri13.86 $
However, the much of Indian tea is produced in
Nilgiri means "
Tea is made three times a year in
Indian tea is divided into the categories set by the British in the XIX century:
1. Whole leaf:
SFTGFOP (Super Fine Tippy Golden Flowery Orange Pekoe) - whole leaf tea of the highest category with tips. Tea has a mild, sweet taste.
FTGFOP (Fine Tippy Golden Flowery Orange Pekoe) – high quality whole leaf tea with tips.
TGFOP (Tippy Golden Flowery Orange Pekoe) – whole leaf tea with a bit of tips.
2. Broken leaf:
FTGFOP (Fine Tippy Golden Broken Orange Pekoe) is a tea made from broken leaves and the 1 category tips.
TGBOP (Tippy Golden Broken Orange Pekoe) is a tea made from broken leaves and tips.
FBOP (Flowery Broken Orange Pekoe) is a tea made from broken leaves. There are also some small twisted leaves.
BOP: Broken Orange Pekoe is tea made from broken leaves. The raw material is plucked on the plantations located in the plains.
3. Chopped leaf.
GFOF (Golden Flowery Orange Fannings) is a tea from small chopped leaves.
GOF (Golden Orange Fannings) is black tea with chopped leaves. Tea leaves are smaller than in the GFOF category
4. Tea made from low-grade raw materials.
D (Dust) is powdered tea that used to fill tea bags.
Indian tea production technology includes five basic steps: picking, withering, twisting / fermentation, drying, sorting / packing.
The picking begins early in the morning. The picked leaves are delivered to the tea factory. The leaves are weighed and set out for withering, which, depending on humidity and the season lasts from 2 to 20 hours. Dried tea leaves lost up to 50% moisture, then they are machinery rolled and left for fermentation in the ventilated room for 2-4 hours. At the final stage the tea leaves are roasted (also by machine) and sorted.Show full text