Tar for tax settings

<h4> <meta charset="utf-8"> <strong><span>Origin:</span></strong> </h4> <p>This Oolong tea comes from the beautiful mountainous landscapes in northern Thailand. The type of tea bush used for these teas is imported from a tea research center in Taiwan and is called Ruan Zhi (also Oolong No. 17) - which means "soft stem." These tea bushes and the classic Taiwanese method of preparing the tea leaves give a wonderfully full, round, floral, and sweet taste. It has become a favorite among many tea drinkers in the region.</p> <p>Ironically, the Ruan Zhi variety is hardly found in Taiwan but has become a popular variety among the few producers in the mountainous areas of northern Thailand, making the tea specific to its region. The reason for this is that the tea research center was one of Thailand's so-called <em>Royal Projects,</em> a series of various development projects carried out by Thailand's King Rama IX with the goal of preserving the nation's nature and supporting the mountain people's agriculture. Today, more than five mountain regions in the country are engaged in growing and producing high-quality tea.</p> <h4> <meta charset="utf-8"> <strong><span>Distinctive qualities:</span></strong> </h4> <p>The Ruan Zhi tea bush (Oolong No. 17) is, as mentioned, found only in the northern Thailand region. The tea produced from the Ruan Zhi bushes is unusually round and full-bodied in flavor with a pleasant floral sweetness. It is a favorite for those who know it. The producer of this particular tea is called Choui Fong and is a top producer in the area. Thanks to the good growth conditions, they have established majestic plantations with several exclusive cafés where you can visit and try all sorts of products made from the tea bush: tea leaf salad - made from both fermented and fresh tea leaves (really tasty), cheesecake made with green tea, classic Chinese <em>steamed buns</em> flavored with tea, as well as the opportunity to taste all their different teas; oolong 12 &amp; 17, jasmine tea, oolong with osmanthus, among others.</p> <p>This producer's expertise in classic Taiwanese tea production combined with their special tea bush with an extra soft stem results in a truly refreshing and delicate tea with a sweetness and complexity in flavor that is hard to find elsewhere.</p> <h4> <meta charset="utf-8"> <strong><span>Flavor profile:</span></strong> </h4> <p>A soft and round oolong tea with a floral sweetness that becomes more and more distinct with each brewing. It almost completely lacks bitterness compared to <span style="color: rgb(78, 153, 29);"><a rel="noopener" title="400 Year Old Organic Tea | Green Pu'erh Tea from the Phu Noi people's 400-year-old tea plantation" href="https://tradgardsdags.nu/collections/teer/products/400-year-organic-ban-komaen-tea-gront-puerh-te-fran-phou-noi-folkets-400-ar-gamla-teplantage" style="color: rgb(78, 153, 29);" target="_blank"><strong>400 Year Old Organic Tea</strong></a></span> and <strong><a rel="noopener" title="Seohopene Ancient | Green Pu'erh Tea from the Yao people's 20 m wild tea trees" href="https://tradgardsdags.nu/collections/teer/products/gront-puerh-te" target="_blank"><span style="color: rgb(78, 153, 29);">Seohopene Ancient</span></a> </strong>which are so-called Pu'er teas, but also compared to other oolong teas which are often more bitter than this Ruan Zhi Oolong No. 17.</p> <p>Light amber-colored brew.</p> <h4> <meta charset="utf-8"> <strong><span>How to brew the tea:</span></strong> </h4> <p><meta charset="utf-8">Since Oolong can steep a little longer than, for example, Pu'er without becoming too bitter, for convenience you can brew Oolong in a half-liter teapot. It will still allow a couple of brews but significantly fewer than if you brew in a small gaiwan which usually holds a maximum of 2 dl.</p> <p>If you want a truly engaging <em>session</em>, however, it is recommended to use a smaller teapot/gaiwan and make many short brews to experience the development of the tea's full flavor profile more thoroughly.</p> <p>Here is how to brew Oolong tea to bring out its rich and complex flavors:</p> <ol> <li> <p><strong>Measure the tea</strong>: <meta charset="utf-8">If brewing in a smaller teapot/gaiwan of 150–200 ml, measure about 1 tablespoon of Oolong tea.<br></p> </li> <li> <p>For a half-liter teapot, add about 1.5 tablespoons of Oolong tea.<br></p> </li> <li> <p><strong>Rinse the tea</strong>: Pour hot water (95°C) over the tea leaves and immediately pour out the water. This "rinses" the tea and awakens the leaves by starting to open them.<br><br>When brewing in a half-liter pot, you can possibly skip this step.</p> </li> <li> <p><strong>Brewing</strong>: Add 95<meta charset="utf-8">°C water again and let steep for 30–60 seconds for the first brew. For subsequent brews, you can gradually extend the steeping time (10–20 seconds each time). <br><br>If brewing in a half-liter pot, you can let the leaves steep longer - until you have drunk up, or you can pour the brew into another pot after your chosen steeping time to end the brewing.</p> </li> <li> <p><strong>Serve and enjoy</strong>: Pour the tea into a cup and enjoy its balanced flavor. Oolong tea can be brewed several times, and each brew reveals new nuances.<br><br><meta charset="utf-8">Sitting down and brewing tea in a classic East Asian manner can be a good moment in everyday life to relax. Through a calm session where you focus solely on your senses and the experience itself, you can give yourself an exciting but soothing rest that can otherwise be hard to "justify" in daily life.</p> </li> </ol> <p>Tip: When brewing in a half-liter pot, use a larger strainer where the tea leaves are allowed to unfold - this way the teapot stays easier to clean as it is free from loose leaves that can otherwise be difficult to remove due to the teapot's design.<meta charset="utf-8"></p> <p> </p> <p>Ingredients: Oolong tea</p>

<p>Exclusive tea from a 400-year-old tea plantation in the mountains of northern Laos. The tea is highly praised internationally due to its unique nutritional profile and origin: <meta charset="utf-8"><strong>357 grams of the same quality from the same region normally sells for 140 USD outside Sweden. Our price: <meta charset="utf-8">845 SEK. The reason for our lower pricing is that the main purpose is primarily to introduce the traditional Asian tea culture to Sweden/Scandinavia. In addition, we also have an <meta charset="utf-8">introductory discount on the smallest size so that everyone can try it at the same price per gram as if they had bought a larger one.</strong> Since we in Sweden are not accustomed to this type of teas, the threshold would have been quite high if the teas were sold at the normal price: 140 USD. This is emphasized only so that the tea's quality <meta charset="utf-8">is not misjudged based on the price compared to other teas on the international market.</p> <p>Another noteworthy point is that this grower has a very narrow market, mainly due to the country's low development. The growers only speak Laotian and Phunoi, a Tibeto-Burman language, but thanks to a local representative who also speaks English, they are beginning to have better conditions to communicate with the Western market. The process is, however, not far advanced and they are currently working hard to find a foothold in the European market. Therefore, like the growers of <a href="https://tradgardsdags.nu/products/seohopene-ancient-gront-puerh-te" title="Seohopene Ancient | Green Pu'erh Tea from the Yao people's 20 m wild tea trees"><strong><em><span style="color: rgb(78, 153, 29);">Seohopene Ancient</span></em></strong></a>, they have a limited ability to sell for fair prices to the Chinese traders. I therefore want to help both these growers to broaden their market, as well as to gain the market freedom and recognition that the class of their teas deserves.</p> <p><meta charset="utf-8">This tea has been found through our own research and contact with the local population.</p> <h4> <meta charset="utf-8"> <strong><span>Origin:</span></strong> </h4> <p>This tea comes from the legendary 400-year-old tea plantation in the village Ban Komean in Phongsali province - a region known for its green teas, ancient tea trees, and ethnically diverse population. Phongsali is the northernmost province in Laos - bordering China &amp; Vietnam, where most communities are located at high altitudes up in the mountains. It is also the province with the greatest variety of different ethnic groups; one village may be inhabited by ethnic Hmong and a few kilometers further along the road it is instead the Phu Noi who live there, each with their own traditions and lifestyles. In many ways, their cultures meet and are united by the same values, while they differ greatly in other respects.</p> <p>Amid the tea-covered mountain slopes lies the Phu Noi-inhabited village Ban Komean. The village has become a prime example of how the tea industry can become a cornerstone for the operation of an entire community. In and around the densely built, hilly village lie both tea production buildings and shops. The atmosphere feels energetic while the lifestyle is simple. The Phu Noi people have truly made their mark on the region, among other things with their handmade shoulder bags in the distinctive colors of red and black for the ethnic group, which almost everyone in the area carries with them on their errands regardless of ethnicity.</p> <p><meta charset="utf-8">These 400-year-old tea trees are said to be some of the oldest in the world and their teas have become popular in China in recent years.</p> <h4> <meta charset="utf-8"> <strong><span>Distinguishing features:</span></strong> </h4> <p><span>The special thing about these tea cakes is that they are made only from leaves of ancient tea trees, around 400 years old. Like tea made from wild, large tea trees, the teas from this ancient plantation have a richer nutritional profile thanks to the trees' well-established roots. The roots reach deeper and access a greater variety of nutrients which then pass into the leaves. The flavor profile of the teas is influenced by the trees' unique set of nutrients, which is why tea made from these ancient tea trees can vary more in taste than teas made from younger, more uniform tea plantations - this is neither an argument for nor against, only a distinction in difference.</span></p> <p><span>Thanks to the richer nutritional content from these ancient teas, the teas can be brewed several times before they lose their flavor.</span></p> <p><span>In this ancient tea plantation, no chemical fertilizers or pesticides are used.</span></p> <p><span><meta charset="utf-8">The teas are produced in the classic Yunnan manner: heated in a large fire-heated wok after a short aging process and then pressed into compact so-called <em>tea cakes.</em> This type of tea is called Pu'erh and, thanks to its post-harvest process, has the ability to develop more sought-after qualities the longer it is allowed to age. Like aged wines, the flavor profile often develops with age towards a softer, more defined character.</span></p> <h4> <meta charset="utf-8"> <strong><span>Flavor profile:</span></strong> </h4> <p>This tea has a clear <em>Hui Gan</em> - a so-called <em>returning sweetness</em> that usually settles in the palate and often gives a sweet taste of freshly picked tea. It emerges only after a few brews. In China, they say: after bitterness comes sweetness. In other words, this tea also has a sharper bitterness that gives the experience of a very <em>potent</em> tea. The tea's broad nutritional profile partly contributes to the increased bitterness. The bitterness diminishes with the brews and then the sweetness - Hui Gan - appears instead. Surrounded by a light smokiness typical of most green Pu'erh teas. A refreshing taste and invigorating drinking experience. This tea often withstands up to 15 brews without losing fullness - potent seems to be a guiding word for this tea.</p> <p><meta charset="utf-8">It is worth noting that this is a <strong>green Pu'erh tea (Sheng)</strong> with a <strong>fresher taste</strong> and <strong>clearer color</strong> than the brown-colored Pu'erh teas (Shou) which have undergone a more intense fermentation process and developed a rich, earthy flavor profile.</p> <h4> <meta charset="utf-8"> <strong><span>How to brew the tea:</span></strong> </h4> <p>Brewing Pu'erh tea is exciting and requires a few steps to bring out the best flavor. It can be useful to think of tea brewing as an extraction process - where different substances are extracted from the leaves at different temperatures, methods, and brewing times.</p> <p>Here is how you do it:<strong></strong></p> <ol> <li> <p><strong>Prepare the tea</strong>: Gently break off the leaves from the tea cake with a small pointed kitchen knife, or alternatively a proper Pu'erh knife. Measure about 1 tablespoon of Pu'erh tea for a small pot or gaiwan (150–200 ml), or adjust the amount according to your taste.</p> </li> <li> <p><strong>Rinse the tea</strong>: Pour hot water (about 95°C) over the tea and pour away the water after 20 seconds. This step cleans the tea and "awakens" the leaves. If you have a tea set, you can pour this liquid from your gaiwan into your teapot and then into your cup to warm up the set before pouring it out.</p> </li> <li> <p><strong>Brewing</strong>: The brewing time given is specific for, among others, Seohopene Ancient which comes from ancient tea trees and is therefore very potent = suitable for shorter brewing times.<br><br>Pour 95°C water over the tea leaves again and let steep for 5 seconds for the first brew - this is enough to draw out the flavor from this tea. Continue with a 5-second brewing time for subsequent brews until you feel the flavor starts to fade somewhat, then you can increase to 10, 15, 30 seconds or longer. Over 1 minute is not recommended. Longer times give a more intense flavor. But having a long brewing time during the first brews can give a very bitter brew, which is not always desired. It is more enjoyable to do shorter brews and feel the flavors develop with each brew.</p> </li> <li> <p><strong>Pour and enjoy</strong>: Pour the tea into a cup and enjoy. Pu'erh can be brewed several times, and the flavor develops with each brew.<br><br>Sitting down and brewing tea in a classic East Asian way can be a good moment in everyday life to relax. Through a calm session where you focus only on your senses and the experience itself, you can give yourself an exciting but calming relaxation that can otherwise be hard to "justify" in everyday life.</p> </li> </ol> <p>Tip: Feel free to use a gaiwan or a classic small teapot to maximize the flavor and experience.</p> <p> </p> <p>Ingredients: Pu'erh tea</p>

<p>Exclusive tea from ancient 20-meter tall, wild tea trees in the mountainous regions of northern Laos. The tea is highly praised internationally due to its unique nutritional profile and origin: <strong>357 grams of the same quality from the same region normally sells for 140 USD outside Sweden. Our price: </strong><strong>845 SEK. The reason for our lower pricing is that the main purpose is primarily to introduce the traditional Asian tea culture to Sweden/Scandinavia. </strong><strong>In addition, we also offer an <meta charset="utf-8">introductory discount on the smallest size so that everyone can try it at the same price per gram as if they bought a larger one.</strong> Since we in Sweden are not accustomed to this type of tea, the threshold would have been quite high if the teas were sold at the normal price: 140 USD. This is emphasized only so that the tea’s quality is not misjudged based on the price compared to other teas on the international market.</p> <p>Another noteworthy point is that this grower has a very narrow market—largely due to the low development in the country and inability to speak English; they speak Laotian and Yao, a language very similar to Chinese. They are therefore more or less forced to sell at the price set by the Chinese traders. Their teas have only reached the European market to a very limited extent. I want to help this grower broaden their market and gain the market freedom and recognition that the class of their teas deserves.</p> <p><meta charset="utf-8">This tea has been found through our own research and contact with the local population.</p> <h4><strong><span>Origin:</span></strong></h4> <p>This tea comes from a village up in northern Laos near the border with China. The people living in the village belong to the traditional Yao people, a mountain population who have inhabited the mountain regions in the area for over a thousand years and ethnically descend from southern China. The spoken Yao language is very similar to Chinese.</p> <p>The village where this group of Yao live is called Seohopene and lies in a river valley between two mountain ridges, a one-hour drive along the nature-surrounded river from the nearest "town".</p> <p>In the areas around this village grow ancient tea trees, which are several hundred years old and up to 20 meters tall. These tea trees and their ancestors have grown here for thousands of years, as northern Laos is part of the region where the tea bush—or tea tree—Camellia sinensis originates. The proximity to these tea trees combined with the Yao people’s nature-close lifestyle means that the growing tea industry essentially supports the entire village.</p> <h4><strong><span>Distinctive features:</span></strong></h4> <p><span>The special thing about these tea cakes is that they are made only from leaves of large tea trees, which can be up to 20 meters tall—the exact age is unknown. What distinguishes tea made from large tea trees is that their well-established roots have access to a broader nutritional profile than cultivated tea, which means that the leaves we brew tea from have a more diverse nutritional content. For the same reason, these tea trees also develop a flavor profile unique to each tree. Thanks to the richer nutritional content, these teas can be brewed several times before they lose their flavor.</span></p> <p><span>It is also important that teas from the wild are free from pesticides.</span></p> <p><span>These teas are produced in the classic Yunnan manner: heated in a large fire-heated wok after a short aging process and then pressed into compact so-called <em>tea cakes.</em> This type of tea is called Pu'erh and, thanks to its post-harvest process, has the ability to develop more sought-after qualities the longer it ages. Like aged wines, the flavor profile often develops with age toward a softer, more defined character.</span></p> <h4><strong><span>Flavor profile:</span></strong></h4> <p>This tea has some fruity notes—such as dried apricot and recently fallen plums (as they still smell sweet and are edible). Surrounded by a light smoky background like most classic green Pu'erh teas. Quite bitter during the first brews partly due to its broad nutritional profile, which diminishes with subsequent brews. After a few brews, a subtle <em>Hui Gan</em> emerges—it is a so-called <em>returning sweetness</em> that usually settles in the palate and often gives a sweet taste of freshly picked tea. A guideline is: the more bitter the tea, the more Hui Gan. (For a tea with more Hui Gan but less fruitiness, see <span style="color: rgb(78, 153, 29);"><a style="color: rgb(78, 153, 29);" title="400 Year Old Organic Tea | Green Pu'erh Tea from the Phu Noi people's 400-year-old tea plantation" href="https://tradgardsdags.nu/products/400-year-organic-ban-komaen-tea-gront-puerh-te-fran-phou-noi-folkets-400-ar-gamla-teplantage"><strong>400 Year Old Organic Tea</strong></a></span>) Seohopen Ancient often withstands up to 10 brews before it loses fullness.</p> <p>It is worth noting that this is a <strong>green Pu'erh tea (Sheng)</strong> with a <strong>fresher taste</strong> and <strong>clearer color</strong> than the brownish Pu'erh teas (Shou) which have undergone a more intense fermentation process and developed a rich, earthy flavor profile.</p> <h4><strong><span>How to brew the tea:</span></strong></h4> <p>Brewing Pu'erh tea is exciting and requires a few steps to bring out the best flavor. It can be useful to think of tea brewing as an extraction process—where different substances are extracted from the leaves at different temperatures, methods, and brewing times.</p> <p>Here is how you do it:<strong></strong></p> <ol> <li> <p><strong>Prepare the tea</strong>: Gently break off leaves from the tea cake with a small pointed kitchen knife, or alternatively a proper Pu'erh knife. Measure about 1 tablespoon of Pu'erh tea for a small pot or gaiwan (150–200 ml), or adjust the amount according to your taste.</p> </li> <li> <p><strong>Rinse the tea</strong>: Pour hot water (about 95°C) over the tea and pour away the water after 20 seconds. This step cleans the tea and "awakens" the leaves. If you have a tea set, you can pour this liquid from your gaiwan into your teapot and then into your cup to warm the set before pouring it out.</p> </li> <li> <p><strong>Brewing</strong>: The brewing time given is specific for, among others, Seohopen Ancient which comes from ancient tea trees and is therefore very potent = suitable for shorter brewing times.<br><br>Pour 95°C water over the tea leaves again and let steep for 5 seconds for the first brew—it is enough to draw out the flavor from this tea. Continue with 5-second brewing times for subsequent brews until you feel the flavor starts to fade, then you can increase to 10, 15, 30 seconds or longer. Over 1 minute is not recommended. Longer times give a more intense flavor. But having a long brewing time during the first brews can give a very bitter brew, which is not always desired. It is more enjoyable to do shorter brews and feel the flavors develop with each brew.</p> </li> <li> <p><strong>Pour and enjoy</strong>: Pour the tea into a cup and enjoy. Pu'erh can be brewed several times, and the flavor develops with each brew.<br><br>Sitting down and brewing tea in a classic East Asian way can be a good moment in everyday life to relax. Through a calm session where you focus only on your senses and the experience itself, you can give yourself an exciting but soothing relaxation that can otherwise be hard to "justify" in daily life.</p> </li> </ol> <p>Tip: Feel free to use a gaiwan or a classic small teapot to maximize the flavor and experience. <meta charset="utf-8"></p> <p> </p> <p>Ingredients: Pu'erh tea</p>

<p>200g high-quality black tea in an exclusive package.</p> <h4> <meta charset="utf-8"> <strong><span>Origin:</span></strong> </h4> <p>This tea comes from the Malaysian highlands: <em>Cameron Highlands</em>. Cameron Highlands is a highland area in the Malaysian mountains discovered by the British in the late 1800s. They established a base there for experiments in cultivation and farming and eventually began planting extensive tea plantations in the hilly landscape – while building and settling in classic British cottages, creating golf courses, and other necessities for a British lifestyle in the mountains.</p> <p><meta charset="utf-8">This particular producer is called Cameron Valley, and they cultivate only so-called <em>highland tea</em>, meaning tea that comes from the highest altitudes in the area – unlike other producers in the region who mix their teas with tea grown in the lowlands, so-called <em>lowland tea</em>. Tea grown in the highlands is often more flavorful due to the cooler temperatures, which cause the bushes to grow more slowly, allowing nutrients to accumulate in a more compact structure in the leaves.</p> <p>The founder of Cameron Valley, <span>Shuparshad Bansal Agarwal,</span> established the plantations in the 1920s during the British Empire era. The company managed to grow alongside the British tea operators in the mountains and also survived the Japanese occupation during the Second World War, later flourishing after Malaysia's declaration of independence. The business began as a supplier of tea leaves in large quantities to leading Malaysian and international brands before forming its own retail brand in 1994: <em>Cameron Valley</em>, which today stands for some of the most consumed teas in the country. Cameron Valley has several cafés up in the mountains where one can go to taste their teas and see their tea plantations.</p> <p>Cameron Valley has until now only been available on the Malaysian market, as they have not worked with export before. What you see here is thus the brand’s first footprint on the European market. I believe their high-quality teas and interesting history can make them a popular and original brand in Europe.</p> <h4> <meta charset="utf-8"> <strong><span>Distinctive features:</span></strong><meta charset="utf-8"> </h4> <p>This tea is made from 100% so-called <em>highland</em> tea, meaning tea grown at high altitudes (unlike other producers in the country who often mix their teas with <em>lowland</em> tea). Tea grown at high altitudes is often more nutrient-rich and therefore also more flavorful than tea grown at lower altitudes. This is due to slower growth in the cooler mountains, which causes nutrients to accumulate in more compact structures in the leaves.</p> <p>The tea grade is called Orange Pekoe and is made from the bud and the two nearest lower leaves – this results in a fresh and <em>delicate</em> taste with a low level of bitterness. This exclusive blend contains a large proportion of (golden) buds and is in powdered form, which gives a more powerful brew.</p> <p>Cameron Valley’s teas are traditionally dried slowly on wooden surfaces, which gives a mild, nutty taste.</p> <p>Neatly packaged in a black and gold-colored tin. Suitable as a gift or for everyday tea.</p> <h4> <meta charset="utf-8"> <strong><span>Flavor profile:</span></strong> </h4> <p>A mild and soft black tea with a fresh and rounded taste, with slight notes of nut and flower. Minimal bitterness even during longer brewing times.</p> <h4> <meta charset="utf-8"> <strong><span>How to brew the tea:</span></strong> </h4> <p>Here is how to brew black tea:</p> <ol> <li> <p><strong>Measure the tea</strong>: Measure about 1 teaspoon of powdered tea per cup (200 ml) or adjust the amount to taste. Use a tea strainer or similar.</p> </li> <li> <p><strong>Brew the tea</strong>: Pour hot water (about 95°C) over the tea directly in a cup or teapot.</p> </li> <li> <p><strong>Let steep</strong>: Let the tea steep for 1–2 minutes or longer depending on how strong you want it.</p> </li> <li> <p><strong>Flavor and enjoy</strong>: Optionally add milk to taste and enjoy a full-bodied cup of tea!</p> </li> </ol> <p>Tip: For those on a keto diet or similar who like to have milk in their tea, you can mix almond milk with cream; it gives an equally good and even richer taste than regular milk.<meta charset="utf-8"></p> <p> </p> <p>Ingredients: Black tea</p>

<p>6 flavors x 5 bags of flavorful teas from Cameron Valley. Included flavors: Strawberry, Lychee, Orange, Earl Grey, Durian, and Blackcurrant.</p> <p>This is the perfect way to try Cameron Valley's flavorful teas. Their teas taste significantly richer than most teas found on the Swedish market. If you particularly like a certain variety, you can later order a whole box with just that flavor – we will stock that eventually, but first we are testing the demand for the different flavors with this box. Perfect to give as a gift or Christmas present!</p> <h4><strong><span>Origin:</span></strong></h4> <p>These teas come from the Malaysian highlands: <em>Cameron Highlands</em>. Cameron Highlands is a highland area in the Malaysian mountains discovered by the British at the end of the 1800s. They established a base there for experiments in cultivation and farming and eventually began planting extensive tea plantations in the hilly landscape – while building and settling in classic British cottages, creating golf courses, and other necessities for a British lifestyle in the mountains.</p> <p><meta charset="utf-8">This particular producer is called Cameron Valley, and they grow only so-called <em>highland tea</em>, meaning tea that comes from the highest altitudes in the area – unlike other producers in the region who mix their teas with tea grown in the lowlands, so-called <em>lowland tea</em>. Tea grown in the highlands is often more flavorful due to the cooler temperatures, which cause the bushes to grow more slowly, allowing nutrients <meta charset="utf-8">to develop in a more compact structure in the leaves.</p> <p>The founder of Cameron Valley, <span>Shuparshad Bansal Agarwal,</span> established the plantations in the 1920s during the British Empire era. The company managed to grow alongside the British tea operators in the mountains and also survived the Japanese occupation during the Second World War, later flourishing after Malaysia's declaration of independence. The business began as a supplier of tea leaves in large quantities to leading Malaysian and international brands, and then in 1994 formed its own brand within retail: <em>Cameron Valley</em>, which today stands for some of the most consumed teas in the country. Cameron Valley has several cafés up in the mountains where one can go to taste their teas and see their tea plantations.</p> <p><meta charset="utf-8">Until now, Cameron Valley has only been available on the Malaysian market, as they have not worked with export before. What you see here is thus the brand's first footprint on the European market. I believe their high-quality teas and interesting history can make them a popular and original brand in Europe.</p> <h4> <meta charset="utf-8"> <strong><span>Distinctive features:</span></strong> </h4> <p>Cameron Valley's flavored teas are very flavorful, which is usually a pleasant surprise when trying them for the first time. They also have flavors that can be hard to find in Europe, such as Lychee – perhaps a future favorite? They also have flavorful Strawberry tea, Orange, Blackcurrant, Durian, and their Earl Grey tastes more than most Earl Grey bag teas found on the market here in Sweden.</p> <p>This tea is made from 100% so-called <em>highland</em> tea, meaning tea grown at high altitudes (unlike other producers in the country who often mix their teas with <em>lowland</em> tea). Tea grown at high altitudes is often more nutrient-rich and therefore also more flavorful than tea grown at lower altitudes. This is due to slower growth in the cooler mountains, which causes nutrients to accumulate in more compact structures in the leaves.</p> <p>The tea grade is called Orange Pekoe and is made from the bud and the two nearest lower leaves – this results in a fresh and <em>delicate</em> taste with a low level of bitterness.</p> <p><meta charset="utf-8">Cameron Valley's teas are traditionally dried slowly on wooden surfaces, which gives a mild, nutty flavor.</p> <h4> <meta charset="utf-8"> <strong><span>Flavor profile:</span></strong> </h4> <p>Clearly flavored black teas. You can tell the bags are made from high-quality tea with its fresh and invigorating underlying taste of black tea. It is hard to find flavored bag teas on the Swedish market that taste as much and also provide the energy boost that tea should give.</p> <h4> <meta charset="utf-8"> <strong><span>How to brew the tea:</span></strong> </h4> <p><meta charset="utf-8">Here is how to brew black tea:</p> <ol> <li> <p><strong>Choose your flavor</strong>: Since these are bag teas, you only need to choose which flavor you want to drink today and place it in your favorite cup. There is no simpler start to the morning.</p> </li> <li> <p><strong>Add water</strong>: Pour hot <meta charset="utf-8">95°C water over your tea bag in the cup.</p> </li> <li> <p><strong>Let steep depending on taste</strong>: Depending on your taste, you can either let the teas steep for 2-3 minutes or simply leave the bag in while you drink. It will not become bitter.</p> </li> <li> <p><strong>Flavor and enjoy</strong>: Optionally add milk to taste and enjoy a flavorful and full-bodied cup of tea. 🍵🍃<meta charset="utf-8"></p> </li> </ol> <p>Tip: <meta charset="utf-8">For those on a keto diet or similar who like to have milk in their tea, you can mix almond milk with cream; it gives an equally good and even richer taste than regular milk.</p> <p> </p> <p>Ingredients: Black tea, natural flavorings: strawberry, lychee, orange, bergamot, durian, blackcurrant</p>