In our Blooming Rose, Tea Royal No. 7, Ceylon tea is responsible for the subtle floral notes. They are never overpowering, but can always be clearly tasted. Incidentally, the name of the black tea reveals its growing region: until 1972, Sri Lanka was known as Ceylon.
Its name is as lovely as its colour is picturesque. The delicate salmon pink colour of Blooming Rose can be traced back to the hibiscus blossoms that form the base together with the black tea. The flowers also contribute to the flavour: They give Tea Royal No. 7 a fruity, citrus flavour.
Grape seeds and grape skins are essential when it comes to the full-bodied flavour of Tea Royal. They provide the necessary tannins and bitter substances. As winegrowers, we can always use grapes from our own organically farmed vineyards. A great stroke of luck.
When we look at our orchard, we are not only delighted by the fruit that ripens in it, but also by the lavender that adorns the meadows. It also enhances our sparkling tea with its flavours. The lavender is sweet and tangy and reminds us a little of rosemary.
In spring, when our lime tree blossoms, its tantalising scent attracts bees, butterflies and insects. We also find its special aromas beguiling: from aniseed and camomile to elderberry notes. The aroma is floral and warming in the glass. Irresistible.
