Storing tea in a small mandarin orange was a beautiful way to enhance the tea, naturally imparting a citrus note that blends with the woodiness of the black tea. This gave rise to the tradition of placing tea in various citrus fruits, including mandarins. Now, it has become an art form where both the tea and the mandarin must be of high quality to interact harmoniously over the years. The result is the body of the black tea with its supple tannins, complemented by the zesty, sweet note of the mandarin. It's a kind of naturally fragrant Russian flavor, thanks to the tea infused with the aroma of the mandarin, and also its still-fragrant peel.
Preparation tips:
Use one filled mandarin per 50cl teapot: take care to remove the tea leaves with a small stick from the mandarin so that they infuse well, put them with the hollowed-out mandarin in the filter of the teapot.
Use very hot water, around 90°C
In a classic teapot, let it steep for 4 to 5 minutes; you can re-steep the tea several times, leaving it for longer periods up to 10 minutes.
Sold individually
Weight: approximately 7g
