OXALIS 2025 / 2026

Teas 9 Nepal This Himalayan kingdom is one of the world’s youngest tea producers. Most teas are processed using the orthodox method while following modern ecological standards. Thanks to the humid climate, Nepalese tea is rich in antioxidants, and its character is similar to that of Darjeeling tea. (9)20304 Golden Nepal FTGFOP1 First Flush 60 g 1 kg 1 A high-altitude tea from the roof of the world, it is stronger than the neighbouring Darjeeling and contains a large number of golden tips (buds). The short brownish-black leaves give rise to a brownish-yellow infusion with an aroma and taste reminiscent of meadow honey. Sri Lanka Sri Lanka offers particularly favourable climatic conditions for tea cultivation. Ceylon teas are classified by altitude into Low Grown (below 650 metres above sea level), Medium Grown (650–1,300 metres), and High Grown (above 1,300 metres). The most important regions include Nuwara Eliya - the highest area, known for producing the finest teas—and Dimbula, where the dry weather in January and February promotes the growth of top-quality teas. (9)20524 Ceylon BOP1 Blend 60 g 1 kg 1 A great blend of black tea from the Ruhana region. A sense of ripe banana and cacao come through in the taste and aroma, rounded off at the close by a hint of citrus fruit. (9)20502 Ceylon OP Dimbula Uduwela 40 g 1 kg 1 Tea from a plantation at the altitude of 1,400 m. The large, long, slightly curled leaves create a light brown infusion with the taste of ripe apple. (9)20530 Ceylon Kandy FBOP 40 g 1 kg 1 Kandy is the oldest tea growing region in Sri Lanka, with a history dating back to 1867. This example grows at altitudes of 650 – 1,300 m.a.s.l., and is a blend of leaves from estates named Uplands, Harangala and Dartry Valley. The brown-black leaves brew to make a yellow-orange infusion that has the aroma and taste of sweet lemon and cocoa. (9)20500 Ceylon OP Nuwara Eliya 40 g 1 kg 1 The tea was harvested at an altitude of 2,100 meters above sea level. The regularly rolled, thin leaves produce a brown to orange-brown infusion when brewed. The taste is characterized by a delicate fruity flavor with dominant notes of cherries. (9)20504 Ceylon Ruhuna Golden Garden OP1 40 g 1 kg 1 Tea from lower parts of the Ruhuna region in the south of Sri Lanka. The long, thin leaves give a crystal clear orange-brown infusion, boasting the pleasantly sweet taste of white nougat. The tea drinks well with milk. Georgia Tea has been grown in Georgia since 1890. The main tea-growing regions are Guria, Samegrelo, Adjara, Imereti, and Abkhazia, all located near the Black Sea. A major boom in tea production came when Georgia became part of the Soviet Union – up to 95% of tea used in Russian samovars came from Georgia. However, due to large- scale mass production, the quality declined. After the collapse of the USSR and the loss of government support, the Georgian tea industry fell into crisis. In recent years, the situation has gradually improved, and the world is beginning to rediscover the quality of local teas, often handmade for generations in small family-run gardens. (9)21317 Georgia Guria 50 g 1 kg 1 This tea comes from the village of Kvenobani in the Guria region. The tea is produced in a small factory owned by Avtandil Lomtatidze, where tea leaves are collected from small family gardens. Avtandil was one of the first to reinvigorate tea production after the break up of the Soviet Union. The wiry, long, black-brown leaves give an amber-brown infusion, which is rich and full in both aroma and taste, with a sweetness reminiscent of turrone and toffee.