We cannot deny one important quality of forecasters – when November comes, everyone knows that the weather will turn bad, and people will massively rummage through their wardrobes, trying to find something denser to wear in the cold season. Alternative methods of warming have always attracted us more, so instead of clothes we will turn to another portion of teas suitable for winter. In the previous entry in the series, two famous Chinese drinks were under the spotlight – the smoked Lapsang Suchong and the whiskey tea, now we head to the ever-snowy peaks of the Himalayas, where the masala is born.
Our story:The first tea delivered by us was in 1995 from the island of Ceylon where we met the best tea masters. They awakened our love and interest in this magical drink, which for more than 20 years we have enjoyed and which we do not stop studying.