TEA

A total of 5 teas made with aromatic plants cultivated in Galicia (Spain). Innovative blends that combine the best of Europe and Asia.

Gunpowder green tea with spearmint

Tea cultivated in China and rolled in the traditional way, which gives it the characteristic appearance of gunpowder, and hence its name. Blended with Galician spearmint and left to rest for at least 6 months to allow new flavour nuances to develop. This is how Orballo’s number 1 tea is made, a tea that is half Galician and half Chinese.

Assam Chai black tea

Tea of the Assam variety from the eastern-most region of India, which undergoes a careful fermentation and drying process. Blended and left to rest for at least 6 months with a selection of our spices. And this gives us number 2, a tea that bears the hallmark and personality of Orballo.

Sencha green tea with lemon verbena

Green tea cultivated and processed following the Japanese tradition. It is cooked rather than toasted, so that the tea buds retain most of their antioxidant and other beneficial properties. Blended with Galician lemon verbena and left to rest for at least 6 months to allow new flavour nuances to emerge. A surprising blend that’s half Galician and half Japanese.

Ceylon black tea with cinnamon

Tea from the remote island of Sri Lanka that undergoes a careful fermentation and drying process. Blended with cinnamon from the same region and allowed to rest for at least 6 months to allow new flavour nuances to develop. This number 4 tea offers flavours that come all the way from the Earth’s equator.

Pu Erh red tea with strawberry

Tea originating from the Pu Erh region in China and fermented in the traditional way. Blended with strawberry and left to rest for at least 6 months so that it takes on the full flavour of strawberry. Number 5 tea has a natural strawberry flavour, with no need for additional aromas.