BOH Cameronian Gold Blend Black Tea Bags - Premium Smooth & Aromatic Tea from Malaysia's Cameron Highlands - 120 Count - Light Golden Color with Rich Flavor - Perfect for Morning Boost, Afternoon Relaxation & Office Tea Time

Product Description

The video showcases the product in use.The video guides you through product setup.The video compares multiple products.The video shows the product being unpacked. THE FINEST TEAS FROM MALAYSIA Tea Is Very Much Like Wine Its final character is largely influenced by the conditions under which it is grown. Hence, with its high altitude, low temperatures and slightly acidic soil, the Cameron Highlands in Malaysia is the ideal environment for growing superb teas of distinctive flavor and aroma. Tea making is a labor of love and only tender leaves are selected from BOH’s tea gardens in order to bring out the best flavor and aroma that’s unique only to BOH. OUR BLENDS Seri Songket Blends A twist to a celebrated classic blends infused with the fresh taste of the fruit to create a tea that is sophisticated and crisp. Cameronian Gold Blends Our Gold blend tea is made from tender shoots of the Manipuri and Rajghur jats, two top quality varieties of tea plants originally from Assam. Garden Tea Blends Our Garden Tea Blends are presented in Pyramid Bags, offering excellent permeability for a better infusion, giving you a fuller, more satisfying brew. Classic Blends Recharge your day with our classic full-bodied strong black tea blends. Excellent with milk. SUSTAINABILITY Sustainable & Growth As a company we recognize the integral role the environment plays in the future sustainability of our business. BOH attributes over 90 years of successful production of great tea to the healthy soil and ideal climate of Cameron Highlands. Thus, we are committed to the conservation of flora and fauna as part of our corporate philosophy, as a way of giving back and ensuring generations to come are able to enjoy our teas, as well as the environment in which they’re produced. THE 8 STEPS OF TEA MAKING 1. PLUCKING The tea leaves are ready for plucking approximately 2 years after planting. They are then checked for quality, weighed, and transported to the factory 2. WITHERING The green leaves are withered to reduce its moisture level and to allow the natural chemical enzymatic process to happen full stop. 3. ROLLING The withered leaves are rolled to crush the leaf cells and processed into smaller particles. 4. FERMENTATION Fermentation takes place when the crushed leaf cells are exposed to oxygen. This is essential for the development of flavor, color and aroma. 5. DRYING Drying stops the fermentation process and reduces moisture down to 3%. This turns the tea leaves crisp, black and curled. This is known as ‘black tea’ 6. SORTING The ‘black tea’ is put through a series of vibrating sieves and sorted according to size. 7. TEATASTING Tea-tasting is an intrinsic and vital part of the tea-making process. Professional tea tasters look for brightness, taste and aroma. 8. STORAGE The tea is stored in a dry area to mature and mellow before packing.