AMA® NO. 404 - CEYLON INDULGASHINNA ROSÉ
15,25 €
AMA® No. 404 has been handcrafted with variety: Ceylon Indulgashinna Tea & Elderberry
Ingredients
Natural mineral water, sugar, black tea, green tea, elderberry concentrate, live cultures for fermentation, CO₂, salt, antioxidant: potassium bisulfite.
Contains sulfites.
Nutrition
Per 100 ml: 39 kJ / 9 kcal · Fat <0.5 g (Saturates <0.1 g) · Carbs 1.6 g (Sugars 1.6 g) · Protein 0 g · Salt 0.05 g · 0.45% ABV
Serving
Serve chilled. Do not shake before opening. Keep refrigerated after opening. Best enjoyed within 4 days.
Ceylon Indulgashinna Tea & Elderberry
Naturally fermented, using exclusive techniques inspired in the ancestral pétillant naturel method, we use the finest terroir / specialty teas and herbs sourced from small-scale family farms and pure spring water from the Basque country. Drink it chilled, 9–11° in a wine glass. As an aperitif, at the table, in a glass, redefining what it means to share joyful special moments and drink well.
Tasting notes
A delicate salmon pink with fine, silky bubbles.
Origin
Black tea, Indulgashinna Village, Uva province, Sri Lanka.
Palate
Notes of wild strawberries and fresh raspberries open into leafy brightness, gentle minerality, and a clean, crisp acidity.
Serve
Serve in a white wine glass between 11–13°C to bring out its character and freshness. Handle and open gently to preserve bubbles.
Origin
Harvested at 1,600–1,800 metres in Sri Lanka's eastern highlands, this black tea comes from Indulgashinna Village, the country's first estate certified organic (1987) and biodynamic (1999). Established in 1984 in Uva Province, the estate produces summer-harvested Orange Pekoe whole-leaf tea using traditional rolling and oxidation methods. The result is a rich, expressive infusion with structure, brightness, warm spice, and dried fruit notes. Indulgashinna also prioritises social and environmental sustainability, with Fairtrade certification since 1992, an onsite school and retirement home, and initiatives supporting over 2,100 people in the surrounding community. The estate manages 274 hectares of organic tea and 10 hectares of biodynamic coffee.
