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award-winning teas delivered straight from our farms & friends
Reeves' Inspection Report
Reeves' Tasting Notes
Like our Hearty Breakfast tea but richer in texture. There is no bitterness in this tea. Make it strong or light.
Reeves' Recommended Uses
As a hot drink: Dissolve 1-2g (1/2 - 1 teaspoon) tea powder in 300ml (10 oz) hot water. Add sweeter (if desired).
As a milk tea: Dissolve 1-2g (1/2 - 1 teaspoon) tea powder in 250ml (8oz) hot water. Let tea cool. Combine 50ml (2oz) ice, 4 teaspoons condensed milk and 3 teaspoons of honey (optional) in a shaker and mix well.
As a latte: Dissolve 1-2g tea powder (1/2 - 1 teaspoon) in 10-20ml (under 1 oz) of hot water. Slowly add 250ml (8oz) of warm or hot milk or milk alternative to the water mixture. If using a milk frother, froth milk with water mixture. Add sweetener (if desired). Sprinkle tea powder or chocolate powder on top. To make an iced teachino, add ice to the mixture.
As a cold drink: Dissolve 1-2g (1/2 - 1 teaspoon) tea powder in 10-20ml (under 1 oz) of warm water. Add about 280ml (10oz) of water and ice. Add sweetener and a dash of milk or milk substitute (if desired).
In food: Sprinkle a bit into your ice cream, or stir into your favorite recipe of pancakes, ice cream, and cookies. Whip some Assam tea powder into your next frosting or cake.
Reeves' Spec Sheet
All of our products on Marulin's North American Outpost ship from the USA. Looking for our full range? Click here to visit Marulin's global shop.
Dr. Lin
Founder
Hello!
Welcome to Marulin!
Originally, I started Marulin in London to share the teas from my family farm, our co-operative and our farming friends in Taiwan with the world. After four generations of tea farming, we have become specialists in Taiwanese Oolong tea and have developed relationships lasting generations with other farmers. Some of our teas come directly from my uncle, who is a artisanal tea maker and manages tea orchards in our village. Other teas have been curated by my aunt, who teaches tea ceremony in Kaohsiung and grew up on a tea farm in the high mountains of Alishan. I grew up drinking Four Seasons and Chin Shin Oolong tea from our farms. A recent favourite tea of mine are black teas made from the Red Ruby cultivar. I now teach for the Taiwanese Mastercourse for the UK Tea Academy under the direction of Jane Pettigrew, BEM.
Our most recent development for the company has been blending oolong teas in tea bags and creating new tea powders that go beyond matcha. mr. tim and I are avid collectors of rare craft teas, oolongs, and teapots. The rest of our team are UK Tea Academy Tea Sommeliers.
We hope you enjoy our tea!