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Tea garden on the slopes of Kilimanjaro.


The Bente estate, located on the slopes of Kilimanjaro, has been producing coffee every year for three generations, and of course green, white and black tea. Its annual production does not exceed 15kg per type of tea, some of which are one-of-a-kind.
Being myself always on the lookout for rare or unique products, this sourcing was for me of exceptional quality. A few leaves blended together gave an unprecedented blend, not found in Europe, with woody, slightly smoky notes, somewhere between coffee and chocolate at the end of the tasting.

Planting and harvesting

As the seasons go by, Bente and his family still harvest tea leaves by hand, in the traditional way, to keep only the finest leaves before steaming or oxidizing, depending on the tea desired. His passion is reflected in the quality of his leaves and blends.


We don't use industrial methods here; the product is respected from planting to harvest, without pesticides or chemicals. I use its white tea, for example, with its floral notes, to make "Pinky Full Moon", blended with red fruits and black berries, to be enjoyed all year round, in iced or hot versions, depending on the season.

For three years now, we've been working together on a range of natural teas with unusual flavors. If you're looking for a sensory voyage, don't hesitate to come and taste "Kali Black Kilimanjaro" or "Pinky Full Moon" at the Moon tea room, 29 Rue Chastel, Aix en Provence. (Tea room of the Tea of the Moon brand).

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