Wagh Bakri Premium Tea 450g
65 kr
Experience the authentic taste of India with Wagh Bakri Premium Tea 450g, one of India’s most trusted and loved tea brands. Expertly blended from premium black tea leaves, Wagh Bakri delivers a rich aroma, bold flavour, and deep colour, making it the perfect choice for preparing traditional Indian chai. Whether you enjoy your tea with milk and sugar or brew it with ginger, cardamom, or other spices, every cup offers a refreshing and satisfying experience. Wagh Bakri has been known for its consistent quality and strong taste for generations, making it a favourite in millions of households.
- Premium quality black tea
- Strong, rich flavour with excellent aroma
- Perfect for traditional Indian milk tea (chai)
- Produces a rich golden-brown colour
- Suitable for everyday consumption
- Net Weight: 450g
- Product of India
Ingredients
- 100% Black Tea (Camellia sinensis).
Brewing Instructions
- Boil 1 cup of water.
- Add 1 teaspoon of Wagh Bakri Tea.
- Simmer for 2–3 minutes.
- Add milk and sugar to taste.
- For authentic Indian chai, add fresh ginger, cardamom, cloves, or cinnamon if desired.
- Strain and serve hot.
Storage Instructions
Store in a cool, dry place away from direct sunlight. Keep the pack tightly sealed after opening or transfer to an airtight container to preserve freshness and aroma.
Description
Allergy Information
Contains 100% black tea. Packed in facilities that may also handle cereals containing gluten, nuts, sesame, soy, milk, and other allergens. Please refer to the product packaging for the latest allergen information.
Nutritional Information (Per 100ml Brewed Tea)
- Energy: 0 kJ / 0 kcal
- Fat: 0 g
- Carbohydrates: 0 g
- Sugars: 0 g
- Protein: 0 g
- Salt: 0 g
- Contains naturally occurring caffeine.
Disclaimer
Product packaging, ingredients, nutritional values, and allergen information may change from time to time. Please always read the label on the product before consumption. Product images are for illustration purposes only and the actual packaging may vary.








