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Infusions: 1A flavoured blend with the captivating taste of banana and light tones of ginger and sandalwood, comprising the green teas of Sencha, En Shi Yu Lu and Lung Ching in combination with Wild Buds white tea.
Preparation guidelines: use 10 g of tea (approx. 7 tsp) for 1 l of water at the temperature of 70°C. Allow to infuse for 3 minutes. Strain and serve.
Ingredients: green Sencha tea, apple, green En Shi Yu Lu and Lung Ching teas, natural flavouring, ginger, sandalwood, flavouring, white Wild Buds tea.. May contain traces of nuts.
Low
China Infusions: 1A flavoured blend with the captivating taste of banana and light tones of ginger and sandalwood, comprising the green teas of Sencha, En Shi Yu Lu and Lung Ching in combination with Wild Buds white tea.
Preparation guidelines: use 10 g of tea (approx. 7 tsp) for 1 l of water at the temperature of 70°C. Allow to infuse for 3 minutes. Strain and serve.
Ingredients: green Sencha tea, apple, green En Shi Yu Lu and Lung Ching teas, natural flavouring, ginger, sandalwood, flavouring, white Wild Buds tea.. May contain traces of nuts.
Low
In Stock A flavoured blend that combines the green teas of Sencha, China Bancha and Kukicha and has an enigmatic floral taste.
In Stock A flavoured blend that combines the green teas of Sencha, China Bancha and Kukicha and has an enigmatic floral taste.
In Stock A flavoured blend with the refreshing taste of lemon and ginger that combines the white teas of Shou Mei, Pai Mu Tan and Snow Buds with Bancha green tea.
In Stock A flavoured blend with the refreshing taste of lemon and ginger that combines the white teas of Shou Mei, Pai Mu Tan and Snow Buds with Bancha green tea.
In Stock A flavoured blend with the subtle taste of mandarin, comprising the green teas Sweet Flower, Yunnan Green, Formosa Gunpowder and Phoenix Eyes as well as Snow Buds white tea.
In Stock A flavoured blend with the subtle taste of mandarin, comprising the green teas Sweet Flower, Yunnan Green, Formosa Gunpowder and Phoenix Eyes as well as Snow Buds white tea.
