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refreshing taste of tropical fruit
Instructions for use: for an iced drink - pour boiling water at the ratio 18 g of tea (approx. 5 heaped tsp) to 600 ml of water, allow to infuse for 8 minutes, then strain. Fill 2/3 of a 1 l jug with ice (approx. 400 g). Pour the infusion over the ice. For a hot drink - use 18 g of tea for 1 l of boiling water. Allow to infuse for 8 minutes, then strain.
Ingredients: apple, pineapple (pineapple, sugar, acidity regulator citric acid), banana (banana, coconut oil, sugar, banana flavouring, honey), mango (mango, sugar, acidity regulator citric acid), melon (melon, sugar, acidity regulator citric acid), papaya (papaya, sugar), hibiscus, orange, mint leaves, natural flavouring, cornflowers. May contain traces of nuts.
Caffein-free
refreshing taste of tropical fruit
Instructions for use: for an iced drink - pour boiling water at the ratio 18 g of tea (approx. 5 heaped tsp) to 600 ml of water, allow to infuse for 8 minutes, then strain. Fill 2/3 of a 1 l jug with ice (approx. 400 g). Pour the infusion over the ice. For a hot drink - use 18 g of tea for 1 l of boiling water. Allow to infuse for 8 minutes, then strain.
Ingredients: apple, pineapple (pineapple, sugar, acidity regulator citric acid), banana (banana, coconut oil, sugar, banana flavouring, honey), mango (mango, sugar, acidity regulator citric acid), melon (melon, sugar, acidity regulator citric acid), papaya (papaya, sugar), hibiscus, orange, mint leaves, natural flavouring, cornflowers. May contain traces of nuts.
Caffein-free
The green equivalent of the popular and earthy Pu Erh tea from Yunnan Province.
The green equivalent of the popular and earthy Pu Erh tea from Yunnan Province.
This is an example of a Japanese type Sencha that is increasingly grown on Chinese tea estates. It brews to make a honey-yellow infusion.
This is an example of a Japanese type Sencha that is increasingly grown on Chinese tea estates. It brews to make a honey-yellow infusion.