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Czech republic
Infusions: 1…a cool combo of sweet mango and tangy lemongrass
Preparation: To make iced tea pour boiling water over the tea at a ratio of 22 g (approx. 6 heaped teaspoons) to 500 ml of water. Infuse for 6 minutes, then strain. Fill a 1-litre jug 1/2 full with ice (approx. 500 g) and pour the brewed tea over the ice cubes. To make hot tea pour boiling water over the tea at a ratio of 22 g (approx. 6 heaped teaspoons) to 1 litre of water. Infuse for 6 minutes, then strain.
Ingredients: apple, pineapple (pineapple, sugar, acidity regulator citric acid), mango (9.4%) (mango, sugar, acidity regulator citric acid), goji berries, lemongrass (6.1%), rose buds, mint leaf, flavouring. May contain traces of nuts.
Caffein-free
Czech republic Infusions: 1…a cool combo of sweet mango and tangy lemongrass
Preparation: To make iced tea pour boiling water over the tea at a ratio of 22 g (approx. 6 heaped teaspoons) to 500 ml of water. Infuse for 6 minutes, then strain. Fill a 1-litre jug 1/2 full with ice (approx. 500 g) and pour the brewed tea over the ice cubes. To make hot tea pour boiling water over the tea at a ratio of 22 g (approx. 6 heaped teaspoons) to 1 litre of water. Infuse for 6 minutes, then strain.
Ingredients: apple, pineapple (pineapple, sugar, acidity regulator citric acid), mango (9.4%) (mango, sugar, acidity regulator citric acid), goji berries, lemongrass (6.1%), rose buds, mint leaf, flavouring. May contain traces of nuts.
Caffein-free
In Stock The basis for this tea is a fine oolong from a spring harvest in Anxi, Fujian Province. Prior to being dried, a special process originally devised in Taiwan is carried out to flavour the leaves, which then undergo oxidation.
In Stock The basis for this tea is a fine oolong from a spring harvest in Anxi, Fujian Province. Prior to being dried, a special process originally devised in Taiwan is carried out to flavour the leaves, which then undergo oxidation.
This traditional green tea originates in the En Shi mountains of Hubei Province. Harvested by hand in the springtime, infusing the leaves creates a golden liquor with a faintly spicy flavour.
This traditional green tea originates in the En Shi mountains of Hubei Province. Harvested by hand in the springtime, infusing the leaves creates a golden liquor with a faintly spicy flavour.
