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mild vegetal taste of maté in combination with tropical opuncia and peach
Preparation guidelines: use 12 g of tea (approx. 7 heaped tsp) for 1 l of water at the temperature of 80°C. Allow to infuse for 3 minutes. Then strain. Please note: not suitable for children.
Ingredients: maté (80.7%), mango (mango, sugar, acidity regulator citric acid), safflower and cactus flowers, flavouring, kiwi fruit, freeze-dried guava granulate (apple purée concentrate (antioxidant: ascorbic acid), guava purée, apple juice concentrate), aloe leaves. May contain traces of nuts. Contains caffeine.
Low
mild vegetal taste of maté in combination with tropical opuncia and peach
Preparation guidelines: use 12 g of tea (approx. 7 heaped tsp) for 1 l of water at the temperature of 80°C. Allow to infuse for 3 minutes. Then strain. Please note: not suitable for children.
Ingredients: maté (80.7%), mango (mango, sugar, acidity regulator citric acid), safflower and cactus flowers, flavouring, kiwi fruit, freeze-dried guava granulate (apple purée concentrate (antioxidant: ascorbic acid), guava purée, apple juice concentrate), aloe leaves. May contain traces of nuts. Contains caffeine.
Low
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 lend the leaves the milky taste, which then undergo oxidation.
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 lend the leaves the milky taste, which then undergo oxidation.
Maté positively influences the metabolism of fats and promotes the discharge of water from the body. It contributes towards suppressing mental and physical fatigue and aids invigoration.
Maté positively influences the metabolism of fats and promotes the discharge of water from the body. It contributes towards suppressing mental and physical fatigue and aids invigoration.