0
In Stock
Availability date:
Brazil
Infusions: 1blend of herbs for beverage preparation; flavoured
Maté with the tropical taste of pineapple, orange and spices.
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: mate (81%), ginkgo biloba leaf, orange peel, flavouring, Paullinia cupana (guarana), orange blossom, freeze-dried guava granulate [apple purée concentrate (antioxidant: ascorbic acid), guava purée, apple juice concentrate], mallow. May contain traces of nuts. Contains caffeine. May reduce blood clotting (Ginkgo biloba).
Low
Brazil Infusions: 1blend of herbs for beverage preparation; flavoured
Maté with the tropical taste of pineapple, orange and spices.
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: mate (81%), ginkgo biloba leaf, orange peel, flavouring, Paullinia cupana (guarana), orange blossom, freeze-dried guava granulate [apple purée concentrate (antioxidant: ascorbic acid), guava purée, apple juice concentrate], mallow. May contain traces of nuts. Contains caffeine. May reduce blood clotting (Ginkgo biloba).
Low
In Stock The typical plant-like tones of Maté enhanced with a zing of lemon.
In Stock The typical plant-like tones of Maté enhanced with a zing of lemon.
In Stock Roasted maté with the exotic taste of rich spices and orange.
In Stock Roasted maté with the exotic taste of rich spices and orange.
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 lend the leaves the milky taste, 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 lend the leaves the milky taste, which then undergo oxidation.
