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Brazilloose leaf flavored herbal infusion
...a tropical combination of sweet passionfruit and citrus fruits
Preparation: pour tea with water at a temperature of 80°C in a ratio of 12 g (approx. 7 heaped teaspoons) to 1 liter of water. Leave to infuse for 3 minutes. Then strain. Warning: Not suitable for children.
Ingredients: Maté 52%, orange peel, verbena leaf, ginger, licorice root, nettle leaf, chamomile flower, rose flowers, aroma. Maté contributes to the excretion of water from the body and the control of body weight. Licorice contributes to normal digestion. Nettle has an anti-inflammatory effect. May contain traces of nuts.
Brazilloose leaf flavored herbal infusion
...a tropical combination of sweet passionfruit and citrus fruits
Preparation: pour tea with water at a temperature of 80°C in a ratio of 12 g (approx. 7 heaped teaspoons) to 1 liter of water. Leave to infuse for 3 minutes. Then strain. Warning: Not suitable for children.
Ingredients: Maté 52%, orange peel, verbena leaf, ginger, licorice root, nettle leaf, chamomile flower, rose flowers, aroma. Maté contributes to the excretion of water from the body and the control of body weight. Licorice contributes to normal digestion. Nettle has an anti-inflammatory effect. May contain traces of nuts.
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.
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.
