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Preparation guidelines: Allow 1 teaspoon of tea per 150 ml of water and add one more for the teapot. Bring the water to the boil and then let it cool down to 60°C. Pour and leave it to infuse for 4 minutes. Strain and serve. Suitable for 3 infusions.
Fresh spring tea originating in the Kirishima region in Kagoshima Prefecture. Its vibrant needle-like leaves create a clear, light green infusion. The aroma is dominated by umami, which develops into the tropical fruit of lychee. The taste reveals young pea in combination with ripening hazelnut.
Preparation guidelines: Allow 1 teaspoon of tea per 150 ml of water and add one more for the teapot. Bring the water to the boil and then let it cool down to 60°C. Pour and leave it to infuse for 4 minutes. Strain and serve. Suitable for 3 infusions.
Fresh spring tea originating in the Kirishima region in Kagoshima Prefecture. Its vibrant needle-like leaves create a clear, light green infusion. The aroma is dominated by umami, which develops into the tropical fruit of lychee. The taste reveals young pea in combination with ripening hazelnut.
…pleasantly smooth taste of lime blossom and a subtle tang of lemon
…pleasantly smooth taste of lime blossom and a subtle tang of lemon
Rooibos with the timeless taste of creamy chocolate and toffee.
Rooibos with the timeless taste of creamy chocolate and toffee.
Korean tea sourced from the Island of Jeju, it is produced from sizeable leaves harvested later than the more expensive varieties of Sejak and Woojeon. Fresh green leaves form a clear green-yellow infusion with a hint of melon and cream. After brewing, the fresh green leaves give a clear green-ye...
Korean tea sourced from the Island of Jeju, it is produced from sizeable leaves harvested later than the more expensive varieties of Sejak and Woojeon. Fresh green leaves form a clear green-yellow infusion with a hint of melon and cream. After brewing, the fresh green leaves give a clear green-ye...