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China
Infusions: 1loose leaf white tea; flavoured & scented
A flavoured blend with the refreshing taste of lemon and ginger that combines the white teas of Shou Mei, Pai Mu Tan and Snow Buds with Bancha green tea.
Instructions for use: Use water at 90°C at the ratio 10 g of tea (approx. 8 heaped tsp) to 600 ml of water, allow to infuse for 5 minutes, then strain. Fill 2/3 of a 1 l jug with ice (approx. 400 g). Pour tea over the ice.
Ingredients: white teas Shou Mei, Pai Mu Tan and Snow Buds (66%), green Bancha tea, ginger (6.1%), lemon grass (4,6%), orange blossom, natural flavouring. May contain traces of nuts.
China Infusions: 1loose leaf white tea; flavoured & scented
A flavoured blend with the refreshing taste of lemon and ginger that combines the white teas of Shou Mei, Pai Mu Tan and Snow Buds with Bancha green tea.
Instructions for use: Use water at 90°C at the ratio 10 g of tea (approx. 8 heaped tsp) to 600 ml of water, allow to infuse for 5 minutes, then strain. Fill 2/3 of a 1 l jug with ice (approx. 400 g). Pour tea over the ice.
Ingredients: white teas Shou Mei, Pai Mu Tan and Snow Buds (66%), green Bancha tea, ginger (6.1%), lemon grass (4,6%), orange blossom, natural flavouring. May contain traces of nuts.
In Stock A flavoured blend with the subtle taste of mandarin, comprising the green teas Sweet Flower, Yunnan Green, Formosa Gunpowder and Phoenix Eyes as well as Snow Buds white tea.
In Stock A flavoured blend with the subtle taste of mandarin, comprising the green teas Sweet Flower, Yunnan Green, Formosa Gunpowder and Phoenix Eyes as well as Snow Buds white tea.
In Stock A flavoured blend that combines the green teas of Sencha, China Bancha and Kukicha and has an enigmatic floral taste.
In Stock A flavoured blend that combines the green teas of Sencha, China Bancha and Kukicha and has an enigmatic floral taste.
In Stock A flavoured blend of Sencha green tea with the taste of juicy peach and exotic fruit.
In Stock A flavoured blend of Sencha green tea with the taste of juicy peach and exotic fruit.
