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Peru
Infusions: 1Loose herbal tea. A food supplement.
Also known as “cat’s claw”, it supports the natural immunity of the body.
Dosage: recommended daily intake (RDI) 1 heaped tsp = 1 g of the herb. Pour over with 300 ml of boiling water for 5 min. and leave to infuse for 15 min., then strain. Do not exceed the RDI. Not suitable for children, pregnant and lactating women.
Ingredients: inner layer of bark from the Vilcacora liana (Uncaria tomentosa) of South America. Supports the natural immunity of the body. Not a replacement for a varied diet. Keep away from the reach of children.
Caffein-free
Peru Infusions: 1Loose herbal tea. A food supplement.
Also known as “cat’s claw”, it supports the natural immunity of the body.
Dosage: recommended daily intake (RDI) 1 heaped tsp = 1 g of the herb. Pour over with 300 ml of boiling water for 5 min. and leave to infuse for 15 min., then strain. Do not exceed the RDI. Not suitable for children, pregnant and lactating women.
Ingredients: inner layer of bark from the Vilcacora liana (Uncaria tomentosa) of South America. Supports the natural immunity of the body. Not a replacement for a varied diet. Keep away from the reach of children.
Caffein-free
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In Stock This traditional green tea originates in the En Shi mountains of Hubei Province. Harvested by hand in the springtime, infusing the leaves creates a golden liquor with a faintly spicy flavour.
In Stock This traditional green tea originates in the En Shi mountains of Hubei Province. Harvested by hand in the springtime, infusing the leaves creates a golden liquor with a faintly spicy flavour.
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.
