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distinctive combo of ginger, aniseeds, fennel and cinnamon
Preparation guidelines: Use 10 g of tea (approx. 5 even tsp) for 1 litre of freshly boiled water. Allow to infuse for 7 minutes. Then strain.
Ingredients: ginger, cinnamon, orange peel, fennel seeds, aniseeds, liquorice root, rosemary leaf. Contains liquorice – those with high blood pressure should avoid excessive consumption.
Caffein-free
distinctive combo of ginger, aniseeds, fennel and cinnamon
Preparation guidelines: Use 10 g of tea (approx. 5 even tsp) for 1 litre of freshly boiled water. Allow to infuse for 7 minutes. Then strain.
Ingredients: ginger, cinnamon, orange peel, fennel seeds, aniseeds, liquorice root, rosemary leaf. Contains liquorice – those with high blood pressure should avoid excessive consumption.
Caffein-free
An original blend of teas from China, Sri Lanka and India. Its dark brown leaves give an infusion that is honey-like in colour. The taste and aroma feature prune and wild honey, with a hint of orange at the close.
An original blend of teas from China, Sri Lanka and India. Its dark brown leaves give an infusion that is honey-like in colour. The taste and aroma feature prune and wild honey, with a hint of orange at the close.
Based on white tea and hand-rolled into the shape of a heart, this flowering tea opens up when infused to reveal a lily flower followed by blossoms of amaranth and jasmine. It boasts a fresh fragrance and long-lasting taste.
Based on white tea and hand-rolled into the shape of a heart, this flowering tea opens up when infused to reveal a lily flower followed by blossoms of amaranth and jasmine. It boasts a fresh fragrance and long-lasting taste.