A blend of black teas with real vanilla pieces!
A fine, mild flavour with a sweet after-taste
A gourmet dry-sweet taste
A refreshing lime, ginger and mint flavour
A warming, invigorating anise-thyme flavour
A soothing aniseed taste
Chlorine-free filter papers for tea or infusions. Particularly suited to tea that has a high dust content. Can also be used for spices when making mulled wine or court-bouillon.
A refreshing, full-bodied apple taste
An intense cherry flavour
Relaxing, mellow, fragrant cup
A sweet tasting herbal tea with notes of banana and vanilla
The process needed to give this tea its intense floral taste is simple, really. The secret to the intense perfume is to keep an eye on jasmine flowers. As soon as they blossom, they are picked and then layered over green tea leaves. OK, one could remove the blossoms once they have perfumed the delicate tea leaves… but then they look so lovely! It would be...
Bancha tea and roasted rice. Yes, roasted rice! Bancha tea is picked quite late in the season, in October. This allows the tea leaves to develop a unique straw flavour, which goes so well with the roasted rice. This tea has an exotic taste, while reminding you of something familiar. Delicately sweet taste. Light golden cup.
A blend of the finest teas from Kenya, Rwanda and India.