A Gunpowder green tea, mint leaves and a natural mint aroma give this very aromatic blend incredible power and freshness. An iconic welcoming tea for the Berber people, it is customary to drink three cups of this tea in a row as a sign of gratitude and politeness. In keeping with tradition, it is served very hot and very sweet.
Among China's most celebrated flower tea compositions, this jasmine tea provides a beautiful balance between a full-bodied green tea and the white flower's sweet and delicate fragrance. This is the ideal tea to drink with Chinese food.
Blend of hibiscus flowers, dried apple pieces, rosenhip peels flavoured with raspberry, strawberry and cream flavors.
Here the South African plant rooibos mingles with the acidulous flavour of citrus fruits. Both mild and lively, containing no theine, it is an ideal drink for children or at bedtime. In its orangey box, it brings a ray of sunshine into the house.
Blend of hibiscus flowers, apple pieces, rosehip peels and orange peels deliciously perfumed with peach and apricot flavors.
Halfway between Yunnan green tea and Japanese Sencha, its long dark green leaves produce a clear liquor with a fresh, slightly astringent attack. In the cup, it mingles marine and cooked vegetable (kohlrabi) notes with other slightly roasted flavours, ending in a subtly sweet finish.
The sencha teas (crafted into flattened-needle shpaes after a brief steam tratment) are appreciated in Japan for their refreshing flavor. This summer harvest offers a cup with strong vegetable notes, hints of fruit and light bitterness.
The fruity and floral notes of a lightly oxidized Oolong tea with vegetal freshness are paired with a bouquet of aromas, combining the finesse of sakura and peach blossom with the delicacy of almond and rose in a subtle and refined blend.