Apple, Rooibos Super Grade, pineapple (pineapple, sugar), citronella, ginger, cinnamon chunks, pink pepper, cloves,goji berry, ALOE VERA (ALOE VERA, SUGAR, ANTIOXIDANT MEDIUM: AZUFREN DIOXIDE), guarana,ground chili. 100o 7-10 min 12-15 g

Sencha, Green matte, liquorice, cinnamon pieces, aloe vera, strawberry leaves, mint leaves and natural aroma. How to make this type of tea: 100o 3-5 min 12-15 g/l.

cinnamon chips*, ginger*, black pepper*, cloves*,pink pepper*, cardamom*, ground ginger*, ground cardamom*, ground cinnamon*, turmeric*, petalspink*, caraway*. *Biological culture products. How to prepare it: 100o 6 -10 min 13-18 g/l

Sencha green tea, pineapple, mint leaves, ginger, lyophilized cherry, safflower flower, marigold and natural aroma. How to make this type of tea: 70-80o 2-3 min 12-15 g

Rooibos*, lemonaria*, orange peels*, natural aroma, cornflower petals*. *Biological culture products. How to prepare it: 100o 7-10 min 15-20 g/l

Sencha Gyokuro tea powder. *From Organic cultivation.

Sencha green tea, lemon grass, lemon rind, lemon sugar and natural aroma. How to make this type of tea 70-80o 2-3 min 12-15 g

Soft green tea of optimal quality a clear infusion and a thin acre cup. *Biological culture products How to make this type of tea: 80th 2-3 min. 12-15 g/l

Rooibos Super Grade, apple (16%), CARAMELO (SUGAR, CONDENSED MILK, SUGAR PASTA, GLUCOSA, PALMA OIL, MANTEQUILLA, NATURAL AROMA) (7%), aroma, marigold. How to prepare it: 100o 7-10 min 15-20 g

Black tea Darjeeling. Second-harvest black tea, balanced in character. For those who want to start in the world of the Darjeeling. Organic production. How to make this type of tea: 100o 2-4 min. 13 g/l