Black tea, freeze-dried raspberry, chocolate tears, sugar beads, safflower flower and natural aroma. How to make this type of tea 100o 3-5 min 12-15 g

Apple pieces, hibiscus, escaramujo, sugary pineapple pieces (pineapple, sugar), sugary papaya pieces (papaya, sugar), pieces of apricot (apricot, rice flour), raisins, aroma, vanilla chunks. How to prepare it: 100o 10-12 min 15-20 g/l.

Pineapple, coconut, apple, hibiscus, scarab and natural aroma. How to make this type of tea 100o 10-12 min 15-20 g

Hibiscus rosa-sinensis. How to prepare it: 100o 7-10 min 12-15 g/l

Pai Mu Tan of extraordinary quality. Wide, unrolled blade dotted white. Soft and floral flavor. How to make this type of tea: 70-80o 1.5-2 min. 12-15g

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

It is halfway between white and green and is obtained by a short fermentation process that is braked with dry heat. The fact that it is so unfermented makes its color and aroma soft and delicate. How to make this type of tea 100o 3-4 min 12-15 g

Japanese bancha green tea for organic cultivation. High quality tea, very popular in Japan. How to make this type of tea: 70-80o 1-2 min 10-15g

Extra green tea with mint leaves and natural aroma. Biological culture products How to make this type of tea: 70-80o 2-3 min 12-15 g

Chinese Sencha green tea, slices of sugary pineapple (pineapple, sugar), sugary papaya chunks (papaya, sugar), raisins, rose petals, aroma, strawberry slices, vanilla chunks, whole raspberries, cherry pieces. How to make this type of tea: 70-80o 2-3 min 12-15 g/l