Loose-leaf Shu Pu-erh Tea, 100 g

Earl Grey is one of the most popular teas in the UK, created on the basis of selected Ceylon black tea of ​​the OR category (Orange Pekoe) with the addition of natural bergamot extract.

When brewed, it forms a bright red-gold infusion with a velvety texture and a refined balance of taste. The astringency of classic black tea is gently softened by citrus notes of bergamot, which add spicy warmth and aromatic depth to the drink.

Earl Grey tastes great both in its pure form and with the addition of milk or sugar, revealing its classic English character and elegant aromatic profile.

High-quality large-leaf black tea of ​​the TGFOP category, distinguished by selected leaves with a large number of golden tips.

During brewing, the tea reveals a rich floral-fruity aroma with delicate honey notes. The infusion has a deep amber color and a rich, expressive taste with a pleasant tartness and a soft caramel aftertaste.

Tastes great both in its classic form and with the addition of milk or sugar, creating a warm and harmonious tea drink for daily enjoyment.

Ya Bao is a rare tea from Yunnan Province, made from delicate tea buds.

It has a light, refreshing flavor and a gentle, invigorating effect without being overly stimulating, making it perfect even for an evening tea.

A light Taiwanese oolong from the Nantou region, grown at an altitude of about 600 meters.

It combines a creamy smoothness with fruity notes of peach and a light, green freshness. It holds up well to multiple infusions, revealing new facets of flavor with each one.

Flavor notes: cream, peach, fresh greens.

Japanese matcha from the second harvest in the Uji region.

It has a smooth, creamy flavor with a slight sweetness and a delicate bitterness. It pairs especially well with desserts and baked goods.

Flavor notes: cream, sweet grass, slight sweetness, delicate bitterness.

A classic Chinese oolong with delicate fermentation, combining floral freshness and natural sweetness. The young leaves are harvested in the spring and summer, after which they undergo a traditional cycle of fermentation and roasting.

Flavor notes: lilac, white flowers, linden honey.