Black tea with cinnamon, also known as a cinnamon-spiced black tea blend, is an aromatic infusion that combines the depth of black tea with the warm, sweet fragrance of cinnamon.

Boldo leaves, derived from the Peumus boldus tree native to Chile, are prized for their medicinal properties and traditional uses.

SLIMMING TEA is a herbal infusion blend with a balanced vegetal profile, suitable for both hot and iced preparations.

Ingredients: horsetail (Equisetum arvense), senna leaves (Cassia angustifolia) and green tea (Camellia sinensis)

Fenugreek seed comes from the plant Trigonella foenum-graecum and is a spice widely used in cooking, especially in India, the Middle East, and North Africa. The seeds are small, golden in color, and have a bitter, warm, and slightly sweet flavor, similar to maple syrup.

The sage leaf comes from the Salvia officinalis plant, known for its intense aroma and slightly bitter, earthy flavor. Used since ancient times, it has been valued in various cultures not only for its fragrance but also for its versatility in the kitchen. Its aromatic profile makes it an essential ingredient in many culinary traditions.

Pai Mu Tan white tea, also known as Bai Mudan, is revered for its unique qualities and delicate flavor profile.

Senna leaves are the dried leaves of the Senna plant(Cassia angustifolia vahl), traditionally used as a natural laxative. The Senna plant is native to tropical regions and is primarily cultivated in Africa and the Middle East.

Moroccan Tea, also known as mint green tea or Té Moruno, blends Gunpowder green tea with spearmint, creating a refreshing and aromatic beverage. It is categorized as an infusion.

Horsetail is a wild plant with a unique appearance, resembling a horse’s tail. It has been used since ancient times for various purposes.

Angelica Root (also known as Angelica, Angelica archangelica, or garden angelica root) is an aromatic plant widely used in European culinary traditions.

It is known for its intense, slightly sweet and herbal aroma.

The Pakistani tea blend is an aromatic mix of spices and black tea that reflects the tradition and hospitality of Pakistan. With its bold flavour and spiced fragrance, it’s perfect for creating a warm, comforting drink.

Lemon balm leaves come from the plant Melissa officinalis, an aromatic herb in the mint family known for its lemony scent. This plant has been used for centuries in various cultures due to its fresh, pleasant aroma and mild flavor. The lemon balm leaves are bright green with a slightly sweet taste, making them a versatile ingredient in cooking.

Yunnan Pu Erh Red Tea, also known as Pu’er, Pu-erh, or Chinese dark tea, is a traditional post-fermented tea from the province of Yunnan. It is classified as an infusion.

Dried basil leaves are an aromatic spice that retains the characteristic flavor and aroma of fresh basil in a more durable and easy-to-store form. Their light texture and ability to release their fragrance when in contact with heat and moisture make them an essential ingredient in many cuisines around the world.

Birch leaf is a gentle yet aromatic ingredient, mainly used as an herbal tea but also intriguing in creative culinary and mixology applications.

Original Rooibos, also known as red bush tea or African red tea, is a naturally aromatic infusion from Aspalathus linearis. It is categorized as an herbal infusion.

Marjoram is an aromatic herb with a delicate and slightly sweet flavor, belonging to the Lamiaceae family, like oregano. Native to the Mediterranean region, it has been valued in gastronomy for centuries for its ability to enhance flavors without overpowering them. Its refined aroma makes it an essential ingredient in many cuisines around the world.