Hojas de la planta del té (Camelia sinensis) y canela (Cinnamomun zeylanicum).

El té de canela se encuentra muy extendido en países como México o sur de Estados Unidos, donde es tan popular como el café o el chocolate.

Hojas de olivo secas y trituradas especialmente indicadas para elaborar infusiones. 

El sabor de la infusión de hoja de olivo no es amargo ni vegetal, como otras infusiones de hierba, sino que presenta un aroma suave y ligeramente dulce y un sabor agradable con unos toques de oliva.

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.

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.

Ingredientes: Té verde (Camellia sinensis), Cola de caballo (Equisetum arvense L.) y Sen Hojas (Cassia angustifolia V.).

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.

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

La Angélica (Angelica Archangelica) es una planta medicinal, que pertenece a la familia de las Umbelliferae, conocida también como Hierba de los Ángeles.

Date un momento de rélax y deleita tus sentidos con este delicioso y aromático té caramelo.

Estupendo té para tomar después de las comidas, pues es prácticamente un postre. 

🌸 Orange blossom (Azahar)

A delicate floral note that brings warmth, tradition, and fragrance to many classic dishes.

Category: infusion | condiment | flavoring

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.

El té moruno es una deliciosa mezcla de té verde gunpowder (Camelis sinensis) y hojas de hierbabuena (Mentha sativa L.).

Es una bebida ampliamente consumida en los países del Magreb, particularmente en Marruecos. Es un símbolo de hospitalidad en la cultura árabe. 

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.

Té negro de hebra corta (Camellia sinensis) con clavo, cardamomo, corteza de naranja, canela y sustancias aromatizantes de vainilla-canela.

El aroma de esta mezcla de especias hace que sea un té único, con un sabor inconfundible desde el primer momento que lo tomas.

The linden leaf comes from the linden tree, known for its aromatic flowers and leaves. Its flavor is mild and slightly sweet, making it a popular ingredient in various culinary preparations and beverages. Traditionally, it has been valued for its fragrance and versatility across different cultures.

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.

Té rojo Pu Erh de Yunnan, originario de la región de Yunnan (China). 

Se caracteriza por un azucarado e intenso sabor. 

MODO DE EMPLEO: Añadir una cucharadita de té rojo Pu-Erh Yunnan por taza, aproximadamente. Si se prepara con agua hirviendo, dejar reposar 3-4 minutos.  Si se va a servir con leche o con limón, deberá aguardarse un poco más, 4-5 minutos