The genuine article, silver tips from the Fujian province in China. Tea temple: 1 per person. HOT: Brew for 3 mins, best with water at 80 degrees C. (If you don’t have a fancy kettle or thermometer to hand, grabbing the kettle just before it boils will do the job). ICED: Just cover one tea temple with water just off the boil and infuse for 3 minutes. Remove temple and top-up glass with iced water. Garnish with cucumber slices. Whole leaves take longer to brew, but the little wait is definitely worth it. Simply pure; adding anything would be like scribbling comedy glasses on the Mona Lisa. Printed using vegetable based inks on sustainably sourced cardboard. Produced in a factory that handles nuts.
Der große Weiße
Ganze Blätter, ganze Kräuter, Beeren und Gewürze
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