Guava Papaya and Rose White Tea grams 50
Thanks to the minimal processing and the selection of very young leaves, or in the best case of only apical shoots, it is very rich in antioxidant properties that are an excellent ally to fight free radicals and slow cell aging. A cup a day consumed continuously gives your skin a youthful glow. Pack of 50 grams for the preparation of about 15 cups of this handmade product designed exclusively for Tessiland and to match the creative arts. Scroll down the page to discover its properties in detail.
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... Tea sommelier Luciano Riccini or Ricci note
"....When Tessiland asked me to create a line of herbal teas and teas to cuddle their customers I tried to see myself in a context of Relaxation, Calm and Creativity. I thought of a proposal that meets all the needs during the day but that is centered on those who love wellness and travel with imagination to create unique and beautiful objects with their hobby....."
GUAVA PAPAYA AND ROSE WHITE TEA
Ingredients: Pai Mu Tan white tea, papaya pieces, guava pieces, rose petals.
BENEFITS:
Thanks to the minimal processing and the selection of very young leaves, or in the best case of only apical shoots, it is very rich in antioxidant properties that are an excellent ally to fight free radicals and slow cell aging. A cup a day consumed continuously gives your skin a youthful glow.
TASTE:
In absolute one of the mixtures suitable for every moment of the day, the intake of theine is lower than other types of Tea. Delicate in taste thanks to the presence of guava (Caribbean fruit), which strengthens the antioxidant properties. The presence of rose petals gives a refinement and elegance in both taste and smell.
CURIOSITIES:
White tea is among the type of drinks derived from Camellia, the one that undergoes the least processing compared to the others, is obtained after withering and piling the leaves that undergo a slight oxidation, absolutely handmade. It is told of exclusive harvests destined only to the emperor.
PREPARATION:
1 teaspoon per cup, about 3 grams per quarter of a liter of water whose infusion temperature is 75/80 Celsius degrees. Once the mixture is in infusion wait about 4 minutes, if the tea remains in infusion for a longer time it will become too bitter and pungent.
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