| Amount |
50g ,100g ,250g ,500g |
|---|
Ten Years Old Tangerine Peel
US $6.00 – US $60.00
Siraitia Grosvenorii (Luo Han Guo)
US $8.80
Stevia
US $16.00 – US $160.00
Known for its natural sweetness without the caloric impact of sugar, Stevia Tea is a healthful choice for those looking to sweeten their beverages without affecting blood sugar levels.
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Jasmine Tea Type B
Jasmine tea 茉莉花茶 is tea scented with the aroma of jasmine blossoms.
This type of jasmine tea has green tea as the tea base and most of the jasmine flowers in the finished product are removed.
The tea resulting flavour of jasmine tea is subtly sweet and highly fragrant. The aroma is fresh and lasting, the taste is mellow and the brewed tea color is bright yellow and green
Jasmine Tea Type C
Jasmine tea 茉莉花茶 is tea scented with the aroma of jasmine blossoms.
Authentic Jasmine Green Tea from Fujian, China. Made with selected green tea leaves naturally scented with fresh jasmine flowers using traditional methods.
The tea produces a clear golden infusion with a balanced floral aroma and smooth taste.
This loose leaf tea combines the refreshing character of green tea with the gentle sweetness of jasmine, perfect for daily enjoyment.
Osmanthus Oolong tea
Anxi oolong tea, dry tea is firm, dark green and smooth. The tea soup is honey-yellow and clear, with an amber-like luster and a fragrant aroma.
Osmanthus Fragrans oolong tea adopts the traditional scented process. First, the tea leaves are fully dried to enhance their ability to absorb the fragrance of flowers. After that, the flowers are mixed with the tea leaves, and the tea leaves slowly absorb the fragrance of flowers in a standing state and then dried to become a scented tea.
Osmanthus Song Luo Tea
Osmanthus Fragrans Song Luo is picked from Huang Mountain. The dry tea is tightly rolled and round, the tea is bright orange, and the color is transparent. Osmanthus Fragrans Song Luo adopts the traditional scented process. First, the tea leaves are fully dried to enhance their ability to absorb the fragrance of flowers. After that, the flowers are mixed with the tea leaves, and the tea leaves slowly absorb the fragrance of flowers in a standing state, and then dried to become a scented tea. The fresh leaves and flowers collide and fuse with each other, the sweetness is doubled, and the tea taste is not reduced.
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