The plant used to tea processing is the Camellia Sinensis.

For each type of tea, they should submit or ignore the shoots and leaves at different transformation processes. Some of the major compounds of the leaf tea are polyphenols that act as antioxidants. Caffeine, theophylline and theobromine, central nervous system stimulants. L-theanine, stress acting on amino acid neurotransmitters and stimulates alpha waves that increase brain activity allowing body and brain stay calm. There are two styles for processing green tea leaves where the action more decisive to define the flavor of these is cooking, usually immediately after harvesting to prevent oxidation. The Chinese style, where leaves are cooked in ovens or woks with dry heat, and Japanese, where these pass through a steam tunnels.
Tea leaves have always been flavored. In the past the use of flowers, smoke, spices, fruits … has become a tradition. Nowadays, the liking to these types of tea has caused an intense growth of this range, using and combining all kind of ingredients for its elaboration.

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Green Chai

Ingredients: Green tea (32%), cardamom seeds, ginger slices, clove, black peppercorns, cinnamon sticks, mint and aroma. Unit sale 80g.

Menta Llimona Bio

Ingredients: Green tea (Bancha), citronella (Cymbopogon Citratus), lemon peel (Citrus Limonum) and mint (Mentha Sativa). From organic farming. Unit sale 60g.

Perles de Gessami Bio

Ingredients: 100% Green tea, from organic farming. Unit sale 80g.

Petó d’Àngel

Ingredients: Green tea (Sencha and Longjing), white tea (Bai Mudan), papaya dice (papaya, sugar), pineapple dices (pineapple, sugar), aroma, rose petals and lyophilized strawberries. Unit sale 80g.

Taronja Vainilla Bio

Ingredients: Green tea, orange peel, natural aroma and calendula petals. From organic farming. Unit sale 80g.