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It's a preparation of black tea leaves.
It has a fragrant aroma and enveloping. It tastes sweet and tender. Great for breakfast and in the afternoon. We recommend the use of teapots in glass or porcelain. Were the British to introduce the cultivation of tea in Ceylon and India (where, however, grew in the wild) in view of the technical and political problems importing from China. And always the English have introduced the use of drinking it with milk and sugar to sweeten its strong taste of tannin. The color of the leaves, as oxidation, varies from green to coppery red, while the color of the infusion is golden brown. Its taste is much more decided, round and sweet.
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The process for preparing a black tea has its moment in the fermentation (oxidation). The leaves are left simply in contact with oxygen. When the fermentation is considered complete, the leaves are roasted to halt the decomposition process that starts with oxidation. E 'known that black tea has many properties. Has an antioxidant helping to prevent cardiovascular disease. Caffeine stimulates the nervous system. Theophylline is conducive to breathing, promotes dilation of the bronchi by improving the contractility of the diaphragm. Theobromine, alkaloid typical of cocoa, but also present in black tea, is a tonic for the heart and nervous system. The tannins polyphenols have anti-inflammatory function, and also lowering the glandular secretion in the intestine, have astringent.