Top Dew tea is an oolong tea that is harvested only during the winter mornings while the dew is still on the leaves. - The oxidation process starts as soon as it is harvested when the dew is still fresh, giving the tea a unique touch. - All teas are made of leaves from the Camellia sinensis. The Camellia sinensis sinensis is a small-leaved plant native to China and is commonly used for green and white teas. The Camellia sinensis assamica is a larger-leaved plant typically used for black and oolong teas. Top Dew tea shows a stronger flavor and aroma than other oolong teas.
A perfect combination of jiaogulan leaves, ginger and bergamot to assist in effective digestion. - Jiaogulan is a plant that grows wild in some parts of Asia. It is also known as southern ginseng, fairy herb, and sweet tea vine. Jiaogulan is classified as an adaptogen because it is believed to decrease the organismâ??s susceptibility to illness without causing imbalance or harm. - Ginger is the root or stem of Zingiber officinaly, a plant native to Asia. It is often consumed as fragrant spice in many types of cuisine. It contains high levels of vitamin C, magnesium and other minerals. - Bergamot is a citrus fruit native to tropical Southeast Asia. Its aromatic leaves, fruits and oils are a common ingredient in perfumery and in many cuisines in Southeast Asia. Muay Thai tea is caffeine-free and full of flavor, combining the bittersweet taste of jiaogulan, the spiciness of ginger and the fresh citrus taste of bergamot.
Top Dew tea is an oolong tea that is harvested only during the winter mornings while the dew is still on the leaves. - The oxidation process starts as soon as it is harvested when the dew is still fresh, giving the tea a unique touch. - All teas are made of leaves from the Camellia sinensis. The Camellia sinensis sinensis is a small-leaved plant native to China and is commonly used for green and white teas. The Camellia sinensis assamica is a larger-leaved plant typically used for black and oolong teas. Top Dew tea shows a stronger flavor and aroma than other oolong teas.
Top Dew tea is an oolong tea that is harvested only during the winter mornings while the dew is still on the leaves. - The oxidation process starts as soon as it is harvested when the dew is still fresh, giving the tea a unique touch. - All teas are made of leaves from the Camellia sinensis. The Camellia sinensis sinensis is a small-leaved plant native to China and is commonly used for green and white teas. The Camellia sinensis assamica is a larger-leaved plant typically used for black and oolong teas. Top Dew tea shows a stronger flavor and aroma than other oolong teas.
PRODUCT INFO Yanang or Botanical name Tiliacora triandra (Diels) is one type of herb native to the South East Asian mainland. In traditional Southeast Asian medicine, Yanang has been used as food and medicine for a long time. In the Northeast of Thailand, people call this plant "Never get old for a thousand years" USES Yanang contains many health benefits that go along with its cooling affect. Yanang contains Vitamin A, B-carotene, Phosphorus, Polyphenols, Flavonoids, alkaloids, and minerals such as calcium and iron. SEASONS Yanang Leaves is available year-round.
Cornex 3 in 1 Thai Tea Powder Beverage is made from premium quality Thai Tea which is well selected and grown in appropriate environment. It provides wonderful aroma and unique original Thai tea flavor. How to make hot Thai Tea? Put 50g of Cornex 3 in 1 Thai Tea Powder into 120 ml of hot water, stir it well before drink. How to make Iced Thai Tea? Firstly, put 50g of Cornex 3 in 1 Thai Tea Powder into 120 ml of hot water. Secondly, stir it well. Thirdly, add some ice and stir it well before drink.
Cornex 3 in 1 Thai Tea Powder is made from premium quality Thai Tea which is well selected and grown in appropriate environment. It provides wonderful aroma and unique original Thai tea flavor. How to make hot Thai Tea? Put 50g of Cornex 3 in 1 Thai Tea Powder into 120 ml of hot water, stir it well before drink. How to make Iced Thai Tea? Firstly, put 50g of Cornex 3 in 1 Thai Tea Powder into 120 ml of hot water. Secondly, stir it well. Thirdly, add some ice and stir it well before drink. Packing: 500g, 1kg
PRODUCT NAME: Southern Thai Tea By Shan Product origin : Thailand / TH Key Specifications/Special Features : beverage Minimum Order : 5 carton Packaging details : 1 carton = 50 box , 1 box = 5 sachets , 1 sachet = 30 grams ** Product samples : Free Shipping cost : Buyer ** Thai teas are known for its aromatic fragrances and vibrant taste notes. Our teas are especially formulated to be sugar and trans fat free. We use maltodextrin, dextrose and sucralose as a sweetener. This product is also suitable for diabetic patients. It has been proven to consist fewer calories than other types of sweeteners in the market. This product is a perfect match for health conscious individuals who wants to cut back on extra calories but still crave the occasional sweetness in life. Brewing instructions: *HOT TEA -Brew with 120ml of hot water. *ICED TEA (22 oz.) - For a Rich Taste: Brew with 100ml of hot water and add the desired amount of ice. - For a Mellow Taste: Brew with 120ml of hot water and add the desired amount of ice. - For a Milder Taste: Brew with 150 ml of hot water and add the desired amount of ice.
Lemongrass Powder
Pandan Leaves Powder
Roselle Leaves Powder
Fingerroot Powder
Nestea instant ice lemon tea 13g.X30 Nestea refreshes you everyday with the unique zesty taste that gives the perfect combination of sweet and sour flavor from the perfect balance of fine quality tea and fruit flavor with good tea aroma. Nestea lemon Nestea is easily soluble with cold water. It is value for money; a sachet can make 2 glasses or half liter. 13g.X30/pack
PRODUCT INFO Hairy Basil leaves are small to medium in size, averaging five centimeters in length, and have an elliptical to elongated, oval shape tapering to a distinct point on the non-stem end. The leaves are smooth, flat, and green, containing some veining across the surface with lightly serrated edges. The leaves also grow in pairs on either side of the square, fuzzy stalks, and have a crisp and succulent consistency with a sweet, citrus-forward aroma. Hairy Basil has a unique herbal, sweet, and tangy flavor with notes of lemon mixed with anise. In the late summer, the plants also produce lemon-scented, small white flowers that bloom on long, light green bracts. SEASONS Hairy Basil is available year-round.
Thai tea premium sourced from 100% Thailand (Nan province)
PRODUCT INFO Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, the celtuce (asparagus lettuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. As of 2017, world production of lettuce and chicory was 27 million tonnes, 56% of which came from China. Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised for its succulent leaves and oil-rich seeds. Lettuce spread to the Greeks and Romans; the latter gave it the name lactuca, from which the English lettuce is derived. By 50 AD, many types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century, cultivars were described that can still be found in gardens. USES Generally grown as a hardy annual, lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. It can be plagued by numerous nutrient deficiencies, as well as insect and mammal pests, and fungal and bacterial diseases. L. sativa crosses easily within the species and with some other species within the genus Lactuca. Although this trait can be a problem to home gardeners who attempt to save seeds, biologists have used it to broaden the gene pool of cultivated lettuce varieties. Lettuce is a rich source of vitamin K and vitamin A, and a moderate source of folate and iron. Contaminated lettuce is often a source of bacterial, viral, and parasitic outbreaks in humans, including E. coli and Salmonella. SEASON Lettuce is available year-round.
PRODUCT INFO Kitchen Mint (Bai Saranae) it is a ground cover plant. Leaves are fortified, green, leaf margins wrinkled, prefer loamy soil, easy to grow, grow quickly. if well cared for The leaves will be beautiful and the leaves will be collected faster. It is used to cook spicy salads, larb, and tom yam dishes. And help flavor to make it more appetizing. In addition, it is also used to make medicine and extract essential oils that are used in many industries. USES Mint (English: Kitchen Mint) can be used both in sweet and savory dishes. Add mint to new potatoes or to a garlic and cream cheese dip. Mix mint with chocolate cakes or bake with raisins and currants in pastry. Mints are an excellent addition to sauces, syrups, vinegars, and teas. SEASONS Kitchen Mint is available between July - Oct each year.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�?�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASONS Kaffir Lime Leaves is available year-round.
Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASON Kaffir Lime Leaves is available year-round.
The kaffir lime tree is native to tropical Southeast Asia and was spread to neighboring regions via exporters and trade routes. Today Kaffir lime leaves are available in fresh markets and frozen in specialty grocers in Asia, Southeast Asia, Africa, the United States. PRODUCT INFO Kaffir limes are widely used in Thailand as a household ingredient. Essential oils are extracted from the fruit's peel and are used for cleaning products, shampoos, and as a method to kill lice. The fruit's zest is used to flavor curries and soups, and the leaves are also crushed and used as potpourri or placed in a hot bath for a citrus aroma. Kaffir lime plants are so common and frequently used in Thailand that the majority of rural households have their own trees growing in their backyards. Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. USES Kaffir lime leaves contain some antioxidants. They also contain limonene and citronella, which both contribute to the flavor and fragrance of the leaves and have been shown to have antimicrobial properties. Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASON Kaffir Lime Leaves is available year-round.