This caffeine-free herbal tea is a nutritious way to naturally add color to drinks without artificial additives . It\'s rich in anthocyanin antioxidants and has been valued in Ayurvedic practices for its potential to bolster memory and circulation. INGREDIENTS Butterfly Pea Flower STEPS TO MAKE Hot Brewed Iced Tea: Place Blue tea Leaf inside the glass. Pour 150ml of Hot Water. Steep for 4-5 minutes. Squeeze Tea Leafs. Add 150ml Ice Pour the teas over the iced. Add 10 ml of sugar syrup & stir it Well Stir Once & let it steep for 5-6 minutes. Hot Brewed Iced Tea is Ready. Garnish With lemon slice & Serve.
Brew a soothing cup of Apple Spice Pyramid Tea Bags, featuring a dark, bold, and naturally fruity flavor. With a rich caffeine boost, this black tea blend is perfect for any time of day. For maximum flavor, add a touch of sweetness with sugar, honey, or maple syrup. Enjoy a unique blend of spices, including clove, cinnamon, and real apple pieces for a full-bodied flavor. Plus, you\'ll get a powerful antioxidant boost for a healthy and delicious cup of tea. INGREDIENTS Black tea leaves, Cinnamon, Apple Pieces and Natural Flavor Our products and production facilities are certified by major certification agencies including accreditation from the Food Safety and Standards Authority of India� ISO22000-2018, ISO9001-2015, GMP,MSME, STARTUPINDIA, FSSAI, TEA BOARD and APEDA. STEPS TO MAKE Hot Brewed Iced Tea: Place Apple Spice tea Leaf inside the glass. Pour 150ml of Hot Water. Steep for 4-5 minutes. Squeeze Tea Leafs. Add 150ml Ice Pour the teas over the iced. Add 10 ml of sugar syrup & stir it Well Stir Once & let it steep for 5-6 minutes. Hot Brewed Iced Tea is Ready. Garnish With lemon slice & Serve.
This caffeine-free herbal tea is a nutritious way to naturally add color to drinks without artificial additives . It\'s rich in anthocyanin antioxidants and has been valued in Ayurvedic practices for its potential to bolster memory and circulation. INGREDIENTS Butterfly Pea Flower STEPS TO MAKE Hot Brewed Iced Tea: Place Blue tea Leaf inside the glass. Pour 150ml of Hot Water. Steep for 4-5 minutes. Squeeze Tea Leafs. Add 150ml Ice Pour the teas over the iced. Add 10 ml of sugar syrup & stir it Well Stir Once & let it steep for 5-6 minutes. Hot Brewed Iced Tea is Ready. Garnish With lemon slice & Serve.
The Classic Assam tea is a rich blend of assam upper CTC black Tea. Classic Assam Tea 100Pcs� X 2gm� Staple free double Chamber with envelope tea bag .Expertly sourced Tea & blending our master tea blender. You will enjoy the warm sensations of this aromatic tea blend fresh tea garden enjoyment� . Enjoy Staple free double Chamber exotic sensations of the� classis Assam Black tea bag . Enjoy the rich, smooth taste of the classic Assam blend, made with expert care from upper CTC black tea sourced from fresh tea gardens. With a unique double chamber design, you\'ll be able to experience the full flavor of the blend with every cup. INGREDIENTS ASSAM BLACK TEA BREWING TIPS
Common chicory, Cichorium intybus, is a somewhat woody, perennial herbaceous plant of the dandelion family Asteraceae, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and food additive. In the 21st century, inulin, an extract from chicory root, has been used in food manufacturing as a sweetener and source of dietary fiber
The Classic Assam tea is a rich blend of assam upper CTC black Tea. Classic Assam Tea 100Pcs� X 2gm� Staple free double Chamber with envelope tea bag .Expertly sourced Tea & blending our master tea blender. You will enjoy the warm sensations of this aromatic tea blend fresh tea garden enjoyment� . Enjoy Staple free double Chamber exotic sensations of the� classis Assam Black tea bag . Enjoy the rich, smooth taste of the classic Assam blend, made with expert care from upper CTC black tea sourced from fresh tea gardens. With a unique double chamber design, you\'ll be able to experience the full flavor of the blend with every cup. INGREDIENTS ASSAM BLACK TEA BREWING TIPS
About of Peach Mango Tea� : When it comes to green Herbal Tea Shia tea has been a trusted name in India. This pack of Shia Green Tea Bags which has 100 % natural Darjeeling tea that can be a best choice to start your day with or even after a meal. Having the Low level of caffeine, tea helps to regulate blood sugar, lower blood pressure and is a gentle stimulant. Also promotes healthy and skin and benefits. Our tea comes in a pack of 15 premium pyramid tea bags and is made with Natural Darjeeling Green Tea and every cup has the natural aroma of fresh sweet Peach Mango with health benefits, making it a perfect refreshment drink. Our products can lasts long for 24 months from the date of purchase Shia Teaâ??s are packed in complete sealed package that protect the leaves from damp, moisture, heat and odors and keep the leaves fresh and aromatic for longer. It is very easy to prepare just add 100 ml hot water in a cup and place the tea bags for 4 to 5 mins, dip the flavoured tea bags for few times and enjoy your drink. This can be a great welcome drink for friends and family. INGREDIENTS Green tea, Alphonso Mango natural flavour , Mango Pcs , Marigold , Natural Peach flavor & Red Peach Pcs� , Sunflower. Tea brewing tips
Tea Sip
PYRAMID TEA BAGS Packaging type (Unit) : Canister Weight : 50g (2.5g X 20TB) Units per Master carton : 24 Master cartons per FCL : 20ft - 1310 / 40ft 3150 Flavors or Varieties : Black tea / Green tea / Earl Grey / Natural Ginger / Blueberry & Pomegranate / Rose hips & Hibiscus / Wild berry / Cinnamon / Moringa
Tea bags of all shapes and sizes using IMA, FUSO and MAISA Machines. This offers us an ability to provide double chamber, single chamber bags, hard and soft tag options, with or without pin. 2. Pot tea bags upto 6 grams tea in each bag. 3. Pouch packets of 5, 10, 20, 25, 50, 100, 250 grams of tea. 4. Any other kind of Customer specified packaging is also possible.
Product Name- TEA BAGS Product Specification / Pack Details- 24 PQTS X 25 PCS X 2G
In response to today s busy world, we offer our premium teas in tea bags. In light to assuring the best experience and infusion, we pack our tea in high quality filter papers. An ideal use for your ease and to enjoy a pure cup of Ceylon Tea Variations - Black Tea (Flavourless), Green Tea (Flavourless), Black Flavoured Tea (Flavoured), Green Tea (Flavoured) Type of Packing - Single Chamber, Double chamber, Pyramid, Tea pot bags Weight 2g-3g per tea bag
Tea bags. 2gm x 100 tea bags x 12 inners 2gm x 25 tea bags x 24 inners 2gm x 100 tea bags x 36 inners.
450 master cartons can be loaded to a one 20ft container 100 tea bags packed in one inner carton, 36 inners in one master carton
1 box contains 30 small bags 10cm x 25cm
Jasmine can be either deciduous (leaves falling in autumn) or evergreen (green all year round), and can be erect, spreading, or climbing shrubs and vines. Their leaves are borne in opposing or alternating arrangement and can be of simple, trifoliate, or pinnate formation. The flowers are typically around 2.5 cm (0.98 in) in diameter. They are white or yellow in color, although in rare instances they can be slightly reddish. The flowers are borne in cymose clusters with a minimum of three flowers, though they can also be solitary on the ends of branchlets. Each flower has about four to nine petals, two locules, and one to four ovules. They have two stamens with very short filaments. The bracts are linear or ovate.
The plant is primarily cultivated for the production of bast fiber from the stem. The fiber may be used as a substitute for jute in making burlap. Hibiscus, specifical roselle, has been used in folk medicine as a diuretic and mild laxative. The red calyces of the plant are increasingly exported to the United States and Europe, particularly Germany, where they are used as food colorings. It can be found in markets (as flowers or syrup) in places, such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavor to the Senegalese fish and rice dish thieboudienne. Proper records are not kept, but the Senegalese government estimates national production and consumption at 700 t (770 short tons) per year. In Burma, their green leaves are the main ingredient in chin baung kyaw curry.
Citronella grass (Cymbopogon nardus and Cymbopogon winterianus) grow to about 2 m (6.6 ft) and have magenta-colored base stems. These species are used for the production of citronella oil, which is used in soaps, as an insect repellent (especially mosquitoes) in insect sprays and candles, and in aromatherapy. The principal chemical constituents of citronella, geraniol and citronellol, are antiseptics, hence their use in household disinfectants and soaps. Besides oil production, citronella grass is also used for culinary purposes, as a flavoring. East Indian lemongrass (Cymbopogon flexuosus), also called Cochin grass or Malabar grass, is native to Cambodia, Vietnam, Laos, India, Sri Lanka, Burma, and Thailand, while West Indian lemongrass (Cymbopogon citratus) is native to maritime Southeast Asia. While both can be used interchangeably, C. citratus is more suitable for cooking. In India, C. citratus is used both as a medical herb and in perfumes. C. citratus is consumed as a tea for anxiety in Brazilian folk medicine, but a study in humans found no effect. The tea caused a recurrence of contact dermatitis in one case.
M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 - 12 m (32 - 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves. The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - 1.5 cm (1/2) long and 2.0 cm (3/4) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 - 25 cm. Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round. The fruit is a hanging, three-sided brown capsule of 20â??45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water. In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm's reach.
In Laos, (it known as pak i tou, lemon basil is used extensively in soups, stews, curries and stir-fried dishes as it is the most commonly used type of basil in Laos. Many Lao stews require the use of lemon basil as no other basil varieties are acceptable as substitutes. The most popular Lao stew called or lam uses lemon basil as a key ingredient. Lemon basil is the only basil used much in Indonesian cuisine, where it is called kemangi. It is often eaten raw with salad or lalap (raw vegetables) and accompanied by sambal. Lemon basil is often used to season certain Indonesian dishes, such as curries, soup, stew and steamed or grilled dishes. In Thailand, Lemon basil, called maenglak (Thai, is one of several types of basil used in Thai cuisine. The leaves are used in certain Thai curries and it is also indispensable for the noodle dish khanom chin nam ya. In the Philippines,where it is called sangig, particularly in Cebu and parts of Mindanao, Lemon basil is used to add flavor to Law-uy, which is an assortment of local greens in a vegetable-based soup. The seeds resemble frog's eggs after they have been soaked in water and are used in sweet desserts. It is also used in North East part of India state Manipur. In Manipur, it is used in curry like pumpkin, used in singju (a form of salad), and in red or green chilli pickles. The Garo, Khasi and Jaintia tribe of Meghalaya also use it in their cuisine. The Garos call it Panet (pronounced Phanet). They use it to prepare cold sauce (Ind. Chutney) with added ingredients like fermented fish, chilly, onions sometimes roasted tomatoes.
