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A harmonious blend of black tea, coffee beans and cornflower blossoms for an exciting Mocca-cream taste. This is great alternative for drinkers of coffee and can be served with milk and sugar. Ideal for those who are sensitive to coffee or for those who wish to lighten up from that coffee overload.
Brewing Instructions: :
1 tsp, 3-5 minutes, 100° Celsius
Avg rating: :5.0 | Reviews: 1
Did you know...
In Chinese and culturally influenced languages, black tea is known as "red tea", perhaps a more accurate description of the color of the liquid. The name black tea, however, could alternatively refer to the color of the oxidized leaves. In Chinese, "black tea" is a commonly used classification for post-fermented teas, such as Pu-erh tea. However, in the Western world, "red tea" more commonly refers to rooibos, a South African tisane.
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