Bancha tea comes from the Camelia japonica variety. It is obtained from the same plant as the Sencha tea but the leaves used are different. In fact, the leaves that are lower down are used for Bancha. This gives green tea a reduced caffeine content, making it palatable to everyone. It is no coincidence that Bancha tea is considered an excellent green tea to sip in the afternoon.

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Oolong tea, China, 82% oxidized.

The strong notes of very oxidized oolongs combine perfectly with the taste of walnut, almonds and maple syrup. Oolong teas are semi-oxidized teas (halfway between a black tea and a green tea) and contain little caffeine, by virtue of the fact that the leaves with which they are created are located in the lower part of the plant.

To learn more about caffeine and theine in teas take a look at our article. The mélange of the ingredients of this tea is very successful, its notes are sweet, the taste of walnut is enveloping, it binds perfectly to the maple syrup making it a very harmonious and balanced blend.

Ingredients: 82% oxidized oolong tea, walnuts, almonds, maple syrup, flavorings.

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Enveloping black tea with a thick and sweet taste. Its mélange is created with Ceylon black tea, raisins, ALMONDS and dried figs.

Excellent both in the morning for breakfast and for a pampering afternoon.