White Ginger Pear

White Ginger Pear

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S$ 0.00 - S$ 0.00

An exotic blend of white tea and pear, balanced with a note of ginger. A delicate infusion with a naturally sweet finish.

2814

Steeping Guidelines

Steep for 2-4 minutes, 195°F

Ingredients

organic white tea, organic lemon balm leaves, organic blackberry leaves, organic ginger root, natural pear flavor, natural apple flavor, organic mallow flowers

Caffeine Level

caff low

Certifications

USDA Organic

cert usda

4519

ORIGIN - Organic Lemon Balm, Mallow Flowers and Blackberry Leaves from Poland

Did You Know?

Lemon balm gives off such a sweet smell that in the Middle Ages it was a desirable ingredient to add to wine.

More Info

All tea comes from the Camellia sinensis plant. How the leaves of the plant are processed and their level of contact with oxygen determines the type of tea. The more processing the leaves go through, the darker the leaves become, resulting in a distinctive color and taste characteristic. There are four main varietals of tea: black, green, white, and oolong. Tea contains substances called flavonoids, which are powerful antioxidant polyphenols. Antioxidant polyphenols help protect the body's cells from damage due to harmful molecules called free radicals. Regardless of the processing method, black, green, white and oolong teas all contain polyphenols. In fact, tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score that measures antioxidant potential of plant-based foods White tea is considered the purest of all teas. Plucked only a few days each spring when the Camellia sinensisplants are reemerging from winter dormancy, it is revered by tea connoisseurs for its delicate, fresh flavor. Our white tea is one of the most highly-prized teas available, comprised of carefully plucked unopened buds and the younger leaves of the plant. The leaves arenaturally dried in the sun before they are lightly processed to prevent oxidation, keeping the leaves closer to their natural state,low in caffeine and high in antioxidants.

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