Hóng Chá • 紅茶

Black tea, or Red tea in China, is the name for tea that has gone through the “wuo dui” or “wet fermentation” stage in the processing process, resulting in the maximum degree of fermentation (up to 100%), a dark colour, a full, saturated flavour and a specific bouquet with earthy, winey and woody tones.

Lǜ Chá • 绿茶

Green tea is minimally oxidised and unfermented tea. Is great for your health containing catechol polyphenols, which have an antioxidant and anti-inflammatory effect. The alkaloid caffeine is also one of the components of tea, which provides the stimulating effect of green tea, and the amino acid theanine, which has a relaxing effect.

Bái Chá • 白茶

White tea is the least oxidized type of tea. It is produced in a way similar to that of medicinal herbs: after plucking, tea buds and leaves are laid out in a thin layer on wickers and dried either in the diffused sunlight, or in the shade, under a canopy. If the sun is not enough to evaporate moisture from the leaf, it is dried with hot air at the final stage.

(Jiàn Kāng Cǎo Bèi • 健康草配)

Herbal blends are naturally caffeine-free infusions crafted from carefully selected flowers, roots, fruits, and leaves known for their restorative and energising properties.

Each blend is designed to support balance and vitality — helping to cleanse, calm, or invigorate the body depending on its composition. Rich in vitamins, antioxidants, and essential oils, these blends promote overall well-being and are an ideal choice for daily health and fitness routines.