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Send to other cities. Discount at wholesale. Tea utensils, tea cake, tea, accessories for the tea ceremony
African Rooibos tea, no additives.
100g. tea in a metallized bag with a label.
Region of growth: South Africa.
Leaves: Crushed the thin branches of the Bush with needle-like leaves about 10 mm in length. “Tea leaves” Rooibos is very dense, the process of extraction of the substances contained therein fairly long, so Rooibos can be brewed several times.
Packaging: metallized package.
Taste: the Presence of Rooibos glucose makes it a sweet taste without using sugar or sweeteners, the taste also felt the sour taste and aroma of hay.
Effect: Light toning, but in light of the concentration Continue reading
Not tea tea — it’s not herbal, as many can think. Of course, it doesn’t include tea leaves, but those leaves that are used for welding, its properties resemble a decoction of the leaves of Camellia sinensis, i.e. the tea Bush.
The most famous are the following fresh juice:
Are used for its manufacture dry perianth hibiscus, representing a tropical shrub of the family Malvaceae, a blossoming red flowers with a diameter of about 10 cm.
When brewed this tea infusion is it turns a bright red color, and the taste has a slight acidity, which shows the brighter, stronger than welding. For a little acidity to appease, in the hibiscus usually add sugar. Drink it both hot and cold.
In its properties it is similar to green tea. because it helps to strengthen the walls of blood vessels, normalizing their permeability; his frequent use leads to normal blood pressure, accelerates the production of bile, improves Continue reading
1. Classic hot chocolate
1 liter of milk
200 g of chocolate (bitter or milk)
2,5 tbsp potato starch
Out of this number of ingredients is obtained 4-5 servings. Dilute starch
in a glass of milk. The rest of the milk pour into the pan, put on medium heat, add the chocolate. Heat until then, until the chocolate dissolves. Then add the milk with the starch, mix well, heat until then, until the mixture starts to thicken. Remove from heat, serve hot.
2. Hot chocolate Mexican
50 g of extra-dark chocolate
500 ml of milk
200 ml of water
3 cinnamon sticks
1/4 teaspoon Cayenne pepper (optional)
Chop the chocolate in small pieces. Pour into a saucepan the milk and water and put on medium Continue reading