Taiwan tea. T-POD whole-leaf tea in oxygen-free packaging.

Rationed whole-leaf green tea with peppermint, with jasmine and with ginger lily in oxygen-free packaging.

100% pesticide free. No any coloring, flavoring or preserving agents. The unique packaging (nitrogen-filled containers) prevent the loss of the healthful substances when stored. These containers are made of the copolymer of lactic and glycolic acids — the natural produce in processing of corn flour, beetroots and rice. They are natural, environmentally friendly, they do not alter the fragrance and taste of the tea and perfectly retain the freshness of the tea leaves.

Jasmine Green Tea

The classical jasmine aromatization technology is used in production of this tea. At a certain production stage, the tea leaves are blended with jasmine blossoms and absorb their fragrance. After this ’aroma exchange’, jasmine is removed from the tea, leaving the tea enriched with the fragrance and a range of healthful essential oils.

Jasmine essential oils possess antidepressant and antiseptic properties, are balancing and antispasmodic in their effect, strengthen appetence and increase the hormonal status. And the green tea constituting the basis of the drink contains a large volume of catechines — the main antioxidants of the tea, possessing a powerful preventive effect and slowing down the ageing process. And indeed, is this tea delicious! It does not have that unpleasant bitterness, and the jasmine flavor is harmonically interwoven with the taste of green tea.

Ginger Lily Green Tea

Ginger lily is a plant of the ginger family, whose root is often used as a spice, and flowers — as decorations and fragrance. The Ginger Lily Green Tea is produced using the technology usually used to blend quality jasmine teas. Tea leaves are blended with flowers and absorb their fragrance. After this ’aroma exchange’, the flowers are removed from the tea, leaving the tea enriched with the fragrance and a range of healthful essential oils.

The essential oils of the ginger lily tope up, boost moods and appetite. And the green tea constituting the basis of the drink contains a large volume of catechines — the main antioxidants of the tea, possessing a powerful preventive effect and slowing down the ageing process. The piquant and invigorating fragrance makes the Ginger Lily Green Tea an ideal afternoon drink, rehabilitating and maintaining your efficiency.

Peppermint Green Tea

Peppermint Green Tea is produced using the technology usually used to blend quality jasmine teas. Tea leaves are blended with leaves and blossoms of peppermint and absorb their fragrance. After this ’aroma exchange’, the mint is removed from the tea, leaving the tea enriched with the fragrance and a range of healthful essential oils.

Peppermint essential oils are stimulating for the nervous system, toping up, and slightly exciting (in the most pleasant sense of the word). The Peppermint Green Tea is a superb (and extremely tasty) way of relieving fatigue and boosting spirits.

The green tea constituting the basis of the drink contains a large volume of catechines — the main antioxidants of the tea, possessing a powerful preventive effect and slowing down the ageing process.

Rationed whole-leaf tea in oxygen-free packaging.

Epigallocatechingallate Rich Green Tea

The wonderful climate (sun, humid ocean breeze and pure mountain water) and the favorable environmental status of the Eastern Taiwan let its people grow top quality tea, saturated with various healthy ingredients.

The mastery of the Island’s tea experts and the special technology developed in the University of Chicago prevent the destruction of the healthful components of the tea leaf during its processing and allow for production of green tea with maximal content of Epigallocatechinegallat and other catechins. The catechins of green tea ensure many of the healing properties of the drink, and primarily the anti-oxidizing ones. The catechins of green tea protect the body from the impact of free radicals (and, as a result, from premature ageing) better than vitamins C and E.

Sprouted Grain Brown Rice Green Tea

The recipe of green tea blended with fried rice is a long-standing custom (for instance in Japan), and yet the Taiwanese masters have improved the conventional drink. Instead of the regular tea, the high catechin content green tea is used, and germinated brown rice grains are used instead of the fried rice.

The germinated brown rice grains are rich in gamma-amino-butyric acid (GABA) and inositol hexaphosphate (IP-6). The first compound is a soft and safe natural tranquilizer, soothing and invigorating simultaneously, the second one is an effective antioxidant, strengthening the immune system and possessing a powerful preventive anti-cancerous effect. And there is nothing to add to the issue of healthiness of catechins — they are accountable for practically every healing property of this drink.

Indigenous Cinnamon Green Tea

Indigenous Cinnamon Green Tea is a comparatively young and extremely unusual drink. It is composed of high catechin content green tea (in particular, Epigallocatechinegallat) and of Cinnamomum osmophloeum leaves — a rare variant of the cinnamon tree that can only be found in Taiwan.

The cinnamon tree leaves contain essential oils and tannins, which lightly stimulate digestive system, and the green tea catechins are efficient natural antioxidants, which restrict the impact of free radicals, and, as a result, prevent premature ageing of your human organism.

And indeed, cinnamon is one of the most popular spices — its taste is known to many people from the very infancy and is always associated with holydays, parties and good mood.

Passion Fruit Green Tea

This flavored Taiwanese green tea with the piquant pleasant taste, the light fragrance of exotic fruit and the explicit, slightly astringent aftertaste has a refreshing and invigorating effect.

The fragrance of the passion fruit (a.k.a. passiflora, passionflower, and granadilla) is a classic of exotica. An interesting property pertains to it — it works as a ‘trigger’ of the positive and, to an extent, festive emotions: it boosts your moods and focuses attention. Besides, it blends perfectly with the taste and fragrance of green tea. And this is the property we made use of.

Milk Green Tea

This flavored Taiwanese green tea with the soft and warm, somewhat sweetish palate possesses the aroma of creamy caramel and the pleasant creamy aftertaste. It is also slightly invigorating.

The milk-scented green and turquoise tea at present on their peak. Combining the freshness and lightness of mildly fermented tea with the typical sweet tones of condensed milk, these teas are a perfect fit for those who are just starting their acquaintance with the traditional Oriental tea culture. Though, the experienced tea lovers also often enjoy them.

Lychee Black Tea

This black Taiwanese flavored tea with vivid taste, sweet fruity fragrance and classic tea aftertaste has a warming and relaxing effect.

Lychee (litchi) is the name of the Litchi chinensis tree fruit allegedly originating from China. Today, lychee is one of the most popular fruit of the Southeastern Asia. In Europe it is long and well known, but is not as widespread, mainly due to the difficulties of transportation when fresh. But if you happen to come to that part of the world where litchi grows, put this fruit on to your gastronomic list — the nicotine acid contained in lychee impedes the development of atherosclerosis.

Indeed, lychee-flavored tea does not have nicotine acid in abundance, and yet it does have the good taste of black tea and the splendid flavor of the exotic fruit.

Treat yourself to some!

By the way, here are some photos illustrating the process of packaging tea into the oxygen-free tea-pods.