Green tea very popular in Japan, which is more roast when processed (hence the dark color of the leaf), Bancha or Kukicha is used as a base. The tea has a slight hint of walnut in aroma and taste and is excellent for regular drinking and is also suitable for eating.
Traditional Japanese tea varieties process not only leaves but also petioles. Therefore, the tea has the characteristics of freshness, sweetness and low caffeine content.
Rose flower (mei gui hua) - cleanses and nourishes the skin, detoxifies, has an anti-inflammatory effect, nourishes the liver, improves eyesight, increases the body's overall defenses.
