Dworzysk Dobrego Dnia is a herbal infusion for a good start of the day. According to folk medicine, rosemary, lavender, black currant, nettle and sunflower seeds aid digestion, have a relaxing and astringent effect. This infusion facilitates concentration and strengthens the nervous system and stimulates the circulatory system. It supports the body in states of tension and stress.

Bialetti Caffe Macinato Nocciola is Italian medium roast ground coffee. The blend consists of 80% Arabika and 20% Robusta, with hazelnut flavouring and extract. Full-bodied, intense and sweet, with the highlighted notes of hazelnut. Due to the grind size and roast, this coffee is recommended for moka pots, espresso machines, and French Presses.

Place of collection: China Effect: Invigorates and tones Brew:      Tableware - Temperature - Amount of tea - Time Infusion: Teapot - 100 degrees - 3-5 g / 450 ml - 3-5 min Brewing: Teapot, gaiwan - 100 degrees - 5-7 g / 150 ml 10 + 10 sec each subsequent brew

The price is for 20 pieces (≈ 10-12 g) Ingredients: Puer tea. Type: Sheng puer Type: Instant Place of collection: China Action: Tonic Brew Infusion Teapot, thermos 100 degrees 1 g / 0.5 l 3-4 min

The price is for 20 pcs (≈ 10 g) Ingredients: puer tea. Type: Shou Puer Type: Instant Place of collection: China Action: Tonic Brew by infusion Teapot, thermos 100 degrees 1 g/0.5 l 3-4 min

Type: Shou Puer Place of collection: Yongde County, Yunnan Province, China Aroma: Nutty, woody Action: Powerful, tonic Brewing: Infusion Teapot 100 degrees 5 g / 0.5 l 2-3 min By pouring Teapot, gaiwan 100 degrees 7-10 g / 150 ml 5-10 sec

Type: Shu Puer Type: Pressed Place of collection: Yunnan Province, China Aroma: Citrus Action: Tonic Brewing: By infusion Teapot 100 degrees 8 g / 450 ml 2-3 min By steeping/pouring: Teapot, gaiwan 100 degrees 8 g / 150 ml 45 sec + 10 sec each subsequent infusion Ingredients: pu-erh tea, tangerine peel.

Type: Shou Puer Type: Pressed Place of collection: Menghai region, China Ingredients: Puer tea. Brewing: By infusion Teapot, gaiwan 100 degrees 8-12 gr/150 ml 45s + 10s each subsequent infusion

Type: Shu puer Type: Pressed Place of collection: Menghai County, Yunnan Effect: Gives energy Ingredients: puer tea Brewing: By infusion Teapot 100 degrees 8 g / l 5-7 min By pouring Teapot, gaiwan, thermos 100 degrees 8 g / 150 ml 5-15 sec

Type: Cliff Oolong Type: Pressed Place of collection: Fujian Province, China Aroma: Spicy, smoky Taste: Velvety-tart, with a subtle sourness. Composition: oolong tea. Brewing: Infusion Teapot 90-95 degrees 3-5 g / 450 ml 1-3 min Steeping Teapot, gaiwan, type 90-95 degrees 5-10 g / 150 ml 45 sec + 10 sec each subsequent steeping

Type: Shu puer Type: Brick Place of collection: Yunnan province, China Aroma: Sweetish, woody and nutty Taste: Woody, nutty-chocolate Action: Invigorates. Tones. Charges with energy Ingredients: puer tea. Brewing: By pouring/steeping Teapot, gaiwan, thermos 100 degrees 7-10 g / 150 ml 5-10 sec