Type: Oolong Type: GABA Bush variety: Qing Xin Place of collection: China, Yunnan Taste: Fruity, caramel Ingredients: Oolong tea. Brewing: Steeping. Teapot, gaiwan: 85-90°C, 7-10g/150ml, 1-50s, 2-10s, 3-15s

Type: Red Tea Type: Pressed Place of Collection: Menghai, Yunnan Aroma: Tropical fruit Taste: Rich, slightly sweet Ingredients: Red tea, osmanthus flowers Brewing: Infusion: Teapot, 95-100°C, 6g/0.5L, 1-2 min Steeping: Teapot, gaiwan, 95-100°C, 6g/150ml, 15-30 sec

Type: Pressed Type: Sheng Place of Collection: China, Yunnan Aroma: Floral and berry Effect: Invigorating Ingredients: Pu-erh tea Brewing: Infusion: Teapot, 100°C, 6g/0.5L, 1 min Steeping: Teapot, gaiwan, 100°C, 6g/150ml, 1-20 sec, 2-5 sec, 3-10 sec

Type: White Tea Type: Pressed Place of Collection: China, Fujian Province Ingredients: White tea, osmanthus. Brewing: Infusion: Teapot, 85-90°C, 5g/0.5L, 1-2 min Steeping: Teapot, gaiwan, thermos, 85-90°C, 5g/150ml, 1-50 sec, 2-20 sec, 3-25 sec

Type: Green Tea Type: Loose Leaf Place of Collection: Anhui Province, China Aroma: Bright, honeyed, with a distinctive orchid note Taste: Thick, dense, yet soft and without astringency Effects: Refreshing, invigorating Ingredients: Tai Ping Hou Kui green tea Brewing: Infusion: Teapot, 80-85°C, 2 g/150 ml, 1-2 min ...

Original Dutch waffles with a filling based on sugar syrup and condensed milk.

Chocolate-coated candies. The shell consists of almond praline between two layers of wafer.

Delicate roses frame the gold-embossed name and logo of the Bayan Sulu confectionery factory on a box of Bayan Sulu Assorted chocolates, 182g. Three types of chocolates are inside: with a fondant-banana filling, with boiled condensed milk, and with a nut filling.

Rectangular chocolate-coated candies (with cocoa butter substitutes). The shell consists of sugar fondant with added apple jam and strawberry-yogurt flavor.

Rectangular chocolate-coated candies. The core is made of chocolate-nut praline with caramel crumbs.

Rectangular chocolates coated with a chocolate coating (using cocoa butter substitutes). The core consists of peanut praline with wafer crumbs.

Rectangular chocolate-coated candies. The core is made of praline with added cocoa powder and burnt sugar.