A Moroccan-style tea with a strong mint presence. Chinese green Gunpowder tea combined with leaves of sweet Moroccan Nana mint. Recommended brewing: 75-80°C 2-3 min.

Pieces of cherry added to Chinese black tea, as well as a slightly sweet cherry extract. A delicious and full-bodied tea. Recommended brewing: 97°C 3 min

“Iron Guanyin” is one of China’s most famous teas. Originating in Anxi, southern Fujian, Tie Guanyin is a blend of vanilla and mild orchid notes typical of this tea type. Recommended brewing: 90°C 1-3 min. Multiple brewings possible and highly recommended. FI-EKO-201

Green sencha and white silver needle tea added to jasmine flowers and pieces of strawberry with a splash of vanilla extract gives us this fruity blend. A hint of flowers hiding in a smooth berry presence. Recommended brewing: 70-80°C 2-3 min.

A great, all-round good Darjeeling, harvested in the autumn. Recommended brewing: 95°C 3 min.

Tarry and smoky, this is a strong black tea from China. Recommended brewing: 97°C 3-4 min.

Cherry pieces, sunflower petals and cherry extract added to sencha tea. Recommended brewing: 75-80°C 2-3 min.

Sweet and fresh Italian blood orange mixed in with a delicate blend of Chinese and Ceylon black teas, garnished with safflowers bring to mind warm, fragrant summer evenings. Recommended brewing: 97°C 3-4 min.

This high-quality Keemun tea with its long, twisted leaves and fine top buds produces a very aromatic drink. Recommended brewing: 95°C 2-3 min.

The famous Castleton estate produces some of the finest Darjeelings of the summer, which break price records on the market in Calcutta. Its shaped, pointy leaves produce a nut-coloured brew. Castleton is known for its delicious muscatel flavour. Recommended brewing: 95°C 2.5-3.5 min.

An organically grown, quality green tea, flavoured with jasmine petals. Recommended brewing: 70-75°C 2-3 min. FI-EKO-201

The leaves of this wonderful tasting tea are picked from wild, 300-500-year-old tea trees. Recommended brewing: 95°C 2-3 min. FI-EKO-201