From the magnificent high altitude natural rich Chang Bai Mountain. The spring, black soil, air and sunshine in Chang Bai Mountain, as well as the temperature difference as high as 20 degrees Celsius, all these make dandelion roots strong, naturally rich in nutrition.
Choose the strong roots, spend the time and cost more than twice, and get through thousands of rolling, so as to produce natural bright fragrance.
It is warm and moist when you have a shallow drink, bitter with sweet. And the water awakens the soul of tea, slowly releases nutrition. A cup of warm tea lingers in the heart.
Dandelion tea’s good raw materials help to create a good quality. Its technology is good for tighten the strips of green crushing and rolling tea leaves, and it tea soup is clear and sweet when drinking, it is also fresh and elegant.
[Add Tea Leaves] Take appropriate amount of modified dandelion root/tea
[Inject Water] Inject 200 ml ~ 300 ml warm water
[Drink and Taste] Wait for 3-5 minutes before drink