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HERBAL TEA, SPICE FOR MULLED WINE dancer antioxidant: ascorbic acid

HERBAL TEA, SPICE FOR MULLED WINE dancer antioxidant: ascorbic acidThe aromatic composition of orange peels, cinnamon, lemon peels, anise, elderberries, fennel, cloves. Preparation: Add 8 tsp to 1. 0 litre red wine. Steep for up to 10 minutes or to your required taste. Sweeten to your liking. Ingrdients: Composition aromatique de pelures d'orange, cannelle, pluchures de citron, anis, baies anciennes, fenouil, clous de girofle. Prparation: ajouter 8 c. th 1,0 litre de vin rouge. Piquez jusqu' 10 minutes ou votre got.

SKU: 8941724157 · From vanierexcavation.com

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Description

antioxidant: ascorbic acid

Pinewood is used as the firewood for lapsang souchong and contains the characteristic resin aroma and taste

Infusion aux fruits à l‘arôme d‘orange sanguine

closing clip suitable for bags #100-48

Kukicha and Gyokuro blended with red currants

HERBAL TEA, SPICE FOR MULLED WINE dancer antioxidant: ascorbic acidThe aromatic composition of orange peels, cinnamon, lemon peels, anise, elderberries, fennel, cloves. Preparation: Add 8 tsp to 1. 0 litre red wine. Steep for up to 10 minutes or to your required taste. Sweeten to your liking. Ingrdients: Composition aromatique de pelures d'orange, cannelle, pluchures de citron, anis, baies anciennes, fenouil, clous de girofle. Prparation: ajouter 8 c. th 1,0 litre de vin rouge. Piquez jusqu' 10 minutes ou votre got.

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