Description
OSULLOC Premium Tea Collection brings together 10 individually wrapped tea varieties in one sampler set. The collection includes green tea, black tea, post-fermented tea, herbal infusions, and fruit- or flower-flavored blends for a range of tea-drinking occasions.
How to Use
Prepare each tea according to the instructions on the package.
Benefits
Offers a convenient assortment of 10 OSULLOC tea varieties, with four individually wrapped tea bags of each flavor.
Key Ingredients
Green tea, black tea, post-fermented tea, chamomile, hibiscus, lemongrass, dried lemon, cacao nibs, fruit powders or concentrates, and flavorings, depending on the selected blend.
Full Ingredients
[Jeju Pure Green Tea] 100% green tea [Honey Pear Tea] Post-fermented tea, sugar, artificial pear flavor, honey powder (dextrin, honey, gum arabic, artificial honey flavor), pear juice concentrate [Peach Black Tea] Black tea, post-fermented tea, sugar, natural peach flavor, wild peach juice [Samda Tangerine Tea] Post-fermented tea, sugar, natural tangerine flavor, post-fermented tea extract, tangerine powder [Jeju Camellia Tea] Post-fermented tea, black tea, sugar, artificial camellia flavor, post-fermented tea extract, camellia flower [Marron Glace Black Tea] Black tea, sugar, artificial red bean flavor, artificial milk flavor, chestnut, artificial chestnut flavor, dextrin [Yuja Earl Grey] Black tea, post-fermented tea, natural bergamot flavor, post-fermented tea extract, yuzu peel powder [Peach Chamomile] Chamomile, lemongrass, hibiscus, dried lemon, artificial white peach flavor, enzymatically modified stevia, natural apple flavor, dextrin, peach juice powder (peach juice concentrate), xanthan gum [Sweet Hibiscus] Hibiscus, dried lemon, spearmint, cinnamon, peppermint, enzymatically modified stevia, xanthan gum [Fig Chocolat Black Tea] Black tea, post-fermented tea, sugar, cacao nibs, artificial fig flavor, fig powder. Manufactured in a facility that also processes milk, soy, peanut, and wheat. Marron Glace Black Tea contains chestnuts.
