10 bags
PREPARATION METHOD: Place one teabag in a cup, add 130 ml of boiling water and let it infuse for 3 to 5 minutes, until the flavor and aroma are to your liking. Sweeten to your liking.
INGREDIENTS
FENNEL: Fruits of the national fennel (Foeniculum vulgare Mill.).
CHILE BOLDO: Chilean boldo leaves (Pneumus boldus Molina).
MULLED WINE: Apple (Pyrus Malus L.) fruit, Hibiscus (Hibiscus sabdariffa L.) flowers, Cinnamon (Cinnamomum spp.) powder, Ginger (Zingiber officinalle Roscoe) rhizomes, Sweet orange peel (Citrus aurantium L.), Lemon peel (Citrus limonium Risso), Clove (Caryophyllus Aromaticus L.).
LEMON BALM: Lemon balm leaves (Cymbopogon citratus Stapf).
MINT: Mint leaves and sprigs (Mentha piperita L.).
CARQUEJA: Carqueja leaves (Baccharis gaudichaudiana-DC.).
CHAMOMILE: Flower heads of chamomile (Matricaria recutita L.).
APPLE AND CINNAMON: Apple (Pyrus Malus L.) fruit, Hibiscus (Hibiscus sabdariffa L.) flowers, Cinnamon (Cinnamomum spp.) powder, Lemon peel (Citrus limonium Risso).
