Artichoke Tea (Atiso)
Vietnamese artichoke infusion, naturally sweet.
Omija Tea (Schisandra)
‘Five‑flavor’ berry infusion.
Citron Yuzu Tea (Yuja‑cha)
Citrus‑marmalade infusion with bright aroma.
Barley Tea (Mugicha)
Roasted barley infusion, popular iced.
Corn Tea (Oksusu‑cha)
Toasted corn infusion with gentle sweetness.
Tulsi Holy Basil (Vrindavan)
Sacred basil with clove-like aroma.
Butterfly Pea Flower (Chiang Rai)
Cobalt-blue flower infusion that shifts with citrus.
Chrysanthemum (Tongxiang)
Sweet floral chrysanthemum blossoms.
Jujube Tea (Daechu‑cha)
Date-fruit infusion with mellow sweetness.
Sage (Faskomilo)
Aromatic sage with resinous lift.