YOGI TEA CRANBERRY HIBISCUS X17 TEA BAGS

The pulse of time sometimes challenges us to keep up with it, so we want to stay positive in this process. Positive energy with mate and guarana, black tea and black pepper is a pleasure in turbulent times. Hibiscus, cinnamon and cranberries round it off in a tasty way. The subtle message of this tea is: ?The beauty of conscientiousness.? black tea (Assam)*, hibiscus*, green mate*, liquorice*, lemon grass*, dried lemon juice*, rose hips*, beetroot*, cranberries*, cinnamon*, black pepper*, orange peel*, rosemary*, orange oil*, ginger*, guarana*, ginseng root*, cardamom*, cloves* Green mate The mate bush is also called ?the green gold of the Indios?. It grows in South America and belongs to genus of ilex. Green mate is used to describe the finest form of processing in which the smoky-earthy and fruity-sweet tasting harvest is fermented for about one month. Hibiscus Hibiscus, which is sometimes given other names such as the rose mallow, originally came from the tropics. In addition to its beauty, it is now also valued for its pleasantly fruity, sweet-sourish tasting flowers. Thanks to its conspicuously large flowers, it can now be found in many European gardens. Cranberry The cranberry belongs to the heather family and is indispensable for every Thanksgiving menu in the USA. Yet, the red radiant berries are also found increasingly in the cuisine of many different countries. They taste tart-sour and pleasantly fruity. Black tea (Assam) The region of the same name in northern India is where the famous Assam tea thrives. It is exclusively picked by hand and has a soft, malty-sweet character. Its powerful-exotic taste makes it one of the most frequently consumed types of tea in the world. Liquorice Liquorice has already been known since ancient times. Its sweetening power is about 50 times stronger than that of sugar. It tastes mild-sweetish and bitter-tart. Lemon grass Lemon grass contains essential oils and has a strong, lemony-fresh taste. The origins of this plant from the family of grasses that is primarily used in the Asian kitchen are still unclear to this day. Dried lemon juice To this today, it is still not clear where the lemon a member of the citrus family actually came from. It is presumed that its origins were in northern India. But due to its refreshing-sour taste, it has already been widespread around the world for thousands of years. Rose hip A member of the rose family, the rosehip has bright red fruit that contains many little nutlets. It thrives in the wild throughout all of Europe and Asia, preferable in a site with direct sunshine. Depending on when they are harvested, the taste of rosehips ranges from sourish-tart to slightly sweetish Beetroot The red beet is an ancestor of the wild turnip and was introduced to Central Europe by the Romans. Visually, the red beet certainly lives up to its name: The strong dark-red plant tastes subtly sweetish, slightly bitter and mild-earthy. Cinnamon Cinnamon is among the most expensive spices in the world and was supposedly already used as a spice in China in 3,000 B.C. Cinnamon is extracted from the bark of the South-Asian cinnamon tree. It has an aromatic-sweetish taste and contains valuable essential oils. Black pepper Also called the ?king of spices,? black pepper is one of the world_s most important spices in addition to salt. It originally came from the Indian Malabar Coast and tastes intensive-spicy, ranging from slightly spicy to quite spicy. Orange peel The orange is the most frequently cultivated citrus fruit in the world. It originally came from Asia and was only introduced to Europe in the 15th century. Its peel contains numerous essential oils and the taste is similar to the fruit pulp in its fruitiness but not quite as sweet and slightly bitter. Rosemary Rosemary was brought to Central Europe by monks in the 1st century A.D. It exudes an aromatic, strongly intensive fragrance and is a popular seasoning in Mediterranean cuisine. Its name is based on the Latin Ros marinus, which means something like the ?dew of the ocean?. Rosemary has a subtly spicy and slightly bitter taste. Ginger Whether in the Christmas biscuits, as a curry mixture or in lemonade: The bulbous ginger is among the best-known spice plants in the world. For thousands of years, it has been cultivated in the tropical heat of eastern Asia. It gives many of our YOGI TEA_s a fruity-hot and aromatically spicy taste. Guarana The guarana plant is primarily native to the Amazon region. The Indios say that it has the power of a high divine being within it. Like a vine, it grows up to 12 metres in height and belongs to the soapberry family. Its orange-red fruit tastes slightly bitter. Ginseng root Ginseng was long considered to be the ?plant of the kings? since its extremely slow growth made it unaffordable for most people. It sometimes takes up to 170 years until the wild ginseng root which came from North Korea is completely ready for harvesting. Its taste is slightly bitter and tart. Cardamom Cardamom has been one of the most popular spices for thousands of years throughout the entire Asian and Arabian area. Its subtle, sweetish-spicy aroma predestines cardamom for use in many different foods ranging from sharp curries to spicy Christmas biscuits. Cloves Cloves are the flower buds of the clove tree and primarily familiar as a spice for both sweet and salty food in the European part of the world. They belong to the myrtle family and have an intensive spicy aroma. They were even worth their weight in gold in both old China and Egypt.