Our Finest Selection contains 2 bags of each: Classic · Ginger Lemon · Licorice · Sweet Chai · Women’s Tea · Sweet Chili · Throat Comfort · Choco · Green Tea Ginger Lemon
liquorice*, cinnamon*, ginger*, cocoa shells*, fennel*, green tea*, cardamom*, anise*, orange peel*, black pepper*, lemon grass*, cloves*, spearmint*, peppermint*, chamomile flowers*, citrus extract*, orange oil*, dandelion*, lemon peel*, nettle*, thyme*, lemon myrtle*, juniper berries*, mullein*, barley malt*, carob*, hibiscus*, dried lemon juice*, roasted chicory*, cinnamon oil*, chili pepper*, turmeric root*, ginger oil*, vanilla extract*, angelica root extract, vanilla beans*
Liquorice has been used since ancient times for its medicinal properties and is one of the 50 basic herbs used in traditional Chinese medicine (TCM). It is around 50 times sweeter than sugar and tastes mild, sweet, bitter and aromatic. Liquorice was selected as the Medicinal Plant of the Year in 2012 due to its valuable nutrients.
Cinnamon is one of the most expensive herbs in the world and is thought to have been used in China around 3,000 B.C. as a herb and medicinal plant. Cinnamon is extracted from the bark of the cinnamon tree. It tastes aromatic and sweet, and contains nutritious tannins as well as valuable essential oils.
Ginger has been used in the Far East for more than 3,000 years as a condiment and medicinal plant. It has a fruity-tart taste and contains essential oils and important minerals as well as various vitamins.
The shell of the cocoa fruit has a flavour that is soft and sweet, similar to the beans it contains, yet it has far fewer calories.
Fennel is considered one of the oldest medicinal plants. It belongs to the umbellifereae family and has been popular worldwide for many thousands of years due to its intense aroma. Fennel has a sweet yet spicy taste, somewhat reminiscent of aniseed.
Sencha, the green tea that we like to use, is also described as the ‘green tea of royalty’. It combines the positive characteristics of green tea leaves, creating a well-balanced taste with its fresh, distinctive flavour.
Cardamom has been one of the most popular spices in the Asian and Arabian regions for thousands of years. Its delicate, sweet yet sharp aroma means that it is perfect for use in numerous dishes – from spicy curries to aromatic Christmas baked goods. Thanks to its essential oils and other important nutrients, cardamom is one of the oldest healing plants in the world.
This annual plant thrives in Asia and southeastern parts of the Mediterranean Sea; its sweet-tasting fruit has been adored by people for thousands of years. Aniseed used to be presented as a sacrifice to the Gods: nowadays it is used in cakes, Christmas baking and as a delicious herb in many YOGI TEA®s.
Black pepper, known as the ‘King of Spices’ nowadays is one of the most important spices in the world, together with salt. It originates from the Malabar coast of India and it has an intensive spicy flavour, ranging from mildly spicy to spicy. Ancient traditional medicine of Ayurveda recommends black pepper not only for its spiciness, but also for its valuable properties as a medicinal plant.
Cloves are the flower buds of the clove tree and are mainly used in our part of the world as a spice in foods such as Lebkuchen (gingerbread) or red cabbage. They belong to the Myrtaceae family and have an intense, spicy aroma, which led to them even being weighed up with gold in ancient China and Egypt.
Spearmint is one of the most popular types of mint, which no kitchen or garden can do without. The plant belongs to the labiate family and grows up to half a meter tall. It has a refreshingly fruity, extremely aromatic flavour.
The first mention of this medicinal plant was found in the documents of Persian doctors around 900 A.D. The Ancient Greeks also quickly learned that the young, bittersweet dandelion leaves not only tasted delicious, but also contained numerous bitter and important substances.
Everyone is familiar with the unpleasant sting upon touching a nettle – however, only few are aware of its nutritious properties that made this aromatic, tasty plant a popular choice in ancient times: Provitamin A, iron and a variety of mineral salts make the stinging nettle a nutritious, useful plant. The famous painter, Albrecht Dürer, even regarded it as a ‘gift from God’.
Thyme belongs to the labiate family and has been treasured by people for thousands of years as a herb and medicinal plant. It mainly grows around the Mediterranean and features a hearty, gentle aromatic aroma. In 2006, thyme was selected as the Medicinal Plant of the Year due to its nutritious properties.
Most people know the small, black juniper berries as a sour, tangy and initially slightly sweet spice. But 3,500 years ago the ancient Egyptians had already discovered that the juniper fruit also contained many nutritious properties. Its German name comes from the Old German word ‘wauhal’ meaning ‘freshness/lively’ and ‘der’ for ‘tree’.
Not only its external properties, but also the internal ones, give mullein a truly majestic appearance. It grows upright up to two metres in height and produces bright yellow, mildly aromatic-tasting flowers. In 1999, mullein was voted the Medicinal Plant of the Year.
Carob is a medicinal plant native to the Mediterranean region and belongs to the pulse family. The long, brown fruits of the carob tree, which grows up to 18 metres tall, are sweet and produce kernels weighing exactly 0.197 grams each. Because of this special natural feature, carob tree kernels were used as a unit of measure for diamonds in ancient times.
Hibiscus, also known as mallow, was already being used in Greece thousands of years ago as a medicinal plant – thus earning its Greek name Althaea, which translates as ‘I cure’. This perennial plant flowers from June to August and produces sweet, box-like fruits.
Turmeric is an old medicinal plant, which mainly flourishes in southern Asia and Mediterranean regions. It belongs to the ginger family and is a main component of curry powder. In India, the gentle, spicy, ginger-like turmeric was one of the most important spices over 5,000 years ago and was even considered holy due to its medicinal properties.
Angelica belongs to a family of umbelliferous plants which grow in rivers, lakes and damp grassland. Bees are attracted to its aromatic scent and people love it for its sweet taste.
Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 5-7 minutes or longer for a stronger flavour.