choco tea

YOGI TEA® Choco

€4.50

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A delicious, warming blend of traditional chai spices and cocoa shells, YOGI TEA® Choco has been a favourite for years. The cocoa combines with sweet liquorice, cinnamon, spicy ginger and cardamom in a heavenly tea blend. Sit back, take a sip and breathe in the wonderful chocolate aroma.

Product Description

A delicious, warming blend of traditional chai spices and cocoa shells, YOGI TEA® Choco has been a favourite for years. The cocoa combines with sweet liquorice, cinnamon, spicy ginger and cardamom in a heavenly tea blend. Sit back, take a sip and breathe in the wonderful chocolate aroma. Best enjoyed sweetened and with a dash of milk or milk substitute. The essence of this tea is: ‘Delicious indulgence’.

cocoa shells*, liquorice*, cinnamon*, carob*, barley malt*, cardamom*, ginger*, cloves*, cinnamon extract, vanilla extract*, black pepper*, ginger oil*, vanilla beans*

Ingredients

Cocoa shell

cocoa shells

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.

Liquorice

liquorice

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

cinnamon

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.

Barley malt

barley malt

Barley belongs to the sweetgrass family and is native to the Middle East and eastern part of the Balkans. As well as magnesium, calcium and potassium, the aromatic, spicy malt made from germinated barley contains many essential amino acids that the body cannot produce by itself.

Carob

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.

Cardamom

cardamom

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.

Ginger

ginger

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.

Cloves

cloves

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.

Black pepper

black pepper

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.

Vanilla

vanilla beans

The ‘queen of spices’ is one of the most popular aromas in the world. It belongs to the Orchidaceae family and is native to Mexico and Central America. Its delicate flavour and extensive production process make real vanilla a particularly valuable spice and medicinal plant.

Find out more about our herbs and spices…

 

Choco

Brewing Suggestions

Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 5 to 7 minutes – or longer for a stronger flavour.

  • 250 ml 100°C
  • 5-7 Min
  • Enjoy

Additional Information

Weight0.1 kg

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