This is a tea to wake us up. Green tea sharpens our awareness. Ginger awakens the senses. The sweet taste of liquorice grounds us. Lemongrass and black pepper add fresh exciting spiciness. A hint of jasmine gives us a final chance to dream before the day begins. The essence of this tea is: ‘Pause before the day begins’.
jasmine green tea* (green tea*, jasmine flowers*), ginger*, liquorice*, lemon grass*, lemon peel*, black pepper*, lemon verbena*
Jasmine green tea
Jasmin tea was already consumed in the age of the Chinese Song dynasty around 1200 A.D. Even today, it is still probably the most popular tea of China. Its soft, round taste of jasmine flowers is combined with the subtly tart taste of green tea.
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.
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 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.
A native of India, the peel of the lemon tree fruit has an aroma similar to its sourish fruit pulp. Slightly bitter and refreshingly fruity, it enriches Mediterranean meals, sweet dishes or herbal tea mixtures.
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.
Lemon verbena was first introduced to Europe at the end of the 18th century. Its homeland is under the South American sun. The lemon verbena belongs to the vervain family and contains fine essential oils.
Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 5 minutes.
- 250 ml 100°C
- 5 Min