Sweet, warm and sunny, rooibos tea radiates rich African folklore. The addition of traditional YOGI TEA® spices, such as cinnamon, ginger, cardamom, clove and a hint of black pepper brings rooibos’s mild, earthy aroma to life, while carob and vanilla round out this sweet, friendly tea. The essence of this tea is: ‘Rising from the embrace of Mother Earth’.
rooibos*, cinnamon*, ginger*, carob*, roasted chicory*, cardamom*, cloves*, black pepper*, cinnamon oil*, ginger oil*, cardamom oil*, vanilla extract*
Today rooibos, also known as red bush and belongs to the pulse family, is exclusively grown in the Cederberg mountains in South Africa. The plants grow up to two metres tall and are only harvested once a year. Rooibos tea is produced from its leaves, and is the mild, fruit and slightly sweet-tasting national drink of South Africa.
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.
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.
In Germany, the chichory is also known by the name ‘Wegwarte’, meaning “watcher of the road”, since it commonly grows beside roads with its sky-blue petals. The petals of this plant, which belongs to the daisy family and is native to Europe, Northwest Africa and West Asia, only open for one single day. Its roots have an aromatic and spicy flavour, resembling the taste of coffee.
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.
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, 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.
Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 7 minutes or longer for a stronger flavour. Add milk or milk substitute and sweetener to taste.
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