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Inspired by the Mexican tradition this warm enveloping chocolate taste soothes the inner child.
Inspired by the Mexican tradition this warm enveloping chocolate taste soothes the inner child. Fresh minty sweetness helps you unwind. A hint of chili sharpens the mind. An intriguing, refreshing tea to be enjoyed anytime. The essence of this tea is: ‘Refresh and satisfy’.
Ingredients: liquorice*, cocoa shells*, spearmint*, fennel*, anise*, ginger*, peppermint*, nettle*, cinnamon*, chili pepper*, cardamom*, cloves*, black pepper*
Chili peppers are perennial solanaceous plants most commonly found in sunny countries, such as Mexico, India, Thailand and Tanzania. Its naturally spicy and nutritious properties make it an important spice and healing plant worldwide.
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 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.
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 metre tall. It has a refreshingly fruity, extremely aromatic flavour.
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.
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.
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.
First discovered in 1696 and presumably a coincidental result of water mint and wild mint, peppermint is one of the most important medicinal plants in the world. Peppermint has a slightly sharp taste and is adored around the world for its refreshing aroma and nutritious properties. In 2004 it was selected as Medicinal Plant of the Year.
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.
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.
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’.
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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