Yogi tea digestion ayurvedic infusion 17 sachets 30,6 g

Product Description

YOGI TEA Digestion is inspired by the Indian Ayurvedic tradition of masala blends. Special herbal blends deliver a delicious flavor and make meals more easily digestible.

The herbs in YOGI TEA® Digestion—fennel, licorice, and peppermint—combined with evocative spices such as cardamom, coriander, ginger, and black pepper make this infusion especially delicious to enjoy with meals or any time of day.

The true essence of this infusion is: Relaxing.

Ingredients

Cardamom: Cardamom has been one of the most popular spices throughout Asia and Arabia for millennia. Its refined, sweetish-spicy aroma has made it a favorite in numerous dishes, from spicy curries to spicy Christmas desserts.

Fennel: Fennel belongs to the Umbelliferae family and has been prized worldwide for its intense aroma for millennia. Native to the Mediterranean basin, its sweetish-spicy flavor is vaguely reminiscent of anise.

Ginger: Found in Christmas desserts, curry mixes, and soft drinks, the ginger bulb is one of the most famous seasoning plants in the world. Cultivated for millennia in the tropical heat of East Asia, it lends a fruity, tangy, aromatic, and spicy flavor to many of our YOGI TEA®s.

Coriander: In the Middle East and Asia, coriander, with its slightly sweet flavor, is used in almost all dishes, probably because of its exquisite aroma, reminiscent of a spicy blend of cinnamon, nutmeg, and orange.

Barley Malt: Barley belongs to the grass family and originates from the Middle East and the eastern Balkans. Barley malt was long the only known sweetener, as it has a pleasantly malty and slightly caramelized flavor.

Licorice: Licorice root, an essential ingredient in licorice sweets, has been known since ancient times. It has a sweetening power about 50 times greater than sugar and has a delicately sweet, bitter-tart flavor.

Peppermint: The likely accidental cross between water mint and wild mint, discovered only in 1696, has now become one of the most well-known plants in the world. Peppermint is beloved worldwide for its refreshing aroma and its slightly, pleasantly spicy taste.

Cinnamon: Cinnamon was one of the most expensive spices in the world and was apparently used in China as a spice as early as 3,000 years BC. It is obtained from the bark of the cinnamon tree, which grows in South Asia, has a sweet, aromatic flavor, and contains precious essential oils.

Black Pepper: Black pepper, also known as the "king of spices," is today the most important spice in the world after salt. It is native to the Malabar Coast of India and has an intensely spicy, medium-hot flavor.

Cloves: Cloves are the flower buds of the clove tree, known in our latitudes primarily as a spice for both sweet and savory dishes. They belong to the Myrtaceae family and possess an intense spicy aroma that was worth its weight in gold in ancient China and Egypt.

Preparation

Pour 250 ml of boiling water over the teabag.

Leave to infuse for 5 to 6 minutes, or longer for a stronger flavor: 250 ml 100°C 5-6 min

Enjoy