YOGI TEA BREATH DEEP (17 TEABAGS)

Breathe Deep

Breath is essential to all life. The eucalyptus in YOGI TEA® Breathe Deep gives us the impression that our whole chest is opening from within, allowing prana to expand deeper inside us. We can breathe again. Thyme and basil combined with warming cinnamon and ginger stimulate and add delicious flavour. The essence of this tea is: ‘Breathing is life’.

eucalyptus*, liquorice*, ginger*, basil*, cardamom*, cinnamon*, mullein*, alfalfa*, fennel*, thyme*, elecampane*, vanilla extract*, cloves*, black pepper*, vanilla beans*

Eucalyptus

The name eucalyptus refers to the species of more than 600 different trees and bushes. We use the aromatic leaves of the eucalyptus globulus, a tree native to Australia that grows up to 60 metres in height. They taste refreshingly tart and slightly bitter.

Basil

This "royal plant," as the Ancient Greeks called basil, came to northern Europe in the 12th century. It has a wonderfully spicy aroma, which is ideally featured in both Mediterranean cuisine and freshly brewed tea.

Thyme

Thyme is a plant of the mint family that has been valued by human beings for thousands of years as a spice. It grows mainly around the Mediterranean and has a powerful-hearty, slightly tart aroma.

Liquorice

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.

Ginger

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.

Cardamom

Cardamom has been one of the most popular spices for thousands of years throughout the entire Asian and Arabian area. Its subtle, sweetish-spicy aroma predestines cardamom for use in many different foods ranging from sharp curries to spicy Christmas biscuits.

Cinnamon

Cinnamon is among the most expensive spices in the world and was supposedly already used as a spice in China in 3,000 B.C. Cinnamon is extracted from the bark of the South-Asian cinnamon tree. It has an aromatic-sweetish taste and contains valuable essential oils.

Mullein

Not only its outer but also its inner values make the mullein a truly majestic occurrence. It grows as straight as a pole for up to two metres in height and bears brilliant yellow, mild-aromatic tasting flowers.

Alfalfa

Alfalfa is the Arabian word for the "father of all food." Its flowering season is from June to September. The taste is subtly nutty and aromatic-spicy.

Fennel

Fennel belongs to the umbellifer family and has been popular for thousands of years around the globe due to its intensive aroma. It originally came from the Mediterranean region. Its sweetish-spicy taste is slightly reminiscent of anise.

Elecampane

Originally from Asia, the elecampane was a solid component of every farm garden in earlier times. Already in the fourth century, the Roman cook Apicius wrote in his recipe collection called De re coquinaria that this plant is a necessity in every household: "So that nothing is missing when seasoning." Elecampane belongs to the asteraceae family and prefers to grow in moist meadows and fields. Its aromatic roots taste slightly bitter and exude a pleasant fragrance.

Vanilla

The "queen of spices" is among the most popular aromas in the world. It belongs to the orchidaceae family and is native to Mexico and Central America. Its subtle taste and elaborate processing make the genuine vanilla an especially precious spice plant.

Cloves

Cloves are the flower buds of the clove tree and primarily familiar as a spice for both sweet and salty food in the European part of the world. They belong to the myrtle family and have an intensive spicy aroma. They were even worth their weight in gold in both old China and Egypt.

Black pepper

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.