Yogi Tea Pleasure of Breath 17 sachets
Breath is essential for life. The eucalyptus contained in the YOGI TEA® Pleasure of Breath gives the sensation that the entire chest opens from the inside, allowing the prana, 'life energy', to expand deeper and deeper within us. We can breathe again. Thyme and basil, combined with the warm spices cinnamon, cardamom and ginger, are delicately stimulating and add a delicious taste. The true essence of this infusion is: "Breath is life".
Licorice root, an essential part of licorice confectionery, has been known since ancient times. It has a sweetening power about 50 times higher than sugar and has a delicately sweetish and bitter-sour taste.
Found in Christmas sweets, curry mixes, and sodas, the ginger bulb is one of the most famous seasoning plants in the world. Grown for millennia in the tropical heat of East Asia, it gives a fruity, hot, aromatic and spicy taste to many of our YOGI TEA®.
Cardamom has been one of the most popular spices throughout Asia and the Arab world for thousands of years. Its refined sweet and spicy aroma has predestined it for use in numerous dishes, from spicy curries to spicy Christmas sweets.
Cinnamon was one of the most expensive spices in the world and it seems that in China it was used as a spice as early as 3,000 years BC. It is made from the cinnamon bark, which grows in South Asia, has a sweet aromatic flavor and contains precious essential oils.
Not only its external characteristics, but also its internal ones make the mullein a majestic sight. It grows straight up to two meters high and produces bright yellow flowers with a delicate and aromatic flavor.
Alfalfa is also widely known as alfalfa, a name which, translated from Arabic, means “father of all foods”. The flowering period is from June to September. The aromatic-spicy flavor is slightly reminiscent of walnuts.
Fennel belongs to the Umbelliferae family and has been appreciated for millennia all over the world for its intense aroma. It is native to the Mediterranean basin and, with its sweet and spicy flavor, vaguely recalls anise.
Once the elecampane, originally from Asia, was a permanent presence in any country garden. Already in the fourth century, the Roman cook Apicius wrote in his cookbook "De re coquinaria" that this plant had to be present in all homes: "That nothing is missing in the sauce". Elecampane belongs to the Composite family and grows preferably in wet meadows and fields. Its aromatic root has a slightly bitter taste and gives off a pleasant scent.
The “queen of spices” boasts one of the most loved aromas in the world. It belongs to the Orchidaceae family and comes from Mexico and Central America. Due to its refined taste and elaborate manufacturing process, vanilla is a particularly valuable condiment plant.
Cloves are the flower buds of Eugenia caryophyllata, known in our latitudes especially as a spice for both sweet and savory dishes. They are part of the Mirtaceae and possess an intense spicy aroma for which in ancient China and Egypt they were worth their weight in gold.
Black pepper, also called 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 and at the same time medium-spicy flavor.
eucalyptus *, licorice *, ginger *, basil *, cardamom *, cinnamon *, mullein *, alfalfa *, fennel *, thyme *, elecampane *, vanilla extract *, cloves *, black pepper *, pod of vanilla*