Nature looks and smells enchantingly pure and fresh after the rain. Similarly our own nature has the ability to renew itself in regular cycles. Herbs can help us with this. YOGI TEA® Detox is a balanced blend of sweet liquorice and spicy ginger, combined with time-honoured herbs dandelion and burdock root. The addition of cardamom, coriander, sage and fennel complete this great tasting and popular tea. The essence of this tea is: ‘Sweet renewal’.
Yoga Pose - Easy Yoga for Purification
Ingredients: liquorice, cinnamon, burdock root, ginger, dandelion, fennel, anise, juniper berries, coriander, cardamom, black pepper, parsley, sage, cloves, turmeric root (Certified organic)
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.
Dandelion is among the best-known and most widespread wild plants. It thrives almost anywhere that allows it to sprout its bright yellow composite in the direction of the sky. Its leaves taste extremely aromatic: Subtly tart and slightly bitter, they are excellently suited for salads and smoothies. They are obviously also appropriate for delicious teas.
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.
The burdock is a plant of the asteraceae family. It grows at the edges of the forests and on the fields. The roots of the burdock are gathered in the autumn of the first growth year and taste semi-sweet.
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.
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.
This annual plant thrives in Asia and the southeastern part of the Mediterranean. People have revered its sweetish tasting fruit for thousands of years. In earlier times, anise was sacrificed to the gods. Now it is found in cakes and Christmas biscuits, as well as a delicious spice in many YOGI TEA®s.
Most people know the little black juniper berries as a sourish-tart, slightly sweetish spice. Its German name of Wacholder is based on the old German word wauhal, which means "freshly alive/alert" and der means "tree."
In the Middle East and Asia, the slightly sweetish tasting coriander is used in almost every dish, presumably due to its splendid aroma that is reminiscent of a spicy-savoury mixture of cinnamon, nutmeg and orange.
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.
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.
Parsley is among the best-known herbs in the world. Depending on the variety, it has curly or smooth leaves with a mild-spicy and slightly peppery taste. Parsley is at home in the Mediterranean region and on the Canary Islands – as well as in many gardens and kitchens around the globe.
The name of this wonderfully fragrant plant from the Mediterranean region is based on the Latin word salvare. Due to its fresh-spicy and slightly bitter taste, sage was already worth its weight in gold in old China.
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.
Turmeric primarily grows in Asia and the Mediterranean region. It belongs to the ginger family and is one of the main components of curry powder. In India, the ginger-like and slightly savoury curcuma root was already one of the most important spices more than 5,000 years ago. It was even considered to be sacred. Find out more about our herbs and spices.
Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 5 to 6 minutes - or longer for a stronger flavour.