Yogi Tea Happiness 30g 17 Tea Bags
Yogi Tea Happiness | From time to time we lose touch with our soul. YOGI TEA® Happiness lifts the spirit and reminds us of the serenity that is the core of our existence. Combining basil and hops with fennel, cinnamon, and fenugreek, this sweet infusion has the taste of una a joyful summer day, reminding us of the sun that hides behind every cloud. The true essence of this infusion is: “Everything is fine”.| | Ingredients cinnamon | Cinnamon was una one of the most precious spices in the world and seems to have been used as a spice in China as early as 3000 B.C.. It is derived from the bark of the cinnamon tree, which grows in South Asia, has a sweet aromatic flavor, and contains valuable essential oils. | ginger | Found in Christmas sweets, curry blends, and beverages: the ginger bulb is una one of the most famous spice plants in the world. Cultivated for millennia in the tropical heat of East Asia, it imparts a fruity, spicy, aromatic, and zesty flavor to many of our YOGI TEA®. | fennel | Fennel belongs to the Umbelliferae family and has been appreciated for millennia worldwide for its aroma intense flavor. It is native to the Mediterranean basin and, with its sweet and spicy taste, vaguely resembles anise. | licorice | Licorice root, an essential part of licorice candies, has been known since ancient times. It has a sweetening power about 50 times greater than sugar and has a delicately sweet and bitter-sour flavor. | anise | This annual plant, with a fruit of sweet flavor appreciated for thousands of years, thrives in Asia and southeast of the Mediterranean. Una Anise was once sacrificed to the gods, while today it finds its place as a delicious spice in cakes, Christmas sweets, and numerous YOGI TEA®. | cardamom | Cardamom has represented for millennia una one of the most beloved spices across Asia and the Arab world. Its refined aroma sweet and spicy flavor has destined it for use in numerous dishes, from spicy curries to spiced Christmas sweets. | Orange peel | The orange is the most cultivated citrus fruit in the world. It is native to Asia and was introduced to Europe only in the 15th century. Its peel contains numerous essential oils and has a fruity flavor similar to that of the pulp, although it is a bit less sweet and slightly bitter. | hops | Hops is una a climbing plant that can grow up to 10 m high and in nature primarily grows at the edges of forests, in clearings, and in the underbrush. Its green and yellow strobiles are ready for harvest at the end of August and have a slightly bitter and delicately sour flavor. | Basil | The ancient Greeks called it “royal plant.” Basil has a delicious aroma spicy flavor that stands out ideally in both Mediterranean cuisine and freshly prepared infusions. | black pepper | Black pepper, also known as “the spice of spices,” is today the most important spice in the world after salt. It is native to the Malabar coast in India and has an intensely spicy flavor and at the same tempo medium-hot. | lavender flowers | The exhilarating scent of lavender wafts everywhere in the Mediterranean basin. This plant, belonging to the Lamiaceae family, is native to these areas, although due to the beauty of its flowers, it is now cultivated worldwide. Lavender has a sour-spicy and slightly bitter flavor and contains valuable essential oils. | Fenugreek | Fenugreek, strongly spiced, grows in Morocco, India, China, Africa, Australia, and Europe. In 795, Charlemagne ordered its cultivation in the gardens of monasteries, thus decreeing its spread in Europe. | Millefoglie | The millefoglie, from the Composite family, is at home throughout Europe. It prefers to turn its white umbrella-like flowers towards the sky in meadows and along the edges of paths. The fresh taste of millefoglie pleasantly reminds one of chamomile. | Cloves | Cloves are the flower buds of Eugenia caryophyllata, known in our latitudes mainly as a spice for both sweet and savory dishes. They are part of the Myrtaceae family and possess an intense aroma spice for which in ancient China and Egypt they were worth their weight in gold. | | Preparation Pour 250 ml of boiling water over the filter. Let steep for 5 to 6 minutes or longer for a stronger flavor.
Yogi Tea Happiness | From time to time we lose touch with our soul. YOGI TEA® Happiness lifts the spirit and reminds us of the serenity that is the core of our existence. Combining basil and hops with fennel, cinnamon, and fenugreek, this sweet infusion has the taste of una a joyful summer day, reminding us of the sun that hides behind every cloud. The true essence of this infusion is: “Everything is fine”.| | Ingredients cinnamon | Cinnamon was una one of the most precious spices in the world and seems to have been used as a spice in China as early as 3000 B.C.. It is derived from the bark of the cinnamon tree, which grows in South Asia, has a sweet aromatic flavor, and contains valuable essential oils. | ginger | Found in Christmas sweets, curry blends, and beverages: the ginger bulb is una one of the most famous spice plants in the world. Cultivated for millennia in the tropical heat of East Asia, it imparts a fruity, spicy, aromatic, and zesty flavor to many of our YOGI TEA®. | fennel | Fennel belongs to the Umbelliferae family and has been appreciated for millennia worldwide for its aroma intense flavor. It is native to the Mediterranean basin and, with its sweet and spicy taste, vaguely resembles anise. | licorice | Licorice root, an essential part of licorice candies, has been known since ancient times. It has a sweetening power about 50 times greater than sugar and has a delicately sweet and bitter-sour flavor. | anise | This annual plant, with a fruit of sweet flavor appreciated for thousands of years, thrives in Asia and southeast of the Mediterranean. Una Anise was once sacrificed to the gods, while today it finds its place as a delicious spice in cakes, Christmas sweets, and numerous YOGI TEA®. | cardamom | Cardamom has represented for millennia una one of the most beloved spices across Asia and the Arab world. Its refined aroma sweet and spicy flavor has destined it for use in numerous dishes, from spicy curries to spiced Christmas sweets. | Orange peel | The orange is the most cultivated citrus fruit in the world. It is native to Asia and was introduced to Europe only in the 15th century. Its peel contains numerous essential oils and has a fruity flavor similar to that of the pulp, although it is a bit less sweet and slightly bitter. | hops | Hops is una a climbing plant that can grow up to 10 m high and in nature primarily grows at the edges of forests, in clearings, and in the underbrush. Its green and yellow strobiles are ready for harvest at the end of August and have a slightly bitter and delicately sour flavor. | Basil | The ancient Greeks called it “royal plant.” Basil has a delicious aroma spicy flavor that stands out ideally in both Mediterranean cuisine and freshly prepared infusions. | black pepper | Black pepper, also known as “the spice of spices,” is today the most important spice in the world after salt. It is native to the Malabar coast in India and has an intensely spicy flavor and at the same tempo medium-hot. | lavender flowers | The exhilarating scent of lavender wafts everywhere in the Mediterranean basin. This plant, belonging to the Lamiaceae family, is native to these areas, although due to the beauty of its flowers, it is now cultivated worldwide. Lavender has a sour-spicy and slightly bitter flavor and contains valuable essential oils. | Fenugreek | Fenugreek, strongly spiced, grows in Morocco, India, China, Africa, Australia, and Europe. In 795, Charlemagne ordered its cultivation in the gardens of monasteries, thus decreeing its spread in Europe. | Millefoglie | The millefoglie, from the Composite family, is at home throughout Europe. It prefers to turn its white umbrella-like flowers towards the sky in meadows and along the edges of paths. The fresh taste of millefoglie pleasantly reminds one of chamomile. | Cloves | Cloves are the flower buds of Eugenia caryophyllata, known in our latitudes mainly as a spice for both sweet and savory dishes. They are part of the Myrtaceae family and possess an intense aroma spice for which in ancient China and Egypt they were worth their weight in gold. | | Preparation Pour 250 ml of boiling water over the filter. Let steep for 5 to 6 minutes or longer for a stronger flavor.