Yogi Rooibos (Redbush) 15x2gr Teabags

Sweet, warm and sunny, rooibos tea radiates rich African folklore. The addition of traditional YOGI TEA® spices, such as cinnamon, ginger, cardamom, clove and a hint of black pepper brings rooibos™s mild, earthy aroma to life, while carob and vanilla round out this sweet, friendly tea. The essence of this tea is: ˜Rising from the embrace of Mother Earth™.

rooibos*, cinnamon*, ginger*, carob*, roasted chicory*, cardamom*, cloves*, black pepper*, cinnamon oil*, ginger oil*, cardamom oil*, vanilla extract*
Ingredients

Rooibos
To this day, the redbush which is also called rooibos from the legume family is cultivated exclusively in the cedar mountains of South Africa. Growing to a height of two metres, the plant is only harvested once every year. Its leaves are made into rooibos tea, which is the mild-fruity and slightly sweet tasting national beverage of South Africa.

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.

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.

Carob
Indigenous to the Mediterranean area and Asia, carob is a plant from the legume family. The long, brown fruit of the carob tree which grows up to a height of 18 metres taste sweetish and carry seeds that each weigh precisely 0.197 grams. Due to this special characteristic of nature, carob seeds were used as the measuring unit for diamonds in antiquity.

Chicory (roasted)
The chicory is also known under the name of blueweed because its sky-blue flowers prefer to grow at the wayside. The flowers of the plant from the asteraceae family, which is native to Europe, northwestern Africa and western Asia, open for just one single day. Its roots taste spicy-tart and give herbal tea mixtures a touch of coffee taste but without the caffeine.

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.

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 œking 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.

Ginger oil