Yogi Himalaya Tea

Fennel and ginger give this classic Chai a gentle touch. The addition of warm, sweet cinnamon makes it especially delicious. YOGI TEA® Himalaya is a very old tea recipe from the meditative tradition of the Himalayas. Like every Chai, Himalaya is a beverage of spices and milk* that harmonise with each other. *or a vegan milk variation. The subtle message of this tea is: œBalance and broad vision.�
ginger*, fennel*, cinnamon*, anise*, coriander*, cinnamon oil*, ginger oil*, liquorice*
Ingredients

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.

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.

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.

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.

Coriander
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.

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.