Yogi Rose Organic Tea 17 Teabags
Yogi Rose Organic Tea 17 Teabags
The delightful floral aroma of rose petals is irresistible. Breathe in the fragrant aroma. Then take a sip and allow yourself to be engulfed by this delicious and soothing floral blend of chamomile, hibiscus, elderflower and lavender. The essence of this tea is: ‘Messenger of love’.
hibiscus*, chamomile flowers*, elderflower*, linden flowers*, rose petals*, cinnamon*, lavender flowers*, yarrow*, ginger*, black pepper*, fennel*, turmeric root*, natural flavour, sunflower petals*, alfalfa*, buckhorn*, cardamom*, cloves*, dried kombucha drink*
Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 5 to 7 minutes - or longer for a stronger flavour.
Rose petals smell just as magnificent as they look. This majestic plant has also been treasured for thousands of years as a medicinal plant – in the 17th century roses were used in about a third of the medicine. Rose blossom smells delicately aromatic and contains important tannins as well as essential oils.
Hibiscus, also known as mallow, was already being used in Greece thousands of years ago as a medicinal plant – thus earning its Greek name Althaea, which translates as ‘I cure’. This perennial plant flowers from June to August and produces sweet, box-like fruits.
You can smell the invigorating scent of lavender anywhere you go in the Mediterranean. The medicinal plant, which belongs to the labiate family, is native to these regions – even though it is now cultivated all around the world for its wonderful, nutritious flowers. Lavender tastes aromatic, spicy and slightly bitter, and contains important essential oils.
At the end of the 16th century, the famous doctor and botanist, Hieronymus Bock identified chamomile with its pleasant scent as the ‘most commonly-used herb in medicine’. Due to its numerous positive properties, in 1987 it received the very first Medicinal Plant of the Year award, and was voted Medicinal Plant of the Year in 2002.
Hippocrates, the most famous doctor of ancient times, once described elderflower as a ‘medicinal cabinet’. Numerous nutrients, such as vitamin C and B, essential oils and citric acids make this slightly bitter-tasting shrub one of the world’s most popular medicinal plants.
As early as the Middle Ages, it was treasured for its advantageous properties, and even today linden flower is one of the most popular medicinal agents in the world. It has an aromatic smell, tastes slightly sweet and contains many important flavonoids and essential oils.
Cinnamon is one of the most expensive herbs in the world and is thought to have been used in China around 3,000 B.C. as a herb and medicinal plant. Cinnamon is extracted from the bark of the cinnamon tree. It tastes aromatic and sweet, and contains nutritious tannins as well as valuable essential oils.
In Austria, this medicinal plant is also known as ‘Bauchwehkraut’ (stomach pain herb) due to its natural nutrients such as essential oils, nitrates, inulin and potassium salts. Yarrow is native to Europe and belongs to the daisy family. Its white, cone-shaped leaves have a fresh, chamomile-scented aroma.
Ginger has been used in the Far East for more than 3,000 years as a condiment and medicinal plant. It has a fruity-tart taste and contains essential oils and important minerals as well as various vitamins.
Black pepper, known as the ‘King of Spices’ nowadays is one of the most important spices in the world, together with salt. It originates from the Malabar coast of India and it has an intensive spicy flavour, ranging from mildly spicy to spicy. Ancient traditional medicine of Ayurveda recommends black pepper not only for its spiciness, but also for its valuable properties as a medicinal plant.
Fennel is considered one of the oldest medicinal plants. It belongs to the umbellifereae family and has been popular worldwide for many thousands of years due to its intense aroma. Fennel has a sweet yet spicy taste, somewhat reminiscent of aniseed.
Turmeric is an old medicinal plant, which mainly flourishes in southern Asia and Mediterranean regions. It belongs to the ginger family and is a main component of curry powder. In India, the gentle, spicy, ginger-like turmeric was one of the most important spices over 5,000 years ago and was even considered holy due to its medicinal properties.
The sunflower, which grows up to five metres tall, is considered a symbol of the power of the Sun God in its native South America. Its bright yellow petals have a medium-sweet taste and contain important vitamins and minerals.
From the Arabic translation, meaning “father of all foods”, Alfalfa has been cherished for thousands of years due to its nutritious properties. In addition to proteins, minerals and micronutrients, the seeds of this plant that we know as ‘Lucerne’ contain multiple vitamins, such as E, K, B6 and D. Alfalfa has a subtle, nutty flavour and a spicy, aromatic quality.
Buckhorn is a leafy plant found in many parts of the world and most commonly grows on grassland and beside roads. Due to its high vitamin C content, it was known by the ancient Germanics as ‘Läkeblad’, which translates as ‘healing leaf’. Buckhorn has a slightly salty, bitter taste.
Cardamom has been one of the most popular spices in the Asian and Arabian regions for thousands of years. Its delicate, sweet yet sharp aroma means that it is perfect for use in numerous dishes – from spicy curries to aromatic Christmas baked goods. Thanks to its essential oils and other important nutrients, cardamom is one of the oldest healing plants in the world.
Cloves are the flower buds of the clove tree and are mainly used in our part of the world as a spice in foods such as Lebkuchen (gingerbread) or red cabbage. They belong to the Myrtaceae family and have an intense, spicy aroma, which led to them even being weighed up with gold in ancient China and Egypt.
Kombucha is a blend of various yeasts and has been served as a drink for thousands of years due to its unique aroma and nutritious properties. Kombucha tastes sour yet sweet and contains iron and nutritious folic acid as well as the vitamins C, B, D and K.