Yogi

Tea Happiness

From time to time we lose contact with our soul. The 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 tastes like a joyful summer day, reminding us of the sun behind every cloud. The real essence of this tea is: "It's all right".

Ingrediants

cinnamon

Cinnamon was one of the most expensive spices in the world and it seems that in China it was used as a spice as early as 3,000 years BC. It is made from the bark of cinnamon, which grows in South Asia, has a sweet aromatic flavor and contains precious essential oils.

ginger

Found in Christmas sweets, curry mixes, and sodas, the ginger bulb is one of the most famous seasoning plants in the world. Grown for millennia in the tropical heat of East Asia, it gives a fruity, hot, aromatic and spicy taste to many of our YOGI TEA®.

fennel

Fennel belongs to the Umbelliferae family and has been appreciated for millennia all over the world for its intense aroma. It is native to the Mediterranean basin and, with its sweet and spicy flavor, vaguely recalls anise.

licorice

Licorice root, an essential part of licorice confectionery, has been known since ancient times. It has a sweetening power about 50 times higher than sugar and has a delicately sweetish and bitter-sour taste.

anise

This annual plant, with a sweet-tasting fruit that has been prized for thousands of years, thrives in Asia and the south-east of the Mediterranean. Once anise was 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 been one of the most popular spices throughout Asia and the Arab world for thousands of years. Its refined sweet and spicy aroma has predestined it for use in numerous dishes, from spicy curries to spiced Christmas sweets.

Orange peel

Orange is the most cultivated citrus fruit in the world. It is native to Asia and was only introduced in Europe in the 15th century. Its rind contains numerous essential oils and has a fruity flavor similar to that of the pulp, although it is a little less sweet and slightly bitter.

hop

Hop is a climbing plant that climbs up to 10 m in height and in nature it grows mainly on the edges of woods, in clearings and in the undergrowth. Its green and yellow strobili are ready for harvest at the end of August and have a slightly bitter and delicately tart flavor.

Basil

The ancient Greeks called it "royal plant". Basil has a delicious spicy aroma that stands out in an ideal way both in Mediterranean cuisine and in freshly prepared infusions.

black pepper

Black pepper, also known as the “king of spices”, is today the most important spice in the world after salt. It is native to the Malabar coast of India and has an intensely spicy and at the same time medium-spicy flavor.

lavender flowers

The entrancing scent of lavender hovers everywhere in the Mediterranean basin. This plant belonging to the Lamiaceae family is indigenous to these areas, even if, due to the beauty of its flowers, it is now grown all over the world. Lavender has a sour-spicy and slightly bitter taste and contains valuable essential oils.

Fenugreek

The highly spiced fenugreek grows in Morocco, India, China, Africa, Australia and Europe. In 795 Charlemagne ordered its cultivation in the gardens of the monasteries, thus decreeing its diffusion in Europe.

a thousand leaves

The millefeuille, from the Composite family, is at home throughout Europe. It prefers to turn its white umbrella-like flowers to the sky in the meadows and on the edge of the paths. The fresh flavor of the millefeuille is pleasantly reminiscent of chamomile.

cloves

Cloves are the flower buds of Eugenia caryophyllata, known in our latitudes especially as a spice for both sweet and savory dishes. They are part of the Mirtaceae and possess an intense spicy aroma for which in ancient China and Egypt they were worth their weight in gold.

Preparation

Pour 250ml of boiling water onto the filter. Steep for 5 to 6 minutes or longer for a stronger flavor.