Breathe Deep
Breathe freely, deeply.

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Breathe Deep


Breath is essential to all life. The eucalyptus in YOGI TEA® Breathe Deep gives us the impression that our whole chest is opening from within, allowing prana to expand deeper inside us. We can breathe again. Thyme and basil combined with warming cinnamon and ginger stimulate and add delicious flavour. The essence of this tea is: ‘Breathing is life’.
eucalyptus*, liquorice*, ginger*, basil*, cardamom*, cinnamon*, mullein*, alfalfa*, fennel*, thyme*, elecampane*, vanilla extract*, cloves*, black pepper*, vanilla beans*

Ayurvedic information

Ayurvedic information
Reduce
Neutral
Elevate
Vata
10%
Pitta
100%
Kapha
10%

Yoga Pose - Easy Yoga to Open the Lungs

Additional Information

* Certified organic

Ingredients

eucalyptus

Eucalyptus

The name eucalyptus is a generic term for more than 600 different types of trees and shrubs. We use the aromatic leaves of the eucalyptus globulus, a tree native to Australia, which grows up to 60 metres in height. They taste refreshingly aromatic and slightly bitter.
basil

Basil

Basil, which was referred to by the Ancient Greeks as the ‘king of herbs’, first arrived in northern Europe in the 12th century. It has a wonderfully aromatic flavour, which is perfect for Mediterranean cooking as well as in freshly brewed tea.
thyme

Thyme

Thyme belongs to the labiate family and has been treasured by people for thousands of years as a herb and medicinal plant. It mainly grows around the Mediterranean and features a hearty, gentle aromatic aroma. In 2006, thyme was selected as the Medicinal Plant of the Year due to its nutritious properties.
liquorice

Liquorice

Liquorice has been used since ancient times for its medicinal properties and is one of the 50 basic herbs used in traditional Chinese medicine (TCM). It is around 50 times sweeter than sugar and tastes mild, sweet, bitter and aromatic. Liquorice was selected as the Medicinal Plant of the Year in 2012 due to its valuable nutrients.
ginger

Ginger

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.
cardamom

Cardamom

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.
cinnamon

Cinnamon

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.

Mullein

Not only its external properties, but also the internal ones, give mullein a truly majestic appearance. It grows upright up to two metres in height and produces bright yellow, mildly aromatic-tasting flowers. In 1999, mullein was voted the Medicinal Plant of the Year.

Alfalfa

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.
fennel

Fennel

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.

Elecampane

Originating from Asia, Inula could once be found in every cottage garden. As early as the 4th century, the Roman chef Apicius wrote in his recipe collection ‘De re coquinaria’ that every household should possess this plant: “So that nothing is missing from the flavours.” Inula belongs to the daisy family and grows well in damp meadows and fields. Its aromatic roots taste slightly bitter and emit a pleasant scent.
vanilla beans

Vanilla

The ‘queen of spices’ is one of the most popular aromas in the world. It belongs to the Orchidaceae family and is native to Mexico and Central America. Its delicate flavour and extensive production process make real vanilla a particularly valuable spice and medicinal plant.
cloves

Cloves

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.
black pepper

Black pepper

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.

Find out more about our herbs and spices...

Breathe Deep

Brewing Suggestions

Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 5 to 6 minutes - or longer for a stronger flavour.

  • 250 ml 100°C
  • 5-6 Min
  • Enjoy