Echinacea
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Echinacea


This intense spicy sweet herbal tea blend helps support our physical balance and well-being. Prized echinacea combines with sweet fennel, spicy ginger and cardamom to make this a perfectly harmonious Ayurvedic tea blend. The essence of this tea is: ‘I am protected’.
cinnamon*, echinacea*, ginger*, fennel*, rooibos*, roasted chicory*, carob*, cardamom*, basil*, burdock root*, black pepper*, turmeric root*, astragalus*, vanilla beans*

Ayurvedic information

Ayurvedic information
Reduce
Neutral
Elevate
Vata
50%
Pitta
100%
Kapha
10%


* Certified organic

Ingredients

echinacea

Echinacea

Echinacea is a plant that grows wild in North America and has long been valued by Native Americans. It attains a height of 90 cm and has purple leaves. Echinacea tastes slightly sweetish and tart-spicy.
rooibos

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.
cardamom

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.
cinnamon

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

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

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.

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.

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.
basil

Basil

This "royal plant," as the Ancient Greeks called basil, came to northern Europe in the 12th century. It has a wonderfully spicy aroma, which is ideally featured in both Mediterranean cuisine and freshly brewed tea.
turmeric root

Turmeric root

Turmeric primarily grows in Asia and the Mediterranean region. It belongs to the ginger family and is one of the main components of curry powder. In India, the ginger-like and slightly savoury curcuma root was already one of the most important spices more than 5,000 years ago. It was even considered to be sacred.

Burdock root

The burdock is a plant of the asteraceae family. It grows at the edges of the forests and on the fields. The roots of the burdock are gathered in the autumn of the first growth year and taste semi-sweet.
black pepper

Black pepper

Also called the "king 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.

Astragalus

The plant called astragalus in the West is known in China under the name of Huang Qi. The literal translation means the "Yellow Emperor" and accordingly reflects the significance of the plant for human beings.
vanilla beans

Vanilla

The "queen of spices" is among the most popular aromas in the world. It belongs to the orchidaceae family and is native to Mexico and Central America. Its subtle taste and elaborate processing make the genuine vanilla an especially precious spice plant.

Find out more about our herbs and spices...

Echinacea

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