Green tea blended with aromatic spearmint, cardamom and sweet cinnamon is the secret to the exceptional taste of this rare green chai. Savour this astonishingly smooth and delicious tea hot or cold. Enjoy this relaxing chai in the Indian tradition: sweetened and with a little milk or milk substitute.
The essence of this tea is: ‘Joyful enchantment’.
cinnamon*, spearmint*, green tea*, ginger*, cardamom*, cloves*, black pepper*, cinnamon oil*
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.
Spearmint is one of the best-known types of mint. It would be hard to imagine the kitchens and gardens of this world without it. The plant belongs to the mint family and grows up to half a metre in height. Its taste is refreshing and highly aromatic.
Sencha, one of the types of green tea that we use, is also called the "royal variety of green tea." It unites the most positive traits of the green tea plant and has a fresh, distinctive taste.
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.
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.
Cloves are the flower buds of the clove tree and primarily familiar as a spice for both sweet and salty food in the European part of the world. They belong to the myrtle family and have an intensive spicy aroma. They were even worth their weight in gold in both old China and Egypt.
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.