This bright aromatic blend helps to energise and uplift the spirit. To keep smiling, even in stressful situations, sit back and enjoy a cup of YOGI TEA® Positive Energy Cranberry Hibiscus. Invigorating green mate, guarana and Assam black tea help you to keep going. Vibrant hibiscus, fruity cranberry, rose hip and lemon myrtle complete this deliciously intriguing blend.
The essence of this tea is: ‘Personal inspiration’.
black tea (Assam)*, hibiscus*, green mate*, liquorice*, lemon grass*, lemon myrtle*, dried lemon juice*, rose hips*, beetroot*, cranberries*, cinnamon*, black pepper*, orange peel*, rosemary*, orange oil*, ginger*, guarana*, ginseng root*, cardamom*, cloves*
‘Indian green gold’, as the maté shrub is known, grows in South America and belongs to the holly family. Yerba maté is characterised by the special process in which the smokey, fruity-sweet flavour of the crops are fermented for around one month.
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.
The cranberry belongs to the heather family and is an essential ingredient for every Thanksgiving meal in the USA. It is most commonly used in North American and Scandinavian cuisine and has a tart, sour taste. In addition to numerous vitamins, cranberries also contain nutritious flavonoids, such as eugenol and zinc.
Black tea (Assam)
The famous Assam tea originates from the north Indian region of the same name. It is picked exclusively by hand and has soft, malty, sweet characteristics. Its intense, spicy flavour and important nutrients such as vitamin B1 and phenolic compounds make it one of the most commonly drunk tea varieties around the world.
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.
In Southeast Asia, this aromatic herb and medicinal plant is also known by the name ‘fever grass’.
It contains essential oils and has a powerful, fresh citrus flavour. It is still unknown where this plant that belongs to the sweetgrass family, and is mainly used in Asian cuisine, originates from.
Lemon myrtle grows almost exclusively in the Australian state of Queensland. The Aborigines discovered their significance as a medicinal plant long ago, and picked the intensively scented leaves to make tea and oil. Lemon myrtle has a powerful citrus taste and contains important essential oils.
The lemon, which originates from India, has only been native to Europe since the 13th century. It belongs to the fruits with the highest vitamin C content and also contains nutritious essential oils, phosphorus and magnesium. Its juice tastes sour yet fruity, and slightly bitter.
Rose hip, which belongs to the rose family, contains five times more vitamin C than lemons. Its aromatic fruits have a slightly bitter, yet sweet taste and contain the vitamins A, B, E, P and K as well as citric acids, minerals and iron.
Beetroot is an ancestor of wild beet and was introduced to Central Europe by the Romans. Beetroot has a subtle sweet, slightly bitter and mild, earthy taste, and contains numerous valuable properties, such as folic acid, nitrate, vitamin B and iron.
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.
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.
It is widely known that oranges contain lots of useful substances. But not many people realise that the peel of the orange is even more valuable than the flesh of the fruit: more than 170 active phytochemicals, over 60 different flavonoids and numerous essential oils make it a valuable source of nutrients. And its refreshing, sweet aroma makes it a very delicious one as well.
Rosemary was introduced in Central Europe by monks in the 1st century A.D. The Medicinal Plant of the Year in 2011, it emits an aromatic, intensive scent and is a popular herb in Mediterranean cuisine. Its name is derived from the Latin ‘Ros marinus’, meaning ‘dew of the sea’. Rosemary tastes delicately spicy and slightly bitter.
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.
Guarana is a plant most commonly found in the Amazon region, and the Indians believed it possessed the power of a mighty godly presence. It grows like a vine up to 12 metres in height and belongs to the soapberry family. Its orange-red fruits have a slightly bitter taste and contain a high caffeine content.
Ginseng was once considered the plant of kings, since its long growth time meant that it was far too expensive for most people: It can take up to 170 years before the wild ginseng root, which originates from North Korea, is fully mature. Ginseng has a slightly bitterand tart 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.