Sweet Mint
Stimulating, light, refreshing.

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Sweet Mint


Aromatic peppermint and spearmint are grounded by powerful Assam tea, ginger, clove and sweet cinnamon. Opposites attract. Spicy schisandra berry, with its five flavour sensations, pleases the senses and brings balance to this delicious tea blend. The essence of this tea is: ‘Carefree and focused’.
peppermint*, spearmint*, black tea (Assam)*, liquorice*, cinnamon*, ginger*, schisandra berries*, black pepper*, cloves*, cardamom*

Ayurvedic information

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

Yoga Pose - Relax in 2 Minutes

Additional Information

* Certified organic

Ingredients

peppermint

Peppermint

First discovered in 1696 and presumably a coincidental result of water mint and wild mint, peppermint is one of the most important medicinal plants in the world. Peppermint has a slightly sharp taste and is adored around the world for its refreshing aroma and nutritious properties. In 2004 it was selected as Medicinal Plant of the Year.
spearmint

Spearmint

Spearmint is one of the most popular types of mint, which no kitchen or garden can do without. The plant belongs to the labiate family and grows up to half a meter tall. It has a refreshingly fruity, extremely aromatic flavour.
schisandra berries

Schisandra berry

In China this Asian medicinal plant is also called ‘Wu Wie Zi’, meaning ‘berries of five flavours’. It tastes sweet, sour, salty, bitter and spicy all at the same time, and contains numerous vitamins as well as important minerals. Schisandra berries have been used in traditional Chinese medicine (TCM) for thousands of years.

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

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.
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.
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.
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.
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.
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.

Find out more about our herbs and spices...

Sweet Mint

Brewing Suggestions

Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 5 minutes.

  • 250 ml 100°C
  • 5 Min
  • Enjoy