Slightly tart, protective, precious.
Tart and spicy echinacea originates from North America, where it has been valued for centuries by the country’s indigenous peoples. Together with South African rooibos and Middle Eastern spices, the echinacea in this tea takes us on a journey of flavour from which we return fortified and inspired.
The tea for everyone who wants to feel protected.
Sit cross-legged or on a chair with your spine straight and feet flat on the floor. Rest your hands on your knees with your eyes closed. Inhale through the nose as you turn your head so you are facing over your left shoulder; exhale through the nose as you turn your head so you are facing over the right shoulder. Continue for 1–3 minutes.
Then facing straight ahead, take a few deep breaths and relax. Feel your throat fill with energy, warmth and light!
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.
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.
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.
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