Echinacea

The tart and spicy Echinacea is native to North America, where it has been prized by the country's indigenous peoples for centuries. Together with South African rooibos and Middle Eastern spices, the echinacea in this tea takes us on a taste journey from which we return strengthened and inspired.

ACTIVE INGREDIENTS:

CARDAMON

Cardamom has been one of the most popular spices for thousands of years throughout the Asian and Arabian area. Cardamom has a subtle, sweet-spicy aroma destined for use in many different types of food.

Echinacea

Echinacea is a plant that grows wild in North America and has long been valued by Native Americans. It reaches a height of 90 cm and has purple leaves. Echinacea has a slightly sweet and spicy taste.

ROJBOS

To this day, the red bush - which is also called Rooibos - from the legume family is grown exclusively in the Cedar Mountains of South Africa. Growing to a height of two meters, the plant is harvested only once a year. Its leaves are used to make rooibos tea, which is the mildly fruity and slightly sweet national drink of South Africa.

How to use: Pour over the bag with 250 ml of freshly boiled water. Allow to steep for 5 to 6 minutes - or longer for a stronger flavor.

Ingredients: Cinnamon*, echinacea*, ginger*, fennel*, rooibos*, roasted chicory*, carob*, cardamom*, basil*, burdock root*, black pepper*, turmeric root*, astragalus*, vanilla beans *.

*ingredients of organic origin