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Yogi Tea Digestion 17 Bags

Inspired by the Indian Ayurvedic tradition of masala mixtures. These special herbal blends give it a delicious taste and help digest meals. In YOGI TEA® Digestion, herbs such as fennel, liquorice and mint are combined with comforting spices such as cardamom, coriander, ginger and black pepper, making this infusion enjoyable at meals or at any other time of the day.
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It is based on an Ayurvedic recipe of herbs and spices that is believed to promote the digestive process. The Ayurvedic tradition teaches that well-chosen foods and herbs can affect how you feel after eating and throughout the day. This tea contains fennel, liquorice and mint leaves, and Ayurveda praises it for its beneficial effect on digestion. Warm herbs such as cardamom, coriander, ginger and black pepper balance this delicious blend. For a perfect infusion, pour the freshly boiled water into a tea bag. Let it rest for 4 to 6 minutes or more for a stronger flavor. Gently press the tea bag so that the active ingredients are fully released into the water. Enjoy a cup during or after a meal.


Cardamom has been one of the most popular spices in the Asian and Arab world for thousands of years. Its delicate spicy and sweet aroma encourages the application of cardamom in numerous dishes, from spicy curry to spicy Christmas sweets. Thanks to its essential oils and other important nutrients, cardamom is also one of the oldest medicinal plants in the world.

Fennel is one of the oldest known medicinal plants in the world. It belongs to the umbeliferous family and has been popular internationally for thousands of years for its intense aroma. Fennel has a spicy and sweet taste reminiscent slightly of anise.

Ginger has been used in the Far East for more than 3,000 years as a spice and medicinal plant. It has a spicy and fruity taste and contains, in addition to different vitamins, essential oils and precious minerals.

In the Middle East and Asia, lightly sweet-tasting coriander is used in almost every course. On the one hand there is its magnificent aroma, reminiscent of a mixture between spicy and spicy cinnamon, nutmeg and orange. On the other hand, coriander is full of nutrients and is already mentioned in the Old Testament as a medicinal plant.

Milky barley
Barley belongs to the grass family and is native to the Middle East and eastern Balkans. The barley malt that has germinated, between acid and spice, has, in addition to magnesium, calcium or potassium, numerous essential amino acids that the body cannot manufacture on its own.

Sweet stick, also known as liquorice, has been known since ancient times as a medicinal plant and is one of 50 basic herbs of traditional Chinese medicine (TCM). It is about 50 times sweeter than sugar and has a mildly sweet taste and between acid and bitter. Thanks to its appreciated nutrients, liquorice was chosen as the office plant of the year in 2012.

First discovered in 1696 and probably the result of the happened crossing of Mentha aquatica and Mentha spicata, it is now among the most important medicinal plants in the world. Peppermint has a slightly spicy taste and is popular all over the planet for its refreshing aroma and appreciated components. In 2004 it was chosen as medicinal plant of the year.

Cinnamon is one of the most expensive spices in the world and must have been used as early as China for 3,000 years. C. as a spice and medicinal plant. Cinnamon is obtained from the bark of the South Asian cinnamon tree, has an aromatic sweet taste and contains numerous tannins and beneficial essential oils.

Black pepper
Black pepper, also known as the "queen of spices", is currently, along with salt, the most important spice in the world. It comes originally from the coast of Malabar in India and has an intense spicy flavor and at the same time with varying degrees of spicy. The ancient medicine of Ayurveda recommends black pepper not only as a seasoning, but also, due to its appreciated substances, as a medicinal plant.

Nails are the buttons of the nail tree and at our latitude are mainly known as a spice in dishes such as spice bread or red cabbage. They belong to the mirtáceas and have an intense spicy aroma, thanks to which in ancient China and Egypt they were paid even with gold.

Pour 250 ml of freshly boiled water over the saget. Leave for 5 to 6 minutes – or more for a more intense flavor.

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