YOGI TEA GREEN TEA MATCHA LEMON (17 TEA BAGS)
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Delicate, green Tencha tops, shielded from sunlight for the last weeks before the harvest to obtain a fine, fresh and mild taste, have been refined with selected Matcha that has traditionally accompanied Buddhist monks during their long meditations.
Fruity lemon grass and tangy lime round off this wonderful tea blend and create a very special taste experience.
The essence of this tea is "Harmonious through the day".
green tea*, (Tencha*, Sencha*, Matcha*), lime*, liquorice*, lemon grass*, peppermint*, black pepper*, dried lemon juice*, guarana*, lemon oil*, lemon verbena*, lemon peel*, ginger*
Green tea Sencha: Sencha, one of the types of green tea that we use, is also called the "royal variety of green tea." It unites the most positive traits of the green tea plant and has a fresh, distinctive taste.
Matcha: Matcha tea, which was once reserved solely for the Japanese elite, is still among the finest types of tea. In an elaborate process, the finely ground matcha powder is made from the shaded leaves of the tencha green tea plant. It is bright green and tastes sweetish-fresh.
Green tea Tencha: Tencha is among the most precious types of tea in Japan. Just 1% of the country's tea harvest consists of the intensive green tencha leaves that serve as the basis for the special matcha tea. Tencha achieves its extraordinary quality through an elaborate processing method – from ripening in the shade to drying in special drying ovens.
Liquorice: Liquorice has already been known since ancient times. Its sweetening power is about 50 times stronger than that of sugar. It tastes mild-sweetish and bitter-tart.
Lime: Limes are the intensive-sourish relatives of lemons. They were brought to southern Europe in the Middle Ages by the Crusaders. Their fruit pulp is so sour that the green citrus fruits are usually not eaten in their natural state but serve as a refreshing ingredient in beverages and foods.
Lemon grass: Lemon grass contains essential oils and has a strong, lemony-fresh taste. The origins of this plant from the family of grasses that is primarily used in the Asian kitchen are still unclear to this day.
Peppermint: First discovered in 1696 and presumably created through the coincidental hybridisation of the water mint and wild mint, peppermint is now one of the most familiar plants in the world. Peppermint is extremely popular throughout the world due to its refreshing aroma. It has a mild, pleasant pungency.
Lemon peel: A native of India, the peel of the lemon tree fruit has an aroma similar to its sourish fruit pulp. Slightly bitter and refreshingly fruity, it enriches Mediterranean meals, sweet dishes or herbal tea mixtures.
Lemon verbena: Lemon verbena was first introduced to Europe at the end of the 18th century. Its homeland is under the South American sun. The lemon verbena belongs to the vervain family and contains fine essential oils.
Guarana: The guarana plant is primarily native to the Amazon region. The Indios say that it has the power of a high divine being within it. Like a vine, it grows up to 12 metres in height and belongs to the soapberry family. Its orange-red fruit tastes slightly bitter.
Ginger: Whether in the Christmas biscuits, as a curry mixture or in lemonade: The bulbous ginger is among the best-known spice plants in the world. For thousands of years, it has been cultivated in the tropical heat of eastern Asia. It gives many of our YOGI TEA®s a fruity-hot and aromatically spicy taste.