We select only the finest herbs, spices and botanicals from around the world to ensure that every cup of Yogi tea is rich in both delicious flavor and healthful purpose.
Açai (aa-sigh-EE) is a grape-sized, deep-purple berry that grows atop palm trees in the Amazon region of Brazil. Açai berries supply antioxidants, (especially anthocyanins), amino acids, essential omega fatty acids, fiber and protein.
Alfalfa Leaf is a very mild, food-like nutritive plant in the pea family, which has been used in traditional herbal medicine for over 1,500 years. It is a natural source of protein, calcium, vitamin A, vitamin C, vitamin D and more.
Amla Fruit, or Emblic Fruit (Amalaki), is one of the most commonly used herbs in Ayurveda. A strong rejuvenative, amla supplies antioxidants and can help supports digestive function. Amla is also the basis for the Ayurvedic rejuvenative jam, chyavanprash, and the widely-used combination herbal blend, triphala.
See Amla Fruit
Anise Seed is a tasty culinary herb from the parsley family. In the herbalist's world, anise seed is known mainly for supporting the digestive system, helping to reduce gas and support efficient digestion. Today, throughout Asia and Europe, anise seed is used to help support respiratory and throat function.
Apple pieces are used to provide refreshing apple flavor. In general, apples can help to support healthy digestion and assimilation.
Ashwagandha root (Withania somnifera) is a relative of tomatoes and potatoes that is traditionally used to support stress tolerance, performance and endurance.
Assam is a black tea named after the region of its production: Assam, India. Assam tea is created specifically from the plant Camellia sinensis var. assamica. This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color.
Astragalus Root, or milk vetch root, is considered a superior herb in Traditional Chinese Medicine (TCM), where it is known as Huang Qi. A member of the legume family, Chinese families regularly add astragalus to the family stewpot. Japanese herbalists use astragalus, which they call "ogi," to support a variety of functions, including energy, digestion and elimination. Unlike many Chinese herbs, astragalus is surprisingly tasty as a tea, with a velvety texture and a sweet, buttery taste.