Singing, speaking, swallowing, tasting. Our throat has a lot to endure. This relaxing and fruity sweet infusion is our way of saying thank you. Licorice and mullein together with the sweetness of cinnamon, orange peel, and fennel make this delicious and relaxing infusion suitable for any time of the day. The essence of this infusion is: "Comforting." *licorice*, *fennel*, *cinnamon*, *orange peel*, *ginger*, *thyme*, *mullein*, *citrus extract*, *orange extract, *cardamom*, *black pepper*, *cloves*, *turmeric* *organic farming **Ingredients** **Licorice** Licorice, also known as sweet stick, has been known since ancient times as a medicinal plant and is one of the 50 basic herbs of traditional Chinese medicine (TCM). It is about 50 times sweeter than sugar and has a mildly sweet, slightly sour and bitter taste. Thanks to its valuable nutrients, licorice was chosen as the medicinal plant of the year in 2012. **Fennel** Fennel is one of the oldest known medicinal plants in the world. It belongs to the umbelliferous family and has been popular internationally for thousands of years for its intense aroma. Fennel has a taste between spicy and sweet that slightly resembles anise. **Thyme** Thyme is a prized mint family herb that has been appreciated by man for thousands of years as a spice and medicinal plant. It mainly grows around the Mediterranean Sea and has an intense slightly acidic aroma. Thanks to its valuable components, thyme was chosen as the medicinal plant of the year in 2006. **Cinnamon** Cinnamon is one of the most expensive spices in the world and must have been used in China as a spice and medicinal plant since 3,000 BC. Cinnamon is obtained from the bark of the cinnamon tree in South Asia, has an aromatic sweet flavor, and contains numerous tannins and beneficial essential oils. **Orange peel** It is well known that oranges are full of useful components. But what few know is that orange peel is even more beneficial than the pulp: more than 170 plant substances, more than 60 different flavonoids, as well as numerous essential oils make it a valuable source of nutrients. And, thanks to its sweet and refreshing aroma, it is also extremely delicious. **Ginger** Ginger has been used in the Far East for more than 3,000 years as a spice and medicinal plant. It has a taste between spicy and fruity and contains, in addition to various vitamins, essential oils and valuable minerals. **Mullein** Not only its external values, but also its internal values give mullein a truly majestic appearance. It grows straight as a candle up to two meters in height and has bright yellow flowers with a taste between mild and aromatic. In 1999, mullein was chosen as the medicinal plant of the year. **Cardamom** Cardamom has been one of the most popular spices in the entire Asian and Arab world for thousands of years. Its delicate aroma between spicy and sweet promotes the use of cardamom in numerous dishes, from spicy curry to spiced Christmas sweets. Thanks to its essential oils and other important nutrients, cardamom is also one of the oldest medicinal plants in the world. **Black pepper** Black pepper, also known as the "queen of spices," is currently, along with salt, the most important spice in the world. Originally from the Malabar coast in India, it has an intense spicy flavor and at the same time with different degrees of spiciness. Ayurvedic medicine recommends black pepper not only as a seasoning, but also, due to its valuable substances, as a medicinal plant. **Cloves** Cloves are the buttons of the clove tree and in our latitude are known mainly as a spice in dishes such as gingerbread or red cabbage. They belong to the myrtle family and have an intense spicy aroma, thanks to which in ancient China and Egypt they were even paid with gold. **Turmeric** Turmeric is an ancient medicinal plant that blooms mainly in southern Asia and the Mediterranean area. It belongs to the ginger family and is one of the main elements of powdered curry. In India, turmeric, similar to ginger and slightly spicy, has been one of the most important spices for more than 5,000 years, and thanks to its healing power, it was even considered sacred. **Preparation** Pour 250 ml of freshly boiled water over the tea bag. Let it steep for 5 to 6 minutes - or longer for a more intense flavor.