TEAS
Auyerveda Herbal Tea
1/4 teaspoon dry ginger
1 teaspoon powdered ginger
1/2 teaspoon teaspoon ground clove
1/2 teaspoon black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon
Mix the spice together and use 1 pinch per cup of water when making tea. Tridoshic, but pitta can go easy on the black pepper and cloves.
Auyerveda Kapha Tea
1/4 teaspoon dry ginger
1/3 teaspoon ground clove
1/4 teaspoon dill seed
1/4 teaspoon fenugreek seed
1 cup water
Boil the water and add the spices. Cover, turn off the heat and let sit a few minutes. Very calming for kapha types.
Auyerveda Pitta Tea
1/4 teaspoon cumin
1/4 teaspoon Coriander
1/4 teaspoon fennel
1/4 teaspoon rose petals
1/4 teaspoon fresh cilantro
1 Cup water
Boil the water and add spices. Turn off the heat and cover. Let stand for 5 minutes. Strain And sweeten according to your constitution. Stimulates digestion. Very calming for pitta types.
Auyerveda Vata Tea
1/4 teaspoon fresh ginger, grated
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon ajwan
1 cup water
Boil the water and add the spices. Turn off the heat and let sit for a few minutes. Sweeten according to taste. Very calming for vata types.
Chai Tea
Tea was introduced to India by the British, and much is grown in West Bengal today. The devotees avoid drinking real tea because it contains caffeine, a stimulant that should not be taken. Fortunately, many non-caffeine herbal and fruit teas are available today, and many work nicely as a base for Chai (particularly the stronger herbals). Chai can also be made with no tea at all (see the Mint Chai recipe below).
Chai can be spiced with as varied a range of flavors as foods can, and unique masala chai recipes are found in all regions of the country. Most chai recipes call for a similar process whereby tea, milk, water, spices and sweeteners are boiled together, left to simmer, then strained and served. The chai recipe is adjusted by adding additional teabags, using various sweeteners or spice mixtures, and using various milk products. Popular chai recipes include the entire range of aromatic spices, along with cumin, garam masala, tamarind, peppercorns, ginger, bay, and poppy seeds.
Chai
2 cups whole milk
4 cups water
6 or 7 green cardamoms, ground
1 two-inch stick of cinnamon, or half a teaspoon of cinnamon powder
1-1/2 teaspoons freshly grated ginger
10 to 12 teaspoons of sugar, or to taste
1 to 2 teabags per cup
Mint Chai
1/2 teaspoon fresh ginger,
chopped fine 1 3 pinches powdered ginger
3 pinches ground cardamom
1 stick cinnamon
2 pinches nutmeg powder
1 teaspoon coriander seeds
1 teaspoon cummin seeds
1/2 cup fresh mint leaves
1 tablespoon dried mint
3-4 whole cloves
3 cups water
1 cup milk
Nepali Salty Butter Tea
4 cups water
2 cups whole milk
4 tablespoon butter
2 herbal teabags
Salt to taste
Boil water. Add milk, butter, salt and teabags. Blend thoroughly, right in the pot. Keep lid on securely to trap fragrence. Serve hot.
Tea Punch
2 1/2 cups of water
1 cinnamon stick
4 cloves
2 1/2 tsp teabags
3/4 cup sugar
1 1/2 cups tropical drink concentrate
1 lemon, sliced
1 small orange, sliced
1/2 cucumber, sliced
Bring the water to the boil in a saucepan with the cinnamon and cloves. Remove from the heat and add the teabags and allow to brew for 5 minutes. Stir and strain into a large chilled bowl. Add the sugar and the drink concentrate. Allow to rest until the sugar has dissolved and the mixture cooled. Place the fruit and cucumber in a chilled punch bowl and pour over the tea mix. Chill over night before serving. Makes 3 1/2 cups.
Yogi Tea
8 cups of water
16 cardomon pods (cracked)
16 black or mixed peppercorns
16 whole cloves
5 cinnamon sticks
6 slices of ginger root
Cover, bring to a boil, and simmer for approx. an hour. Add 3 cups of milk and bring to a near boil, then remove from heat. Add honey to taste. Serve warm.
