Fight off off viruses with this immune boosting and calming tea.
Blend the following dried, bulk teas together:
2 Tsp Green Tea (preferably Sencha, which contains less caffeine)
3 Tsp Lemon Balm
3 Tsp Catnip
1 Tsp Peppermint
2 Tsp Rosehips
1 Tsp Lavender Flower Buds
2 Tsp Raspberry
Use just 1 teaspoon in a cup with 6-8 ounces of near boiling water.
Steep for 5-10 minutes (5 is fine, 10 for stronger) and strain or remove tea strainer (infuser). This tea is delicious hot or on ice. Honey or all-natural, green Stevia or Raw Honey may be added for sweetness and additional health benefits.
Drink 1 cup per day for preventative measures to prevent or relieve colds, flu, cold sores, genital herpes or shingles. During active viruses, drink up to 3 cups a day for up to 2 weeks.
Store in a tightly sealed jar and storing it away from heat and bright light to protect freshness.
Note: While Rosehips do contain high amounts of vitamin C there is not enough used in this formula to warrant any real concern. Sencha and Raspberry are rich in antioxidants and provide a pleasant taste. Peppermint calms the stomach. Lemon Balm, Catnip and Lavender are all, both, antiviral and calming herbs. They can be slightly sedating. This tea is best to drink when feeling highly anxious or in the evening to relax before bed.
Turmeric Ginger Tea
(Makes approximately 2 servings)
1/2 inch of fresh Ginger (sliced into thin slices)
1/2 Teaspoon Turmeric powder
3 cups water
1/8 tsp of Coconut oil (just a small pea size amount)
Combine the first three ingredients in a medium pan and bring to boil. Turn down, cover and simmer for 5-10 minutes. Allow to cool just a bit. Strain. Stir in Coconut oil. Sweeten with raw honey. Never boil honey. Add the honey right before drinking your tea.
Note: When honey is boiled it loses delicate flavors and sweetness and produces a chemical called hydroxymethyl furfuraldehyde (HMF) as well as increasing peroxides. Not good. Over time this can act as a poison in the body.
Infusing & Steeping ~ Fancy Words for Letting it Sit for a Bit
Placing tea in an infuser (just a fancy word for strainer) is, by far, the easiest method for preparing bulk tea. You place the tea inside the strainer, close it, and place it into the water in your tea pot or cup. Once your tea has steeped for the sufficient amount of time, you simply remove it. Tea strainers can be purchased at most tea shops and online.
How long a tea is steeped (left in water to infuse) generally depends on what part of the plant you are using and the temperature of the water. There's a whole science and etiquette tea enthusiasts follow for steeping, as steeping for the correct amount of time ensures reaping the medicinal benefits of the tea and, at the same time, preventing bitterness.
Per cup, generally, Black (1/2 tsp), Green (1 tsp) and Floral teas (1 tsp) require 1-3 minutes to steep.
Oolong (1/2 tsp), Red (1/2 tsp), Rooibos (1 tsp) and Honeybush (1 tsp) require a little longer, at 3-5 minutes.
White tea (1 tsp) can take even a little longer at 7-9 minutes.
The lower the water temperature the longer the steeping time. The hotter the water, the shorter the steeping time. As far as I am concerned, it's also a matter of taste. But, I hope these guidelines help you to brew a perfect cup to your liking.
Any teas made with stems or roots will need to be cooked down first to extract their medicinal benefits before being made into a tea. If any of the recipes above require this step I will provide instructions along with the recipe.
Brewing By the Pot
Brewing by the Pot
Warm your tea pot by adding very hot water to it and letting it sit for a few minutes while you are measuring out your herb. How much herb you use depends on how many cups your tea pot holds. Use 1 teaspoon of dried herb for each cup your pot will produce. For example, if your pot makes only 3 cups of tea, you will use only 3 teaspoons of herb.
Once you are ready to add your herb, empty the water out of the tea pot and place your herb in the pot strainer. If your tea pot has no built in strainer, place your herb into a tea bag, a tied muslin cloth, or directly into the bottom of the pot. Over this, fill your pot with rolling water (nearly boiling).
Use Rolling, Not Boiling Water
A full boil, unless called for in a specific recipe (such as when using bark), will cause your tea to become too acidic and bitter, destroying its health benefiting properties.
Instead, use a rolling boil, which is the stage right before boiling when you can hear the pressure in the tea pot, but it's not yet whistling.
If using a pan, the water is ready when you see tiny bubbles rising to the surface of the water or steam rising.
Place the cover on your teapot and let steep. Steeping time varies (see below under Tips on Steeping). Then, remove the strainer, bag or cloth and pour into cups. This particular method is perfect for being able to sip tea throughout the day. You may keep your tea warm on the stove, a warming element. Some tea pots may be kept warm with tea candles.
Making a Quick Cup at Home
Place 1 teaspoon of dried herb in a tea ball (or use a tea strainer as shown in the picture above). To this, add one cup of rolling hot water (not quite boiling). Cover and steep. Remove the tea ball or the strainer.
Easy Travel Cup
Place 1 teaspoon of dried herb into a tea bag or tied muslin cloth. Place bag in tea cup or mug. To this, add one cup of rolling hot water (not quite boiling). Cover and steep. Remove the tea bag or cloth.
Using Herb Capsules in a Pinch
When in a pinch, tea may also be made from herb supplement capsules by breaking the capsule open and placing in the bottom of your cup. Strain if necessary. Follow dosage directions the label as you would if you were taking the herb as a supplement. I have to warn you, this method rarely ever tastes as well as fresh or dried herbs. Still, it can be helpful when you are traveling and have no room for tea utensils or have no tea bags on hand.
Adding Milk & Sugar
Sorry. No sugar allowed when you are calming your inner fish, except for one day each week (your treat day) and only within moderation, if at all. Also, some teas lose their medicinal qualities when milk and sugar are added. Try using organic Stevia instead, which is all-natural, contains no calories, is normally safe for diabetics and has no fishy after taste.
Pssst...I've heard green Stevia is better than white. White Stevia has been processed and is known to have an after taste.
A bit of Lemon and Raw locally grown Honey is usually fine to use, but some of the finer Green teas are too sensitive for Lemon.
Medicinal Herb & Spice Tea Precautions
While herbs are natural and usually tolerated in the body more easily than drugs are they still contain chemical properties that may cause side-effects in some people.
Unless you are adept at creating tea blends I don't suggest doing this on your own. There's a science to measuring and blending herbs to create the right effects in the proper dosage. It's not a matter of just adding 1 teaspoon each of Chamomile, Valerian and Skullcap to one cup of water for a restful night's sleep. You could do more damage than good.
While I've provided some remedy precautions above under individual teas it is certainly not a compete list. Always be sure to double-check any possible side-effects or possible drug interactions on your own before trying any new tea recipe. Never use tea as a medicinal without talking to your health care provider first, especially if you are on medications or have a medical condition that is being treated.
Do NOT boil your honey. When honey is boiled it loses delicate flavors and sweetness and produces a chemical called hydroxymethyl furfuraldehyde (HMF) as well as increasing peroxides. Not good. Over time this can act as a poison in the body. Wait to add honey for sweetness at the time of drinking it, which is after it has cooled a bit.
Also see Herbs & Spices to learn more about the medicinal benefits of individual herbs and spices, especially Catnip Tea!
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