I like to drink a cuppa tea each day. It can be anything, white, green, brown, black. Fermented. Not. Herbal, spices or flowers. Indian, Chinese, Japanese, Ayurvedic. Gingery. Minty. Rosebuds. Dried apples. Dried mandarin skins. You name it, I drink it. I even grow it! (Lemongrass, lemon verbena, cardamon leaves, kaffir lime leaves, parsley, thyme, sage, rosemary…)
Just a note. In India, where so much of our tea comes from, Tea is Tea – real, proper, genuine tea. Anything else is something else. Here, “tea” means something, anything, that is infused in hot water.
Pitta tea, an ayurvedic tea very good for Rainy weather (here, late Autumn and late winter/pre spring weather), is quite drying, so I also make it when I need something to stop runny noses and other unpleasant symptoms of colds and flu.
You might like to read The Making of Herbal Teas.
Pitta Tea, A Household Essential
Mix the following ingredients in the following ratios. Use Tablespoons to make a mixture that will last you for several days, or use Teaspoons if you want to make a couple of pots only.
2 parts fennel seeds, 2 parts coriander seeds, 1 part cardamom pods, 1 part dried mint
Mix these together.
Take about 1/2 Tblspn or more of the mixture PLUS 2 -3 slices fresh ginger for each cup of tea, pour over boiling water and leave to seep for 10 mins. (You can make it in a saucepan and keep it on a low simmer for 10 mins to extract more flavour.)
Sip and enjoy.
You can also use fresh mint. Make the mixture without the dried mint, and pop several stalks of fresh mint into the teapot when you are making the tea.
Blessings to you.