#Herbal Tea recipes

[askwhatsforlunch]

A Cup of Herbal Tea

Spring is notoriously versatile weather-wise, and it's all for the best, as seeds, seedlings and bulbs both need rain and sunshine to grow! And on chillier, wetter Spring days, one can always warm up with A Cup of Herbal Tea --even more enjoyable if one has foraged its ingredients, whether in the nearby woods or in one's own garden! Happy Friday!

Mint and Mugwort Tea 

Calm Herbal Tea 

Dandelion Flower Tea 

Sweet Dreams Herbal Tea 

Cowslip Tea 

Pine Needle Tea 

Lemon Verbana Tea 

Pomegranate and Hibiscus Herbal Tea 

Honey Lavender and Lemon Tea

Hibiscus and Rose Herbal Tea

[chitchatchai0]

Tea For Glowing Skin

Looking for a natural way to achieve glowing skin? Chit Chat Chai's collection of Tea For Glowing Skin can help! Our website offers a variety of teas packed with antioxidants and other nutrients to promote healthy, radiant skin. Try our teas today and see the difference for yourself!

[deadmomjokes]

I used to hate herbal tea. I drank it for medicinal purposes, but it was a chore. But then I learned The Secret, the one that makes herbal tea not only palatable, but enjoyable. Tasty. Delightful, even. I will tell it to you now:

Herbal tea is not tea.

Duh, you say, but let me explain further.

Herbal tea is not tea, and it will suck if you treat it like tea.

Actual tea, as in the tea plant Camellia sinensis, has very specific steep times and temperatures. This varies by variety (green vs black vs white), but it all comes down to a common factor:

Tea is high in tannins.

Tannins make stuff bitter. Tannins are released from the tea if you heat it too high or too long (again, specifics depend on variety but the point stands). If you steep it too long, BOOM, tannins. You put it in water that is still boiling or hasn’t cooled down enough from boiling? TANNINS. You get nasty, bitter, burnt-grass-tasting tea.

Herbal tea almost universally doesn’t have tannins. This means you almost universally can’t over-steep herbal tea. And in fact, and listen up because this is the practical part of the secret, you need to steep it way longer than actual tea if you want to get the flavors into the water!

Those recommended steep times on your herbal tea box are based off actual tea (black tea to be specific). It’s usually somewhere around 5-7 minutes, but what you actually need is something like 10-15 minutes.

And most conventional tea-making wisdom will tell you to not put the water in too soon after boiling, but again, that’s for tannin-rich Camellia sinensis. You could literally boil* your herbal tea if you wanted. It might make it slightly less sweet depending on variety, and you will probably bust your tea bag doing so, but my point is that you should put as hot of water as you can get into your steeping vessel. As in kettle starts whistling, pour it in immediately over the tea bag. Then let it sit for 10-15 minutes as discussed above.

The only exceptions that I know of personally are meadowsweet, red raspberry leaf, and yarrow, and only one of those is a very common herbal tea ingredient. And honestly, it’s not even high enough in tannins to affect your whole cup if it’s just part of a blend.

So please stop drinking weak plant-adjacent water and start getting the actual flavors you paid for.

*I have actually just dumped herbs in a pot and boiled them and it made a delicious tea. I used lavender, chamomile, lemon balm, and mint, all of which I’d grown myself, and literally just tossed the fresh-picked sprigs into a pot and boiled the crap out of it for close to 10 minutes because I forgot about it while I was rearranging the freezer. It was delicious and not bitter at all despite being a color I can only describe as “positively murky,” and I could taste every single one of the herbs I put in there. It also made my whole apartment smell like a sunny meadow. Do with this information what you will. Am I recommending you boil the devil out of your herbal tea bags? Not necessarily. But I’m also not not recommending it.

[khajiithaswitchywares]

[diycraftsnmore]

Apple Rose Tea by naminori_12 (IG)

[cajunwitch101]

[hojicha-co]

🌹 Hojicha Rose Tea Latte

Each sip of this warm Hojicha Rose Tea Latte brings the sweet scent of roses and a floral flavor enveloped by the richness of hojicha.

📝 Recipe:

Steep 1 tsp of dried rose buds in 100 ml of 95°C (205°F) filtered water for 5 min.

Whisk 1 tsp of Hojicha Powder and 50 ml rose tea.

Add 1 tsp of maple syrup & 50 ml rose tea.

Pour 140 ml of frothed milk (we used soy milk).

Garnish with rose buds &/or petals before serving.

https://hojicha.co/blogs/recipes/hojicha-rose-tea-latte

[contrarianconjureman]

Hey, if you're stuck in the smog rn (so, most of my East Coast compatriots) here's a quick lung detox tea to help you get the gunk out of your lungs.

- 4-5 teaspoons of mullein

- 1-2 teaspoons of ground ginger

- 1-2 teaspoons of hibiscus leaf

- 1 teaspoon of marshmallow root

- Enough honey and lemonade to make it palatable (it'll be gross so don't be afraid to go crazy)

The important part is the Mullein and Ginger, so if you don't have any of the other ingredients it'll taste nasty but it'll do it's job plenty well. This hibiscus and marshmallow helps with the fatigue that comes with inhaling smog. This will make you cough! This is good!

Good luck and be safe out there!!

[khloris-witchery]

Mourner's Tea

had a beloved uncle die this morning. compiling a few recipies I made for my aunt as a way to deal with the greif. the associations wont be as solidly listed as i would like, please bear with me I am grieving.

What you'll need

Rose buds- ease greif

Mimosa flowers-ease greif

Linden bark or leaves- ease greif

Motherwort leaves- ease greif

Tulsi leaves- ease greif

Lavender petals- releive tension

Chamomile flowers- releive tension

Whole leaf culinary sage- cleanses energy

Rosemary leaves- protects energy

Brew at 100°C for 7 minutes, strain, add honey, lemon, cream, sugar... whatever works, let cool enough to drink, and enjoy. If you cant enjoy, thats okay, greif looks different for everyone. Hope it helps ease the pain a little, at least.

[micahs-tea-house]

Help !! >_< Need tea recommendations.

Self-explanatory I think, but I'm wondering if anybody has any specific (preferably loose-leaf) tea they could recommend? I'm not picky whatsoever, I like all kinds of tea and love trying new things. I favor sweeter teas, but I think they're all special in their own little way.. That being said, if anybody has a specific kind they like, I'd love to know. Hoping to buy a bunch of new tea this month. ^_^ Kind of also just asking what kind of tea people like. I think it's nice to get opinions from people with the same silly little interest as me!!

[roaenexists]

Clairbilitea: A Recipe for Knowing and Experiencing the Unknowable and Unexperiencable

or, A Potion for Improving Psychic Faculties

(recipe under the cut)

This tea can be made with roughly equal parts (I usually do one fat pinch each) of any three of the following ingredients:

-Sage

-Mullein

-Mugwort

-Mint

-Jasmine

-Thyme

-Lemongrass

You will also need:

-Honey, maple syrup, agave, sugar, or other sweetener

-Moon Water (preferably Dark or New Moon)

And you may want:

-A glass or ceramic vessel for storage or consumption

-A refrigerator

-A food-safe thermometer, OR an electric kettle, OR three ice cubes

-A muslin tea bag, OR a metal tea bag, OR a strainer

Boil water to roughly 160°F / 71°C. Meanwhile, add three herbs from above list to tea bag or strainer (my favorites are sage, mullein, and mugwort for potency; but sage, mint, and jasmine for taste). Add sweeter of choice to taste in vessel. Position the herb thing in or over the vessel. Hold your hands over the ingredients and feel their energy. Align your vibrations with theirs. Try to feel or imagine the specific psychic and intuitive capabilities these herbs have, and politely ask the herbs to contribute those abilities to your potion. Once complete, push your own will into the vessel, visualizing it as bright energy moving in a clockwise fashion through the herbs and into the sweeter at the bottom of the vessel.

Once the water has reached 160-165°F or so, pour gently over the herb mix and into the vessel. If you have to use fully boiled water, then I recommend using approximately 3 or 4 ice cubes in the bottom of the vessel, and don't pour directly over the herbs but first into the vessel and THEN add the herbs once the ice has melted.

Allow the infusion to steep for approximately 8-10 minutes. Remove the herbs, add a splash of moon water, and then stir or lid and shake in a clockwise direction while focusing on your extrasensory perceptions. Feel your energy and intention pouring down your arm and into the vessel.

The herbs can be steeped twice before disposal, so I recommend first making a batch in a sealable container like a mason jar or reused kombucha bottle or something and letting it cool for an hour before putting it in the fridge to keep for up to two weeks. Meanwhile you can make a second batch for immediate consumption.

The size of the batch can be scaled for the intended number of servings. I usually get two with my pinch-per-herb method: one for now, one for later.

You can also increases the potency of the brew by drinking it alongside a shot of alcohol or vinegar on an empty stomach.

After or while drinking, I highly recommend activities such as divination (tarot, pendulum, ouija, scrying, etc), spirit communication, or meditation. If you fall asleep, bring a pen and notebook to bed so you can dream journal immediately upon waking.

Be safe and have fun!

[askwhatsforlunch]

Marigold Tea

In this cheerful and bright Marigold Tea, the piquant of the fresh flower is more delicate. Besides being quite tasty, this hot drink may also soothe an upset stomach and menstrual cramps, thus turning this Monday into a good day! Have an excellent one, too!

Ingredients (serves 1):

6 dried Marigold Flowers (left in a clean jar to dry, at least 3 months)

boiling water (at 90°C/195°F)

a teaspoon good honey, if desired

Place dried Marigold Flowers in a tea ball, and close tightly. Place tea ball in serving cup or mug, and pour boiling water over it, up to three-quarters.

Allow to steep, 7 minutes.

Stir in honey, if desired, and top with boiling water.

Enjoy Marigold Tea immediately.

[vanilla-cigarillos]

Dark/Rainy Hollow Tea

Here's a little recipe for tea that serves you beautifully on a dark, and moody rainy day. It's been passed down through oral tradition, so I'll do my best to write down more precise instructions.

Per your preference, decoct roasted powdered dandelion root, elder berries, and nettle leaves for ~10 minutes (use 1/2 of dandelion, and about 1 TBSP of the other herbs per 3 cups of water)

Enjoy plain, or with a dash of milk and honey for some extra flavor

[cocktailcatalog]

Chit-Cha Toddy

[katiajewelbox]

If you like drinks that are on the pleasingly bitter side, you’ll like shungiku (Glebionis coronaria) flower tea.

The Shungiku or Crown Daisy is a popular vegetable and tea herb in Eastern Asia even though the species originated in the Mediterranean. Shungiku is used in hot pot stews, marinated veggie side dishes, and teas. The herb gets very bitter as the weather gets warmer, so adding too much can ruin the flavour of a dish. The herb has many traditional uses in herbal medicine, such as treating hay fever and acne, but the medical evidence shows that the plant is rich in potassium which is good for muscle and nerve function.

To brew a drinkable tea from the flowers, it is essential to let the flower steep in hot water for 1 minute before discarding the water and replacing with freshly boiled water. This allows the bitter chemical compounds to dissolve out in the first rinse, making the tea mellower in the second round.