Herbal tea is popular with the health-conscious. Plato mentions herb teas in 410 BC and Phiny's ‘Natural History' abounds with them. The English took them to America. After the Boston tea-party, American women drank mint, balm, rosemary and sage tea.
The herb teas are now available in loose-leaf and tea-bag form. Always use natural materials when brewing a herb (glass, china, enamel, earthenware).
A strainer of natural material is preferable. Aluminium is avoidable, as it often blackens the herb and imparts a toxic, metallic flavour.
Herb teas promote a clam, relaxed state of mind. They are invigorating, being a source of energy and wellness.
Herbal infusions are held to be good for general wellness. Popular herbal teas are made using dandelion, elderflower, fennel, ginseng, parsley, rosemary, sage and thyme.
Ingredients
Holy basil or Krishna Tulsi Leaves – A basketful, fresh
Pudina or Mint leaves –
A bunch, fresh
Lemon juice – 1 tsp, or
to taste
Honey – 1 tbsp
or
Sugar – As required
Method
Pluck the leaves from the tulsi plants.
Wash in a bowl of water. Drain in a colander. Lay these on a cloth surface to dry.
Expose to strong sunlight for 3-4 days, or until the tulsi leaves are completely dry. Conserve the tulsi tea leaves in an airtight bottle.
You can also make mint tea leaves in a similar way.
Store in a separate bottle. In a teapot, add 1 tsp tulsi and 1 tsp mint tea leaves.
Pour 1 cup boiling water to this. Cover swiftly. Leave to steep, covered for 15 minutes. Stir and strain.
Add a dash of (1 tsp) lemon juice. Add honey. Stir. Serve hot.
