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.
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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.
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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.