My Canadian grandmother made sweet, milky English tea that was perfect for dunking her crumpets. Two years in India added spiced, sweet, milky chai to my tea desires. Morning and afternoon chai became rituals that carried me through writing my book.
Living in NYC, I enjoyed green tea with sushi.
Meanwhile, I was reading the accumulating research on green tea, and the slowly accumulating pounds on the scale. I’m always looking for choices to strengthen my health, but now I was also looking for ways to stop my scale’s steady creep. After I finished writing my book, I resolved to delegate chai to special occasions and create a more sustaining daily ritual. I switched to green tea.
Fortunately Andy Weil had introduced me to a very special tea master, so the switch was easy — and yours can be too. Sebastian Beckwith of In Pursuit of Tea is as enamored of everything tea as I am of all things Reiki, and I love his artisanal approach. Years later, a Chinese herbalist introduced me to Verdant Tea. Those companies support small farms with practices that are sustainable and more than organic, and I’m happy to support both.
If you have only tasted green tea or chamomile infusions from bags, you’ve not tasted them at all. Eshew all teabags and teaballs in your home, and steep tea leaves and herbs where they have room to swell. Why not purchase a darling teapot-for-one with strainer.
All teas come with brewing instructions, which you can follow, or not. If your tea tastes bitter, either the water is too hot or you’ve left it too long. Enjoy!
Tulsi is a favorite herbal drink and Organic India is my favorite source. They offer tulsi both loose and in bags, which I keep in my purse when I’m on go. Although I like their original tulsi-only, I love the rose tulsi and the lemon ginger tulsi.