Make the best herbal teas.
Valerian is a root well known for its properties of calm the anxious and relax the sleepless.
Saffron is formed from the whole, orange-red dried saffron threads, the stigma of the autumn crocus, crocus sativus.
Lemongrass is really a variety of hard grass, but is used as a herb for its refreshing lemon-minty flavour.
Fennel Seeds look a bit like cumin seeds (or vise versa), but are plumper and greener. Their flavour is anise-like.
You find the most magical spice infusions in India. Although I still call them “teas”, technically, they are infusions or tisanes.
A tea to take you back to Bali.
Try this tea, but not before bed. The combination of spices is slightly diuretic, just for you Shane W. (An Australian, cricketing joke. 🙂 )
A revitalising Tea
At one stage, we became interested in Chinese ingredients and their incorporation into herbal infusions. This is beautiful.
I like to drink a cuppa tea a 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.)
(Oh, apologies to my Indian friends. In India, Tea is Tea – real, proper, genuine tea. Anything else is something else. Here, “tea” means something, anything, that is infused