FIVE SEASON’S TEAS: Creating “Medicine”
As we move through fall, we notice nature’s greens have turned to crimson and gold – as chlorophyll departs and the hemisphere dips toward winter. As nature adapts; so our bodies begin to prepare for the slow cool changes within and without. Taking daily HERBS can be as easy as brewing a pot of tea- an INFUSION. In fact, most of the medicine we need can be derived from the foods that we consume. Starting the day with a pot of tea is as “old as thyme.” We have discussed the five seasons: Spring, Summer, Late Summer, Autumn, and Winter. [See “Seasonal Support”] In those discussions we talked about how certain foods uplift us during those times- how they can build energy and immunity as well as defeat illness.
To correlate with that concept it may be helpful to think about teas-
not only as refreshment but also as nourishment.
To sustain you during season’s changes, utilize HERBAL teas. For the most part, teas should be made by the pot (or quart) and drunk throughout the day. Brew your pot as you rise in the morning or before bed in the evening; then store your tea in the refrigerator. Refrigerated tea will last for several days. You can drink teas hot, cool, iced or even frozen (as in “pops” for children). The act of making tea is itself soothing – the ritual of blending, brewing, and ingestion begins the healing process. Although teas are not as potent as tinctures or capsules by the dose; by imbibing medicinal tea in sustained amounts throughout the day, you are strengthening your response to its purpose. Even the act of inhaling vapors from your cup involves not only the olfactory centers in the nose that respond to subtlety in fragrance, but also the mucous membranes of the respiratory tree
which begin absorption of herbal properties.
There is an “art” to making Healing HERBAL Tea. The very concept of “taking tea” connotes a slow sustained refreshment of your body over time. Teas effect healing properties for both chronic and acute problems, but they can also be utilized to bring the body in balance during the seasons. There is nothing as refreshing as a flavorful cup of tea.
We often think of Medicinal Tea as unappealing in taste or fragrance;
this is where the “art” comes in.
Mary Poppins said: “A spoonful of Stevia makes the medicine go down!”
(I think she said something like that.)
We have within our means the way to create our own medicine!
Each season brings its own demands to our systems:
Spring is the AWAKENING- demanding the LIVER to oppose the sluggishness and toxic buildup of winter.
Summer is the METABOLIC PUSH- Heating up the constitution- placing demands on not only the muscles but also the HEART.
Late Summer is the ASSIMILATION OF HARVEST- The body concentrates on digestion of nature’s bounty- stressing the SPLEEN.
Autumn is the PERIOD OF PREPARATION- Nature’s forces are slowing, cooling- Its changes make our bodies rebel with allergies, colds, and constipation. Changes are felt in the LUNG and Large Bowel.
Winter is the Somnolent Sorcerer- Cold, dark, and mystifying; it keeps us within the boundaries of our clothing, homes, and clocks. Deepest nourishment of the KIDNEY is essential.
Blending HERBAL Tea is a creative endeavor that involves realizing that there are three layers or “notes” that we include in each sip- not unlike the process of Creating Fragrance by blending essential oils. The top note- is light, flavorful and attracts you by fragrance. The middle note- blends both flavor and quality to give body to the blend and to have a balancing effect. The middle note is not always immediately evident; may take a couple of minutes to be noticed; and links the top to the base notes. The base note- sustains the flavor (provides deep medicinal drive).
We set proportions to Tea Layers similar to the way we blend essential oils.
Top Layer is 15 - 25% of the blend; Middle Layer is 30 - 40% of the blend; and Base Layer is 45 - 55% of the blend.
Or, you can use the "Simpler’s" way of measuring: Top layer 2 Parts; Middle layer 3 Parts; and Base layer 5 Parts.
[“Part” being whatever we designate- Scoop, Tablespoon, or Cup]
We want to provide both Medicinal Benefits as well as Refreshment with our Tea.
Blending your own remedies may sound complicated. You will be the “master blender” making your own medicine!
If you are tentative about blending teas for medicinal purposes; start simply. Choose flavors that appeal to you. I like the flavor of honeybush; so I use it often as a baseline flavor in many of my teas. For those of us who are familiar- albeit “habituated” to the flavors of our medicinal HERBS- remedial teas excite. However, if you are not certain that you enjoy the bald flavor of medicinal HERBS, start with the flavors you enjoy and add medicinal HERBS to those blends. You will readily notice the difference between the taste of your regular tea (Camellia senesis) or commercial “herbal tea” and the taste of compounded medicinal Herb teas below. Remember, your body NEEDS the Herbs in your formula…
Don’t be discouraged- add the flavors you love to make the brew taste AND FEEL good to you!
Medicinal value of tea is sustained over time; you can really make your tea delicious as well as soothing! You may find that you are not in possession of all the ingredients you want in your blend at first. The following chart is just a collection of seasonal suggestions. Remember: we only need to prepare for the present season. Start simple- gather ingredients and plan for next season… one season at a time. Perhaps you will plant or sew some of next season’s HERBS now. You may have a few of this season’s HERB tea ingredients on hand or nearby: Goldenrod growing in the meadow? Dried Elderberries on the shelf? You can utilize dried or fresh HERBS you have on hand, and add to your ingredients as you progress. You may have to purchase some of your first blending ingredients at the local HERB and Health store. Most of us begin this way- then harvest throughout the seasons -
and add to our stillroom throughout the years.
In addition to the suggestions below, [freeze] dried berries such as: cranberries, lingon, gogi, acai, blueberries, blackberries, raspberries, and strawberries will make tasty and pretty additions to your blends. Keep in mind that most berries are hard and would normally be steeped longer than the surrounding leaves/petals in your blends. It may be a good idea to utilize cut berries- unless they are freeze dried to synchronize infusion time. Any twigs or barks you include should be broken or lightly ground so that they can infuse in time, as well.
Dried flowers/petals such as rose, chrysanthemums, hibiscus, borage, blue malva, linden, and violet add subtle flavor as well as visual appeal to your blend. For the “spice” components below- keep in mind the strength of the flavors they impart and add small amounts until you are satisfied with your blend.
I usually make a large jar of my favorite dried seasonal blend that lasts a month or two. You may want to start with small batches that make a pot or two and taste until you are satisfied. Don’t forget to make an ingredient label/card for each season. That way you will remember the ingredients you will need as you plant and harvest throughout the seasons in the years to come.
When you love the blend you’ve made, give it a wonderful name and celebrate yourself with a cup!
You can add Stevia to any of the blends- remembering that Stevia is MUCH sweeter than sugar- add sparingly.
Unless otherwise noted, you may not use all of the ingredients in each category; just the ones that appeal to you.
You may find that your favorite ingredients are not listed here. You should add them, as well.
*Note*
[You can make a special recipe for colds and influenza by adding Elderberries, Nettle leaf,
Peppermint Leaf and Yarrow to any of your blends.]
Let me know what you discover!
As we move through fall, we notice nature’s greens have turned to crimson and gold – as chlorophyll departs and the hemisphere dips toward winter. As nature adapts; so our bodies begin to prepare for the slow cool changes within and without. Taking daily HERBS can be as easy as brewing a pot of tea- an INFUSION. In fact, most of the medicine we need can be derived from the foods that we consume. Starting the day with a pot of tea is as “old as thyme.” We have discussed the five seasons: Spring, Summer, Late Summer, Autumn, and Winter. [See “Seasonal Support”] In those discussions we talked about how certain foods uplift us during those times- how they can build energy and immunity as well as defeat illness.
To correlate with that concept it may be helpful to think about teas-
not only as refreshment but also as nourishment.
To sustain you during season’s changes, utilize HERBAL teas. For the most part, teas should be made by the pot (or quart) and drunk throughout the day. Brew your pot as you rise in the morning or before bed in the evening; then store your tea in the refrigerator. Refrigerated tea will last for several days. You can drink teas hot, cool, iced or even frozen (as in “pops” for children). The act of making tea is itself soothing – the ritual of blending, brewing, and ingestion begins the healing process. Although teas are not as potent as tinctures or capsules by the dose; by imbibing medicinal tea in sustained amounts throughout the day, you are strengthening your response to its purpose. Even the act of inhaling vapors from your cup involves not only the olfactory centers in the nose that respond to subtlety in fragrance, but also the mucous membranes of the respiratory tree
which begin absorption of herbal properties.
There is an “art” to making Healing HERBAL Tea. The very concept of “taking tea” connotes a slow sustained refreshment of your body over time. Teas effect healing properties for both chronic and acute problems, but they can also be utilized to bring the body in balance during the seasons. There is nothing as refreshing as a flavorful cup of tea.
We often think of Medicinal Tea as unappealing in taste or fragrance;
this is where the “art” comes in.
Mary Poppins said: “A spoonful of Stevia makes the medicine go down!”
(I think she said something like that.)
We have within our means the way to create our own medicine!
Each season brings its own demands to our systems:
Spring is the AWAKENING- demanding the LIVER to oppose the sluggishness and toxic buildup of winter.
Summer is the METABOLIC PUSH- Heating up the constitution- placing demands on not only the muscles but also the HEART.
Late Summer is the ASSIMILATION OF HARVEST- The body concentrates on digestion of nature’s bounty- stressing the SPLEEN.
Autumn is the PERIOD OF PREPARATION- Nature’s forces are slowing, cooling- Its changes make our bodies rebel with allergies, colds, and constipation. Changes are felt in the LUNG and Large Bowel.
Winter is the Somnolent Sorcerer- Cold, dark, and mystifying; it keeps us within the boundaries of our clothing, homes, and clocks. Deepest nourishment of the KIDNEY is essential.
Blending HERBAL Tea is a creative endeavor that involves realizing that there are three layers or “notes” that we include in each sip- not unlike the process of Creating Fragrance by blending essential oils. The top note- is light, flavorful and attracts you by fragrance. The middle note- blends both flavor and quality to give body to the blend and to have a balancing effect. The middle note is not always immediately evident; may take a couple of minutes to be noticed; and links the top to the base notes. The base note- sustains the flavor (provides deep medicinal drive).
We set proportions to Tea Layers similar to the way we blend essential oils.
Top Layer is 15 - 25% of the blend; Middle Layer is 30 - 40% of the blend; and Base Layer is 45 - 55% of the blend.
Or, you can use the "Simpler’s" way of measuring: Top layer 2 Parts; Middle layer 3 Parts; and Base layer 5 Parts.
[“Part” being whatever we designate- Scoop, Tablespoon, or Cup]
We want to provide both Medicinal Benefits as well as Refreshment with our Tea.
Blending your own remedies may sound complicated. You will be the “master blender” making your own medicine!
If you are tentative about blending teas for medicinal purposes; start simply. Choose flavors that appeal to you. I like the flavor of honeybush; so I use it often as a baseline flavor in many of my teas. For those of us who are familiar- albeit “habituated” to the flavors of our medicinal HERBS- remedial teas excite. However, if you are not certain that you enjoy the bald flavor of medicinal HERBS, start with the flavors you enjoy and add medicinal HERBS to those blends. You will readily notice the difference between the taste of your regular tea (Camellia senesis) or commercial “herbal tea” and the taste of compounded medicinal Herb teas below. Remember, your body NEEDS the Herbs in your formula…
Don’t be discouraged- add the flavors you love to make the brew taste AND FEEL good to you!
Medicinal value of tea is sustained over time; you can really make your tea delicious as well as soothing! You may find that you are not in possession of all the ingredients you want in your blend at first. The following chart is just a collection of seasonal suggestions. Remember: we only need to prepare for the present season. Start simple- gather ingredients and plan for next season… one season at a time. Perhaps you will plant or sew some of next season’s HERBS now. You may have a few of this season’s HERB tea ingredients on hand or nearby: Goldenrod growing in the meadow? Dried Elderberries on the shelf? You can utilize dried or fresh HERBS you have on hand, and add to your ingredients as you progress. You may have to purchase some of your first blending ingredients at the local HERB and Health store. Most of us begin this way- then harvest throughout the seasons -
and add to our stillroom throughout the years.
In addition to the suggestions below, [freeze] dried berries such as: cranberries, lingon, gogi, acai, blueberries, blackberries, raspberries, and strawberries will make tasty and pretty additions to your blends. Keep in mind that most berries are hard and would normally be steeped longer than the surrounding leaves/petals in your blends. It may be a good idea to utilize cut berries- unless they are freeze dried to synchronize infusion time. Any twigs or barks you include should be broken or lightly ground so that they can infuse in time, as well.
Dried flowers/petals such as rose, chrysanthemums, hibiscus, borage, blue malva, linden, and violet add subtle flavor as well as visual appeal to your blend. For the “spice” components below- keep in mind the strength of the flavors they impart and add small amounts until you are satisfied with your blend.
I usually make a large jar of my favorite dried seasonal blend that lasts a month or two. You may want to start with small batches that make a pot or two and taste until you are satisfied. Don’t forget to make an ingredient label/card for each season. That way you will remember the ingredients you will need as you plant and harvest throughout the seasons in the years to come.
When you love the blend you’ve made, give it a wonderful name and celebrate yourself with a cup!
You can add Stevia to any of the blends- remembering that Stevia is MUCH sweeter than sugar- add sparingly.
Unless otherwise noted, you may not use all of the ingredients in each category; just the ones that appeal to you.
You may find that your favorite ingredients are not listed here. You should add them, as well.
*Note*
[You can make a special recipe for colds and influenza by adding Elderberries, Nettle leaf,
Peppermint Leaf and Yarrow to any of your blends.]
Let me know what you discover!
SUGGESTED BLENDS
You may find that your region, experience, or taste determine the Herbs you use in your formulas
Season Top Note Middle Note Base Note
Spring Anise Hyssop Honeybush (Rooibus) Red Clover, Nettles
Elder Flower Oat Straw
Strawberry Leaf (Blend of all Three)
Summer Mint, Green Tea Hawthorn Berries,
Rose Petals Lemon Balm Hibiscus Blossoms,
Rose Hips Tulsi Basil
(Blend of all Three)
Late Summer Cardamom Honeybush Panax Ginseng
Ginger Elderberry
Rose Hips Hawthorn
Strawberry Leaf (Blend of all Three)
Autumn Cinnamon Honeybush Prickly Ash
Ginger Eluthero
Black Pepper Elderberry
Licorice
Nettles (Blend of all Four)
Winter Cinnamon Honeybush Elder (flower & Berry)
Dried Orange Cloves Astragalus Leaf or Root Powder
Cardamom Panax Ginseng
Ginger (Blend of all Three)