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I’m having a gong fu session with American ginseng leaf. The leaves are from 25 year old plants grown in the wild and are part of a sustainable recovery effort.

The taste is pepper and slightly minty, with a smooth and soft texture. They turn sweet after brewing for a while.

I've got a cold today, so it was time for ginger-lemon-honey tea, and today's versions included a little linden and raspberry leaf, and a bit of cardamom. Mmmm.

Feeling a bit under the weather for the last few days, I’ve been treating myself with a home made blend of 10 years aged cake of white tea and white chrysanthemums. I’m feeling better now...

It was getting late, and since I did not want to risk being too caffeinated to sleep with an early day tomorrow and time change this weekend, I brewed up a mix of

Lemon grass
Korean hydrangea leaf
Dried galangal

Sweet, spicy, lemony, delicious. It is very nice to be able to keep the makings of herbal tisanes in the pantry for this.

Shine Magical wrote: ↑

Sun Dec 16, 2018 10:42 am

I’m having a gong fu session with American ginseng leaf. The leaves are from 25 year old plants grown in the wild and are part of a sustainable recovery effort.

The taste is pepper and slightly minty, with a smooth and soft texture. They turn sweet after brewing for a while.

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Sounds nice! I haven't tried brewing with the leaf. Do you get any of the benefits associated with the root?

@mudandleaves
Same energy increase for certain, perhaps even more with the leaf. I actually prefer the leaf over the root, it feels better for me.

Lately I have been drinking a lot of ginger tea. I really like the strong flavor of ginger and also ginger blended with other herbs.

I also drink yerba mate almost every day. Mint tea made from fresh mint leaves is something I like a lot!

I have tried a lot of different ginger tea products and I wrote an article about my favorite ginger tea products: removed
Check it out!

@JoonasJ Ginger tea is lovely, I like having a cup of freshly grated ginger and some lemon when I need to "warm up". I will check your link!

At the moment, I am drinking raw dandelion tea with hibiscus and cinnamon from Kiss Me organics. It's supposed to be really good for your liver and kidney and the hibiscus adds a nice touch to each cup, but I find you can barely taste the cinnamon.

If you want a little more cinnamon, it's easy to add a few chips of cinnamon bark or use a cinnamon stick to swirl the tea in your cup. I use a lot of whole spices in my baking so I've always got them around when I want to play with herbal teas.

@debunix That's a terrific idea! I will try that after my (very) late lunch ! Thank you.

For continuous hydration with a nasty cough, I'm alternating caffeinated tea with lemon/ginger/cardamom/mace infusion. It gets bitter from the pith of the lemon slices if left too long, so I can't drop ingredients into thermos and run, but infused up to half an hour it is lovely, and it holds OK after straining.

Been feeling under the weather for quite sometime. Today I made my own golden milk: whole milk boil with sliced fresh turmeric and ginger + a sprinkle of ground black pepper. It's quite delicious, but now my mug and hands are stained.

Chamomile tea!!! I'm drinking it right now. I'm sure it's one of the best base for any of herbal tea.

Bit of a sniffle and a snuffle today--smell seems fully intact, think this is a minor cold and not COVID--but still an excuse to think about herbal tea.

I am out of lemons, but I found a rather dry blood orange in the back of the fridge, and that plus some ginger and a tiny bit of cinnamon bark has made a wonderful tea. Wow. I will be trying this one again when I'm feeling well.

I’m drinking a burdock root and dried ginger root decoction, to fight inflammation.