Tincture

I've recently developed a passing obsession with making herbal tinctures. Not only are tinctures fun, delicious, and easy to create, but they can also be quite beneficial to the health when used appropriately. A tincture differs from a cordial and an infusion--- specifically, it is the result of soaking an herb in distilled alcohol of at least 80 proof. A cordial, meanwhile, is often sweetened and uses weaker alcohol as a base, and an infusion requires heat to extract the plant's healthful compounds (such as tea). 

Portrait of Ibn Sina.

A page from Sina's Canon. 

Cordials and infusions have been used for thousands of years, but tinctures date back only to the discovery of distillation. The credit of this discovery is given to a Persian man named Ibn Sina , one of the most important thinkers and writers of the Islamic Golden Age (often called the "Father of Medicine"). In The Canon of Medicine, published in 1025, Sina wrote recipes for medicines that we would now call tinctures. It wasn't until the 15th century that distilling became a widespread practice, bringing tincture-making with it. For several hundred years, until the invention of pills, tinctures were the gold standard in oral medicine. Even into the early 20th century, this form of treatment was ubiquitous.

My favorite brand.

The uses of a particular tincture depend upon what herb or herbs were involved in its creation. There are thousands upon thousands of botanicals known or believed to have medicinal applications, and many of them can be prescribed in tincture form. One traditional concoction that I myself find especially helpful is Swedish Bitters, a powerful combination of 14 different herbs that help to stimulate the production of digestive enzymes. I take a couple of teaspoons before eating, or sometimes I add a little to hot ginger tea. I find it delicious, but my tolerance for the bitter taste is relatively high. Swedish Bitters includes: manna, angelica, zedoary, aloe, rhubarb, senna, myrrh, carline thistle, camphor, black snakeroot, valerian, cinnamon, cardamom, and saffron. The tinctures I have made so far were not chosen strategically in terms of their medicinal uses; rather, I was simply interested in how each might taste. For my edification and yours, however, I investigate their practical applications below.

My first effort was a rose petal tincture. One needs quite a bit of herb for this purpose, otherwise the results will be weak. The bottle used should be at least half full of herb before the alcohol is added. Vodka is best, being clear and relatively tasteless. The jar is then filled to the top with alcohol, corked, and set in a dark place for about 6 weeks. It is best to gently shake the bottle every so often to make sure all air bubbles become dislodged and the saturation is complete. Botanical.com gives a good overview of many different herbs and their uses. It says rose strengthens the liver and stomach, prevents cough and vomiting, and calms the nerves. It has also long been thought to treat heart conditions (because of or resulting in the connection with romance?), but this appears to be more of a treatment for the "emotional heart" than anything else. Not that symbolism isn't powerful in its own right, of course.

Victorian rose wallpaper.

The second tincture I bottled was an outgrowth of my obsession with galangal, which I purchased in bulk from Mountain Rose Herbs for the purpose of flavoring kombucha. If you have never tried this wonderful rhizome, you simply must. It is like ginger but... sharper and somehow more earthy. My galangal tincture turned out to be nothing short of mind-blowing--- I must admit that I've not used it medicinally at all, since it makes one doozy of an awesome cocktail! (Best ever low-ish carb tropical cocktail: 1 oz of galangal tincture + 4 oz all-natural coconut water, served very cold. Yow!) The health benefits of galangal, which is closely related to both ginger and turmeric, include: stimulating (aids in blood flow), powerful digestive, gas reliever, treatment for nausea/vomiting/fever, and helps with muscle recovery after a strenuous physical task. You also may be interested to know that the famous 12th-century nun Hildegard of Bingen, who was not only a composer and writer and artist but also a scientist/botanist/healer, extolled the virtues of galangal; she believed it to be a cure for pretty much every ailment.

Hildegard of Bingen stained glass window.

My most recent tincture is a preparation of wormwood, which I have not yet tasted. Wormwood is said to be the second most bitter herb known to man, though I have my doubts because the strong tea I make with it is not bitter to the point of intolerance. I often crave the bitter taste, which makes sense considering my weak digestion--- bitterness is said to stimulate digestive bile and the production of enzymes. Wormwood is said to be "excellent for all disorders of the stomach, creating an appetite, promoting digestion and preventing sickness after meals." It is the basis of absinthe, which, when taken medicinally, is supposed to tone the nerves and clear the mind. When taken in excess, however, it can produce giddiness, convulsions, and (some say) hallucinations.

L'Absinthe, 1901, Pablo Picasso. One of his many depictions of this subject. 

There are many more tinctures I'd love to experiment with, whether for medicinal purposes or for use in cocktails. Among them: turmeric, Tellicherry pepper, hibiscus, cardamom, anise, ginger, and chamomile. The extent of my obsession probably depends on availability of pretty bottles and supplies of particular herbs/spices. It isn't the cheapest of hobbies, but it is lots of fun and produces a useful product.

"Paleo" Flourless Chocolate Cake

The CAKE, ready for its close-up.

Myer tastes the cake.

For about a year an a half, Myer and I have been eating a mostly Paleo-style diet. We decided to take this route due to a number of factors, including a book we both read titled Good Calories, Bad Calories by science journalist Gary Taubes. I could write countless blog posts about various aspects of this book/diet/lifestyle; suffice it to say, however, that I've not done much baking lately. I don't crave bread or grain products--- I actually never had much of a passion for them--- but when a birthday rolls around, I do like to create something that I can stick candles into. This year for Myer's birthday I dreamed up a cake recipe in my brain-kitchen that seemed flawless. I only needed to manifest it! I didn't have much of a budget to buy extra ingredients for experimentation, so I had to trust the vision and hope that a failure in the kitchen wouldn't lower my wife-score too dramatically. Luckily for me, the first try was an absolute success! You know how I could tell? The look in Myer's eyes: Pure Love. If you've ever cooked something delicious for your beloved, you know exactly what I mean. 

The ingredients are very simple, which, I believe, is the basic tenet of "Paleo" eating. I've read some recipes that are so long and complex, it seems the antithesis of ancestral eating philosophy... I mean, to be frank, baking isn't really "Paleo" at all, is it? That's why I don't do it very often. Anyhow, the simpler, the better. And the less processed your initial ingredients, the better. Here's what you need:

The Requisite Elements.

These are the main ingredients, although I also added some spices and vanilla. Below is the recipe with amounts and instructions:

Cake... Perfect Husband Phood.

PALEO CHOCOLATE CAKE

6 VERY RIPE BANANAS

6 EGGS

¼ CUP COCONUT OIL

1 TABLESPOON VANILLA

2 ½ TEASPOONS BAKING SODA

2 TEASPOONS CINNAMON

1 TEASPOON GINGER

PINCH OF CAYENNE

PINCH OF CLOVES

2 CUPS COCOA POWDER

COMBINE BANANAS, EGGS, COCONUT OIL, AND VANILLA; MASH/MIX WELL. COMBINE SPICES, COCOA AND BAKING SODA. THEN STIR DRY INGREDIENTS INTO WET UNTIL CONSISTENCY IS SMOOTH.

BAKE AT 350°F IN WELL-OILED SPRINGFORM PAN WITH PARCHMENT PAPER UNTIL TOOTHPICK COMES CLEAN, ABOUT 1 HOUR 5 MINUTES

WHEN COOL, FROST WITH ALMOND BUTTER AND DECORATE WITH YOUR CHOICE OF DRIED FRUIT.

I put a bottle of honey out at the party, just in case folks wanted more sweetness than the bananas and raisins had to offer, but no one opted for a drizzle. Either they were being super-polite, or else the cake really did please everybody. Myer's pleasure was unmistakable, I can tell you that. Husband cake-tasting-expression does not lie! All in all, it was an exciting experiment and I look forward to other similar culinary experiences on future special occasions.

Consistency and texture were amazing....

It was VERY dark chocolate....

These raspberries were grown, picked, and dried by Mom....

Myer gets his wish!

Rhizome

(With a recipe for turmeric sauce)

Bamboo rhizome

"In botany and dendrology, a rhizome (from Ancient Greek: rhízōma "mass of roots") is a modified subterranean stem of a plant that is usually found underground, often sending out roots and shoots from its nodes. Rhizomes are also called creeping rootstalks and rootstocks. Rhizomes develop from axillary buds and are diageotropic or grow perpendicular to the force of gravity. The rhizome also retains the ability to allow new shoots to grow upwards." --- From Wikipedia

I painted ginger.

I have always liked the word. The beginning reminds me of my sister's name, "Rhiannon." R with a silent H following just feels good on the tongue; sort of soft and velvety, but dry. Think about a root--- this part of any plant is crucial, yet usually goes unseen. I like to imagine the world of roots just below the surface, in the cool dark earth, inhabited by worms and bugs and other quiet crawling creatures. Roots in general are metaphorically powerful, and I use them often in my work. Rhizomes hold a particular fascination because, although they appear to be separate plants above ground, they come from one root underneath. Their structural connectedness has appealed to many, including a certain philosopher-duo whose ridiculously dense writings I attempted to choke down during grad school. Most of that came right back up again, unfortunately. But I think we can agree on this: rhizomes are neat. As I was researching them, I realized that many of these plants hold specific meanings or memories for me. A coincidence, yes, but one that brings a sense of satisfaction.

Turmeric sauce!

Ginger and turmeric, two edible rhizomes from the family zingiberaceae that originate in/near India, have long been my dear friends in the kitchen. I might even say they are my favorite spices, except saying that makes me think of all the other ones I couldn't live without. To me, the taste of ginger goes with everything. Both it and turmeric are extremely useful medicinally, being fabulous anti-inflammatories. Mom used to employ ginger poultices to ease the pain caused by her rheumatoid (another "RH"!) arthritis. I eat ginger in many guises: ginger tea, ginger kombucha, ginger pickles, raw ginger on salad, ginger nut sauce, ginger ice cream, ginger cocktails... I could go on. One of my favorite ways to use turmeric is in a very simple dipping sauce: mix three tablespoons turmeric powder with enough vinegar to make a gloppy consistency, and use it to dip raw or pickled vegetables (I love pickled beets with this). A little bitter, a lot sour, quite pungent, and oh so brightly colored! The list of health benefits attributed to these roots, especially turmeric, is extensive.

Did you know that rhubarb (RH!) is a rhizome? We always had it growing in front of the house back home in Wisconsin. It grew like a mutant, so fast and so tall that we could never use all of it. Rhiannon and I sometimes plucked the largest leaves to serve as umbrellas in the rain. It was that big! We enjoyed munching it plain, but occasionally Mom let us dip it in rice syrup for a special treat. Grandma always grew it, too, and made the best strawberry-rhubarb jam you ever tasted in your life.

Home... summertime. See the rhubarb growing in front?

Ferns and hops are rhizomes, too. If you look carefully, you can see the hops vines in the photo above; on the far right, climbing the poles. That also grew great guns. I don't know what it was in the soil--- things grew at home like they didn't anywhere else. If we had an upset stomach, Dad told us to drink hops tea. We didn't like it at the time! But it helps with nausea. I really wish I had some of those hops flowers now, because I want to try making hops kombucha. Ferns grew in the forest all over our 20-acre property. The fiddlehead variety were delicious to eat in early spring. I remember having them sauteed in goose fat. YUM.

From the "Flower Fairies" books.

Lilies of the valley and irises are rhizomatous. These flowers always make me think of Mom; she grew them in our front garden. Lilies of the valley were an especial favorite of hers. I remember Dad once bought her a bar of soap with this scent, and she saved it for a long time--- letting us sniff it, but not wash our hands with it. There was a beautiful drawing of flowers on the box. Do you know Cicely Mary Barker's Flower Fairy books? They were beloved in our house. I still can recall a few of those poems. Lily-of-the-Valley flower fairy was Mom, of course.

Two more I want to mention before I bring this to an end are "quack" grass and poplar trees. Quack grass is a true nuisance when you are trying to grow vegetables or tend a flower garden; it spreads like nobody's business! You weed one day, and the next--- there it is again. I think you might be able to observe its growth without the aid of time-lapse photography, it's that aggressive. When we used to help Mom weed the garden as kids, she taught us how to really get the quack grass out: you have to pull carefully so that the stiff ropey rhizomes don't just break off... you have to get down to the bottom of it and follow its trailing creepers all the way. Sometimes we were lazy weeders. "Did you make sure to pull the whole thing out?" Mom asked. "Yeah," we lied, knowing we'd just removed the visible portion. Poor Mom! But here's something wonderful about quack: rabbits love it. It was my job to feed the rabbits, and I liked to pick big juicy handfuls of quack for them during the summer. You have to be careful; that grass can cut like fresh paper if you handle it wrong. Imagine, this beautiful grass covered in rainbow dew... and hands after gathering it, cold and stained bright green.

Populus is a genus of tree that includes such species as aspen and poplar. Utah's Pando colony is a cluster of aspens all sharing one root structure and genetic makeup, thought to be some 80,000 years old. Myer has seen it; I would love to some day as well. Poplars hold a special place in my heart. I used to be friends with a particular one back home in Wisconsin, near our place on Spruce Road. I liked to go out all by myself, climb to the top of the tree, and wrap my arms around its trunk. Then I would put my ear tight against the smooth, white skin... and listen. The sound of the wind rushing through the leaves, as channeled from the trunk straight into my head, was one of my secret joys. I pictured falling water and imagined myself flying above the earth. I was always sad when it was time to leave. I wonder... when was the very last time I climbed that tree? I'm glad I didn't know it was the last.

A grove of white poplar trees.

Tea

Every morning I drink a pot of tea. The first thing I do when I enter the kitchen is turn my silver kettle on to boil. I crave my tea at that time of the day, not because it wakes me up (I rarely have difficulty with mornings), but because there is a certain something about the combination of pre-dawn and that crisp, steaming beverage... that I find to be blissfully cleansing and invigorating. Apparently I'm not alone in my love of tea; it's the second most-consumed beverage in the world after water. I drink one whole pot myself, and sometimes I have more late-morning. I know people who prefer their tea lukewarm... but I like mine very hot. I can taste it better this way, and my body feels most calmed and satisfied.

This traditional tetsubin cast iron Japanese teapot was a wedding gift from our friend Mona. I use it every day.

Camellia Sinensis

Mythic/historical figure Shennong

The tea plant, camellia sinensis, probably originated in the area that now includes northern Burma and southwest China (Yunnan and Sichuan provinces), although the precise location is difficult to determine, as cultivation has spread far and wide over the past several thousand years. A popular Chinese legend attributes the invention of tea as a beverage to emperor Shennong ("Divine Farmer") in 2737 BC. However, tea was used medicinally much earlier on. In fact, no one really knows when or how humans began using the plant. To me, that makes tea both practical and mystical--- a combination of attributes I find most attractive (not just in tea). From China it spread to Korea, Japan, and Vietnam. People in the Himalayan region of India used tea in medicine for an unknown period of time, but it did not become a common beverage until the British introduced it as such. The Western world discovered tea when Portuguese priests and merchants visited China during the 16th century. Tea-drinking spread to Britain around 1660, but did not become commonplace until the mid 1700s. A thriving black market trade organized around tea eventually led to the Boston Tea Party, and only ceased when the British stopped taxing it (by 1785). Interestingly, Americans actually drank more tea than the English did before Boston's most famous party.  

The five most popular varieties of tea.

There are many varieties of tea, but five can be identified as the "main" or most widely consumed. They are, as shown above: white, green, oolong, black, and pu erh. While they all come from the camellia sinensis plant, each type constitutes a radically different sipping experience. I was quite amazed to discover (in my early days of tea-geekhood) that every variation is a result of growing conditions, climate, harvest time, plant part, and processing. Tea production truly is an art, and the more I read about it, the more it astonishes me. I'm fast becoming a snob, although I do have a long way to go before I really qualify!

A great visual of tea data.

My personal favorites are green and oolong, with white a close third, and pu erh of great interest because making it involves fermentation (I <3 fermentation).  I wish I could give you an exhaustive list of all the exotic kinds within each category that I've tried... but to speak the truth, it's expensive, and I have not been able to indulge all my tea urges as yet. Some of the best I've tasted so far include gyokuro (a vibrant green from Japan), jade oolong (it smells like lilacs!), and silver needle (an airy white). I also love the traditional jasmine green, gunpowder green, and sencha. One I've been dying to try is Ti Kuan Yin, an oolong named after one of my favorite Buddhist deities (she is called Avelokiteshvara in Sanskrit).  I'm also lusting after shincha, pouchong, and the beautiful "blooming teas" made of tea leaves carefully sewn together that blossom when steeped in hot water. I don't mean to neglect the black teas here--- it's just that they aren't my particular favorites. I do, however, depend on Irish Breakfast to feed my kombucha culture! Black is definitely her favorite.

Aside from indulging my appreciation of fine craft and intricate gustatory pleasure, tea also happens to be extremely healthy. It's hard to deny several thousand years' worth of ancestral wisdom on this front. Tea feels so good to my body that quoting "evidence" seems a little absurd, but as I mentioned before, my personality consists of equal parts hokey-pokey intuition/magic and scientific rationality, so I can't not put in a few words about studies "proving" tea's health benefits. Time magazine has a page on tea that seems to check out, and here are a few juicy tidbits via Harvard Medical School's website:

• Tea drinking appears to lower the risk for heart disease and stroke
• Natural compounds called polyphenols in green tea might protect against several cancers, including those of the prostate, GI tract, lungs, breast, and skin
• Caffeine and antioxidants called catechins found in green, oolong, and white teas may increase metabolism and promote weight loss
• Tea polyphenols are thought to strengthen bones and protect against fractures
• People who drink tea could see improvements in mood, concentration, and performance.

The infographic at right is great; just click to enlarge if you can't read it at current size. It has some great statistics about all things tea. 

I have a wealth of nostalgic memories based on tea-drinking ritual. When I first met Myer in Autumn 2004 at Lawrence University, we bonded over our love of walking in the season's invigorating chill and bright leaf-colors with our travel mugs of hot tea. We still enjoy this practice, and every time we do, we are filled with a sense of romance because it was something we did in the beginning. Mushy, I know. (Sorry not sorry!) 

Us back then.

That's about all I have to say on the subject of tea, for now. Let me know what some of your favorites are... 

Egg

A variety of eggs.

Eggs. Yes, they are incredible. And I think might be one of the healthiest and most versatile foods on the planet. This year I began eating them raw, which was a revelation, because I used to always get "egg burps" after eating them cooked. I'm not a big fan of the whites, but the yolks are to die for. There's nothing quite like the taste of a plain, fresh, raw egg yolk with a few grains of sea salt! As a kid, my sister Rhiannon owned a veritable bestiary of animals, many of which were the egg-laying sort. Here are the types of eggs I've tried: goose, duck, guineahen, peahen, emu, turtledove, and of course chicken.  Duck are my favorite. The yolks are large and extra creamy... and the color of the egg shell is a beautiful light green (if it's a mallard egg, like the kind we had). Unfortunately, I have not found a place to buy fresh duck eggs; only the black preserved ones (which I love, but are expensive... and not raw, obviously!)

Did you know that an egg is a single cell? At least that's my understanding of it; I'm no biologist. Pretty cool though, if that's the case. They are also a near-perfect balance in terms of nutrients, being intended to nourish a growing baby. Eating a raw egg is like taking a multivitamin, only 100% natural and super delicious to boot. Here is a breakdown of (some of) the contents of an egg, given in terms of white vs yolk. Don't throw out that liquid gold!!! Look for dark-colored yolks; eggs with the brightest, deepest yellow yolks are the healthiest. I remember some home-grown specimens being almost orange! (PS, yolk-fat is awesome. Without it, you wouldn't be able to absorb those vitamins).

The culinary history of eggs goes back as far as humans do. We've been eating them basically since we stood upright. And no wonder--- they are the original fast food. Long before people learned how to cook their victuals, eggs were sucked straight from the shell upon discovery. Egg symbolism across cultures is fascinating. Not surprisingly, they have long been a symbol of life itself and were often believed to enhance fertility. In the East there was at one time a practice called "oomancy" (delightful word!) for predicting the future in the cracks of eggshells. In the West, the egg has been used as a Christian symbol--- think Easter. The reason eggs are sold by the dozen relates to the special place held by #12 in Christian mythology (you guessed it: 12 apostles). Apparently eggs have been sold this way since Elizabethan times. 

If you don't know how this has to do with eggs, I pity you.

You can do just about anything with eggs. Their uses are so diverse that is difficult to decide which recipes to include here. Personally, I like to either eat the raw yolks plain or else mix them with cacao powder, cinnamon, and whey powder for a tasty and energizing mini-meal. But I also serve them to Myer in various cooked guises.

Deviled Eggs

According to my research, deviled eggs in some form or other date back at least to Roman times. "Stuffed eggs" in many different cultures take on a wide variety of forms, some of them more appealing than others. Here is one I've made a few times.

6 hard-boiled eggs
2 tablespoons virgin coconut oil
1 teaspoon turmeric powder
Salt
Cayenne pepper

Slice eggs in half, remove yolks. Add coconut oil and turmeric to yolks and mix well. Form mixture into balls and press them into the whites. Sprinkle with sea salt and cayenne pepper to taste.

Egg Tea

I found this recipe for "Primal Egg Coffee" on Mark's Daily Apple and was intrigued. However, I don't drink coffee, so I decided to try a simple version with tea. I couldn't really picture how it would work--- I thought the egg yolk would just cook in the tea and be all chunky and gross. Not a bit! It's like tea with cream, only sans lactose and plus all that great egg yolk nutrition. So here's what I do: brew one cup of strong black tea (Lapsang Souchong is great for this!)... wash an egg, carefully crack it and separate the yolk from the white. Plop the yolk into your cup, break with a spoon and stir well. The tea will instantly be creamy and opaque. Drink while hot! 

Egg-in-a-(Tofu)-Hole

I used to make this for Myer a lot. It's very simple. Just cut a square hole out of a chunk of tofu... roughly egg-sized... fry the tofu on one side, flip, crack an egg into the hole, and cook until the egg is solid so it doesn't make a mess when you take it out of the frying pan. Sriracha lovey-dovey decoration optional....

Vata, Pitta, Kapha

Ayurvedic recipes for Dosha-balancing tea

Dhanvantari, physician of the gods

My Kali Shrine

Anyone who knows me can attest to the fact that I've been fascinated with everything India (culture, history, religion, food, clothing, and music) for quite some time. At any given moment, I can be found wearing a bindi, listening to a sitar, ingesting turmeric, or popping off a couple down-dogs. I even have a small Kali altar built around a figurine my little sister Cirrus brought back for me from India. Unsurprisingly, Ayurveda, the ancient system of traditional Hindu medicine, has taken its turn as the focal point of an "Arhia geeky obsesssion." To be honest, I am a little hesitant to write anything about Ayurveda because it is impossible to simplify and easy to misinterpret. I myself have only a vague whiff of understanding when it comes to the subject. After all, Ayurveda arose thousands of years ago and half a world away. Sources of education on the topic seem to fall into two categories: vapid, ridiculous online drivel, and unimaginably dense tomes that beginners like me just can't access. Anyhow, keep in mind the above disclaimer as you read this post!

In the context of Ayurveda, the Sanskrit prakriti means a person's unique physical and psychological nature. Dosha can be translated roughly as "constitution" or "biological type." Doshas make up the physical aspect of one's prakriti. There are three doshas, or biological energies: vata, pitta, and kapha, which relate to the five elements as defined by Ayurvedic philosophy (see chart at right). Vata is made up of ether and air, pitta of fire and water, and kapha of water and earth. Every person displays characteristics of vata, pitta, and kapha, but usually one or two doshas are dominant above the others within an individual's prakriti. Rarely are the doshas distributed evenly in a single human being, but it does happen. To ascertain an accurate evaluation of your personal doshic balance, you should seek out a professional Ayurvedic practitioner. However, there are many "online quizes" and such that one can partake in *just for the fun of it*.... and it is sort of fun. Simply keep in mind the mega-hokey factor. The dosha quiz I took was in Deepak Chopra's Perfect Health. Unfortunately, the book was heartily new-agey and not authentic in terms of traditional Indian medicine... but it seemed like an acceptable place to begin. Anyhow, according to Chopra's book, I am very vata with a decent dose of kapha and only a pinch of pitta.

During my research on Ayurveda, I came across recipes for herbal teas intended to balance the respective doshas. Tea being another of my geeky obsessions (one that will doubtless star in a post all its own here one of these days), I took note. I've seen many variations on each recipe, with differing combinations and proportions of herbs, so there is no "one way" of brewing these teas. The recipes here are simpler than many, involving only four ingredients per mixture, and include my personal favorite herbs/spices from among the vast array. Feel free to do your own research and experiment with different amounts to suit your own needs and tastes. After all, that is the fun part! 

                 Vata Balancing Tea              Pitta Balancing Tea                Kapha Balancing Tea                       

 

In case you can't tell from the pictures, I'll also list the ingredients in words. Vata: ginger, licorice, cinnamon, cardamom. Pitta: peppermint, chamomile, fennel, rose. Kapha: ginger, pepper, saffron, cloves. Vata is the only one I've actually made, since I often tend toward an overabundance of that dosha. I intend to try the others, however, because they all look AMAZING. When I make a batch of tea, I use a large handful of each ingredient per two quarts of water. I simmer everything together for about an hour at very low heat, then pour into jars and store in the fridge to be enjoyed all week. I like to add a shot of apple cider vinegar to my cup before I drink it, and I'm sure raw honey would also be a lovely addition. 

Each tea balances the dosha of its name. Therefore, vata tea is grounding and stabilizing, pitta tea is cooling and calming, and kapha tea is energizing and uplifting. So for example, if you feel a cold coming on, vata tea would be a good choice, since a cold indicates an excess of vata. If you have digestion issues, either vata or kapha could help. If you are frustrated or worked-up, pitta might be of use. 

Enjoy!

Sapta Chakra, from a Yoga manuscipt in Braj Bhasa lanaguage, 1899.