By: Amadea Morningstar RPP, RPE
Lemon balm is soothing to mood, anti-viral, and a delicious nervous system support.
This low-key tea is mild-mannered yet effective. It stays in the background, with a steady calming effect.
LEMON BALM CHAI
Time: 10 minutes
Purifying, Health Building, and Gourmet Vegetarian, depending what milk you chose
2 Tablespoons organic lemon balm leaves
1 teaspoon tulsi (leaves or ground)
1 Tablespoon lemongrass
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg (fresh grated if possible)
1/16 teaspoon ground pippali
1 inch fresh ginger root, sliced in a few pieces is fine
3 cups water
1 cup organic milk (I use unsweetened almond for Purifying)
Sweetener to taste (I use 1 Tablespoon organic coconut sugar per pot)
Measure out the spices into one small bowl. Bring the water to a boil in a saucepan. Stir in the spices and simmer for 4 minutes. Pour the tea through a strainer into another clean container, pressing the spices against the strainer with a wooden spoon, to get as much of their essence in the chai as possible. Discard the spices. Put the tea back in the saucepan and add the milk. Heat until hot yet not boiling. Sweeten to taste. Serve hot or cool.
This sattvic tea supports: mood!, nervous system, heart, immunity, ojas.
Contraindications: Lemon balm in high doses can inhibit thyroxin. Not for use with Hashimoto’s thyroiditis or other hypothyroid conditions.
Notes: I (Amadea) keep trying to get this tea to make a statement. Yet it quietly sits in the corner of any party, just smiling. I notice I feel better after drinking it. Yet it’s not a WoW kind of flavor. Sort of bodhisattva like?
Photo thanks to Renee Lynn
Reprinted with permission from Easy Healing Drinks from the Wisdom of Ayurveda, Morningstar & Lynn, 2018.