Yogi Tea

"Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves - slowly, evenly, without rushing toward the future."

~Thich Nat Hahn









Yogi Tea

1 Tablespoon cloves
1 Tablespoon black peppercorns
2 Tablespoon cardamom seeds
2 3-4 inch cinnamon sticks
1 piece of ginger, about 3 inches long, peeled and thinly sliced
1 gallon of water
1 bag jasmine tea


Crush peppercorns and cardamon seeds with motor and pestle. Bring water to a boil in a stainless steel pot and add cloves, peppercorns, cinnamon, cardamom and ginger root. Turn heat down so it is just simmering, cover, and let lightly boil for 45-60 minutes. Remove from heat, add black tea, and let sit for 20 minutes. Strain and drink with Almond or Soy Milk. It can last for several days in the fridge. This in one of the many different way to combine these 5 spices to make Yogi Tea. I enjoy combing them in different ways and sometimes make with extra ginger for more kick.

Yogi Tea is a basic blends that supports and tonifies anyone with yogic practice. I have many fond memories of completing meditations and yoga classes with a warm energizing cup of this tea blend. Each component has a nourishing aspect that helps to balance the body and redirect focus from the heavens to the drive home. The picture above is the morning yogi tea at Yogi Bhajan's home in Anandpur Sahib, India from my travels in fall of 2008.

Learn more about the great peace activist,
Thich Nat Hahn, at Plum Village.