Teas

[Guest guest]

Thanks, I tried all of the herbals you mentioned and do not like them. I'm

very fussy about tea, I'd rather have coffee but we won't go there. I

haven't tried the dandelion though does it have a pleasant taste?

Shirley G

>From: Zack Widup <w9sz@...>

>Probably most herbal teas if no sugar added. I like peppermint,

>chamomile, lemon zinger, etc.

>

>Dandelion tea is great for the liver.

>

>Zack

[Guest guest]

COLDS & HOARSENESS

2 oz Malva flowers

1 ½ oz Mullein flowers

Use 2 tbs of mixture per 1 cup hot water. Steep 10 minutes; strain.

UPSET STOMACH

8 oz Peppermint leaves

8 oz Lemon Balm leaves

8 oz Fennel seeds

Use 1 tsp of mixture per 1 cup boiling water. Steep 10 minutes;

strain.

NERVOUS STOMACH

2 tsp root

2 tsp Lemon Balm leaves

½ tsp Fennel seed

Bring root to a simmer in 4 cups water. Turn off heat,add

lemon balm & lemon; steep 10 minutes & strain.

NAUSEA

½ tsp dried Ginger root

½ tsp Clove blossoms

1 tsp Chamomile flowers

Pour 1 cup boiling water over herbs. Steep 10 minutes, strain & let

cool.

NERVOUS TENSION

1 1/3 oz. St. 's Wort

1 oz. Lemon Balm Leaves

1 oz. Valerian

Use 1 tsp of the herb mixture per cup of boiling water. Steep for 10

min., strain, sweeten if necessary. Drink a cup before going to bed

each night for several weeks to calm nerves, lift depression, and

help you fall asleep more easily.

NERVOUSNESS

1 ½ oz Peppermint leaves

1 ½ oz Lemon Balm leaves

Use 1 tsp of mixture per 1 cup boiling water. Steep 10 minutes &

strain.

CALMING

1 oz Lemon balm

1 oz Chamomile flowers

½ oz St s Wort

Steep 2 tbs of mixture in 1 cup boiled water. Cover 10 minutes;

strain.

INSOMNIA

1 ½ oz dried Vervain leaves

1 oz Chamomile

½ oz Spearmint

Mix all and add to 1 cup boiling water. Steep 8 minutes; strain.

MIGRAINES

1 2/3 oz dried St s Wort

1 oz Valerian

1 oz Linden flowers

1/4 oz Juniper berries

Use 1 tsp of mixture per 1 cup boiling water. Steep 10 minutes &

strain.

BLADDER INFECTIONS

1 ½ oz dried Goldenrod

1/4 oz Juniper Berries*

3/4 oz chopped Dandelion root

3/4 oz chopped Rose Hips

Pour 1 cup boiling water over 2 tsp of mixture. Steep 10 minutes &

strain.

*can become toxic, so only drink 2 cups of this mixture daily for no

more than 3 days*

FLUID RETENTION

1 oz Dandelion root

1 oz Dandelion leaves

2/3 oz Nettle leaves

2/3 oz Spearmint leaves

Steep mixture in 1 cup of water for 10 minutes.

COLDS & FLU

1 oz Blackberry leaves

1 oz Elder flowers

1 oz Linden flowers

1 oz Peppermint leaves

Pour 1 cup boiling water over 2 tbs mixture. Cover & steep 10

minutes; strain.

CHRONIC COUGH

1 oz dried Blueberries

1 oz dried Blueberry leaves

1 oz Licorice root

Add 3 tbs mixture to 2 cups cold water. Bring to boil, lower heat &

simmer 10 minutes; strain.

BRONCHIAL CONGESTION

1 ½ oz Aniseed

1 oz Calendula flowers

3/4 oz Marshmallow root

1/3 oz Licorice root

Crush aniseeds and add to herbs. Pour 1 cup boiling water over 1 tsp

mixture; cover & steep 10 minutes.

COUGHING FITS

1 1/3 oz. St. 's Wort

2/3 oz. Thyme

2/3 oz. Linden Flowers

Use 1 tsp. of the herb mixture per cup of boiling water to soothe

irritations of the upper respiratory tract that cause coughing. Steep

for 5-10 min., strain, sweeten if necessary. This tea has proved

helpful with bronchitis and whooping cough.

DETOXIFICATION

1 tsp Green Tea leaves

Simmer 1 cup water & pour over leaves. Cover & let stand 4 minutes.

FEVER REDUCER

2 tsp dried Catnip

1 tsp dry Vervain

Pour 2 cups boiling water over herbs. Steep 10 minutes & strain.

ENGLISH ROSE TEA

1/2 cup dried Red Rose petals

2 tablespoons dried Lemon Balm

1 tablespoon dried Rosemary

Mix well. Use 1 teaspoon for each cup.

ORANGE MINT TEA

2 cups dried Orange Mint leaves

8 teaspoons China Tea

1 teaspoon ground Cloves

1 cup dried Calendula petals

1 tablespoon dried Orange rind

1 tablespoon dried Lemon rind

Store mixture in airtight container.

POTPOURRI TEA

1 cup good Black tea

1/2 cup dried Rose petals

2 tablespoons dried Jasmine flowers

1 tablespoon dried Orange peel, freshly grated

1 tablespoon Cassia Bark, crumbled

3 sticks Cinnamon bark, crumbled

4 whole Star Anise

1 tablespoon ground Nutmeg

1 teaspoon whole Cloves, freshly crushed

Mix all ingredients in a mixing bowl with your hands. Store in

airtight tins. Use one heaping tablespoon per pot.

MONTHLY RELIEF

2 teaspoons dried Lemon-Balm leaves

1 cup boiling water

Steep the leaves in the boiling water, covered, for 10 to 15 minutes.

Strain. Drinking this infusion will help relieve menstrual cramps,

but take no more than 2-3 cups a day.

DUAL-PURPOSE

Do not drink more than 2 cups a day.

2 teaspoons dried German Chamomile flowers

1 cup boiling water

Steep the flowers in the boiling water, covered, for 15 minutes.

Strain, then slowly sip the infusion to relieve nausea, stomach

upset, and lessen menstrual cramps.

WOMAN'S RED CLOVER TONIC

1 teaspoon dried Red Clover blossoms

1 cup boiling water

Add the blossoms to the boiling water. Cover and steep for 15

minutes. Strain, then sip. This infusion acts as a tonic specially

suited for women.

NURSING MOTHER'S TEA

1 teaspoon crushed Fennel seeds

1 cup boiling water

Mix the seeds with the boiling water. Cover and steep for 10 minutes.

Strain, and sip the infusion. Drinking a tea made with fennel helps

to promote the secretion of breast milk in nursing mothers.

Simple directions for brewing a great cup of tea:

Try to always use spring water whenever possible.

1. Use one teaspoon of tea leaves per 8 oz. cup. If brewing a pot of

tea, throw in an extra teaspoon for the pot.

2. Warm your empty teapot or cup by rinsing it with boiling water,

then discard the water.

3. Bring fresh, cold spring water to a rolling boil. Pour boiling

water over tea. For Green and White teas use slightly cooler water

(heated just to steam). If water does boil, allow it to cool for 1

minute before adding tea.

4. Steep all Green teas for 3 minutes.

5. Steep Black teas for 3-5 minutes: Flavored and small leaf teas -

Steep 3 minutes. Full leaf teas - Steep 3-5 minutes.

6. Steep Oolong teas for 5-7 minutes.

Larger leaf teas - Steep for 10 minutes. Jade Oolongs - Steep for 8

minutes.

7. Herbal infusions - Steep for 10 minutes or 15-30 minutes for

medicinal and root teas.

Separate the leaves from the water using a strainer.

Iced Teas

MINT AND LEMON ICED TEA

3 cups of boiling water

4 black tea bags

2 fresh mint sprigs

1 cup granulated sugar

1/4 cup lemon juice

5 cups cold water

Fresh mint and sliced lemon for garnish

Use the boiling water to brew the black tea with the mint sprigs for

5 minutes.

Strain or remove tea bags and mint.

Add sugar and lemon juice, stirring until sugar dissolves.

Stir in cold water. Serve over ice, garnish with fresh sprigs of mint

and a slice of lemon.

STRAWBERRY ICED TEA

1 pint fresh strawberries

1/2 cup granulated sugar

5 cups boiling water

5 tea bags-green or black tea

1 can (12 ounces) frozen lemonade concentrate, thawed

1 quart sparkling water, or seltzer

Ice

Clean and trim the strawberries. Place them in a bowl with the sugar-

mix to coat and set aside.

Steep the tea bags with the boiling water for 5 minutes. Remove tea

bags and cool.

Stir the cooled tea into the strawberry mixture. Add the lemonade.

Place in a large pitcher and chill.

Before serving stir in the seltzer and pour over ice cubes in pretty

glasses.

ALMOND VANILLA ICED TEA

1/2 tsp. Pure vanilla extract

1/2 tsp. Pure almond extract

1/4 cup fresh lemon juice

1/2 cup sugar

1 quart of strong tea-any black or green variety

Combine all the ingredients and pour over ice cubes in tall glasses.

HERBAL ICED TEA

4 bags celestial seasonings lemon zinger tea

4 bags celestial seasonings red zinger tea

4 cups apple juice

Steep the 8 bags in 4 cups of boiling water for about 10 minutes.

Discard the tea bags. Combine the tea with the apple juice and

refrigerate until cold. Serve over ice.

SAGE TEA

1/2 oz fresh sage leaves

1 oz fine sugar

1/4 oz grated lemon rind

Juice from one lemon

1 quart water, boiling

Keep water at a simmer, and add the rest of the ingredients. Steep

for 30 minutes. Strain out the herbs and serve iced.

CINNAMON APPLE TEA

1 1/2 cups boiling water

6 Cinnamon Apple tea bags

3 tablespoons sugar

1 1/2 cups cold water

1 cup grape juice

2 teaspoons lemon juice

Club soda, chilled

In teapot, pour boiling water over teabags; cover and steep 5

minutes. Remove bags; stir in sugar and cool. In pitcher, combine

tea, cold water and juices. Serve in ice-filled glasses with a splash

of soda. Garnish with lemon slices.

Yummy Teas

WILD MINT TEA MIX

1 cup lemon balm leaves

1 cup spearmint leaves

4 tablespoons orange peel -- grated

1/2 tablespoon cloves

Mix the herbs. For each cup of tea, steep 1 tablespoon of herbal tea

mix in 1 cup boiling water.

MULLED TEA

4 cups cold water

1/4 teaspoon whole cloves

1/4 teaspoon allspice

1 cinnamon stick

5 teaspoons loose Earl Gray tea leaves

6 teaspoons honey

In a large saucepan, bring water, cloves, allspice and cinnamon stick

to boil over high heat. Add tea leaves to hop spice mixture.

Cover and steep for 5 minutes. Pour tea through strainer into mugs.

Stir 1-1/2 teaspoon of honey into each mug.

ROSE GERANIUM TEA

For a six-cup tea pot Use about 4-6 rose geranium leaves

6 cloves

1 & #148; cinnamon stick

1 sprig about 3 & #148; long of fresh rosemary

1 teaspoon or one tea bag of plain orange pekoe tea

Cover with boiling water and steep at least ten minutes.

ROSE GERANIUM TEA WITH ORANGE MINT

1/2 Cup firmly packed orange mint leaves

4 rose geranium leaves

4 cloves and boiling water to fill a 6-cup teapot.

Brew for 15-20 minutes. Add an Oriental tea bag for additional

flavor. Sweeten with orange marmalade.

ORANGE AND SPICE TEA

2 cups water

3 inches stick cinnamon, broken

6 whole cloves

2 tea bags

1 cup orange juice

1 tablespoon brown sugar

In a saucepan combine water, cinnamon, and cloves. Bring to boiling;

remove from heat.

Add tea bags; let stand for 5 minutes. Remove tea bags.

Stir in orange juice and sugar; heat through.

Pour mixture through a wire strainer into 4 mugs.

LAVENDER HERB TEA

1 tsp. dried lavender flowers

1 tsp. dried chamomile flowers

1 tsp. green tea leaves

4 cups boiling water

Place the herbs in a warmed teapot. Pour in boiling water, cover, and

steep for 3-5 minutes. Strain and serve, sweeten with honey if

desired.

ANISE TEA

1 cup boiling water

1 tsp. dried anise leaves

1 tsp. honey

Pour the boiling water over the leaves and steep for about 5 minutes-

a little longer if you like it strong. Strain and sweeten with the

honey.

Soothing Teas

CALMING HERB TEA

1 tsp. dried peppermint leaves

1 tsp. dried lemon balm leaves

2 cups boiling water

Place herbs in teapot and add boiling water. Steep 5 minutes,strain

and pour into cups and add sugar.

CHAMOMILE HERB TEA

2 tablespoons fresh chamomile flowers

2 cups boiling water

2 thin slices of apple

honey to taste

Rinse the flowers with cool water. Warm your tea pot with boiling

water. Add the apple slices to the pot and mash them with a wooden

spoon. Add the chamomile flowers and pour in boiling water (2 cups).

Cover and steep for 3-5 minutes. Strain the tea into two cups. Add

honey to taste.

LAVENDER HERB TEA

1 tsp. dried lavender flowers

1 tsp. dried chamomile flowers

1 tsp. green tea leaves

4 cups boiling water

Place the herbs in a warmed teapot. Pour in boiling water, cover, and

steep for 3-5 minutes. Strain and serve, sweeten with honey if

desired.

FRESH GINGER TEA

2-inch piece of fresh ginger, peeled and minced

4 cups water

honey to taste

Place the ginger in a ceramic teapot. Bring the water to a boil and

pour over the ginger. Allow to steep for 5 minutes, and strain.

Sweeten each cup with honey and lemon.

This is especially nice for a nervous stomach.

SPICY GINGER TEA

4 ginger tea bags

2 3 inch pieces of cinnamon stick

8 whole cloves

6 cups boiling water

2 Orange slices

4 tsp. sweetener, honey or sugar

Place tea bags, cinnamon sticks, cloves, ginger and sweetener into a

large teapot. Pour boiling water over and allow to steep 3 minutes.

Remove tea bags and allow to sit 5 minutes. To serve, pour tea into

cups and float a quarter slice of orange in each cup.

SPICY GREEN TEA

1 cup milk

1 cup water

1/4 cup packed brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

2 green tea bags

In medium saucepan, heat the water and milk until they JUST begin to

gently boil.

Stir in the remaining ingredients. Reduce heat to low and simmer for

about 3 minutes. Remove tea bags and strain, then serve.

GOLDEN LEMON BALM TEA

In a 6-cup teapot, place one cup of lemon balm leaves.

Add 3 slices of lemon rind and one tablespoon of honey.

Pour boiling water over all.

Fill the pot and let it infuse for 15 minutes.

Folklore says this tea is made to & #147;soothe a troubled spirit & #148;.

Chamomile Tea has soothing, calming and relaxing properties.

It helps digestion, coughs, colds, poor skin, and is used as a liver

tonic.

The entire chamomile plant can be used for tea.

However, the flowers are the most flavorful.

To 2 teaspoons dried flowers or 1 tablespoon of fresh flowers add 1

cup boiling water. Steep to taste.

Dill Tea helps an upset stomach, indigestion, coughs, colds, and

bronchitis, fever, sore throat, and tendency to infection, urinary

tract infections and sleep disorders.

It stimulates the appetite, acts as a nerve sedative, and is a blood

and liver tonic.

Dill seeds have been proven the most effective.

Crush the seeds or use a grinder. To 1 teaspoonful of crushed seeds

add 1 cup of boiling water. Steep to taste.

Fennel Tea helps bronchitis, digestive problems, coughs, stimulates

movement of food through the stomach and intestines, dries

respiratory phlegm and destroys germs.

It makes a good after dinner tea.

Use crushed or ground seeds. To 1 - 1 1/2 teaspoons of ground seeds

add 1 cup of boiling water. Steep to taste.

Lemon Balm Tea will perk you up in the morning, help bloating, gas,

mood disorders, bronchial inflammation, high blood pressure, mild

vomiting, toothache, earache and headaches. Lemon Balm has anti-

bacterial and anti-viral properties.

Use the plants leaves. A good combination is lemon balm and fennel.

To 1 teaspoon of crushed lemon balm add 1 cup boiling water. Steep 10

minutes. Take only twice a day.

Peppermint Tea helps indigestion, head colds, headaches, appetite

loss, bronchitis, and fever and gal bladder problems. It can be used

as a blood and liver tonic.

To 1 teaspoon of peppermint add 1/2 cup of boiling water. Steep 10

minutes.

Thyme Tea helps bronchitis, coughs, sinuses, nose and throat, larynx

and whooping cough. It can be used as an anti-bacterial. Thyme tea

aids digestion.

To 1 1/2 teaspoons thyme add 1 cup boiling water. Steep 10 minutes.

Do not exceed 3 cups per day.

Ginger Tea helps appetite loss, motion sickness, up-set stomach,

relieves gas, loosens phlegm, and soothes earaches.

To 1 teaspoon of ginger add 1 cup boiling water. Steep 5 minutes.

[Guest guest]

If the chai is made with black tea it would have caffein in it.

Caffein: Not on program. Sorry. If they make a decaf version, give it

a try.

jackie

>

> I looked through past messages about the chai tea. Is Chai allowed on

> the program? It's not as bad as coffee right? Mountainroseherbs has

> organic chai tea and I love chai. but, i've never actually had chai

> without milk and sugar, so we'll see.

>

[Guest guest]

I bought some from Tazo that does not have caffeine in

it. It is yummy in the egg drink.

> >

> > I looked through past messages about the chai tea.

> Is Chai allowed on

> > the program? It's not as bad as coffee right?

> Mountainroseherbs has

> > organic chai tea and I love chai. but, i've

> never actually had chai

> > without milk and sugar, so we'll see.

> >

>

>

>

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[Guest guest]

I had some a couple weeks ago that just had cinnamon, cloves, nutmeg,

allspice, ginger and I think chamomile in it.

There doesn't seem to be a rote formula for chai tea. All the above

spices are OK on the diet.

Zack

On Wed, 23 Apr 2008, buckeyenc5 wrote:

> I looked through past messages about the chai tea. Is Chai allowed on

> the program? It's not as bad as coffee right? Mountainroseherbs has

> organic chai tea and I love chai. but, i've never actually had chai

> without milk and sugar, so we'll see.

>

>

[Guest guest]

>

> I bought some from Tazo that does not have caffeine in

> it. It is yummy in the egg drink.

I had not thought of making a chi type drink with the egg drink I need

to go try that .

Kara

[Guest guest]

I just ordered a chai made with rooibos that is

caffeine free.

--- tazfanalways <tazfanalways@...> wrote:

>

> >

> > I bought some from Tazo that does not have

> caffeine in

> > it. It is yummy in the egg drink.

>

>

> I had not thought of making a chi type drink with

> the egg drink I need

> to go try that .

>

> Kara

>

>

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