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Whole Traditional Yoga Tea Recipe

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Dharam,

Absolutely marvelous...all of your gathered info! Thank you.

Sat Nam,

di

 

In a message dated 8/26/01 7:46:36 AM Central Daylight Time, dharam

writes:

 

 

> Famous Yogi Tea (compiled by Jagan Nath Singh)

>

> Makes 2 gallons of “raw†Yogi Tea.

>

> Ingredients: 16 sticks of cinnamon [the 3" long kind]

> 1 heaping TBSP of black peppercorns

> 2 level tsp of whole cloves

> 3 level TBSP of green cardamom pods, or decorticated cardamom seeds

> 2 2/3 cups of fresh ginger, chopped small

> A small palm-full of black tea like English Breakfast, or jasmine, or 6

> tea bags

>

> Recipe:

> Bring 2 gallons + 1 quart of water to a boil in a stainless steel pot.

>

> When at boil, put in the cinnamon sticks, cloves, peppercorns, and ginger.

> The mixture will stop boiling. Keep the heat on high until it boils

> again and then lower the heat to a very slow rolling boil and cover the pot.

>

> Boil for 1¼ to 1½ hours. Remove from the flame and let the tea sit for 1½

> hours at least, but not more than 3 hours.

>

> Strain the spices out.

>

> Throw in the tea leaves, bring up to heat and steep for 10 minutes,

> stirring as you like.

>

> Strain the tea leaves out.

>

> This beautiful yogi tea liquid, called “raw†yogi tea, is them mixed to

> taste with milk. I recommend whole milk for better body. Use a ratio of

> 50% tea, 50% milk, but some of you may like it stronger. This recipe,

> though, creates a more potent raw tea than other recipes, so you may find

> diluting it 50/50 is fine indeed. After adding milk, bring the mixed tea

> back up to a near boil. Sweeten with honey. Use 1/3 cup honey per

> gallon of mixed Yogi tea. For a special touch, add 1-2 tsp of vanilla

> extract per gallon of mixed tea.

>

> The raw Yogi tea will last 2 weeks in the refrigerator, but once it is

> mixed, it has a life equal to that of milk, so mix only what you'll use in

> the next few days.

>

>

 

 

 

 

 

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Famous Yogi Tea (compiled by Jagan Nath Singh)

 

Makes 2 gallons of “raw” Yogi Tea.

 

Ingredients: 16 sticks of cinnamon [the 3" long kind]

1 heaping TBSP of black peppercorns

2 level tsp of whole cloves

3 level TBSP of green cardamom pods, or decorticated cardamom seeds

2 2/3 cups of fresh ginger, chopped small

A small palm-full of black tea like English Breakfast, or jasmine, or 6 tea

bags

 

Recipe:

Bring 2 gallons + 1 quart of water to a boil in a stainless steel pot.

 

When at boil, put in the cinnamon sticks, cloves, peppercorns, and ginger. The

mixture will stop boiling. Keep the heat on high until it boils

again and then lower the heat to a very slow rolling boil and cover the pot.

 

Boil for 1¼ to 1½ hours. Remove from the flame and let the tea sit for 1½ hours

at least, but not more than 3 hours.

 

Strain the spices out.

 

Throw in the tea leaves, bring up to heat and steep for 10 minutes, stirring as

you like.

 

Strain the tea leaves out.

 

This beautiful yogi tea liquid, called “raw” yogi tea, is them mixed to taste

with milk. I recommend whole milk for better body. Use a ratio of

50% tea, 50% milk, but some of you may like it stronger. This recipe, though,

creates a more potent raw tea than other recipes, so you may find

diluting it 50/50 is fine indeed. After adding milk, bring the mixed tea back

up to a near boil. Sweeten with honey. Use 1/3 cup honey per

gallon of mixed Yogi tea. For a special touch, add 1-2 tsp of vanilla extract

per gallon of mixed tea.

 

The raw Yogi tea will last 2 weeks in the refrigerator, but once it is mixed, it

has a life equal to that of milk, so mix only what you'll use in

the next few days.

 

Comments:

He used this recipe x3, making 6 gallons of tea every week for 7 years, at

Guru Ram Das Ashram, St. Louis. He did the additional step of

peeling the ginger, which gave it a “smoothness” that will really gratify. One

principle he believes in is the instruction to keep the pot at a

low rolling boil and covered. The rolling boil distributes the ginger and

spices continuously, and keeping it covered keeps the spice essences in

the tea, rather than getting lost into the air. Do not neglect the final part

of the recipe, steeping tea leaves or tea bags in the brew. The

small amount of caffeine added is an essential part of the Ayurvedic formula

that makes this tea health promoting as well as delicious.

 

 

 

 

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What happened to the cinnamon sticks?

 

Steve Porter

 

Dharam Singh wrote:

 

> Famous Yogi Tea (compiled by Jagan Nath Singh)

>

> Makes 2 gallons of “raw” Yogi Tea.

>

> Ingredients: 16 sticks of cinnamon [the 3" long kind]

> 1 heaping TBSP of black peppercorns

> 2 level tsp of whole cloves

> 3 level TBSP of green cardamom pods, or decorticated cardamom seeds

> 2 2/3 cups of fresh ginger, chopped small

> A small palm-full of black tea like English Breakfast, or jasmine, or 6 tea

bags

>

> Recipe:

> Bring 2 gallons + 1 quart of water to a boil in a stainless steel pot.

>

> When at boil, put in the cinnamon sticks, cloves, peppercorns, and ginger.

The mixture will stop boiling. Keep the heat on high until it boils

> again and then lower the heat to a very slow rolling boil and cover the pot.

>

> Boil for 1¼ to 1½ hours. Remove from the flame and let the tea sit for 1½

hours at least, but not more than 3 hours.

>

> Strain the spices out.

>

> Throw in the tea leaves, bring up to heat and steep for 10 minutes, stirring

as you like.

>

> Strain the tea leaves out.

>

> This beautiful yogi tea liquid, called “raw” yogi tea, is them mixed to taste

with milk. I recommend whole milk for better body. Use a ratio of

> 50% tea, 50% milk, but some of you may like it stronger. This recipe, though,

creates a more potent raw tea than other recipes, so you may find

> diluting it 50/50 is fine indeed. After adding milk, bring the mixed tea

back up to a near boil. Sweeten with honey. Use 1/3 cup honey per

> gallon of mixed Yogi tea. For a special touch, add 1-2 tsp of vanilla extract

per gallon of mixed tea.

>

> The raw Yogi tea will last 2 weeks in the refrigerator, but once it is mixed,

it has a life equal to that of milk, so mix only what you'll use in

> the next few days.

>

> Comments:

> He used this recipe x3, making 6 gallons of tea every week for 7 years, at

Guru Ram Das Ashram, St. Louis. He did the additional step of

> peeling the ginger, which gave it a “smoothness” that will really gratify.

One principle he believes in is the instruction to keep the pot at a

> low rolling boil and covered. The rolling boil distributes the ginger and

spices continuously, and keeping it covered keeps the spice essences in

> the tea, rather than getting lost into the air. Do not neglect the final part

of the recipe, steeping tea leaves or tea bags in the brew. The

> small amount of caffeine added is an essential part of the Ayurvedic formula

that makes this tea health promoting as well as delicious.

>

>

>

>

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