Yogi Tea = Classic

[Guest guest]

Sat Nam!

 

I was reading the recipe of the Yogi Tea (Food for Health and Healing)

and they explain how important is the presence of black tea as

catalyst for all the other ingredients.

 

Do you know what flavour of " yogi teas " (http://www.yogitea.nl) is the

closer to this recipe?

I supposed it was the " classic " but, reading the ingredients, there is

not the black tea.

 

Thank you for your advice!

 

Sujan S.

 

http://www.yoga-kundalini.iu

[Guest guest]

The recipe calls for steeping the black tea in only momentarily, maybe a minute

after the tea is done. In India they boil the black tea in with the rest of the

tea, thus the high caffeine content which Yogi Tea avoids.

 

KartaPurkh S Khalsa

 

In all work show the Spirit of God, the righteousness of man and the flow of

correct nature.

If you can do that, then your work is a meditation.  --Yogi Bhajan

  http://kartapurkhkhalsa.typepad.com/

http://kckundaliniyoga.com  

 

http://kartapurkh.smugmug.com/

[Guest guest]

Sat Nam!

 

Just my thank to you all for your replies!!!

 

Fateh Dharma!

 

Sujan Singh

 

http://www.yoga-kundalini.it

[Guest guest]

Sat Nam,

What is a good source for mail ordering the individual bulk spices to

mix up batches myself at home? Looking for more cost effective ways

to create batches and give pouches of it as gifts.

Thank you!

MaryAnn

 

Kundalini-Yoga , gurusurya wrote:

>

> Sat nam, dear ones,

>

> In making original yogi tea, black tea is added at the end, not

simmered

> with the other spices, so it has traditionally not been an

ingredient in

> any of the commercial products. At Kundalini Yoga in Park Slope

> (Brooklyn) we serve tea following all of our classes, so we have a

fresh

> batch of Yogi Tea going every day. We usually make it from whole

> spices--simmering cinnamon, cloves, peppercorns, cardamom seeds, and

> fresh ginger (optional--but we love ginger). There is also a bulk

Yogi

> Tea (mix) available from Spirit Voyage that cooks up a little

quicker and

> is popular with our students. If we have completely run out of

> something, I will simmer tea bags of Yogi Tea Egyptian Licorice (it

has

> the yogi tea spices plus licorice root)--it is delicious, and a nice

> alternative.

>

> When finished cooking, usually 20 minutes to one hour (depending on

the

> size of the batch) I cover and let stand for awhile; then strain,

add

> milk, and reheat--if using dairy milk, bring to the point of boil.

> Remove from heat, add a small amount black tea, cover, let steep for

> three minutes. Remove black tea, add honey (or other sweetener),

serve.

> When making a large batch, I will keep a pitcher of the strained

broth

> in the fridge, and not add milk until I'm ready to serve it.

>

> The black tea, spices, milk and honey each have a part to play in

the

> benefits gained from drinking Yogi Tea. Every ingredient has

individual

> properties, but the sum is greater than its parts, and I heard the

Siri

> Singh Sahib (Yogi Bhajan) say that when you eliminate any of the

> ingredients then it is not Yogi Tea.

>

> My feeling and personal experience is that we are each unique and

> evolving, and that what is good for us at one time may not be at

another.

> Each of us can decide and experience for ourselves. So I happily

serve

> variations to our students with special requests--goat milk, soy

milk,

> hemp milk, no milk, honey, agave, stevia or without sweeteners,

without

> black tea, and room temperature. I also mix things up once in

awhile by

> serving ginger tea, golden milk, cardamom-fennel tea, or yogi tea

plain

> with sparkling water and lemon (a favorite of mine in the

summer.) I've

> learned to make an enthusiastic announcement at the beginning of

class as

> to avoid disappointment--we can get wrapped up in our

expectations. The

> Siri Singh Sahib introduced us to so many wonderful things!

>

> May there be a pot of Yogi Tea simmering in every home! Let me

know if

> you need a recipe.

>

> Blessings,

> Gurusurya Kaur

> Brooklyn, New York

> __________

> Find precision scales that can weigh anything. Click now!

>

http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3mPT3QePEbaQNn6qQCuX

2FO6xBOWNDHBe4DlDG62ANpjAVxj/

>

[Guest guest]

Sat Nam MaryAnn,

Are you in a locale that has even a small Indian community? If so,

there is a pretty good chance there will be an Indian grocery. I prefer

them as their pricing is much more reasonable than a Whole Foods.

If this option isn't available go online and do a search for bulk

cinnamon, clove, etc.

Btw, it is preferable to go with the Ceylon cinnamon. I was recently

alerted to the fact the regular cinnamon contains coumarin, a substance

which can be toxic to the liver. I will be using the Ceylon cinnamon

sticks which apparently does not have coumarin, or has it in a much

smaller amount. It does cost more.

 

Blessings,

Dharam

Millis, MA

 

malr57 wrote:

 

Sat Nam,

What is a good source for mail ordering the individual bulk spices to mix up batches myself at home? Looking for more cost effective ways to create batches and give pouches of it as gifts.

Thank you!

MaryAnn

[Guest guest]

Sat Nam

The best source I know of for Original Yogi Tea is Ancient Healing Ways www.a-healing.com. When you order 10 pounds or more the price goes down to

$10.00 a pound and I believe that it is at least 80% organic. The quality of the spices is very high and I sell alot of it to students who drink it after each of my classes. Two other suggestions are to serve it cold with pineapple juice for a "yogatini" for us non-imbibers and to use it in fall to mull cider. Delicious any way you serve it!

Enjoy!

Jane Bentley