Chrysanthem tea, mango and dragonfruit tapas
Yesterday was my last day of yoga class. I got a certificate for one month (150 hours)!! It was just a small informal ceremony with six of us; a 72-year-old Japanese man aspiring to be the best yogi in his country, a quirky Brazilian lady in her 50’s, an enlightened Israeli/New Yorker, my boyfriend and our teacher, a manipuri-imbalanced head-strong German bloke who was teaching the class solo after the two other teachers (male and female) took off without explanation at the same time. The guy a-wolee had only shown up to give a lecture or two evoking the splendors of tantric sex to a small class of mostly singles (more on this subject later). Anyway, Hans Solo was quite stressed after this mysterious exit and scoffed at my offer to provide a concoction of soothing herbal teas. But I did anyway. And though he didn’t say anything he nodded vigorously when I asked him if I could leave some at the school. So this is my newfound obsession: making herbal teas and icing them for the enduring southeast Asian heat. Here you have the recipes, each one as yogic as an asana:
- Chrysanthemum Rising (or Feverfew)–bring water to boil, take off heat and fill it up with the daisy-like flowers (about 12 tsp.) and about 3 tsp. stevia leaves. This one is great for headaches and is yellow and bittersweetly flowery-flavoured, like drinking in spring.
- Wild Rose’s Blend–bring water with several finely chopped slices of fresh ginger root to a boil (ginger is a great base for all herbals). Then turn off the heat and add about 12 rose-hip buds. Add sugar for taste. This is sweet and rich red and spicy. Clears up a cold and fever. You can also make the popular Chinese milk tea by adding 2 tsp. of black tea and 1/4 to 1/3 parts milk.
- A Re-Mintes Full Path-Takes it’s name from a line in an old Chaucer poem. Bring water to boil, remove from heat and add 12 sprigs of mint, 2 tsp. green tea, a drop of lemon and sugar or honey to taste.
- Manipura’s Delight–Bring water, lots of ginger and 3 giant slices of dried bael fruit to a boil. Add lemon and either stevia, honey or sugar to taste. Great for the stomach and indigestion.
All of the above are to be made with 1.5 litres of water, which fills a huge water bottle. I use old wine or beer bottles to cool the tea in the fridge and then pour them into plastic bottles to take them where ever I go.
I think some of the ingredients may be hard to find in the US and Europe, but they’re readily available here for dirt cheap. I’m planning on bringing lots of bags back with freshly dried herbs for teas and Thai dishes as well as massage kits and other amusing articles from the East. I will keep y’all posted if you’re interested in supporting my travels and also getting some exotic stuff for having tea or massage parties or just looking good I will hand-deliver it when I return. This applies for anyone living in Portland, Oregon, New York City and possibly Montreal and Madrid. Check back soon. Khap kun ka!
