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Ayurvedic tea recipes

Ayurvedic tea recipes (home made yogi teas)

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People coming to our retreats on Clare island are always asking my recipes for the various brews I serve them for brunch or after dinner.
Here are some of them:

Spiced green tea

  • 1 tablespoon organic green tea leaves,
  • 3 pods black cardamom (green cardamom will do if black cardamom is unavailable), crushed
  • 1 piece of ginger, crushed

Makes one large teapot. Do not brew for more than three minutes, as green tea becomes bitter after that. Black cardamom has a slightly smoky taste, very different from that of  green cardamom. This tea is good for digestion, but it is heating, and both ginger and cardamom are said to be aphrodisiac, so don’t have it before bed,  unless you are planning not to sleep immediately.

Camomile and ginger tea

  • 1 tablespoon dried camomile flowers
  • 1 piece of ginger, sliced timely

I don’t particularly care for camomile on its own, but ginger balances it very well. Add a teaspoon of honey and sip slowly before your evening meditation 🙂

Thyme and mint tea

  • 1 pinch dried thyme, or better, a few twigs fresh thyme,
  • 1 pinch dried mint, or better, a few leaves fresh peppermint
  • 1 small twig rosemary (optional)
  • 2 pints boiling water

Mint can be grown in any garden, and even in pots on a window sill. This tea taste much better with herbs freshly picked from the garden. Brew for a few minutes.

Liquorice and fresh mint tea

  • a few leaves fresh peppermint
  • 1 piece of liquorice stick (it’s actually the rood of the plant, and looks like a twig), about 1 inch long
  • 1 pint boiling water

Pound the liquorice stick with a mortar and pestle. Brew with the mint for at least five minutes as liquorice take a while to release its delicious bitter sweet flavour. A great digestive tea, excellent for Pitta constitution.

Spicy pink tea

  • 1 large pinch of dried hibiscus flower
  • 1 large piece of ginger, crushed
  • 1 stalk lemon grass, chopped
  • 1 pint boiling water

Hibiscus flowers give this tea a reddish colour, as well as a distinctive tang, whish complement very well the fieriness of ginger. Brew for a few minutes.

Indian Chai

  • 1 tablespoon organic black tea leaves
  • 5 pods green cardamom, crushed
  • 1 piece of ginger, sliced
  • 2 cloves
  • 1 small piece of cinnamon bark
  • 2 pints of water
  • 1 cup milk
  • 3 teaspoons organic cane sugar

Put all the ingredients in a large pan, bring to the boil and simmer for five minutes. Strain and serve piping hot.

Clare island punch

  • 1 large pinch of dried hibiscus flower
  • 1 small pinch Bancha tea (black tea can be used as a substitute)
  • 6 pods green cardamom, crushed
  • 1 thumb size piece of ginger, finely sliced
  • 3 cloves
  • 1 cinnamon quill
  • 3 seed black pepper, crushed
  • 1 piece of liquorice root, crushed
  • 1 sprinkle of allspice powder

Put all the ingredients in a large tea pot, cover with boiling water, and keep on the stove for 10 minutes before serving.

See also The art of tea

More recipes:


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