Being from the South I grew up on tea…sweet tea. In fact, I remember having sweet tea available daily but rarely drinking those fruit flavored drinks. I was an adult before I knew there was any kind of tea besides sweet tea (ok, so I knew about unsweet tea but didn’t know anyone who actually drank it.)
Now I’m planning whole gardens around growing herbs to make teas. Mainly because I enjoy a cup of hot tea each afternoon unless it’s in the dead of summer, but also I’d like to start serving an after dinner tea to my family. I learned this from our Kenyan friends and it’s such a nice way to end the evening. But quality teas are expensive.
I’ve also been learning in my herbalist course about using herbs to support health. There is such a variety of herbs and almost all of them have some medicinal or healing properties. Since we don’t have any health issues, we use herbal teas to support our health. I’ve been having fun playing around with different combinations but today I wanted to share with you about the moringa healing tea.
Since we grow moringa it’s a logical choice for a base for our tea. When cooked, moringa tastes similar to spinach but as a tea it doesn’t really have a flavor. So I like to add “flavors” to it. Some of my favorites are lemon zest (from our homegrown lemons), mint, lemon balm, lavender, chamomile and vanilla bean. Most of these are herbs I grow so that is what I use.
I really like to use this mesh strainer but some of my family likes to use the tea balls instead. Either one will work just fine.
I put about 1 tbsp of moringa and 1 tsp of “flavorings” in the strainer. I just mix and match depending on what we’re in the mood for. Then pour hot water over it and put a saucer over the cup. This will help keep all the volatile compounds in the tea and not evaporating with the the steam. Let steep for 10 minutes.