November's custom herbal tea box plant profile is in!
Hopefully you are LOVING your October tea blend - I know I did. It’s how I imagine Autumn to be as a tea, plus with the help from you guys on IG we came up with: Spicy, sweet, and earthy! In November, I find myself reaching for even more spice so you know I had to create my absolute favorite - CHAI. My mouth is watering as I write the word! Some people are pumpkin spice people and some are chai people *wink.
Disclaimer: It is the policy of Blu Radical Apothecary LLC not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment.
November’s Monthly Tea Box Loose Leaf Tea
(Peppercorn, Allspice, Candied Ginger, Cardamom, Star Anise, Cinnamon, Choice of Caffeine: Black Tea, or Caffeine Free: Rooibos)
A Brief History Of Masala Chai
Masala Chai ( spiced tea) originates from India, and is now widespread within many countries.
Some folklore regarding Chai dates back to between 5000 and 9000 years ago to a royal court – potentially India or Siam. They say the king created the recipe as a healing Ayurvedic beverage. Chai was created through a few different methods and always with an array of different spices. Between regions, recipes varied and you could enjoy it hot or cold and was prepared as a remedy for a few ailments.
Ayurveda is a traditional medicinal practice in which herbs and spices are used for healing. The heat from ginger and black pepper was believed to stimulate digestion; the antiseptic properties in cloves were thought to help relieve pain; cardamom was used as a mood elevator; cinnamon supported circulation and respiratory function; and star anise was known to freshen the breath.
In the original recipes Chai did not contain Camellia sinensis tea leaves along with milk and sugar. These additions didn’t happen until the mid-1800s when the Camellia sinensis assamica tea plant variety was cultivated in India by the British, who ruled the continent at the time. The British East India Company established tea plantations in Assam in an attempt to reverse the overwhelming Chinese monopoly on tea supply to Great Britain.
The tea wasn’t popularized until the 1900s when a hardcore campaign by the India Tea Company promoted the provision of ‘tea breaks’ for workers in an attempt to increase tea sales. During this time, the tea was diluted by spices, milk and sugar to keep the costs down.
Over the past 3 – 4 decades it has gained increased popularity in Western culture. Chai Lattes are now an established item on the menu of cafes and it continues to grow.
What’s In Our Chai?
Candied Ginger: Traditionally candied ginger was not used however, we thought it would be nice to add a little extra flavor to this aromatic blend! We hope you love it.
Ginger: Ginger rhizome is no stranger to the wellness world, used for centuries. Ginger tea has a long history dating back to China some 5,000 years ago, where it was traditionally used as a health tonic.
Ginger was introduced to Europe much later as a culinary spice. Ginger is a well rounded spicy element in this tea. Being used for centuries ginger still makes headlines as a beneficial radical root.
Ginger belongs to the Zingiberaceae family, and is closely related to turmeric, cardamom, and galangal. Gingerol is one of the things that makes ginger so powerful.
Some but not all benefits may include: boost immune system, improves cognitive function, reduces inflammation, fights colds and flu, relieves menstrual pain, aids digestion, soothes nausea, helps fight muscle pain, great for oral health and hygiene, high in certain vitamins and minerals, boosts mood
Cloves: An extremely versatile spice, cloves are sweet and aromatic and are actually flowers from the clove tree also known as Syzygium aromaticum. An interesting fact about cloves is that 1 tsp has 55% of the daily value intake for manganese which is an essential mineral for bone and brain health.
Clove trees can grow between 25 to 40 feet high. The buds are harvested in late summer and in the winter and have 14 to 20 percent essential oil.
Some but not all benefits may include: Contains a compound called eugenol, which has been shown to act as a natural antioxidant, can kill bacteria with its antimicrobial properties, may benefit oral hygiene, supports liver function, may help with regulating blood sugar, promotes bone health and density,
Star Anise: These are dried fruits of the star anise tree and indigenous to the south eastern part of China and Vietnam. The flavor is similar to that of licorice and use in culinary cuisines. The star anise tree can grow up to 26 feet and the fruit itself smells like licorice. The spice was first introduced to Europe in the 17th century and used whole, powdered, or extracted into oil. One thing to note is that star anise and anise are not the same thing nor do they come from the same plant.
Some but not all benefits may include: Full of health promoting compounds like Linalool, Quercetin, Anethole, Shikimic acid, Gallic acid, Limonene: these compounds may contribute to the antioxidant, anti-inflammatory and antimicrobial properties of star anise. Antimicrobial, antifungal, antibacterial, aids in skin health, supports immune system, can help with respiratory congestion, may improve circulation, improves digestion, and hormone support.
Note: Japanese star anise is highly toxic and should not be consumed.
Peppercorns: Peppercorn is a slow-growing, perennial flowering vine that takes four years to reach blooming and fruiting size. Plants can remain productive in fruiting for up to 20 years. The flowers develop their fruits as drupes, resembling grapes.
This spice has always been of value even more so than gold during the middle ages. Not only for their ability to disguise spoiled meat but also for its medicinal properties.
Some but not all benefits may include: Helps improve digestion, provides relief from cold and flu symptoms, reduces inflammation due to high antioxidant content and compound called piperine, helps heart health - lower cholesterol - and control blood sugar due to piperine compound, boosts immune system.
Cardamom: This spice consists of whole or ground dried fruits, or seeds, of Elettaria cardamomum, a herbaceous perennial plant of the ginger family (Zingiberaceae). It’s highly aromatic and is popular in South Asian dishes like curries. The cardamom pod contains hard black seeds which contain the essential oil that gives it its flavor and scent.
The aroma and flavor of cardamom are obtained from the essential oils which are composed mainly of α-terpinyl acetate and 1,8-cineole. Cineole, the major active component of cardamom oil, is a proven antiseptic that is highly effective in killing the bacteria responsible for bad breath. It aids in treating infections and helps ease breathing. While green cardamom has a higher cineole content than black cardamom, there is a marked chemical difference in both.
Traditionally used in Ayurvedic medicine for over 5,000 years to treat ailments like UTI’s and low blood sugar levels. Also, wrapped in betel-nut and chewed for its digestive benefits. Cardamom is one of the most expensive herbs right below saffron and vanilla.
Some but not all benefits may include: Helpful to liver function, may help to prevent the build up of fat, may decrease bad LDL cholesterol, protects dental health by inhibiting bacterial growth, antibacterial properties may also aid in effectively treating halitosis - bad breath, aids in lessening dysphoria, anxiety, and tension, boosts immune system - packed with antioxidants, vitamins, and minerals, protects heart health, high levels of potassium which helps decrease inflammation and pressure on arteries and blood vessels, improves blood circulation and lowers your risk of heart attack and blood clots, helps digestion - crushed cardamom seeds have anti-inflammatory properties that soothe irritated stomach muscles, like ginger it can also help treat nausea.
Cinnamon: A small evergreen tree is native to Sri Lanka and a member of the Laural family. The tree grows up to 50′ tall. Plants are grown commercially for the inner bark that is used to make the spice cinnamon for cooking as well as herbal medicine. The genus name, Cinnamomum, is derived from the Maylasian/Indonesian word kayu manis meaning sweet wood. Essential oil is distilled from the bark fragments for use in food, liqueur, perfume, and drugs. Cinnamon was once more valuable than gold. In Egypt it was sought for embalming and religious practices. In medieval Europe it was used for religious rites and as a flavoring. Variations: Chinese cassia (Cinnamomum cassia), Vietnamese, or Saigon, cinnamon (C. loureiroi), Indonesian cinnamon (C. burmannii), and Malabar cinnamon (C. citriodorum).
5 Benefits Of Cinnamon
1: Cinnamaldehyde
Cinnamon is scientifically known as Cinnamomum and is made from the inner bark of trees. This inner part of the tree is extracted and the woody parts removed. When the bark dries the strips roll up into cinnamon sticks.
The aroma comes from the oils in the bark which contain high compounds of cinnamaldehyde, which is responsible for the beneficial effects of health and metabolism.
Cinnamaldehyde helps fight bacterial and fungal infections such as respiratory tract infections, Salmonella, helps prevent tooth decay, and reduce bad breath.
2: Antioxidant Rich
Antioxidants protect your body from oxidative damage caused by free radicals.
Loaded with antioxidants such as polyphenols, in a study between cinnamon and 26 other spices, cinnamon won, out ranking foods like garlic and oregano.
3: High Anti-inflammatory Properties
Helps your body fight infections, and repair tissue damage.
4: Lowers The Risk Of Heart Disease
This spice may improve some key risk factors for heart disease, including cholesterol, triglycerides and blood pressure.
5: Can Improve Sensitivity To The Hormone Insulin
Insulin is one of the key hormones that regulate metabolism and energy use. It’s also essential for transporting blood sugar from your bloodstream to your cells. The problem is that many people are resistant to the effects of insulin. This is also known as Type 2 Diabetes.
Helps reduce insulin resistance helping the hormone do its job.
Aids in reducing high blood pressure.
Cinnamon has been shown to reduce fasting blood sugar levels, having a potent anti-diabetic effect at 1–6 grams or 0.5–2 teaspoons per day.
So you can get the most out of your cinnamon daily and to keep your immune system up and running through the tougher months, here is how to make your own cinnamon extract.
Tasting Notes PDF HERE: Print as many as you want when you get your box in! This is also fun to do with friends & family.
GET YOUR BOX
New here? If you are on the fence about getting your box here’s what you can expect each month:
What You Get In Your Monthly Tea Box:
Small Batch Loose Leaf Tea & Seasonal Infused Honey!
Tea
Hand-crafted organic small batch loose leaf tea.
GET YOUR BOX
(Above Image: A variation of what our tea boxes may look like, small apothecary gifts may vary. Tea, honey, and reusable bags are consistent.)
16+ Delicious cups
Your monthly tea box makes 16+ fresh cups!
Local Infused Honey
The perfect pairing with your tea, infused with different herbs to bring you different flavor profiles of honey.
FREE Shipping
Explore loose leaf tea, shipped for FREE.
More Details
Your tea will make 16+ cups or 48+ re-steeped cups. Your tea box also contains reusable muslin tea filters + monthly herbal tea plant profile + steeping information.
ALL SUBSCRIPTIONS INCLUDE:
- Hand-crafted organic loose leaf herbal tea
- 1.5 oz. Jar of organic seasonally- infused honey
- Each Tea Box makes 16+ cups (48+ if you re-steep)
- Reusable and biodegradable filters
- Steeping guidelines and tasting notes
- Exclusive 15% discount on tea in the apothecary shop
- Small gifts from the apothecary - items vary, not specific
- 50% off MEMBERS ONLY portal (coming in December)
What Makes Our Tea Boxes Stand Out Compared To Store Bought Tea Boxes
-Loose leaf tea + combinations
-Biodegradable packaging
-Small Businesses Support
-Fresher
-Detailed information
-Customizable
-Shipped directly to you
Disclaimer: It is the policy of Blu Radical Apothecary LLC not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment.
Steeping Guidelines/Directions
- In a small pot, add 2 tsp of chai tea spice blend. Toast spices on medium heat for 1 minute until aromatic.
- Add 1/2 cup milk of choice and 1/2 cup water. Simmer for 15 minutes to allow flavors to infuse into milk and water.
- Remove pot from heat. Add 2 tsp of black tea or rooibos tea and steep for 5 minutes or longer to suit your preference.
- Add honey to taste.
- Strain.
- Enjoy!
Notes:
If you prefer not to use milk, eliminate it and just add 1 cup of water.