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   Mar 02

The Original Yogi Tea

You have probably seen packaged Yogi Tea in its many delicious flavors on the shelf at your natural food store or grocery market. But the original Yogi Tea was introduced to the West by Yogi Bhajan in 1969 and can be easily made at home. Yogi Tea is health promoting, delicious and soothing. The spices used in the tea are known in Ayurveda to help improve digestion, purify the blood, improve immune fitness, ward off intestinal parasites, and increase vitality.

“Yogi Bhajan (Harbhajan Singh Khalsa Yogiji) was a Kundalini Yoga Master, a spiritual teacher, and the chief religious and administrative authority for the Ministry of Sikh Dharma in the Western Hemisphere. Yogi Bhajan was given the Ministerial title of “Siri Singh Sahib” by the central governing body of the Sikh religion, the Akal Takhat, in recognition of his work in the Western world.

When Yogi Bhajan was a military commander in India there was an epidemic among the troops. He ordered all of his men to fill their canteens with Yogi Tea and drink nothing else, not even water. His battalion was the only unit that didn’t get sick.” Its good to drink Yogi Tea every day because of its numerous benefits, some of which are listed below.

· Yogi Tea reduces tiredness and helps restore mental balance.

· Yogi Tea is a remedy and preventative measure for colds, flu and sinus problems.

· Yogi Tea act as a blood purifier

· It is good for the digestive system and strengthening the nervous system

· It is good for the bones

· It energizes the entire body

· People love its aroma and taste

More about the Ingredients

The key ingredients in Yogi Tea are ginger, cinnamon, cardamom, cloves, black pepper, black tea and milk.

Ginger is considered to be the universal medicine in Ayurveda. Ginger is one of the best herbs for nausea and vomiting. It aids digestion and assimilation generally, relieves cold spasms and cramps, and supports menstruation.

Herbs and spices are typically not significant sources of nutrients in the diet, but ginger has relatively high calcium and iron content.

Cinnamon is a very mild herb that is well tolerated by a broad variety of people. It increases general vitality, warms and energizes the body as a whole, counteracts congestion, stops diarrhea, improves digestion, relieves abdominal spasms, is anti-rheumatic, strengthens the bones and aids peripheral blood circulation.

Cinnamon bark excels in treating menstrual cramps. Many women have found it to be a dramatic remedy, often giving relief on the first try, after years of monthly pain.

According to Chinese medicine practitioners should be used with caution during pregnancy.

Cardamom is an excellent digestive enhancer. It is used in herbal medicine to treat gastralgia, enuresis (involuntary urination), phlegm, indigestion and flatulence. This herb is particularly appropriate for use in lung related formulas.

Cloves promote circulation in the lungs and the stomach. They treat cough, and enhance digestion. They are great in strengthening the nervous system.

Black Pepper is known only as a humble condiment in most of the Western world, but in Asia, it is considered to be the foremost detoxifier and anti-aging herb. Black pepper is a warming remedy and acts as a blood purifier.

Pepper is used for treating sinus congestion. Its warming nature balances cold herbs in formulas. Boil 10 peppercorns in milk, strain, and drink during cold.

Ingredients for Each Cup

10 ounces of water (about 1-1/3 cups)
3 whole cloves – cloves support the nervous system
4 whole green cardamom pods, cracked – cardamom works as a digestive aid
4 whole black peppercorns – peppercorns purify the blood
½ stick cinnamon – cinnamon strengthens the bones and immune system
1 to 2 slices fresh ginger root – ginger increases energy, boosts the immune system
¼ teaspoon or 1 small bag of black tea
½ cup milk – milk helps assimilate the spices

Cooking Instructions:

Bring water to a boil and add spices. Cover and boil 15 to 20 minutes, then add black tea. Let sit for a few minutes, then add the milk and return to a boil. Don’t let it boil over. When it reaches a boil, remove immediately from heat, strain, and sweeten with maple syrup or honey, if desired. Save the drained spices and use them to make a second batch with slightly less water. For a special treat, add just a touch of vanilla extract.

Without milk this brew is not really considered Yogi Tea. Milk aids in the assimilation of the spices and helps avoid irritation of the stomach and colon. The mucous-producing qualities of milk are greatly reduced by boiling the milk. While it was not a part of the original recipe, the use of soy milk is a variation that Yogi Bhajan permitted.

The black tea is added last because it amalgamates the spices and sort of seals them. Also the tannins help assimilate the spices into the body.

For a stronger tea let the spices sit and sink to the bottom. If the tea gets really strong you can cut it with milk or reconstitute with a little water.

Relish a cup today and enjoy all the added benefits of Yogi Tea.

Disclaimer: The views expressed in this article are provided for information only. All care has been taken for the accuracy of the information provided, but the author does not make any warranty of any kind. In no event shall the author be liable to any individual for any decision made or taken in reliance on such information. If therapy or medical advice is required, appropriate practitioner should be consulted.

Source: Valley India Times

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