Ayurvedic Chai.

A spicy Chai tea is a great way to start day.

This recipe involves -Assam black tea leaves, cardamon,cinnomon, clove, black pepper, ginger, licorice, and a little nutmeg.  Boil one cup water, one cup milk, add chai mix and sweeten as taste preferences.

www.teacoup.com

Tea Coup

These are some of my blends.

Introducing Lu Yu—China's Sage of Tea

Love the life you Love

As a child I loved listening to Mr Bob Marley! I love his quote "love the life you live. Live the life you love.”
Funny thing is that some of us are lucky enough to do just that..

From a young age, I started reading on  Ayurveda and Tea.   Ayurveda, because I loved all things holistic, and I love tea as it was a ritual for me..

After years of studying and researching on both topics, I recently started a creative venture....TEA COUP by jajute ....It's about me,, an "Ayurvedic Teaologist" sharing my ayurvedic inspired organic hand-blended tea/tisane with you..

 I believe Ayurvedic science is like an umbrella, it has many section to it- diet, body treatments,herbal medicines, meditation , yoga..etc.....I find that my passion is with creating ....creating teas, lotions, potions and then educating people about them..

 
For several years now, I have been sharing my knowledge of ayurveda through recipes and rituals. Since then the awareness of ayurveda has increased ..more and more people are getting interested in this ancient art of healing.

For the next phase of this blog I am going to take you on a mystical journey.
Where I will share you my knowledge of teas, tisanes, herbs, chai, lotions, potions, and other healing rituals...it is all about getting back to JAJU (mother earth) and creating things that have prana, chi or life force in them.

love and light
Fehreen Ali
Ayurvedic Teaologist.

www.teacoup.com 

Ghee

My mother-in-law has always made ghee for me, however yesterday I decide to have a go myself.  This recipe is from my  ayurvedic teacher . 

• Put 500grams of unsalted organic butter in a heavy pot, turn the heat to medium and heat the butter until  it is melted.

• Turn down the heat, and continue to cook. Do not cover the pot, as it is important for all the water to boil out.

• The butter will foam for a little while and then it settles down. Stir it occasionally with a stainless steel spoon.

• After 12 to 14 minutes your ghee will smell like popcorn and will turn a lovely golden colour. 
•  Whitish curds will form and separate from clear ghee.  When these curds turn a light tan colour and the boiling quietens down, your ghee is ready.  
• Take it off the heat immediately and pour it in a wide bowl for the cooling process.  The solid curd will have settled to the bottom of the bowl.
•  Decant the clear ghee into a glass jar and discard the curd left on the bottom of your bowl.

Ghee does not need refrigeration. I keep my jar in the pantry where it is dark and a little cool. It's medicinal properties will improve with age.


Glorious Ghee improves absorption, assimilation and increases digestive fire.
It nourishes ojas( subtle essence)  of all the body's tissue. It strengthens the brain and nervous system , also lubricating the connective tissues hence making you more flexible.  It pacifies pitta and vata. However people with high cholesterol or suffering from obesity should limit the use of ghee.