Description
This moon tea is a herbal cycle wellness tea to support the body before and during the menstrual cycle. This herbal tea blend is easy to make, and it’s also possible to make a bigger batch.
Ingredients
- 15 grams (about 2 tablespoons) dried red raspberry leaf
- 7 grams (about 1 tablespoon) dried yarrow
- 7 grams (about 1 tablespoon) dried hibiscus flowers
- 7 grams (about 1 tablespoon) dried oat straw
- 7 grams (about 1 tablespoon) dried nettle
- 1 (1-inch) knob ginger (coarsely chopped)
- a small cinnamon stick (optional)
- 2 cups (475 ml) water
Instructions
Cut the ginger into smaller pieces and place together with the cinnamon stick in a heat-resistant jar where you will brew your tea.
Add the red raspberry leaf, yarrow, hibiscus, oat straw, and nettle to the pot.
Boil the water to 210 ℉/100 °C and pour it over the ginger, cinnamon stick and dried leaves.
Let it steep for at least 30 minutes; ideally overnight or 5 hours.
Strain through a fine-mesh sieve to discard the herbs, ginger, and cinnamon. As shown in this article, you can also use a French press to push and brew the herbs, ginger, and cinnamon to the bottom. I use a floating teapot with a built-in sieve.
Serve hot or cold. Add a sweetener if you wish, such as maple syrup.
Or store in the fridge for 2-3 days in a glass jar with a lid.
Notes
This tea can be served hot or cold.
A bigger batch from the fridge can be warmed up by adding hot water.
I recommend using a teapot where the leaves can float around freely and brew. This is the floating teapot I use with a wide sieve.