Ashwagandha Wellness Blend
The last warm mug before bed, earthy and spiced and a little sweet, is the moment this blend is made for. Brew it hot in the evening as a caffeine-free nightcap, or double-strength stirred into warm milk with a dash of nutmeg for a spiced moon-milk. At its center is ashwagandha (an earthy root long used in Ayurveda, the traditional wellness system of India), rounded here with cinnamon, ginger, and citrus-mint herbs into something smooth and easy to drink.
Ceylon cinnamon and ginger bring sweet warmth, tulsi (holy basil, a fragrant herb in the mint family) and lemon balm lift the cup with a citrus-mint brightness, and turmeric gives it a golden color with a pinch of Tellicherry black pepper to match. We blend and pack it in small batches in Portland, with no salt, no sugar, and no preservatives.
In Ayurveda, ashwagandha is one of the classic rasayana (rejuvenating) roots, traditionally an evening drink. The sweet cinnamon, ginger, and lemon-mint here are what turn it into a cup you look forward to at the end of the day.
Ingredients: ashwagandha root, tulsi (holy basil), lemon balm, ginger, Ceylon cinnamon, turmeric, Tellicherry black pepper. Caffeine-free. No salt, no sugar, no preservatives. Vegan.
How do I brew it?
Use one teaspoon per eight ounces of water. Bring fresh water to a boil (212°F), pour it over the tea, and steep for five to ten minutes. Use fresh leaves each time you brew.
Does it taste like the raw root?
No. Ashwagandha on its own is earthy and bitter, but the Ceylon cinnamon, ginger, tulsi, and lemon balm round it into a smooth, spiced, citrus-warmed cup.
Why does my cup taste bitter?
Steeping too long draws out the root's harsh notes. Keep to the five-to-ten-minute window, then lift out the leaves. Boiling it on the stove past that pulls it sharp.
How do I make it with milk?
Brew it double-strength, then stir into warm milk (dairy or plant) with honey and a pinch of nutmeg. The milk carries the spice and softens the earthiness into a creamy moon-milk.
Why is there black pepper in a sweet tea?
A pinch of Tellicherry pepper is the traditional culinary partner to turmeric, and it adds a gentle, warming edge that rounds out the sweeter spices.