Tea Time: A Doshic Guide for Fall
As Autumn leaves fall, appetites for warmth grow.
For those not into the pumpkin apple chai latte madness, teas fill to-go mugs. To appease seasonal appetites, overwhelming tea options are made with spices like cinnamon and additives like pumpkin flavor.
Attaining that warm cozy feeling requires harmony between food and physiology.
All teas are not made equal.
Doshic constitution, Pitta-, Vata- or Kapha-leading, determines which tea is best for the body and mind.
Most studies do not account for doshic constitutions when determining the nutraceutical value of tea. Green tea is said to alleviate or prevent various conditions from inflammatory digestive disorders to Alzheimer’s disease. Study findings cannot be applied to everyone due to differences in personal energy types. Doshas govern several factors from metabolism and reproduction, to emotional tendencies. Choosing the most compatible tea for a doshic constitution is as important as choosing a favorite tea cup.
Vata- Green does not mean go
An incompatible green tea can manifest Vata’s dry qualities into dizziness and nausea. Having a relatively quick metabolism, caffeinated beverages become harsh on the Vata digestive system. Drink green tea with food or on a full stomach because it can cause GBA-related (gut-brain axis) anxiety on an empty stomach. Jane’s Garden by Harney & Son’s blends green tea with pomegranate flavor and rose petals for a soothing effect.
Kapha- Another dash of cinnamon, please
Kapha’s stagnant metabolism is related to diabetic predispositions. This keeps the digestive system and the GBA from slowing down during Fall and Winter.
Pitta- Butterfly pea flower for purple power
Popularized for the beautiful indigo color when brewed, this nootropic is calming to the GBA, including the reproductive system. Harney & Sons’ Indigo Punch balances butterfly pea flower with apple, rose hips and lemongrass.
Extras
For overall digestion, CCF, or cumin, coriander and fennel, tea has been historically consumed. Though personal preferences exist, the basic formula mixes a 1:1:1 teaspoon of each spice in seed form. The seeds should be lightly toasted in a pan before steeping in boiling water. This process allows for the minimization of some of the potentially toxic oils.
Butterfly pea flower tea works in all seasons. The anthocyanins produce a light to dark indigo depending on how many flowers used for brewing. (Image: AKJAM Publishing)