Tulsi Nettle Chai

This warming herbal chai brings together mineral-rich nettle, aromatic tulsi, nourishing raspberry leaf, and a beautiful blend of warming spices.

The preparation uses two different herbal extraction methods: a decoction for the harder spices and roots, followed by an infusion for the more delicate leafy herbs. This allows each part of the blend to be prepared in a way that suits the plant material.

Ingredients

• ¼ cup nettle

• ¼ cup tulsi

• 2 tablespoons red raspberry leaf

• 2 tablespoons rose hips

• 1 tablespoon cinnamon chips

• 2 teaspoons dried ginger

• 2 teaspoons licorice root

• 1 teaspoon fennel seeds

• 1 teaspoon whole cloves

• 1 teaspoon coriander

• 5 crushed peppercorns

• 7 cardamom pods

• 1 bay leaf

Making Tulsi Nettle Chai

Begin by combining the nettle, tulsi, and red raspberry leaf in a mortar and gently crush the herbs.

Add 1½ quarts of water to a covered pot and bring to a boil.

Once the water is boiling, add the rose hips, cinnamon, ginger, licorice root, fennel, cloves, coriander, peppercorns, cardamom, and bay leaf.

Reduce the heat and allow the herbs and spices to gently simmer. Cover and decoct for 20–25 minutes.

Turn off the heat and add the crushed nettle, tulsi, and raspberry leaf.

Cover again and allow the herbs to infuse for 15–30 minutes.

Strain and enjoy warm.

The finished chai can be stored in the refrigerator for up to 3 days.

Why Two Preparation Methods?

This chai is a wonderful example of why understanding herbal preparations matters.

The roots, bark, berries, and harder spices benefit from longer exposure to heat, which is why they are decocted first. The leafy herbs are added afterward and allowed to infuse once the heat is turned off.

One blend, two different extraction methods—working with the plants rather than treating every herb exactly the same way. If you would like to learn more about infusing and decocting tea, then check out this blog: Herbal Infusions & Decoctions: Long Infusions, Cold Infusions & Decoctions