Let’s talk about tea, and more specifically caffeine.
The last few years, I’ve taken a semi-annual mini break from my morning (caffeinated) black tea ritual. In part because caffeine can be both good and bad, helpful to athletic performance and health, but also contributing to imbalance.
The bad includes disrupting female hormone metabolism and stress hormones, providing another chemical for our often overloaded livers to break down and excrete, drying out the body over time leading to constipation and dryness, raising blood pressure, and being just a little too stimulating on certain days when we’re already naturally over-stimulated (hello, way too many open tabs and general 21st century overwhelm).
Perhaps because of my history with disordered eating and controlling-my-food tendencies, I also think it’s a good idea to periodically question what it is we’re attached to. Why are we attached to it? Can we loosen up the mind’s attachments, and then the body’s? Is it contributing to some of our other health symptoms?
My planned caffeine break coincided with just having finished reading Michael Pollan’s latest book, This is Your Mind on Plants. In his typical great-storytelling pattern, Pollan takes us into the history and politics of caffeine use in one third of the book, as well as his own personal experience going off, and then back on, caffeine. It made me even more curious about my — and our — attachment to the daily cup or two of warm and fuzzy stimulation.
In my case, going off my not-that-much-caffeine daily tea ritual was much more symptomatic than the idea of it I was attached to. (It turns out when you decide to change your mind about what you’re attached to, you’re already no longer attached to it). And though my mind was not suddenly cloudy and unable to do anything productive without caffeine – like Pollan’s– it also wasn’t suddenly more focused and productive when I added a little back in after a couple week break.
While I was on break from black tea, I began making this Rooibos Masala Chai instead, and still am most days. Its’ simple, lightly spicy, and nuanced. Red rooibos is a popular caffeine-free herbal option from South Africa, and is often pronounced “Roy Buhs.” Rooibos literally translates to “Red Bush” in the Afrikaans language, so think of that if it helps you to remember it’s pronunciation.
This is a nice break from caffeine option or when you’d like to enjoy a quick at-home masala chai. When making the masala chai spice blend, using freshly ground spices will result in the best, most potent flavor. Diaspora Masala Chai blend is an excellent alternative to purchase and supports the real cost of spices (premium quality, fair trade / fair wages).
Prep: 3-5 minutes | Infuse: 10 minutes | Serves: 1
12 oz. water
1 Tbs. red rooibos tea (loose-leaf)
1/2 -3/4 tsp. Masala chai blend (see below)
Non-dairy milk of choice, optional
Masala Chai Blend (makes enough for about 13-18 cups)
1 Tbs. ground cardamom
1 Tbs. ground ginger
1 ½ tsp. ground cinnamon
1 tsp. ground fennel seed
⅛ tsp. ground black pepper
1/16 tsp. ground cloves
- Bring water to a boil in a tea kettle or in a small pan on the stove.
- In a tea basket, measure out the rooibos leaves and masala chai spices.
- When the water has boiled, pour it over the tea and infuse for 10 minutes. Then add a couple splashes of non-dairy milk and enjoy warm.
To make the Masala Blend:
- Combine all freshly ground spices in a small container with a tight-fitting lid. Stir to mix thoroughly or cap the lid and gently shake.