This is a simple detox tea recipe for the spring Kapha season. 

This tea blends the medicinal seeds of Coriander, Cumin and Fennel (CCF) with Ginger and Green Tea to create a powerful blend to remove toxins, while keeping the body balanced through the season.

The recipe can be customized according to body-mind type as well. 

• Kapha: Can use this recipe everyday.
• Pitta: They can increase the amount of fennel seeds and use lime juice, instead of lemon in this recipe to soothe their digestive system (use 2 teaspoons instead of 1 teaspoon)
• Vata: Can use all the other ingredients, and substitute to caffeine-free green tea version because of their delicate nervous system.

Some simple concepts to keep in mind:

• Drink this tea warm only
• Make a fresh batch every day (do not store for next day).
• Use this tea until late afternoon if you are using a caffeinated Green tea version, and then switch to drinking plain warm water (with a bit of lime/lemon)

Ingredients

• 1 quart water (almost one litre)
• 1 teaspoon of whole fennel seeds
• 1 teaspoon of whole coriander seeds
• 1 teaspoon of whole cumin seeds
• ½ teaspoon of grated ginger
• One tea bag of green tea (caffeinated or non-caffeinated)
• Squeeze drops of Lime/Lemon after tea is made

⭐ Method to make:

• Boil the ginger, green-tea and the seeds in a pot, for at least 10 minutes (lid covered)
• Strain into a thermos and squirt in some juice of lemon or lime after the tea is strained.
• Opt for green tea with no-additives or preservatives.