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When we think of herbal tea, we often imagine a simple cup of herbs steeped in hot water. However, in Ayurveda there are other ways we can prepare teas out of herbs and spices.
In Ayurveda we use different methods of extracting the qualities of medicinal plants into water. These preparations are known as Kashaya Kalpana — traditional methods of preparing herbal medicines.
Three of the most useful methods for making herbal drinks at home are known as Hima, Phanta and Kwatha.
They may all look like "herbal tea", but they are quite different. The temperature, preparation time and intensity of extraction can change the qualities of the resulting drink.
Ayurveda recognises five fundamental methods of preparing plant medicines: Swarasa (fresh juice), Kalka (paste), Kwatha (decoction), Hima (cold infusion) and Phanta (hot infusion). Together they are known as the Panchavidha Kashaya Kalpana.
For everyday herbal teas, however, Hima, Phanta and Kwatha are of interest.
The basic principle is simple:
Water is the medium through which the qualities of the herb are extracted.
The heat effects the process and the resulting properties.
Some herbs benefit from gentle, prolonged heating. Others contain delicate aromatic constituents that may be better suited to infusion. If we want a particularly cooling effect on the body then the herbs may be prepared without heat.
This gives three very different styles of Ayurvedic herbal tea.
Hima is traditionally prepared using cool or room-temperature water rather than boiling water.
Herbs are steeped for an extended period in water — traditionally often overnight — and then strained before drinking.
The absence of heat is important.
We tend to use this when a cooling, soothing preparation is desirable.
Hima is especially interesting from a Pitta-balancing perspective.
Pitta is governed by the qualities of heat, intensity, transformation and sharpness. When Pitta becomes excessive, Ayurveda traditionally looks for cooling, soothing and less heating approaches.
This is one reason Hima can be an elegant preparation for certain Pitta-oriented herbs.
Think of it as the Ayurvedic equivalent of a cold brew — but with a therapeutic purpose rather than simply a different flavour.
Hima works well with herbal leaves and flowers rather than barks, roots and seeds.
Place the appropriate amount of leafy herbs in cool or room-temperature water and leave it covered for several hours or overnight. Strain before drinking.
Because this is a traditional medicinal preparation, the appropriate herb, quantity and duration depend on the individual herb and intended use.
You could try this out with our Supergreen, Ojas or Nidra teas. What you will get is a softer more cooling version of the teas that are particularly cooling in the summer. Herbs that work well are herbs like Guduchi, Amla and Coriander. Guduchi and Amla are found in our Ojas tea.
Phanta is much closer to what most of us would recognise as herbal tea.
Hot water is poured over the herb and allowed to steep before being strained. Unlike a Kwatha, the herbs are not continuously boiled. Classical Ayurvedic pharmaceutics recognises Phanta as one of the five fundamental preparation methods.
This makes Phanta particularly convenient for everyday herbal teas.
It is especially well suited to lighter plant material and aromatic herbs, where a short infusion can capture their characteristic qualities without prolonged cooking.
At Essential Ayurveda we are a bit picky about times and temperatures. Take a look at the back and sides of our different tea bags and boxes to find the optimum temperature and brew times. Different plants peak in their extraction process at different temperatures and times.
A warm herbal infusion can also be a lovely way of supporting Agni, the Ayurvedic principle of digestion and transformation. We have given a lot of thought to this in our tea recipes.
Our Shakti tea for example combines some traditional female reproductive system supporting herbs such as Shatavari and Sariva along with some herbs and spices including fennel cinnamon, peppermint and licorice. This kind of blend is important in Ayurveda as everything starts with Agni, digestive fire.
The preparation itself can become part of the experience: warm water, aromatic herbs and mindful sipping can make a herbal tea a simple daily digestive ritual.
Kwatha, also known as a decoction, uses heat more extensively.
Rather than simply pouring hot water over the herbs, the herbs are simmered in water and the resulting liquid is strained. Kwatha is one of the most widely used of the classical Ayurvedic preparation methods and is traditionally used when a stronger extraction is desired.
This is the preparation that is closest to what many people know as an Ayurvedic herbal decoction.
The method is particularly useful for tougher plant materials such as certain:
Roots
Barks
Seeds
Hard fruits
Dense herbs
These materials can require more time and heat to release their water-soluble constituents.
Kwatha involves heat and is traditionally used for stronger extraction, it can be particularly useful when working with herbs that have warming, stimulating or Kapha-reducing qualities.
For example, warming herbs such as ginger, cinnamon, clove or black pepper are commonly incorporated into traditional warming preparations.
However, stronger does not automatically mean better. The aim is to select the right preparation for the herb, person, season and condition.
A useful way to remember the difference is:
| Preparation | Method | Ayurvedic character |
|---|---|---|
| Hima | Cold/room-temperature infusion | Cooling, gentle |
| Phanta | Hot-water infusion | Light, aromatic, convenient |
| Kwatha | Simmered decoction | More intensive extraction |
A cooling preparation is desirable and the herb is traditionally suited to cold infusion.
This may be particularly relevant for Pitta-type patterns, especially when excess heat is present.
You want a simple daily herbal tea made from lighter or aromatic plant material.
This is probably the closest classical Ayurvedic equivalent to the modern cup of herbal tea.
The herbs are more substantial — such as roots, bark or harder plant material — or when the traditional formulation specifically calls for a decoction.
Ayurvedic tea can also become a simple way of bringing awareness to the three doshas.
Vata is light, mobile, dry and cold.
Vata-oriented teas are therefore traditionally formulated around warming, grounding and aromatic herbs and spices.
Our Vata Tea, for example, is formulated as a calming and nourishing tea for Vata types.
For Vata, a warm Phanta or suitable decoction can make a particularly comforting daily ritual.
Pitta is hot, sharp and intense.
Pitta-oriented herbal teas tend towards cooling and soothing qualities. Essential Ayurveda's Pitta Tea is great as a soothing and cooling Ayurvedic recipe for Pitta types and as an everyday tea during summer.
A suitable Hima preparation can also be considered when the traditional properties of the herb call for a cooling extraction.
Kapha is heavy, slow, cool and stable.
Kapha-oriented teas therefore often use warming, aromatic and stimulating herbs and spices.
Essential Ayurveda's Kapha Tea, for example, contains pungent and aromatic ingredients including chilli and cardamom and is positioned as an energising tea for Kapha types, particularly during late winter and spring.
Here, a warm infusion or decoction can counter excess Kapha.
Ayurveda is not only concerned with what we consume.
It also pays attention to how we consume it.
A cup of herbal tea can become a small daily ritual:
Pause.
Breathe.
Prepare the herbs.
Allow them to infuse.
Notice the aroma.
Sip slowly.
Rather than drinking a medicinal tea absent-mindedly at your desk, taking a few minutes to drink it mindfully can turn it into a simple practice of Dinacharya — a supportive daily routine.
As herbal teas are largely water-based, they can be an enjoyable way to incorporate traditional herbs into everyday life.
The modern herbal tea bag may seem very different from classical Ayurvedic pharmacy, but the underlying idea is surprisingly similar.
Ayurveda recognised that plant medicines can be prepared in different ways to bring out different qualities.
Hima uses time without heat.
Phanta uses hot water without prolonged boiling.
Kwatha uses sustained heat to create a decoction.
Each method has its place.
At Essential Ayurveda, our range of organic Ayurvedic teas brings this traditional herbal approach into a convenient modern form, with blends created around traditional Ayurvedic principles and different wellness goals, including digestion, Vata, Pitta, Kapha and relaxation.
The next time you make a cup of herbal tea, therefore, consider looking beyond the tea bag.
Ask yourself:
What herb am I using?
What qualities does it have?
What does my constitution need today?
And which preparation method best suits the herb?
That is where a simple cup of herbal tea begins to become something much more Ayurvedic.
This article is intended for educational purposes and is not a substitute for individual medical or Ayurvedic advice. Medicinal herbs and stronger decoctions may not be suitable for everyone, particularly during pregnancy, when taking medication, or with certain health conditions. Consult a qualified healthcare professional or Ayurvedic practitioner where appropriate.
