Tips for summer drinks to cool off and iced tea recipe

Although it is technically still spring, the spring Kapha season is giving away to hot and humid summer  weather.   We need to start thinking of ways to keep cool and pacify the heat and intensity of the Pitta season.    When you make CCF or another herb tea consider putting mint in it.  Other cooling teas include hibiscus, fennel and rose.     You can make iced tea, but remember to drink it cool and not iced cold.

Here is a recipe for my current favorite iced tea:

Tulsi Mint Iced Tea
1 gallon glass jar
5 to 6 tea bags of  Tulsi Peppermint from Organic India (available at Whole Foods and most health food stores)
4 to 8 big sprigs of fresh spearmint

Put the tea bags in the glass jar and fill with cold water, preferably filtered.   Add the sprigs of fresh spearmint and cover with lid.  Put outside for 4 or more hours.   Bring inside, remove the tea bags and most of the mint,  pour into a pitcher and refrigerate.     I usually take it out of the refrigerator about 15 to 20 minutes before drinking.  Then it is refreshing and cool, but not ice cold.
You can use a smaller jar and adjust the quantities accordingly.

If you do not have fresh spearmint, and live close to me in Silver Spring, you are welcome to come over and harvest some.  It grows like crazy!  Here is a picture of some of the mint in my garden.