Matcha is having a moment, and it's earned it. But somewhere between the oat milk and the forty-dollar tin, the ritual became a performance.
The cups our mothers and grandmothers made without thinking lived in the spice drawer. These are the teas we reach for at Singla. None of them need a whisk.
Saunf (fennel seed) water
A teaspoon of fennel seeds in just-boiled water for five minutes. In many Indian homes, fennel is what you reach for after a meal.
Taste profile: faintly of liquorice and summer.
Reach for it: after lunch or mid-afternoon, when you feel bloated or crave something sweet. Traditionally used to settle the stomach and freshen the breath.
CCF: cumin, coriander, fennel
Equal parts of three seeds, simmered for ten minutes. One of the most familiar blends in Ayurvedic kitchens.
Taste profile: earthy, a little savoury.
Reach for it: after a meal, especially a heavy one. The classic Ayurvedic blend for digestion and easing heaviness.
Goji, hawthorn and red date
A handful of dried goji, a few split red dates (jujubes) and some dried hawthorn, simmered for fifteen minutes. A staple of Traditional Chinese Medicine, found at any Asian grocer.
Taste profile: gently sweet, a little tart.
Reach for it: in the evening or on tired days. Jujube is traditionally used for calm, goji for energy, hawthorn for digesting rich food.
Tulsi (holy basil)
A few leaves, fresh or dried, steeped for seven to ten minutes. In India, tulsi grows in courtyards and is tended daily.
Taste profile: green and peppery.
Reach for it: on stressful days or when the seasons change. An Ayurvedic adaptogen, traditionally used to ease stress and support immunity.
The ritual is the point
What these teas share isn't an ingredient. It's a pause: a few minutes of waiting, a warm cup in both hands. That's how we think about getting dressed, too.
Note: Ayurvedic tea traditions are shared here as daily habit, not medical advice.
