This foraged tea blend uses pleasant tasting fir needles and chai spices to create a delicious and festive drink. It is also good for respiratory wellness and opening the chest and sinuses. This recipe is from The Backyard Herbal Apothecary book by Devon Young.
Combine the fir needles, orange zest, cinnamon chips, cardamom pods, star anise pods, ginger, and peppercorns.
If using dried fir needles, store in a jar with a tight fitting lid in a cool, dark place and use within one year. If using fresh fir needles, leave the jar open and use within a few weeks.
To prepare the tea, steep one heaping tablespoon of the mixture in 8 to 10 ounces of near boiling water.
Infuse for 5 to 7 minutes or longer if desired, then strain in a serving mug. Sweeten with raw honey if desired.
Notes
In the springtime you can collect fresh fir tips and dry them for later use in this chai.