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2 Tea Blends For Your Health

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2 Tea Blends For Your Health

When I’m drinking tea to appreciate the leaf’s complex flavors, the only thing I put in my teapot are tea leaves. However, there’s a time and place for everything, and when I’m drinking tea for my health, or making tea to entertain friends, I like to incorporate my favorite spices. The combination of Himalayan loose-leaf tea with fresh, organic ginger or sweet, spicy organic cinnamon reminds me of time spent abroad, meeting with our tea growers in India and Nepal. 

I’m excited to share two of my favorite health-boosting tea blends with the Young Mountain Tea family, using two of our most popular teas: Kumaon White and or Nepali Golden Black.

Ginger Wellness White Tea Recipe


Makes 4 8-oz. Servings

I’m a big fan of ginger. Whenever I’m in the back of a beat-up jeep on India’s winding mountain roads, I bite off a piece of this rhizome to keep the inevitable motion sickness at bay. But I also enjoy ginger when I’m back at home in the United States. As a kid, my grandmother would “prescribe” ginger tea to me whenever I had a sore throat. As an adult, I drink Grandma’s concoction on the daily. I’ve been skipping breakfast for the last few months, and I find the acidity of tea on an empty stomach can be a bit much for my system first thing in the morning, so I like to add ginger (with its incredible power to stimulate the metabolism), making my first cup of tea so much easier on my system. That's why when I'm making this tea at home, I call it "Morning Magic."


  • 2-inch piece fresh, organic ginger
  • 4 1/2 cups water
  • 2.5 grams (a heaping Tbsp.) organic Kumaon White Tea
  • Optional additions: Turmeric, black pepper, lemon juice, or cayenne pepper


  1. Cut ginger into small slices. (I typically don’t peel it because it takes an extra few minutes in the morning, but my grandmother would shake her head at me if only she knew. Your call!)
  2. Put cold water into a pot and add ginger to pot.
  3. Bring to boil.
  4. Once water boils, remove from heat and let cool for 5 minutes (boiling water will burn white tea). If you want an extra gingery kick, let the water boil for longer (10-15 minutes).
  5. Place white tea leaves into infuser of choice. 
  6. Once water has cooled enough to still create steam but is no longer actively boiling (roughly 165 degrees F if you’ve got a thermometer), steep white tea with the ginger water for 3-5 minutes.
  7. For an extra boost, add dashes of organic turmeric powder, ground organic black pepper, organic lemon juice, or organic cayenne pepper powder.

Cozy Cinnamon Black Tea Recipe 


Makes 2 8-oz. Servings

When my wife and I are hosting a potluck, we’re usually after a little more decadence than you get from a standard cup of tea. For something with a greater caffeine kick and a sweeter taste, our Nepali Golden Black brewed with cinnamon water is the perfect post-meal dessert. Cinnamon’s anti-inflammatory properties make this infused black tea an excellent digestive beverage after a large meal.


  • 3 cups of water 
  • 1/2 tsp. organic cinnamon powder (or one cinnamon stick)
  • 4 grams (2 Tbsp.) organic Nepali Golden Black


  1. Bring three cups of water to a boil in a saucepan.
  2. Once boiling, stir cinnamon into the pot until it dissolves.
  3. Turn off heat and let briefly cool, as black tea can be steeped with near-boiling water. Boil longer or add more cinnamon if a stronger cinnamon flavor is desired.
  4. Place black tea leaves into infuser of choice. 
  5. Steep with the cinnamon water for 4 minutes.
  6. Enjoy hot or at room temperature. 
(We may or may not have paired this with a delicious homemade carrot cake. Bon appetit!)

 cinnamon, tea and carrot cake


Blog Author:

Raj Vable, Founder of Young Mountain Tea

Raj Vable, Founder

Raj has been confounded by the leaf since his first transcendental encounter with white tea in 2010. Three years later, he started Young Mountain Tea to bridge his budding tea obsession with his interest in traveling in the mountains and previous experience creating job opportunities in rural India. He revels in working across cultures and can be regularly found trying to get the rest of the team on board with another outlandish tea project. His favorite teas remain white, and he’s always searching for the next cup of magic. 

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