An Unusual Tea

Most people think of the Camellia sinensis plant when it comes to making tea. And it makes some absolutely delicious tea! But there are so many other ways to brew a cuppa!

Herbs, roots, berries, flowers — and yes, even nuts, seeds, and beans — can make an amazing tea. I make and drink a half gallon of herbal tea every single day. It keeps me refreshed and hydrated through the summer months, and warm and comforted when the weather turns cool. There is nothing better than something warm while you’re working outside! I love being able to change your temperature from the inside out.

But drinking the same tea every day gets boring — and I definitely love variety! Luckily, many flowers, leaves, roots, and even weeds can be used for tea. It really lowers the expense of such a fancy and nourishing drink. And so many of these ingredients can be foraged!

Most people know mint or chamomile. But think even further — scented geranium, rose, all kinds of dried citrus peels, and kitchen herbs like star anise, cardamom, and allspice can all be added to deepen and enrich your brew.

But here’s the zinger today.

This morning my brain said: pepitas. I had already set aside nettles, star anise, licorice root, and allspice — but I wanted something more. Something rounded and earthy. And for some reason, pepitas felt exactly right.

Pepitas are small, hulled pumpkin seeds — green, delicious, and as it turns out, completely brilliant in tea! When I looked it up I discovered that people all over the world have been brewing toasted nuts, seeds, and grains into tea for centuries:

•  In Japan and Korea, roasted barley (mugicha) and roasted brown rice (genmaicha, hyeonmi-cha) have been beloved drinks for generations
•  In Mexico and Central America, pumpkin seeds and toasted corn have been used in traditional drinks since ancient times
• In Persia and the Middle East, toasted almonds paired with rose have been used in drinks for hundreds of years
•  In Germany, roasted malted barley was brewed as a coffee substitute for centuries

My brain had accidentally rediscovered something ancient and wonderful! 

Here’s how to do it:

The key to all of these is toasting first. Tossing a raw seed or nut into a dry skillet and browning it gently unlocks the oils and creates that deep, earthy, rounded flavor. For larger nuts like almonds, pecans, or Brazil nuts, bake them in the oven so the heat reaches all the way through. Then coarsely grind them — I use a dedicated spice grinder for this.

And here is where my reusable cotton tea bags become the absolute perfect tool for this kind of brewing! Paper tea bags simply cannot handle oily seeds and nuts the way a sturdy reusable cotton bag can.

Here’s my method:

• Place your herbs and spices into one tea bag
• Place your coarsely ground nuts or seeds into a separate tea bag
• Steep both together for about 15 minutes (I use tea stones placed on top of my bags to keep them from floating!)
• Pour your tea into your vessel
• Let the nut or seed bag cool completely before handling
• Give it a gentle squeeze — just enough to release everything without causing bitterness
• The spent grounds? Toss them in your compost or blend them into a smoothie — they’re delicious!

A note on quantity: if you’re new to this, I’d suggest brewing at least three cups your first time. Measuring very small amounts of ground nuts for a single cup can be tricky until you get a feel for it!

Try these nuts, seeds, and grains:

• Pepitas (pumpkin seeds)
• Sunflower seeds
• Almonds
• Pecans
• Brazil nuts
• Barley
• Wheat berries

Pair them with:
Rose · Scented geranium · Vanilla · Cinnamon · Cardamom · Ginger · Star anise · Citrus peel

The oils in toasted nuts and seeds create a natural silkiness — a beautiful mouthfeel — that makes this tea feel almost luxurious. Ancient peoples around the world discovered this independently, and honestly, it makes complete sense. These ingredients are nourishing, warming, and deeply satisfying in a way that plain herbal tea sometimes isn’t.

Try them all. Mix and match. Do a little kitchen alchemy. 

And come follow along on TikTok and YouTube while I share these beautiful brews — because this is just the beginning!