I have always had a love for spices and their ability to heal while simultaneously satisfying all of my tastebuds. If you know me, you already know this loose leaf tea blend was born out of my visit to India. Darjeeling tea was everywhere and the aroma of spices filled every open space. The food was colorful and dynamic...as were the people...and I miss it. I also took note of a powerful ingredient that I hadn't paid attention to prior to my journey--ROSE. Rose made its way into food, skincare products, shampoos, conditioners, infused oils, and every major walkway I traveled. I wanted to steal a few, but there were always signs stating to not pick the flowers. (The shitty American in me did steal a pink and yellow clematis flower tho--I did it for the gram and saved it in my journal...cuz life is beautiful.) One day I decided to combine the healing and aromatic properties of rose with the tea spices that smell like Christmas and family time to make a smooth cup of love, and I thoroughly enjoyed it--so I made some to share. For that traditional masala chai taste, I recommend adding a little local honey and your animal/nut milk of choice, maybe even a few drops of vanilla extract for extra deliciousness, but be advised adding milk can potentially minimize the effectiveness of the tea's antioxidants. The longer this blend simmers in liquid, the better it tastes (recommended 15-20 minutes).

This yummy blend includes:

• Darjeeling Tea (First Flush) - high in antioxidants, strengthens bones (increases bone density), good for heart and arteries, lowers cholesterol

• Rose Petals - vitamin C, lots of antioxidants, relieves menstrual cramps, fights infection in the digestive tract and re-establishes the normal bacterial population of the intestines, treats stress

• Rose Hips - immune booster, prevents/treats colds, improves joint health

• Spices: Cardamom, Ginger, Cinnamon, Peppercorn, Fennel Seed, Cloves, Anise Seed (click to learn more)

Each tin makes around 10-15 cups of tea.