Big Three Tulsi Organic

$8.00

HERBAL TEA | CAFFEINE FREE | ORGANIC | WELLNESS BOTANICAL

Ayurveda's sacred adaptogen, and one of the few herbs that supports the nervous system, the immune system, and mental clarity all at once*. Our blend carries all three holy basil varieties: Vana, Krishna, and Rama, each lending its own character to a cup more complex than any single one.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

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* These statements have not been evaluated by the FDA. Not intended to diagnose, treat, cure, or prevent any disease. Consult your doctor if you are on medication, have a health condition, or are pregnant, nursing, or having surgery.

  • Why does this tea work?

    Tulsi is classified in Ayurveda as both a Rasayana and an adaptogen, used to build resilience over time while helping regulate the stress response in the present.

    Traditionally used for immune support, upper respiratory health, and mental clarity. Its use for focused, alert calm without stimulation is one of its oldest applications in Ayurvedic practice, long used by students, practitioners, and meditators.

    Consistent daily use over weeks is where the benefit builds.

  • How do I use this tea?

    Warm, golden, and complex: spicy, floral, and faintly sweet, with a clove-like note from the Krishna variety and brightness from the Vana.

    One of the more pleasant single herbs in the collection to drink without sweetener, though honey complements it naturally.

    One teaspoon per eight ounces of water at 208 degrees, steeped five to seven minutes.

    Cycle it: three weeks on, one week off.

    Make a therapeutic Ayurvedic Tulsi Chai.

  • Can I boost the benefits of this tea?

    Big Three Tulsi + Moringa Leaf

    Pair the two for synergy as tulsi steadies the stress and immune response while moringa restores the broad-spectrum vitamins and minerals that chronic stress quietly depletes.

    The result is a daily support and sustained vitality from two directions at once.

  • Who should use extra caution?

    Not recommended during pregnancy, as tulsi has traditionally been used to stimulate uterine contractions.

    If you take blood thinners (including warfarin), check with your doctor before regular use, due to its mild anticoagulant properties.

    If you take diabetes or thyroid medication, speak with your doctor, as tulsi can interact with both.

    Those trying to conceive should cycle off regularly, as extended uninterrupted use may affect fertility.

    If you have surgery scheduled, stop at least two weeks before and tell your surgical team.

The Botanical Kitchen

Lemon Tulsi Rice

Serves 4

Fragrant jasmine or basmati rice steamed in a tulsi infusion and finished with lemon and parsley — a bright, herbal side for any meal.

Ingredients

  • 2 tbsp Tea & Turmeric Big Three Tulsi
  • 1¼ cups water
  • 1 cup jasmine or basmati rice
  • 1 tbsp unsalted butter or ghee
  • 1 tbsp olive oil
  • 1 small shallot, finely diced
  • 1 garlic clove, minced
  • ½ tsp sea salt
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley

Instructions

  1. Place the tulsi in a heatproof bowl and pour the hot water over it. Let steep for 15 minutes, then strain, pressing gently on the leaves to extract all the flavorful infusion.
  2. Rinse the rice under cold water until the water runs mostly clear. Drain well.
  3. In a medium saucepan, heat the butter and olive oil over medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds.
  4. Add the rice and cook for 1 minute, stirring to coat the grains.
  5. Pour in the tulsi infusion and add enough additional water to equal 2 cups of liquid. Stir in the salt and bring to a boil.
  6. Reduce the heat to low, cover, and cook for 15 to 18 minutes, or until the liquid is absorbed.
  7. Remove from the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork, then stir in the lemon juice and parsley before serving.