The name, CCF, is an acronym that stands for its ingredients—cumin, coriander, and fennel. The tea is a beautifully golden color with a mild nutty flavor that simultaneously grounds and nourishes the body. When you sip on a fresh brewed cup of CCF Tea, agni is stimulated just enough to gently stoke the digestive fire without getting overheated. Whether you’re actively cleansing, or just trying to support agni and maintain your well-being, CCF Tea is a delicious Ayurvedic choice.
Feel free to add a spoonful of honey on occasion, especially for balancing vata and kapha. If pitta is your main focus, try adding a squeeze of fresh lime to cool things down. And, although typically enjoyed warm, CCF Tea can be a nice summertime tonic when it is left to cool to room temperature before drinking.
- 2 teaspoons CCF Tea
- 2 cups water
- lime (optional)
- honey (optional)
In a small pot, combine 2 teaspoons of CCF Tea with 2 cups of water. Bring to a boil, then reduce heat and let the tea simmer for 5 minutes. Remove from heat, strain, and serve! If you want to make a larger batch, just use the ratio of 1 teaspoon CCF Tea for every 1 cup of water. For a stronger brew, boil the tea for 10 minutes.