Sea buckthorn leaves have been steeped in Ladakhi kitchens for as long as anyone can remember. Naturally caffeine-free, gently earthy, faintly citrus — a cup that fits any time of day. Here's how to brew it well.
What you need
One heaped teaspoon of Amberbio sea buckthorn tisane (about half a gram). 200 ml of freshly boiled water. A small teapot or infuser. Optional — a slice of ginger, a spoonful of honey, or a squeeze of lemon.
The method
Boil filtered water and let it settle for 30 seconds — you want it hot, not violently boiling. Add the tisane to your teapot or cup. Pour the water over the leaves and cover. Steep for 4 to 5 minutes for a soft, gentle infusion. Steep for 6 to 7 minutes for a fuller, earthier cup. Longer than that, and the tisane turns bitter.
When to drink it
Because it is naturally caffeine-free, this tisane is welcome at any hour. Morning to gently begin the day. Mid-afternoon when the coffee slump arrives and you want warmth without the jitter. Evening as a slow, digestive nightcap. Winter with a slice of ginger for warmth. Summer, iced, with a squeeze of lemon.
50g of leaves brews roughly 100 cups. That's about ₹5 a cup — the price of an everyday quiet moment.
A note on the second steep
Ladakhi grandmothers rarely throw away tisane leaves after one cup. A second steep — a little longer, a little bolder — is a small tradition worth keeping. Cover the leaves, wait an hour, pour hot water over them again. You'll be surprised how much life is still there.