Tulsi (Holy Basil) Tea: Taste and How to Brew It

In short: Tulsi, or holy basil, is a caffeine-free herbal tea from India with a fresh, slightly spicy flavour: think mint, clove and a touch of liquorice, with a clean, gently warming finish. It is not the sweet basil you put on pizza, though both belong to the mint family. Brew 1 to 2 teaspoons (about 2 g) of dried leaf per 250 ml of water at 95 to 100°C (just off the boil) for 5 to 7 minutes. It takes honey and lemon well and makes a surprisingly good iced tea.

Tulsi is one of the most searched herbal teas in Canada, and also one of the most misunderstood. Here is what it is, what it tastes like, and how to brew it so it tastes its best.

What tulsi is

Tulsi is the Sanskrit name for holy basil (Ocimum tenuiflorum), a bushy plant with small purple-green leaves that grows across India and Southeast Asia. It is drunk daily in many Indian households, often more than coffee, and is a traditional ingredient in Ayurvedic blends. Many families grow a plant in the courtyard and pick a few leaves for the pot each morning.

Three varieties are common. Rama tulsi is the mildest, with green leaves and a soft, sweet aroma. Krishna tulsi has purple-tinged leaves and a sharper, more peppery taste. Vana tulsi, the "forest" type, is the most fragrant and lemony. Our Tulsi Holy Basil is pure Vana tulsi, grown and dried in the traditional way in India. You will find it and the blends built on it on our tulsi tea page.

What tulsi tea tastes like

If you have never tried it, the first sip is a small surprise. Tulsi is herbal and green like a garden herb, but with a spice-cupboard side that sweet basil does not have:

• Aroma: fresh, grassy and faintly spicy, with a hint of lemon in Vana tulsi.
• Flavour: notes of mint and clove, a soft liquorice sweetness, a peppery edge in stronger brews.
• Body: light and smooth, no tannin, no bitterness unless badly over-steeped.
• Finish: clean and gently warming, which is why it suits a Canadian November so well.
• Colour: pale gold to light amber in the cup.

Because it contains no caffeine, it works as an evening cup or as a tea for anyone who wants flavour without the buzz. Compared with Peppermint, tulsi is less cooling and more rounded; compared with Egyptian Chamomile, it is brighter and spicier rather than soft and apple-like.

Tulsi vs the basil in your kitchen

So if a friend tells you tulsi tea tastes "like pesto," they have not had the real thing. The two plants are cousins, not twins.

How to brew tulsi tea

Dried tulsi is forgiving. Hotter water and longer steeps pull out more spice; cooler, shorter steeps keep it light and lemony.

1. Measure 1 to 2 teaspoons (about 2 g) of dried tulsi per 250 ml cup. Use the larger amount if you like a bold, clove-forward cup.
2. Bring water to 95 to 100°C (205 to 212°F), or let a freshly boiled kettle sit for 30 seconds.
3. Pour over the leaves, cover, and steep 5 to 7 minutes. Covering keeps the aromatic oils in the cup rather than in the air.
4. Strain and taste plain first. Then add a teaspoon of honey or a squeeze of lemon if you like.
5. Re-steep once: the second cup is softer and sweeter, and still has plenty of flavour.

Iced tulsi for the summer months

Steep double strength (4 g per 250 ml) for 7 minutes, pour over a full glass of ice, and finish with lemon and a few fresh mint leaves. For cold brew, put 10 g of tulsi in a 1-litre jug of cold water and refrigerate overnight; the result is lighter, almost floral, with no spice bite.

Three easy blends to try at home

• Tulsi ginger: add two thin slices of fresh ginger to the pot. Warming and peppery, a good match for a snowy afternoon.
• Tulsi mint: brew tulsi and peppermint half and half for a cup that is cool on the front and spicy on the finish.
• Tulsi chai, caffeine-free: simmer tulsi with a cinnamon stick, two cardamom pods and a clove for 5 minutes, then add milk and a little honey. All the comfort of chai without the black tea.

Browse the rest of our caffeine-free range on the herbal tea page if you want ready-made blends.

Buying and storing tulsi in Canada

Look for whole or coarsely cut leaf with a visible green colour and a strong, fresh smell when you open the bag. Dusty, grey-brown leaf has usually been sitting too long. Keep it in an airtight, opaque tin or a resealable pouch away from the stove and the window; dried herbs lose their aroma faster than tea leaves do. Used within a year of opening, tulsi stays bright and spicy. A 100 g pouch gives you roughly 50 cups, so it is an inexpensive tea to keep on the shelf through the winter.

Frequently asked questions

Does tulsi tea have caffeine?

No. Tulsi is a herb, not a tea plant, so it is naturally caffeine-free. That makes it a good evening cup and a base for caffeine-free chai.

What does tulsi tea taste like?

Fresh and herbal with notes of mint, clove and liquorice, a light peppery edge and a clean, warming finish. It is spicier than chamomile and rounder than peppermint.

How long should I steep tulsi?

Five to seven minutes in water just off the boil. Unlike green tea it will not turn bitter if you forget it for a few extra minutes; it just gets spicier.

Can I use fresh basil from the grocery store instead?

Not really. Sweet basil makes a mild, grassy infusion with an anise note, nothing like the clove-and-mint character of tulsi. Dried holy basil is the one to buy for tea.

Is tulsi good with milk?

On its own it is usually drunk plain or with honey and lemon. In a spiced, chai-style brew with cinnamon and cardamom, a splash of milk works well.