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Tulsi ( Rama )

A sweet, cooling, and slightly spicy herbal tea.

Tulsi ( Rama )

Rama Tulsi (also known as Green Leaf Tulsi), is a tulsi with light purple flowers and an aromatic, clove-like scent (thanks to its chemical component of eugenol, which is the main aroma in cloves). It has a mellower flavor then Vana or Krishna tulsi. The infusion is deep yellow and has a little spicy and minty aroma with naturally sweet and pleasant flavor, a little similar to dry basil. It can be served as a hot tea by itself or with mixed other herbs and spices or as a refreshing iced tea.

Tulsi, also known as Holy Basil, the Queen of Herbs, the Incomparable One and The Mother Medicine of Nature, is as powerful a medicine as it is spiritual and holy. It is one of India's most sacred herbs, an aromatic shrub recognized for its spiritually uplifting and healing properties. In Ayurveda, Tulsi has been cherished for its unique medicinal properties. Today modern science has confirmed many of these properties, recognizing Tulsi as one of nature’s most powerful medicines and adaptogens.

Tea made out of Tulsi is native to India where it is valued as an energizing beverage with rejuvenating properties and because it is not a stimulant, it can be taken before bed and support deep sleep.

While Tulsi can balance vata (cold and dry qualities) and kapha (warm and moist qualities), and in excess it can increase pitta (hot and fiery qualities), it can be used in any season for all types. As a kapha-reducing herb, Tulsi supports the healthy elimination of mucus from the lungs and respiratory tract as well as any excess mucus in the digestive tract.

Tulsi is used in many of the Shanti’s blends for its truly wonderful properties and flavour:


organic Tulsi (Ocimum Sanctum)


Serving Size: 2.5g /cup
Steeping Temp: 100°C
Steeping Time: 5 mins.
Origin: India
Caffeine: Caffeine Free
Certification: Organic
Aroma: Mint, basil
Infusion Aroma: Mint, lightly citrus, earthy
Infusion Color: Brown
Infusion Strength: Medium-light


I bought all three types of tulsi to try side by side, with family. Of the three we all agreed Vana was the best and Krishna was unpleasant. Rama was mixed but I still found it enjoyable.

Vana - Pleasant, light, mildly lemony, mild thai basil and spicy notes.

Rama - Slightly bitter, spicy notes, very earthy. My sister said she felt like she was ‘drinking the garden fence’, so that’s a no from her. I was neutral, it’s not bad. Tastes the most like tea leaves out of the three. Also had more twigs than the others.

Krishna - Unilaterally hated for it’s medicinal flavour. My mother made a very disgusted face.

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Epics: In the Bhagavat Gita and Mahabharata (ancient Indian holy epics and scriptures), it is described how Tulsi, a goddess and devotee of Lord Vishnu, was ultimately re-incarnated as the plant Tulsi. It is said that in order to express her devotion to her beloved Lord, she took this form as an herb, which would be offered in worship and service to Him.

Trade Routes: Tulsi made it into the ancient tea trade routes from the orient; when it reached Europe and they found out about its wonderful healing properties, the Christians started viewing it as the “God of the Herbs” and thought of it as a gift from Christ – that’s where it got its Latin binomial “Occimum Sanctum”.

Organic Movement: Cultivation of Tulsi in India was a huge part of India’s organic agricultural movement. Most of India’s agricultural landscape had been ravaged by large-scale conventional farming, with the exception of Tulsi farms, which preserved organic cultivation for the sacred crop. With the popularization of Tulsi for its health benefits, increasing cultivation had a large role in India moving back towards organic agriculture in general.