In a quart-sized plastic bag, place the tea leaves, cardamom, cloves, and cinnamon sticks. Blow into the bag as if blowing up a balloon. Once it's inflated, hold the bag shut and shake until well combined. Store in a clean, opaque glass or ceramic jar with a screwtop lid or tight-fitting cork. Give the jar a good shake to help distribute the different ingredients before removing any tea. For peak fragrance, use within 6 months. (The essential oil can be used in the recipes that follow.)

Four-flower herbal tea blend： Follow the recipe for Green Chai Tea Blend, using 1/4 cup dried chamomile flowers, 1/4 cup dried hop flowers, 1/4 cup dried lavender flowers, and 1/4 cup dried rose petals. (Essential oil complement: lavender.)

Aromatic herbal tea blend: Follow the recipe for Green Chai Tea Blend, using 1/3 cup dried lavender flowers, 1/3 cup dried peppermint leaves, and 1/3 cup dried rose petals. (Essential oil complement: rose.)

Soothing herbal tea blend： Follow the recipe for Green Chai Tea Blend, using 1/3 cup dried chamomile flowers, 1/3 cup dried hops, and 1/3 cup dried marjoram leaves. (Essential oil complement: chamomile.)

Stimulating herbal tea blend: Follow the recipe for Green Chai, using 1/3 cup dried eucalyptus leaves, 1/3 cup dried lemon balm leaves, and 1/3 cup dried rosemary leaves. (Essential oil complement: eucalyptus.)

1/4 CUP CHINESE GREEN TEA LEAVES 1/4 CUP WHOLE GREEN CARDAMOM PODS

1/4 CUP WHOLE CLOVES

3 OR 4 THREE-INCH CINNAMON STICKS, COARSELY CHOPPED WITH A HEAVY-DUTY KNIFE

(ESSENTIAL OIL COMPLEMENT: ORANGE)