Today is the Full Blood Moon, perhaps the most powerful and most misunderstood full moon of the year. The somewhat dramatic name of this moon gives it a bad rep. “Blood moon” doesn’t actually refer to “black magick” but rather to the fact that historically, October was the last chance for hunters to bring in food for the winter. This was sometimes known as the final “blood harvest” or sacrifice of the season, giving the moon its name.
However, the drama of this full moon can be interpreted by witches in a variety of ways. It can refer to the sacrifice of things we wish to let go of or of bad habits. It can refer to our own blood, and therefore our ancestral connections and knowledge. It can refer to the power of women, given our monthly bleeding.
For this full moon tea, I’ve relied heavily on the symbolism and herbal associations of Samhain, the pagan sabbat that occurs at the end of October.
Pomegranates are the sacred fruit of Persephone and signal the beginning of fall, when she makes her annual mythological descent into the Underworld.
Rosemary symbolizes memory and remembrance, reminding us to remember our ancestors.
Black Pepper is associated with banishing negativity and exorcism, while the other spices are traditional fall ingredients.
Blood Moon Tea
- 1 whole pomegranate
- 4 cups cold water
- Sprig of fresh rosemary
- 1 tablespoon Earl Grey tea
- 5 black peppercorns
- 8 whole cloves
- 2 cardamom pods
- 1 cinnamon stick
- Rinse the pomegranate well and cut into quarters. Place in a saucepan and cover with the cold water.
- Bring to a boil. Reduce heat and add the sprig of rosemary for 3-7 minutes, depending on taste. Remove the rosemary and simmer for another 5-15 minutes until the water is darkly colored and flavorful.
- Combine all other ingredients in a tea bag or infuser. Pour pomegranate tea over the bag or infuser. Top with hot water to taste, if needed, and a cinnamon stick.
- Alternatively, you can use dried pomegranate arils and dried rosemary to mix this recipe as a dry tea blend.