This is the tea I mentioned in my 7-week pregnancy diaries – the one I made on a desperate whim in the middle of first trimester nausea and bone-deep exhaustion. The recipe came from my sister-in-law’s midwife years ago. The base is a classic NORA tea (nettle, oat straw, red raspberry leaf, and alfalfa) with a few extra herbs added for more minerals, vitamins, and nutrients.
I brewed a huge batch before bed, let it steep overnight, and drank glass after glass the next day over ice with half a lemon squeezed in (sour is life in the first trimester!). The next day I felt completely different. I have no idea if it was the tea, the extra hydration, or just turning a corner – but I kept feeling good.
I’d feel so good; I’d drink all the tea over a few days, forget to make more, and start feeling terrible again. Then I’d remember to make more tea, drink it, and it would help SOOOO much again. I don’t even care if it was a placebo; it helped, okay?
Below I’m sharing every herb, why I use it, my exact ratios, and how I brew it.
Medical Disclaimer: This information is for educational purposes only and is not medical advice. It is not intended to diagnose, treat, cure, or prevent disease. Always consult a qualified healthcare provider for personalized guidance.
Affiliate Disclosure: This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. I only recommend products I personally use and trust. Thank you for your support!
Why I Love This Blend
The base of this tea is a handful of mineral-rich herbs that women have reached for during pregnancy and postpartum for generations. Then I add a few extras for flavor and tummy support. A long steep pulls those minerals into the water, so you end up with a tea that’s packed full of minerals, vitamins, and nutrients.
What’s In My Pregnancy Tea
Red raspberry leaf. Contains vitamins A, B, and E, plus calcium, phosphorus, and iron. Red raspberry leaf is a well-known uterine tonic, traditionally used to support effective contractions and to ease postpartum cramping and bleeding. I leave this one out in my first trimester and bring it in later in pregnancy and postpartum.
Stinging nettle. A traditional blood-building herb that’s rich in minerals and supports healthy iron levels. Nettle is also a favorite for supporting circulation during pregnancy.
Oat straw. A good source of magnesium and silica.
Rose hips. A lovely source of vitamin C.
Red clover. Traditionally used as a blood purifier and high in B vitamins.
Alfalfa. Contains vitamins A, B12, D, E, and K, plus calcium and phosphorus.
Peppermint or spearmint. Soothing to the stomach and helpful for digestion.
Lemon balm. Soothing to the nerves.
Ginger. Soothes the stomach and helps with nausea.
Cinnamon stick. Warming and soothing to digestion, rich in antioxidants, and known for supporting healthy blood sugar – plus it makes this tea taste amazing. I use Ceylon cinnamon since it’s much lower in coumarin than the common cassia kind.
How I Make The Blend
I mix all the herbs in a large bowl, then store the blend in a glass jar so I always have some ready to go.
The recipe uses “parts” so you can make as much or as little as you want. I use a 1-cup measure for “1 part,” so 1 part = 1 cup and ½ part = ½ cup. Want a bigger or smaller batch? Just change the size of your scoop and keep the ratios the same.
The main tea is red raspberry leaf, nettle, oat straw, alfalfa, and rose hips. Then I add the other herbs in smaller amounts to taste.
A note on rose hips: If I’m using whole rose hips, I use ½ part. If I’m using cut and sifted, I use ¼ part since they pack down WAY more.
A note on ginger: Ginger adds a little spice and kick to this tea. I love ginger, so I keep it in, but adjust the amount to your taste. You can also use fresh ginger – just add fresh ginger to the pot when you brew, and don’t store fresh herbs with your dried blend.
My First Trimester Version (NOA Tea)
After I made my first batch, I realized red raspberry leaf is usually saved for later in pregnancy, not the first trimester. So I made a second batch as a NOA tea – nettle, oat straw, and alfalfa, no raspberry leaf – and added peppermint and ginger to help settle my stomach. That’s the version I drank in my first trimester. Ask your OB or midwife when to bring raspberry leaf back in for you.
How I Brew My Pregnancy Tea
I use 1 ounce of herbs per quart of water. But sometimes I’ll brew it more concentrated so that I can dilute it before drinking and make the batch last longer in the fridge.
On the stove: I bring water to a boil, add the herbs, and put the lid on the pot. Then I turn the heat down to low and let the tea simmer for 20 minutes. I turn off the heat and let the pot sit overnight or throughout the day, then strain and store the tea in the fridge.
In a jar: You can also fill a jar with herbs and almost-boiling water, cap tightly, and steep for 4-8 hours or more.
Either way, aim for a long steep – at least 4 hours (overnight is perfect) or at least a 10-20 minute simmer; take out enough for a glass right then and there, then let it steep for longer. The longer steep is what draws the minerals out into your tea.
How I Drink It
You can drink this tea hot or cold, with or without a little sweetener or a splash of fruit juice.
My favorite is cold, over ice, with half a lemon squeezed in 🤌🏼
My Money-Saving Tip
Buy your herbs in bulk instead of grabbing pre-made tea bags. You’ll save SO much money, and you can make huge batches that last for weeks.
Where I Buy My Herbs
I made a list of herbs I’ve bought on Amazon HERE!
I buy as many of my herbs as I can from Azure Standard – an online bulk grocer for organic and natural foods that delivers to local drop points so stocking up on bulk herbs is easy and affordable. Shop Azure Standard HERE!
A Quick Note From Me
I’m an ER nurse and a mom, but I’m not your provider. Every pregnancy is different, so please check with your OB or midwife on whether these herbs are safe for you before you drink them, especially in the first trimester or if you have a health condition or take any medications.
Pregnancy Tea
Ingredients
Equipment
Method
- Mix the blend. Add all the herbs to a large bowl and stir well. Store in a glass jar with a tight lid.
- Measure. Weigh out 1 oz of the blend for every quart of tea.
- Boil. Bring water to a boil in a pot. Add the herbs and cover with a lid.
- Simmer. Turn the heat down to low and simmer for 20 minutes.
- Steep. Turn off the heat and let the tea sit, covered, overnight or throughout the day (at least 4 hours).
- Strain and store. Strain out the herbs and store the tea in the fridge.
- Serve. Drink hot or cold, plain or with a little sweetener or fruit juice. My favorite is over ice with half a lemon squeezed in.
Notes
• Jar method: Add 1 oz of herbs to a quart jar, fill with almost-boiling water, cap tightly, and steep 4-8 hours or more.
• Longer steep = more minerals. Steep at least 4 hours or simmer 10-20 minutes AT LEAST.
• Fresh ginger: Add fresh ginger only to the pot when brewing. Don’t store fresh herbs with the dried blend.
• Cinnamon: I use Ceylon cinnamon.
• Buy in bulk: Bulk herbs save a lot of money compared to tea bags.
• Check with your provider before adding herbal teas during pregnancy.
