Herbal Tea E-mail
Written by Scott Tamas   
Thursday, 25 October 2007

Herbal teas are not strictly speaking tea.  Only teas made with leaves from a tea tree (Camellia sinensis) can be labeled a true tea, however more recently any plant or shrub that can alter the taste of a drink through it's aroma, flavor or perhaps even therapeutic uses is often called a tea.

Unlike traditional teas, herbal teas can use many parts of the herb including: the leaves, flowers, stems and roots.  They are often processed in the same manner as green tea, drying them as quickly after picking as possible as to avoid fermentation.

Herbal teas are not strictly speaking tea.  Only teas made with leaves from a tea tree (Camellia sinensis) can be labeled a true tea, however more recently any plant or shrub that can alter the taste of a drink through it's aroma, flavor or perhaps even therapeutic uses is often called a tea.

Unlike traditional teas, herbal teas can use many parts of the herb including: the leaves, flowers, stems and roots.  They are often processed in the same manner as green tea, drying them as quickly after picking as possible as to avoid fermentation.

In today's market herbal teas are increasingly popular as alternative drinks to traditional teas and coffee due to propertied medicinal virtues and low levels of caffeine (although the caffeine content in tea can be lowered by 80% by throwing out the first pour).  Much like true tea, herbal teas can be drunk by itself or mixed with other herbs to create exciting new flavors.

Another use for herbal teas are medicinal or beauty treatments where the tea is not drunk, but bathed in, applied to the skin or the steeped plant itself is applied to the body.

Prepering Herbal Tea


The rule of thumb for preparing herbal teas is to use 2 rounded teaspoons (10 milliliters) of fresh leaves or 2 tablespoons (15 milliliters) of dried herb per 7oz (207 milliliters) of boiling water.

Steep for 5 to 10.

If making tea for medicinal purposes , reduce the liquid by 30%.

Popular Herbal Teas


Basil Tea (Ocimum basilicum) - This plant, made popular by frequent use in Italian cooking, has a clove live flavor with a hint of peppery or minty taste.  Basil tea is often used to settle upset stomachs and relieve nausea.  To prepare, use 1 table spoon (15 milliliters) of fresh basil or 2 teaspoons (10 milliliters) of dried in 7 ounces of boiling water.  Steep for approximately 10 minutes.

Catnip Tea (Nepeta cataria) - This feline treat has a subtle lemony and mint like taste, and has leaves shaped like scallops.  Catnip can be added to other teas to to create other flavors.  Tea tea is often credited with as with calming upset stomachs and is also used as a traditional cold remedy.  This was a popular drink in England before the introduction of Chinese tea.  To brew, use 1 tablespoon (15 milliliters) of fresh leaves or 2 teaspoons (10 milliliters) of dried leaves boiled in 7 ounces of water.  For tea, steep for  3 to 4 minutes, for medicinal use, steep for 30 minutes.

Chamomile Tea (Chamaemelum nobile or Matricaria recutita) - This popular herb is often used as a base for teas made by large commercial companies, due to  its sweet, light, apple-ish aftertaste. The daisy like flower is the part of the plant used to make tea.  Chamomile tea is famous for its ability to relieve anxiety, mild depression and nausea.  It also makes for a non-addictive sleeping aid if taken shortly before going to bed.  Preparing Chamomile tea includes 1 table spoon (15 milliliters) of fresh flowers or 2 teaspoons (10 milliliters) of dried flowers.  Steep in 7 ounces of boiling water for 3 to 4 minutes, or 30 if using for medicinal purposes.

Ginseng Tea (Panax quinquefolius) - In the west Ginseng is usually thought of as a Chinese or Korean herb, however in the east, American ginseng is very famous and sought after.  This root often looks like the human body.  Ginseng, a very old part of traditional Chinese medicine, has been proclaimed a cure for everything from the common cold to increased sexual virility.  To make this tea, use &frac12 teaspoon (2.5 milliliters) of powered root in 7 ounces of boiling water.  Simmer for 10 minutes.

Hops Tea (Humulus lupulus) - An essential ingredient in beer, this cone shaped flower  makes a mellow and peppery tea.  It is often used as mild sedative that relieves stress.  Preparation involves putting 2 teaspoons (10 milliliters) of fresh or dried flowers in 7 ounces of boiling water, then steeping for approximately 5 minutes.

Lavender Tea (Lavandula spica, L. vera, L. angustifolia, L. officinalis) - Lavender is aromatic and often used in perfumes, baths and potions, making it one of the most popular herbs since the Roman Empire.  This herb is sweet with an aromatic flavor making it a popular accent in blended teas.  Traditional uses include relieving tension headaches, fighting fatigue and depression.  To prepare lavender tea, mix 2 teaspoons (10 milliliters) of fresh flowers or 1 teaspoon (5 milliliters) of dried  in 7 ounces of boiling water.  Steep for 5 minutes.
Last Updated ( Friday, 20 June 2008 )
 
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