Herbal teas have gotten extra and extra common. According to the American Botanical Council, gross sales of natural teas have grown by virtually 20% over the previous few years. It’s simple to see why. With scrumptious flavors and doable well being advantages, natural teas are an excellent alternative for any tea fanatic or rookie.
The time period “herbal tea” is extra of a colloquialism at the moment, to imply, plant materials steeped in scorching water like “real” tea (Camellia sinensis). Herbal teas, for probably the most half, don’t comprise any Camellia sinensis tea. This class of tea, is usually referred to as or natural infusions. Like tea, these infusions might be served scorching or iced.
For many years, tea professionals have sworn that herbals are caffeine free. But, in the previous few years, a gaggle of caffeinated herbals have gained market share, these embrace the herbals Yerba Mate and Guayusa.
Nearly each a part of a plant can be utilized for natural teas: leaves, fruits, petals, herbs, bark, seeds, pollen, grass, peels, nuts, and roots.
We use a number of completely different natural components in our natural teas. Here are a number of the ones we use typically.
Latin Name: Matricaria chamomilla, M. recutita
Origin: Egypt, Germany, Poland, Croatia, Argentina, Chile
Chamomile’s golden-colored flower, pollen, stalk are utilized in teas and tisanes. The plant is an annual plant, which is commonly wanted for its soothing and calming impacts. Chamomile offers a candy honey or apple-like aromas and flavors. It can have floral and barely bitter notes, too. Individuals allergic to ragweed may be allergic to chamomile due to cross-reactivity.
Latin Name: Cinnamomum verum, C. burmannii, C. loureiroi, C. cassia
Origin: Sri Lanka, Indonesia, Vietnam, China
Cinnamon is a spice obtained from the interior bark of a number of bushes from the genus Cinnamomum, however C. verum is commonly thought of “true cinnamon.” The cinnamon most frequently bought commercially, nonetheless, comes from the species C. lourieroi, referred to as Saigon cinnamon. The pale brown bark of this species is most frequently utilized in blends, due to its spicy sweetness.
Latin Name: Zingiber officinale
Origin: South Asia, East Africa, Caribbean
Description: The subterranean stem of the ginger plant is gathered when the plant’s stalk wither. Then, it’s instantly scalded or washed and scraped to forestall the plant from sprouting. This perennial reed-like plant has annual leafy stems that develop to be three to 4 toes tall. Because the plant itself might be stunning, it’s additionally used as an ornamental plant and is grown round subtropical houses. Ginger root is pale yellow with spicy fragrances and flavors.
Latin Name: Ilex guayusa
Origin: Ecuador, Peru, Colombia
Description: An evergreen tree discovered within the Amazon Rainforest, Guayusa is a part of the holly genus. Guayusa’s leaves comprise caffeine and are historically consumed by the native Ecuadorian Kichwa folks for its stimulating results. Now, Guayusa is discovering recognition with Hollywood celebrities like Channing Tatum and Leonardo DiCaprio. Guayusa, a golden brown plant, known as the primary super-leaf as a result of it’s full of numerous antioxidants. It additionally has an earthy, woody taste with a contact of sweetness and an herbaceous, toasty aroma.
Latin Name: Hibiscus sabdariffa
Origin: China, Egypt, Sudan, Nigeria
Hibiscus is an annual shrub that grows to about 15 toes tall and has lobed leaves. The flowers, that are utilized in teas and tisanes, have a five-lobed, pink, fleshy calyx that’s about 1 inch lengthy. Hibiscus is commonly intercropped with peanuts, and although this can be very uncommon, it’s doable to get peanut shells blended in with the hibiscus. Hibiscus has a faint fruity odor, however a extra pronounced bitter, fruity and berry-like taste.
Latin Name: Cyclopia (with varied species)
Origin: South Africa
Discovered within the 18th Century, the honeybush shrub owes its title to its look. The blossoms are vivid yellow and odor like honey, whereas the leaves are considerably tough. It is usually referred to as a vegetable bush, due to its pod-shaped fruits and knobby roots. Honeybush has many taste similarities to rooibos, with a candy, mild roasty taste and earthy aroma.
Latin Name: Andropogon citratus
Origin: Egypt, Thailand
This plant is a sweetly scented grass, rising up to 5 toes tall. Its bulbous stems turn out to be leaf blades which might be pointed and lengthy. When sliced recent, the stalks present concentric, sheathed leaves. The decrease 4–6 inches of the leek-like stalk has probably the most succulent taste. We use the decrease a part of the yellow-green stalk for its fragrant, lemon-like taste and bouquet.
Latin Name: Mentha piperita
Origin: USA, Poland, Bulgaria, Egypt, Turkey, Germany, Yugoslavia
The peppermint plant is a strongly fragrant annual that grows up to three toes tall. The leaf edges are serrated and the leaf stem is brief and sq.. Generally, the leaves, that are utilized in teas and tisanes, are 2 inches or extra in size and about an inch large with a clean floor. Peppermint is thought for it’s inexperienced shade, and minty cool odor and taste.
Latin Name: Aspalathus linearis
Origin: South Africa
The Rooibos plant is a shrub with many skinny branches and skinny, needle-like, inexperienced leaves. Red rooibos is bruised by a machine to guarantee oxidation that develops the attribute shade and taste of Rooibos. This course of is analogous to the oxidation technique of black tea. Green rooibos just isn’t bruised, so oxidation basically doesn’t happen, related to inexperienced tea. Rooibos is constructed from the stalks and leaves of the plant and has a gentle earthy, minerally taste with a candy and spicy aroma.
Latin Name: Rosa (with varied species)
Origin: Asia, Europe, North America, Africa, Australia, South America
Also generally known as rose haw or rose hep, rosehips is the fruit of the rose plant that’s sometimes red-to-orange, however ranges from darkish purple to black in some species. Rose hips start to kind after profitable pollination of flowers within the spring or early summer season, and ripen in late summer season by way of autumn. They have a candy, zesty, and barely bitter floral taste with a berry, floral bouquet.
Latin Name: Menta spicata
Origin: USA, Europe, Asia
The spearmint plant is an herbaceous perennial plant, with hairless to bushy stems and foliage. Spearmint produces flowers in slender spikes, every flower being pink or white. The title “spear” mint derives from the plant’s pointed leaf ideas, which is what we use in teas and tisanes. Spearmint offers a candy, fragrant, minty, and refreshing taste and aroma.
Latin Name: Oryza sativa
Toasted rice is a pale brown ingredient utilized in Gen Mai Cha (brown rice tea) from Japan. This tea is usually colloquially referred to as popcorn tea, since just a few grains of the rice pop through the roasting course of to resemble popcorn. Toasted rice, predictably, offers a toasty, roasted grain taste and odor.
Tulsi (Holy Basil)
Latin Name: Ocimum sanctum, varied different species
Origin: India and all through Southeast Asia
Tulsi’s historical past goes again so far as tea’s does. Hindus view tulsi as a goddess within the type of a plant. In India, it’s referred to because the Queen of Herbs due to its therapeutic powers. A generally used herb in Ayurveda, tulsi is golden brown in shade. The most typical varieties are Rama, Vana, and Krishna. Rama has an herbaceous scent and a cooling mellow taste. Vana smells of forest herbs and tastes lemony and citrusy. Krishna tulsi has a peppery scent and barely spicy, minty flavors.
Latin Name: Ilex paraguariensis
Origin: Argentina, Paraguay, Uruguay, Brazil
Yerba Mate begins as a shrub, however can develop right into a tree over 50 toes tall. Yerba Mate is a part of the holly genus and its leaves comprise caffeine, making it an superior substitute for espresso. A drink utilizing the leaves of the plant is referred to as “mate.” Traditionally, Yerba Mate drinks are made in a gourd and consumed through a metal straw. This medium-bodied medicinal drink of the Guarani Indians of South America has notes of smoky, cooked greens.
Botanicals make an excellent addition to teas, contributing distinctive flavors and smells. However, we like botanicals on their very own, too. You can taste much more botanicals and botanical blends by subscribing to our Caffeine Free Tea of the Month Program. You’ll obtain three, six, or twelve completely different caffeine free tisanes that we like!