Herbal Teas
Bark Without the Bite by Jennifer Geronaitis

Now that I have your attention I am speaking of Herbal Infusions or Tisanes that are literally made from bark, roots, leaves, berries and seeds which come from any plant but the "Camellia Sinensis" or tea plant. By bite I mean caffeine. For some caffeine is like a bite. The slightest amount causes anxiety or sleeplessness for some people and therefore it is avoided. For those people…"the way" of tea can best be experienced through herbal "tisanes" which are soothing, natural and relaxing alternatives to "true" tea. The following is a list of the language associated with herbal infusions and samples of some of the more common herbs used today.

WORDS TO KNOW

Tisane-the French word for an herbal infusion. Today the word is synonymous with all herbal teas

Infusion-the word used for any beverage made by steeping an herb in boiling water.

Decoction-the method of bringing coarser plant material like bark and roots in cold water to a boil and simmering until the liquid is reduced to one-third.

PREPARING HERBAL TEA

-Use clean utensils
-Use good tasting water or bottled spring water
-Choose the proper brewing method based on the kind of herbal tea you are brewing. When using leaves, flowers or seeds to make an infusion simply pour boiling water over the tea and steep just as you would "true tea". When using bark, roots or harder seeds and berries the plant material is tougher therefore requires boiling on the stove for longer periods of time to release the volatile oils. Start by placing the plant material in cold water, bring to a boil and let simmer until the liquid is reduced by one-third.

Important Note: Herbs are know for their medicinal properties, however it takes a knowledgeable herbalist to recommend infusions for medicine. For certain cures a plant must be picked at the right time and specific methods of brewing must be taken into consideration. Each patients history must be reviewed and any medications the patient is taking can effect the absorption and effect of the brew, therefore I highly recommended that you see your local herbalist for information regarding remedies for specific ailments.

TYPES OF HERBS USED FOR MAKING TEA

Angelica - A sweet licorice flavor with celery undertones. The leaf can stimulate a sluggish appetite and help digestion, and is sometimes used as a urinary antiseptic to treat cystitis. Advised to drink in small doses. Prepare 3 tsp fresh leaves or 1 tsp dry leaves to 8 oz. of boiling water.

Anise - A sweet licorice flavor. The leaf aids in digestion and helps calm a cough or irritated throat. Prepare 3 tsp fresh leaves or 1 tsp dry to 8 oz. boiling water. Steep for 5-10 minutes.

Cassia Bark - Taste of cinnamon. The bark from the Cinnamomum cassia plant helps aid digestion . Place in cold water. Bring to a boil and simmer until liquid is reduced by one-third.

Chamomile - A light sweet , apple like taste and aroma. The flowers relieve nausea, promote sleep at bedtime and relieve anxiety. Prepare 3 tsp fresh flowers or 1 tsp dried to 8 oz. of boiling water. Steep for a short time 3-4 minutes or up to 30 minutes depending on personal flavor preference.

Coriander Seeds - Annual. Seeds are used for making tisanes. Flavor is like that of dried orange peel. Used to add flavor to foods or infusions.

Cumin Seeds - Aromatic flavor. The seeds used to add spice and flavor to foods and infusions.

Fennel Seeds - A sweet licorice flavor with peppermint undertones. The seeds aid digestion and decrease intestinal gas. To prepare crush 1 heaping tsp of seeds for every cup of fresh boiling water. Steep for 10 minutes.

Honeybush - Sweet, smooth flavor. The leaf is packed with vitamins and minerals which is said to prevent cancerous tumors, osteoporosis, aid digestion and stimulate milk production in nursing mothers.
Read more about Honeybush and it's cousin Rooibus
NEW ON THE MARKET

Lavender - A slightly sweet, highly aromatic flavor. The flowers relieve fatigue, depression and tension headaches. To prepare Use 2 tsp fresh flowers or 1 tsp dried to 8 oz. Of freshly boiled water. Steep for 5 minutes

Lemongrass - A lemon flavor. The grass blades are used either fresh or dried. Use 2 tsp of fresh blades or 1 heaping teaspoon of dried in a 8 oz. of fresh boiling water.

Mint - A cool and refreshing flavor. The leaves lift the spirit and calm an empty stomach. To prepare use 3 teaspoons of fresh leaves or 1tsp dried to 8 oz. of water. Steep for 5-10 minutes.

Rooibus - has flavor very similar to "true" tea. It is full bodied and tastes great with milk. The leaves are said to relieve nervous tension, allergies, digestive problems, insomnia and stomach cramps. To prepare use 1 tsp of leaf to 8 oz of boiling water. Steep for 5 minutes. (According to Johanne Jasmine of The TeaZone,
"Rooibus can handle lengthy steeping without growing bitter or Ultra-tart like most
herbals")

Read more about Rooibos . An article in the Healthy and Natural Journal call Rooibos the star of herbs and says it has "antioxidant qualities up to 50 times more potent than green tea's. See details about it's cousin Honeybush

Rosehips - A pleasant fruity taste that's mildly tart and astringent. The Petals ounce for ounce have more vitamin C than an orange which helps fight a cold. To prepare use 2 tsp of fresh petals or 1 tsp dried to 8 oz. Of fresh hot but not boiling water. Steep 5-10 minutes.

Thyme - A pungent and slightly bitter taste. The leaves and flowering tops sooth sore throats and coughs and relieve stomach ache and irritable bowel. Prepare 3 tsp of fresh herbs or up to 2 tsp of dried in 8 oz. Of boiling water.
Steep up to 10 minutes or to taste.

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As promised to all the subscribers looking for information on herbal teas…this ones for you.