Types of tea
YERBA MATE TEA
History, Benefits, and how to brew tea: Mate tea plants come from South America and are mainly found in Argentina, Brazil, Paraguay, and Uruguay. Yerba mate is more nutritious than green tea and has been used as a base for herbal medicines in South America for centuries. It contains vitamins A, C, E, B1, B2, Niacin (B3), B5, and B Complex, and minerals such as calcium, iron, selenium, potassium, magnesium, and zinc. The bitter herbal tea-like beverage is brewed from the leaves of a native species of holly plant and is rich in antioxidants too. It’s got about 90% more antioxidants than green tea and enhances your ability to focus, and the chemical compounds and nutrients in tea affect your metabolism to make your body use carbohydrates more efficiently.
SAKURA TEA
History: Pickled sakura, or sakurazuke (桜漬け), has been produced since the Edo period in Chimura, Hadano City, Kanagawa Prefecture, which now accounts for about 80% of its production. Each year from mid-April, a late variety of yaezakura (⼋重桜) - double cherry blossoms are picked at 50% bloom, processed, and bottled. Pickled sakura is then used in various Japanese foods and drinks, including tea, alcohol, sweets, and rice. If you visit Japan, be sure to try a Sakura treat!
Beautiful, sakura tea in Japan is often served at weddings, important ceremonies, and engagement parties as it symbolizes a “new beginning.” This special tea is a limited seasonal drink, harvested once a year just before blooming for the strongest scent. The flowers are carefully processed to preserve their flavor. When steeped, sakura tea releases a wonderful aroma and offers a lightly sweet, salty, and floral taste, delighting both the eyes and tastebuds.
Two types: Salty and sweet
Salty: This is the more traditional form of Sakura tea. A salted version that uses fresh-picked Sakura flowers preserved in salt, ume in plum vinegar for about a month.
Sweet: Sweet Sakura tea is rare as it is more labor intensive and it's the extra step after creating salted sakura tea, it is then washed multiple times to get rid of the salt, and then covered in sugar.
IVAN CHAI TEA
History of the drink:
According to legend, Alexander Nevsky tasted it in the village of Koporye (now - Lomonosovsky district of the Leningrad region), where there were extensive fields of fireweed. After that, the drink was called "Koporsky tea"., made from fireweed, and gained popularity in Russia, Serbia, and Europe in the 12th century. Its success declined due to the English East India Company's false rumors to promote its black tea. Recently, enthusiasts in Russia have revived its production, using modern technologies to offer a high-quality product.
Types of Ivan-tea:
Unfermented: Fireweed leaves are simply dried in the shade, retaining the beneficial properties of Ivan tea but with a mild taste.
Fermented: Introduced to Russia from China in the 15th century, fermentation involves crushing leaves to release juice, letting them ferment, then drying them at high temperatures. This process enhances the tea's taste and aroma while preserving its health benefits.
With Natural Additives: Ivan tea can be combined with other beneficial plants, like sage and St. John's wort for colds, mint, and thyme for calming, Sagan-daily for invigoration, and wild berries for immune support.
Granular: Post-fermentation, leaves are ground into granules. This type brews faster and has a richer color and taste but may lack aroma which makes it hard to assess the quality of the raw materials.
Health benefits of Ivan Chai tea:
Ivan tea, caffeine-free, is safe for children, pregnant, and nursing women (with doctor consultation) and is used in folk medicine to treat headaches, nervous disorders, high blood pressure, colds, constipation, genitourinary issues, and skin and hair problems. Continuous consumption is not recommended due to the presence of coumarin, which can be toxic to the liver.
How to brew Ivan tea:
For brewing Ivan tea, use a ceramic or glass teapot. Add 2 teaspoons or 1 tablespoon of fermented or unfermented leaves to a 500 ml teapot, pre-rinsed with hot water. Fill with boiled water and infuse for 10-15 minutes. Serve without sugar, using honey, jam, or dried fruits instead. Ivan tea can be enjoyed cold and re-brewed.
ROOIBOS TEA
History: The recorded history of rooibos begins over 300 years ago when the rooibos plant was noted by European explorers as being used by Khoisan (the indigenous tribe from the Cederberg region of South Africa), who initially collected rooibos tea for its health benefits. Botanist Carl Thunberg rediscovered it in 1772, appreciating its herbal benefits and taste. European settlers in the Cape later adopted rooibos as a cheaper alternative to black tea. In the 20th century, a Russian immigrant and his father produced and marketed it as mountain tea in the Cederberg region. By the late 1800s and early 1900s, rooibos cultivation methods were refined, leading to modern production.
Production: After the cutting stage, rooibos is carefully bruised, aired, and watered to induce enzymatic oxidation, which takes place during fermentation and it’s this process that changes the color of the raw plant matter from a bright green to a deep red or amber color. This fermentation process also brings out the sweet, distinctive aroma associated with top-quality rooibos.
Benefits: Rooibos tea is rich in antioxidants, comparable to black and green tea, but caffeine-free, making it suitable for all ages and caffeine-sensitive individuals. It offers various health benefits, including antioxidant and anti- inflammatory properties, low tannin content, cholesterol regulation, blood sugar balance, cancer prevention, weight loss, digestive health, stronger bones, and immune support. For optimal benefits, drink 4-6 cups daily, though 1-2 cups also support wellness.
LOTUS EMBRYO TEA
History: Lotus embryo tea, a traditional Vietnamese beverage, is derived from the green embryo found inside the seeds of the lotus flower. This tea has been consumed for centuries, with its use deeply rooted in Vietnamese culture and medicine. Historically, lotus seeds were used by the ancient Vietnamese and other Asian cultures such as China, and India for their medicinal properties. Over time, the practice of making tea from the lotus embryo evolved, particularly noted for its calming and health-promoting benefits.
Benefit: Lotus tea offers multiple health benefits, including detoxifying the digestive system, managing cholesterol and blood sugar levels, and alleviating skin conditions like acne and eczema. It also reduces menstrual pain, relieves mucous secretions in the sinuses, lungs, and throat, and has a calming effect that helps with restlessness, heart palpitations, and insomnia.
Brew lotus embryo tea: Use a ceramic or glass teapot, add 1 teaspoon of dried lotus embryo, pour water cooled to 90°C (194°F), and steep for 5-7 minutes. Lotus embryo tea is often bitter and quite difficult to drink. Strain and enjoy the tea plain or with honey. Drinking 1-2 cups daily can contribute to overall wellness, while 4-6 cups may maximize the health benefits.
PANDAN TEA
History: Pandan leaf tea, made from the leaves of the pandan plant (Pandanus amaryllifolius), has a rich history and origin deeply rooted in Southeast Asian culture. The pandan plant, also known as screw pine, is native to Southeast Asia and is widely used in the culinary and medicinal traditions of countries like Vietnam, Thailand, Indonesia, and the Philippines.
Benefits: In Southeast Asian cuisine, pandan leaves are used to flavor rice dishes, desserts, and beverages, often paired with coconut milk to enhance their aroma and taste. The leaves are also woven into various forms for cooking purposes, such as wrapping for food items like pandan chicken. Pandan provides several health benefits, including antioxidant and anti-inflammatory effects that support digestion, pain relief, and stress reduction. It may aid in regulating blood sugar levels and detoxifying the body. Additionally, pandan's properties can enhance skin health and overall well- being.
How to brew the Pandan tea: Boil chopped pandan leaves in boiling water for 5-10 minutes, then strain and enjoy. Adjust sweetness to taste if desired.
ECHINACEA TEA
History: Echinacea, primarily native to the eastern fields of North America, has been used by Native American tribes for thousands of years. There are many ways in which this plant is used medicinally. Native Americans utilized coneflower or echinacea to heal wounds and treat snake bites and infections. European herbal medicine adopted echinacea in the late 1800s and early 1900s. Today, the health benefits of echinacea flower tea have made it a popular choice among herbal teas.
Benefits: Echinacea flower tea provides numerous health benefits, including potential cancer-fighting properties, enhanced immunity, and pain relief, supported by NIH and multiple studies. It also has anti-inflammatory effects and can improve mental health.
Brew Echinacea tea: Simply add a teaspoon of dried echinacea to a cup of boiling water. Let it steep for 5-10 minutes, then strain and enjoy. For a stronger flavor, use fresh echinacea and simmer in water for 15 minutes before straining. Sweeten with honey or lemon, if desired.
MALLOW TEA
History: Mallow tea, derived from the mallow plant (Malva sylvestris), boasts a rich history steeped in traditional medicinal practices. Originating in southern Europe and Asia, mallow was historically valued for its therapeutic properties by ancient cultures, including the Greeks and Romans, who used it to treat respiratory and digestive ailments.
Benefits: Mallow flowers, rich in mucilage, form a protective layer on mucous membranes, providing relief for throat and oral cavity irritations, and reducing gastrointestinal and urinary inflammation. Their emollient properties are effective for hydrating and soothing dry eyes, skin irritations, and other inflammatory conditions. Additionally, mallow has a mild laxative effect, supports the immune system, and offers moderate pain relief for rheumatic and menstrual pains.
Brew Mallow tea: add 1-2 teaspoons per 200-300ml boiling water. Steep for 5 minutes. The taste of the Mallow infusion, whether it is the flower or the leaves, is very light and discreet. Sweeten with honey, if desired.
HONEYSUCKLE TEA
History: Honeysuckle (genus Lonicera), which thrives in temperate regions across both hemispheres, including the Himalayas, southern Asia, and North Africa, is most abundant in China. Honeysuckle tea, known as “Jin Yin Hua” (⾦银花), originates from China, Japan, and Korea but is now grown worldwide.
Benefits: Honeysuckle tea offers notable health benefits, including anti-inflammatory, antibacterial, and antiviral properties. It is traditionally used to treat colds, flu, and skin conditions.
Brew Honeysuckle tea: Steep 1-2 teaspoons of dried honeysuckle flowers (or 1-2 tea bags) in 1 cup of boiling water for 5-10 minutes. Strain and enjoy hot, optionally adding honey or lemon for extra flavor. The flavor is a light and natural sweetness.
LINDEN TEA
Linden leaf has been used in herbal medicine for centuries, known for its calming and healing properties. In medieval Europe, linden trees symbolized peace and protection, often planted in village squares and near churches. Both leaves and flowers were used in traditional remedies like teas and poultices. Native Americans also valued linden leaf for treating wounds, burns, and various ailments.
Linden leaf tea has a mild, slightly sweet flavor with floral undertones, making it a soothing and pleasant beverage, enhances the calming experience, helpful for panic disorders, insomnia, and stress. Brew linden tea, rinse the flowers, and place them in a teapot. Add clean water, boil, then remove from heat and let steep for 15-20 minutes.
BUTTERFLY PEA TEA
Butterfly Pea Flower, or Clitoria ternatea by its scientific name, is a plant most commonly grown in Southeast Asia. For centuries, traditional ancient communities have used this plant as a tea because of its strong antioxidants and health benefits, as well as topically because of its beautifying and healing properties.
It is also common to use the Butterfly pea flower in Thai and Malaysian cuisine to bring the blue color to dishes like desserts and sticky rice. This flower is rich in history and myth but has gained worldwide popularity mainly for its color-changing properties.
