08 Tea – Herbal Teas

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Cooking receipe to make 08 Tea – Herbal Teas under category Teas 2. You may find some video clips related to this receipe below.

Herbal Teas

Most herbal teas are infusions made by pouring boiling water over fresh or dried herb leaves or flowers for 5 to 10 minutes to release the herbs aromatic oils. The general rule is 1 teaspoon of dried herb or 3 teaspoons fresh crushed herb to 1 cup boiling water. Some herbs may require more or less herb for desired taste. For stronger taste it is better to add more herb than to steep longer as some herbs become bitter with long steeping. Most berries and roots and a few herbs need simmering to bring out their flavor (noted if needed)

Agrimony

-pleasant tea, generally infused with Licorice root and served at meals. Sweeten with honey.

Alfalfa leaf

-appetite stimulating, rich in vitamins and mineral, flavor improved by addition on Peppermint or other preferred flavor.

Basil

-subtle flavor and aroma. May also be used to add flavor and aroma to Oriental black tea.

Bergamot

-used by American Indians. A tea with a “wild taste”.

Betony

-an excellent tea for daily use when Oriental teas must be avoided. The flavor somewhat resembles Oriental black tea. A bit of dried orange peel, or Clove, may be added.

Birch Bark

-this makes a tea with a flavor similar to wintergreen.

Blue Mountain Tea

– makes a golden brew, and has a warm anise-like flavor and fragrance. Sweeten with brown sugar or honey. Serve hot.

Borage

-mild refreshing cucumber-like flavor; high in organic calcium and potassium; not recommended for extended daily use.

Boteka Tea

-A few Boteka leaves used with a good quality black tea, adds a taste and flavor that is most excellent.

Burnet

-cucumber-like flavor. Lemon and sugar may be added.

Cassina

-pleasant tea whose caffeine content is mildly stimulating.

Catnip

-stimulates appetite if served cold before meals, aids digestion if served hot after meals, served hot makes a soothing nightcap.

Chamomile

-delicate flavor with fruity aroma, one of the most popular herb teas available. Chamomile tea may be made in several ways. Before dinner with ginger grated over the steeping brew; after dinner by adding Fennel, 1 part to 2 of Chamomile. Cold Chamomile tea often gives a sense of relief after a heavy meal. May be sweetened with honey, and a thin slice of lemon or orange may also be added.

Cinnamon

-fragrant and refreshing

Clover Blossom

-delicate flavor, must be simmered for a short time, good with peppermint or spearmint added.

Damiana

-fragrant golden tea, with a delicious aroma and agreeable slightly bitter taste.

Desert Tea

-a good aroma and quite different flavor than other teas.

Dictamus (Gas plant)

-strong lemony-like scent.

Elder Flower

-pleasant, good with addition of mint, helps induce sleep.

Fennel Seed

-an agreeable tea for children, and the aged, when taken warm and slightly sweetened.

Fenugreek

-smooth flavor, soothing

Fragrant Hyssop

-a sweet scented herb used for its particular flavor.

Galangal

-to give bouquet to Oriental tea, or added to bland herb teas such as Alfalfa, Strawberry leaf, etc., to heighten the flavor, sweetly aromatic.

Ginger

-Used as a warming tea sweet pleasant flavor, sooths nerves, aids digestion.

Lovage

-flavor similar to celery thus more like broth than tea, may be flavored with season salt.

Marjoram

-serve hot or cold, mint leaves nice addition.

Mint

-for all mint teas steep only 5 minutes, aids digestion; most suitable for children

Mugwort

-should not be steeped long. sweeten with brown sugar.

Nettle

-warming tea on cold days. Dried leaves should be rubbed through a coarse sieve, added to tea. 3 parts Nettle to 1 part tea. The flavor is improved if this mixture is stored for some time before using.

Oswego tea

-Used by American Indians(Monarda Didyma)

Parsley

-aromatic tea, rich in Vitamin C

Pennyroyal

-flavorful and fragrant tea with somewhat minty taste, CAUTION: should not be used during pregnancy. CAN BE TOXIC ANYTIME

Raspberry leaf

-use only dried leaves. Good tea for pregnant women.

Rose Hips

-high in Vitamin C, good for daily use, the dried finely chopped rose hips must be soaked 12 hours before use, simmer for 40 minutes, hibiscus flowers make a nice addition.

Rosemary

-fragrant tea. add a few Lavender flowers an a bit of lemon and honey.

Sage

-aids digestion. sweeten with maple syrup, brown sugar, or honey. Can be flavored with a squeeze of orange, lemon, or a dash of rum, pinch of mace, or cinnamon.

Sarsaparilla

-good combination: 1 part Sarsaparilla; 1 part Sassafras; 1/2 part Virginia Snake root. Prepare like tea but allow longer steeping time. Place saucer over cup to retain heat longer. Sweeten with brown sugar, maple syrup or honey.

Sassafras

-rose colored tea, spring tonic.

Slippery Elm

-Pour boiling water over cut Slippery Elm bark; when cold, strain, add lemon juice and sugar to taste. Slippery Elm tea can often be retained in the stomach, when other teas may not agree.

Spice Bush tea

-(Laurus Benzoin) tea must be boiled 5-10 minutes to extract the essence. fragrant, spicy and pleasant. Sweeten with brown sugar or maple syrup.

Strawberry Leaf

-pleasant and fragrant tea, high in Vitamin C, good substitute for coffee or oriental tea (contains tannins as does oriental tea), use only dried leaves for tea.

Thyme

-aromatic tonic tea, some recommend it for hangovers.

Wintergreen

-tea is rose colored and has a naturally sweet flavor, leaves a lingering pleasant after-taste.

Woodruff

-delightful fragrant tea, can be steeped up to an hour. A pinch of herb adds a delicate flavor to Oriental black teas.

Yerba Mate

-contains caffeine, but in smaller amounts than coffee, good substitute for coffee or oriental tea.

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