Traditional Chinese Herbal Teas for Flavor and Health

Tea is an integral part of life in China, having been first ‘discovered’ around 2737 B C. As with much of Traditional Chinese Medicine, its origin is based in health concerns.

The History of Chinese Tea

A Chinese Emperor decreed that all drinking water be boiled to prevent disease. One day while boiling water to drink, some leaves blew into the open pot. On tasting the concoction, the Emperor enjoyed this first ‘tea’ and a new beverage was born.

Although this story seems a bit fantastic the legend has been retold so consistently it is believed to be true.

Over the centuries many other plants besides the original, Camellia sinensis, have been consumed as teas in China. Some examples are:

Chrysanthemum Tea

Chrysanthemum flower tea is often drunk with meals as a digestive aid. It is used to clear Heat, *calm Liver (which translates to relieving certain types of headache, dizziness, and red eyes).

White chrysanthemum is more effective for helping vision, while yellow chrysanthemum works better at clearing Heat, making it a better choice for red, irritated eyes and headaches. It works on nourishing the Liver, which is how it aids digestion. That may also explain why it appears to have some beneficial effect in reducing blood pressure.

Ginger Tea

Fresh and dried ginger each act somewhat differently on the body. Sliced fresh ginger boiled into a tea is great for settling an upset stomach, nausea and vomiting. It is also helpful for relieving coughs from colds, especially when a little honey is added to it.

Dried ginger is much more warming. It is also used for more Interior patterns. By this we mean it is more effective later in the process of a cold or the flu. It should only be used when there is no fever present. But it makes a nice winter tea. Add a little lemon to enhance its flavor and add a bit of extra vitamin C. Try it after a day out in the snow.

Honeysuckle Flower and Forsythia Fruit Tea

These two items are the basis for an ancient formula that is used when one is coming down with a cold or the flu. This is one of the few standard formulas that I like to keep on hand. Taken at the first sign of illness it can prevent a full-blown infection or at least reduce the severity of the symptoms.
Save some blossoms from your honeysuckle, the butterflies don’t mind sharing. Dry them and store in an airtight container. Then collect some just ripened forsythia fruit. Dry and store with the honeysuckle. When that achy feeling of a cold coming on starts, make some tea and drink it at least three times a day for 2-3 days.

Dandelion Tea

You are probably familiar with the dandelion as weed. Some of you will know the dandelion as edible (its leaves are great in salads). The Chinese use the whole plant, roots and all in formulas for treating boils, abscesses and even urinary tract infection.

It has been proven to have antimicrobial effect against several common infectious bacteria and may even inhibit some viral activity. I’m not recommending you take this as a substitute for seeking medical help when you are ill. But a little dandelion tea might just be as good as that apple a day.

Exploring the world of Chinese teas

There are many other types of plants used in Chinese teas. Jasmine is often added to green or black tea for its soothing scent. Learning about differences between black, green and white teas is fun.

Take the time to see how many different plants make a lovely warming drink in winter. Lots of them also do well chilled for hot weather drinking.

One caution: Camillia sinensis tends to accumulate fluoride from the soil more readily than many other plants. So drink your tea in moderation and, if you find you enjoy the taste, the white teas have the least fluoride as the leaves are picked at a very early stage. This means they don’t have time to collect as much fluoride as the other two.
For more information on Chinese herbal teas and your health, contact me at:
contact@traditionalchinesetherapy.com
or
508 477 7271

Last updated: March 14, 2008