Herbal Teas: Nourishing Health and Tradition

Across generations and cultures, herbal teas have been revered for their therapeutic properties and contributions to overall well-being. Rooted in Eastern traditions, these aromatic brews offer more than just hydration—they serve as natural remedies and comforting elixirs. Let’s explore the world of herbal teas and their multifaceted health benefits:

1. Steeping Wisdom:

   • Mindful Brewing: Herbal teas require gentle handling. Over-steeping can alter their flavors and medicinal qualities. For instance, peppermint, when steeped too long, may become overly medicinal rather than pleasantly refreshing.
   • Enhancements: A touch of honey or natural sugar can enhance herbal teas, balancing their flavors and adding subtle sweetness.

2. Healthful Effects:

   • Soothing Elixirs:
     • Chamomile: Known for its calming effects, chamomile tea aids relaxation and promotes restful sleep. It also has antibacterial and anti-inflammatory properties.
     • Peppermint: Beyond aiding digestion, peppermint tea boasts antioxidant, anticancer, antibacterial, and antiviral properties.
     • Ginger: A zesty favorite, ginger tea fights nausea, supports digestion, and may even improve blood sugar control and lipid levels.
     • Hibiscus: Vibrant and flavorful, hibiscus tea may reduce cholesterol and blood pressure.
   • Detoxification:
     • Herbal teas gently support the body’s natural detox processes, aiding liver function and promoting overall wellness.
   • Antioxidant Power:
     • Rich in vitamin C and antioxidants, herbal teas protect against oxidative stress caused by free radicals.
     • These antioxidants contribute to cancer prevention, heart health, and stroke risk reduction.

3. Cultural Legacy:

   • Herbal teas bridge generations, connecting us to ancient wisdom and holistic practices.
   • They offer comfort, warmth, and a moment of reflection—a timeless ritual that transcends borders.

In summary, herbal teas are more than beverages; they’re vessels of tradition, healing, and nourishment—a sip of wellness passed down through time.
Herbal Teas: Nourishing Health and Tradition

Applications of Chrysanthemum

Applications of Chrysanthemum
Chrysanthemum tea is prepared in the same way as traditional tea. The dried flowers are infused with hot water for over 10 min, and the tea is ready to serve.

For clinical usage, the chrysanthemum is boiled either alone or together with various other herbs, according to the prescriptions to suit a specific clinical purpose.

Based on traditional usage, in addition to use as a tea, C. morifolium is used for the common cold, fever, migraines, conjunctivitis, eye, irritation, hypertension, ulcerative colitis, vertigo, ophthalmia with swelling and pain, etc.

As a mixture with other herbs, it has been claimed to be able to relieve migraines and eye irritation, improve vision, and cure keratitis.

The curing rates of ulcerative colitis and hypertension are reported to be more than 90% and 80% respectively.

Apart from the above traditional usages, there are also reports of other usage, such as antitumor activities.

Chrysanthemum water extract was found to significantly inhibit growth of transplanted tumor in nude mice, suggesting that the water-soluble components of chrysanthemum may have potent chemopreventive effects.

Although chrysanthemum is considered to be a “mild” herb and almost with no side effect in traditional medical practice, adverse effect has been reported with its flowers, and leaves may cause skin dermatitis.

In contrast there was no report that drinking chrysanthemum tea could cause respiratory or alimentary tract irritation.
Applications of Chrysanthemum

Chrysanthemum Tea as Traditional Medicine

Chrysanthemum Tea as Traditional Medicine
Chrysanthemum morifolium Ramat normally use as an attractive flower for horticultural purpose in Europe, but in several Asian countries such as China, Korea and Japan it has been use as a traditional medicine. The flower of Chrysanthemum morifolium Ramat, owing to its broad pharmaceutical effects as well as it fragrance, is also used as a beverage – chrysanthemum tea.
Chrysanthemum morifolium Ramat is widely distributed in most habitats of China as well as Korea and Japan. In China, it is cultivated mainly in Zhejiang province along the Yangzi River. Ting Xiang City of this province, also refer to as the “City of Chrysanthemum,” produces about 4000-5000 tons of chrysanthemum flower each year, which accounts for more than 90% of the total Chrysanthemum production in China.

Chrysanthemum Tea is prepared in the same way as traditional tea. The dried flowers are infused with hot water for over 10 min. and the tea is ready to serve. For clinical usage, the chrysanthemum is boiled either alone or together with various herbs, according to the prescription to suit a specific clinical purpose.

Based on traditional usage, in addition to use as a tea Chrysanthemum morifolium Ramat is used for common cold, fever, migraines, conjunctivitis, eye irritation, hypertension, ulcerative colitis, vertigo, ophthalmia with swelling and pain, etc. As a mixture with other herbs, it has been claimed to be able to relieve migraines and eye irritation, improve vision and cure keratitis.

Apart from the above traditional usage, there were also other usages, such as antitumor activities. Chrysanthemum water extract was found to significantly inhibit growth of transplanted tumor in mice, suggesting that the water soluble components of chrysanthemum may have potent chemopreventive effects.
Chrysanthemum Tea as Traditional Medicine

Thai Traditional Herbal Beverages

Herbal Drinks
Thai people have, over the centuries, adapted their living conditions in the hot and humid tropics through their housing, clothing, foods, and beverages. Traditional herbal beverages, the subject of this paper, have played an important role, not only in quenching the thirst, but also in providing therapy for common ailments.

Thai traditional herbal beverages can be classified into six groups, viz.
(i) herbal teas,
(ii) herbal drinks,
(iii) herbal juices,
(iv) herbal milks,
(v) toddies, and
(v) coconut water.
Herbal teas are obtained by infusion of fresh or dry plant material. Popular Thai traditional herbal teas are made from Roselle, chrysanthemum, safflower, and bael fruit. Herbal drinks are obtained by decoction or concoction from flowers, fruits, leaves, and roots/rhizomes; popular traditional herbal drinks are made from roselle, pomegranate, sugar apple, tamarind, lime, carambola, longan, mulberry, native apricot, and bael fruit.

Herbal juices are obtained by expression from fruits (e.g. mandarin, orange, and pineapple), and stem of sugarcane. Herbal milks are obtained by expression of plant materials; most popular ones are soybean and young-rice milks. Toddy, a special kind of herbal beverage, is a sweet aromatic sap exuded out through root pressure from cut surface of the inflorescence of the coconut and sugar palms. Coconut water is unique in that it is the only beverage in which the water is obtained by decanting from fruit cavity of the coconut.
Through the use of traditional and local wisdom and knowledge of local plants, the Thais since ancient times have developed effective methods of preparing traditional beverages with healthy and refreshing properties.
Herbal Drinks