Specialty Tea
Consumption Facts About Tea
History and Origins of Tea
Health Benefits of Tea
Tea Leaf Origins
Tea Grading
Tea Rating
Types of Tea
Other Tea Varieties
Herbal Teas

Specialty Tea

Specialty tea, which is the primary tea sales category for teabuler.com, is the fastest growing sector of tea and is poised to continue this growth over the next decade. The definition of specialty tea is complicated, crosses over the spectrum of teas, and is generally considered to be high-end origin teas and not commodity tea found in many teabags or flavored varieties. We believe a more fitting definition is that specialty teas are teas that have been specifically cared for in ways that allow the teas to achieve their highest quality level. This care starts with planting, cultivating, the timing of when and how the tea it is harvest, processed, packed, and shipped. This produces teas which are wonderful to taste, have great sensory appeal, are interesting to examine and present, are a healthy beverage alternative, and are soothing and relaxing to drink.

The advent of the tea sachet has added a new dimension of convenience for consumers and the foodservice industry. The triangular sachets have enough room to allow the whole leaf tea to fully steep unconstrained. This produces a cup of tea with the same results you could previously only get with loose leaf teas and diffusers and/or strainers. The Harney & Sons tea sachets contain a generous amount of tea pre-portioned for each type of tea and blend to allow brewing a full two-cup teapot with a single tea sachet. One sachet is also fully capable of producing a 12-15 oz tea cup for a coffee shop service. No guess work or complicated process to follow here, just hot water and one tea sachet.

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Consumption Facts About Tea

Tea is the most widely consumed beverage in the world next to water, and can be found in 80% of all U.S. households. It is served both hot and iced and on any given day 127 million Americans are drinking tea. Some interesting facts reported by the Tea Association of the U.S.A., Inc. are:

• In 2004 Americans consumed over 50 billion servings of tea, 87% black tea and 12.5% green tea.

• Approximately 85% of all tea consumed in the US is ice tea.

• Over the last ten years, ready-to-drink tea has grown nearly ten fold. In 2004, ready-to-drink sales were conservatively estimated at $2.1 billion in the U.S.

• In 2004, over 65% of the tea brewed in the U.S. used teabags. Instant tea is declining and loose tea is gaining, especially in the specialty tea and coffee outlets.

• 2004 was the 13th consecutive year that consumer purchases of tea increased. Retail supermarket sales alone surpassed the $1.90 billion dollar mark.
  

• Away from home consumption has been increasing by at least 10% annually over the last decade.

The following market data explains the changes you may have seen in retail outlets as well as new interest in the foodservice sector toward much more sophisticated tea services. The teabutler tea presentation selection chests we offer have been welcomed by many of the high-end restaurants in Arizona (add a link) as a new process for presenting high-end specialty teas to their customers in a way that makes it easy for their servers and interesting for their customers.

Estimated Wholesale Value of the US Tea Industry

A predominant force driving tea’s new popularity is its convenience. Ready-to-drink tea in bottles, cans, aseptic packaging, plastic containers, or any other packaging configuration brings the ultimate in convenience to consumers. Ease of preparation has never been a strong selling point for tea and, in a nation that demands convenience, has served to act as a constraint on sales until now. It was this same demand for convenience that caused the tea industry to introduce the teabag in 1904 and to create instant tea and ice tea mixes in the 1940's & 1950's.

Closely linked to convenience is availability. Ready-to-drink bottles and cans made tea more readily available to consumers than ever before, particularly at the point of consumption. Both the convenience and availability factors are entirely compatible with basic trends in the business world, specifically the erosion of free time available to American consumers and the resulting trend towards eating meals “on the run.”

An important secondary factor contributing to the popularity of tea is the increasing health consciousness of American consumers. While this trend has been developing over the last decade, it received a tremendous boost from the NLEA (Nutritional Labeling and Education Act) implemented in May 1994.

The American consumer's concern for health has already had a dramatic effect on the Food & Beverage Industry. Examples of manufacturers trying to meet the perceived needs of this “healthy” consumer are found in every aisle of the supermarket and range from the introduction of bottled water to the use of exotic ingredients to replace fat. Tea is uniquely positioned to flourish in this kind of environment because of the positive consumer perception from which it already benefits and because of the abundance of new scientific research that serves to reinforce that perception.

Does $6.2 billion represent the zenith or simply the foundation upon which the tea industry will continue to build? Fortunately we are dealing with tea and with industry people who know how to read the tea leaves. What they see is a long period of growth based on their past experiences as well as their assessment of what opportunities remain to be discovered. Let's take a look into the bottom of their teacups and see what there is to see:

• Ready-to-drink tea will continue to grow in popularity with annual dollar increases in the range of 10 to 12%.

• Foodservice sales will continue to grow, spurred by an increase in customer demand, increased promotion on the part of operators, the expansion of tea offerings to include specialty and herbal selections, increased awareness of the profitability potential of tea, and improved delivery of hot tea. We expect annual dollar increases in the range of 3 to 5%.

• A long-term increase in consumer demand for Specialty Tea, with annual dollar increases in the area of 6 to 10%.

• A slow but steady long term increase in consumer demand for traditional forms of tea spurred by an expanded core group of users, much broader demographics of the "typical" tea consumer, and increasing awareness of the potential health effects associated with tea consumption. Annual dollar growth in the area of 2 to 5% is expected in this category.

Given the experience of the last several years, the intrinsic qualities of tea, and the lifestyle and consumption trends that appear to have become firmly established in the marketplace, only one logical conclusion seems possible; the future for tea in the United States looks very hot indeed!

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History and Origins of Tea

According to Chinese legend, in 2737 B.C., Emperor Sheng Num, a scientist called the ‘Divine Healer’, discovered tea when a leaf, from what is known today as a tea plant, drifted into his pot of boiling water. He drank some of the colored liquid and felt invigorated and refreshed by the drink and was impressed by the taste and aroma. While any written record cannot verify this legend, historians do agree that the first written description of tea was found in a dictionary written by Kuo P’u, the Dule of Chou in 350 A.D.

Another legend claims that the tea plant sprouted from the eyelids of Bodhidharma, the first patriarch of Zen. After coming to China from India, he sat down to meditate for nine years. Near the end of his meditation, he briefly fell asleep. When he awoke, he was so upset with himself that he sliced off his eyelids. It is said that the first tea plants emerged from the ground where his eyelids landed and were meant to honor his sacrifice and assist others in their enlightenment.

Whatever legend one associates with the discovery of tea, Buddhism and tea have a strong relationship. As Buddhist priests traveled around China and Japan, the spread of tea cultivation and tea drinking followed them. Most teas are named after mountains that held monasteries where many teas were managed and grown.

For a more in depth history of tea and the spread of tea throughout the world, follow this link History of Tea to the United Kingdom Tea Council’s website. It is particularly interesting given the role the United Kingdom has played in the spread of tea throughout history. The United Kingdom Tea Council is an independent non-profit body dedicated to promoting tea and its unique story. The entire history is quite long so we have included links to various periods of the history:

The Beginngs of Tea
East India Company
Catherine of Braganza
Tea Smuggling
The Boston Tea Party
Tea Clippers
The London Tea Auction
The Teabag
A Social History of the Nation's Favorite Drink

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Health Benefits of Tea

There have been several surveys and studies commissioned on the reasons for the growth in tea, especially specialty teas. Many of the results point to an increased awareness of the health benefits of teas coupled with to the trend that consumers are pursuing healthier lifestyles and taking a greater responsibility for the quality of one’s own health. Enhanced knowledge of nutrition, better mass marketing of information, and the trend to de-stress and simplify one’s life are also contributing to the interest in tea. It is fairly easy to accept that tea forecasters believe that the specialty tea category can easily double over the next 10 years.

There has been an abundance of research on the health benefits of teas in the last decade and one of the best summaries I have read is the one by the Tea Association of the U.S.A. Inc. This work not only describes the various areas in some detail relative to the reported conclusions, but also includes footnotes to the research references. We are including the link for your convenience.

An Overview of the Research on the Potential Health Benefits of Tea:

Introduction
How Tea Works In The Body
Role in Cardiovascular Health
Role In Cancer Risk Reduction
Role In Immune Function
Role In Oral Health
Tea And Obesity
Reduced Risk Of Kidney Stones
Reduced Risk Of Osteoporosis
References

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Tea Leaf Origins

Much of this section is an excerpt from The Tea Manual written by Manish Shaw, a friend, associate, owner and tea blender of Maya Tea Company, Tucson, AZ.

All tea originated from the leaves of the Camellia plant, which is an evergreen shrub or tree. The tea plant was thought to be indigenous to China, but in recent years there has been evidence that it originated in the foothills of the Himalayas and then spread further east into China and west into India. Tea is harvested from one of two plants, the China (Camellia sinensis), the Assam type, (Camillia assamica), or a hybrid of the two.

While tea is grown in thousands of tea gardens and estates all over the world, every tea plant originates from either the Camillia sinensis or Camillia assamica plants. Teas can be grown anywhere from 2000-7000 feet. Those growing around 6000 feet are considered by many to be the best in the world. At a cooler climate and higher altitude, tea growth slows and more concentrated flavor develops in the leaves. Many good teas are grown at lower elevations, and are frequently used in blends.

Because of the geographical locations and environments where tea can be grown, there is quite a variety in the outcome. The color, fragrance, and flavor of tea can vary dependent on the season, altitude, climate, geographic location, and soil. Growers can also affect the final product by making decisions regarding when to pluck, which leaves to pluck, and how to process the tea.

Tea is harvested and produced in different ways depending on the quality and type of tea being made. Many teas are still harvested in the traditional way, by hand. Two leaves and a bud plucked by women with a delicate touch is a tea tradition. On more modern tea estates, machines take the place of human hands. After harvesting, the method of production depends on which tea is being made. Certain tea leaves are better suited to producing certain types of tea. Green, oolong, and black tea are the most common types of tea made today. Green tea is made by steaming or heating the leaves immediately after plucking to prevent fermentation. The leaves are then rolled and dried. Oolong tea is partially fermented. When the leaves wilt, enzymes naturally begin to ferment them. The fermentation process is stopped by stirring the leaves in hot pans, then rolling and drying. Black tea is allowed to wither and then is rolled in special machines that release the leaves’ enzymes and juices. The leaves are fermented and then dried.

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Most people recognize the term “Orange Pekoe,” but don’t realize that this label refers to a tea grade and not a tea type. Orange Pekoe is the name for a thin wiry black tea leaf. All tea is graded according to leaf size to ensure consistency and to prevent small particles from interfering with the flavor of the brewed tea.

In order to grade tea, tea growers use mechanical sorters that separate whole leaves, broken leaves, fannings and dust. Tea grading categories are broken down by the size of the leaf. The categories also refer to things like unopened buds or colorful leaf tips. Different size leaves are used for different types of tea and the taste and body of the tea will vary depending on the size of the leaf. A larger size leaf does not necessarily indicate a better cup of tea. It is true, however, that the shape and size of the leaf influences the final character of the tea. Tea grading is not about quality, but simply about the type and size of the leaf. Green and Oolong teas are not typically graded.

Whole Leaf Teas

• F.O.P. – Flowery Orange Pekoe – High quality whole leaf tea made from the first two leaves and bud of the shoot.
• G.F.O.P. – Golden Flowery Orange Pekoe – Colorful tips at the end of the top bud are called golden
• T.G.F.O.P. – Tippy Golden Flowery Orange Pekoe – F.O.P. with more tips.
• F.T.G.F.O.P – Finest Tippy Golden Flowery Orange Pekoe – A higher quality T.G.F.O.P.
• O.P. – Orange Pekoe – A high quality thin, wiry leaf. Picked later in the year and rolled more tightly than F.O.P.
• S – Souchang – A Chinese produced twisted leaf picked from the bottom of the tea bush.

Broken Leaf Teas

• P – Pekoe – A wiry, large broken leaf usually without golden tips.
• B.O.P. Broken Orange Pekoe – A small flat broken leaf.
• F.B.O.P. – Flowery Broken Orange Pekoe
• G.B.O.P – Golden Broken Orange Pekoe
• F.G.B.O.P. – Flowery Golden Broken Orange Pekoe

Fannings and Dust

• F – Fannings – Crushed leaf particles
• D – Dust – Smallest grade used for mass-marketed tea bags.

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Tea Rating

The variety of tea available can be overwhelming and there is no rating system to assist the curious tea drinker. In general, however, tea is considered similar to wine and can be judged by four basic attributes:

Aroma - Each type of tea has its own smell or ‘bouquet’ and this is one of the primary attributes to consider when judging tea. Dry tea should have an obvious aroma. When brewed, the fragrance should rise from the cup. High quality teas have a significant aroma. If a tea has a weak smell or loses its aroma quickly, it is likely a lower quality tea.

Briskness - Briskness refers to the ‘lively’ taste and astringency of the tea. The different types of tea vary in their briskness. Black teas tend to be strong and brisk while green and white teas are light. All tea should taste fresh, go down smoothly, and have a pleasant aftertaste. Tea has complex and subtle flavors that are worth discovering and savoring.

Body - The heaviness, fullness and strength of a tea are the characteristics that make up its body. A full-bodied tea is strong and thick while a very thin cup of tea is light and refreshing and can be similar to water.

Appearance - While many teas (blacks, oolongs, and blends) are meant to be broken or bruised to increase flavor, unbroken leaf is typically an indication of a high quality tea. The shape, color, and details of a leaf are all important elements that indicate the quality of a tea. The highest quality teas or full bloom teas have an obvious glaze and fine hairs on the body of the tea. As the quality decreases the glaze on the leaves disappears and the tea seems dry. When a tea is brewed, the appearance of the leaves and the color and brightness of the infusion are indicators of quality. The color of the leaf can indicate how the leaf was processed and the quality of tea can be assessed from the color of the infusion.

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Types of Tea

Tea is currently grown all over the world. However, the best quality teas are grown in Asia where there is a tremendous variety of high quality tea available. There are three main types of tea (green, oolong, and black) with some wonderful variations within each category. How the leaves are processed determines their final classification as green, oolong or black tea. The distinction between tea varieties is a result of how much oxygen the leaves are allowed to absorb during processing. White and yellow tea leaves are not permitted to absorb any oxygen. A small amount of oxygen absorption results in green tea, and high levels of oxygen result in black tea.

White - White tea is grown only in the high mountains of the Northern part of the Fujian Province of China and is quite rare. White tea is harvested briefly each spring from a specific type of tea plant. When the smallest and youngest buds are picked the leaves are covered in fine white hairs. Authentic white tea is lightly steamed immediately after being picked and is processed in a way that is unique to the region of China in which it grows. White tea is the least processed of all teas and many tea experts consider it to be one of the finest teas in the world. The Chinese consider white teas to be cooling, detoxifying, and refreshing. Recent research shows that white tea has less caffeine than other teas as well as the highest concentration of antioxidants. White tea is delicate and pure with a light color and gentle taste.

Yellow Tea - (Golden Needles) is another very rare tea from China. Young, tender buds are handpicked before they open. The buds are then stacked into piles where the heat generated from their decomposition, slowly stops the oxidation process. The finished leaves have a light yellow color which was once associated with royalty in China. From the Song dynasty to the Qing Dynasty (1644 – 1912 AD) yellow tea with its pale yellow hue and delicate, sweet taste was considered a treasure.

Green - Green tea originated in China and it is known as the first type of tea ever produced. It is grown in every tea producing province of China and in Japan. Each country and region has its own special method for harvesting and processing green tea. The highest quality green teas are harvested in the spring. Within China, green tea is classified by its region and plant variety. In order to process green tea, the buds and tips at the top of the plant are plucked. Green tea is often referred to as the unfermented tea because after harvesting the leaves are dried and then heated to stop the fermentation. The method of heating green tea varies. In China, the leaves are pan-fried in a wok or heated drum to stop the oxidization process, but in Japan the leaves are steamed. The next step in the process is rolling. Rolling, which can be done by hand or machine, determines the size and shape of the leaf. The shape and style of the rolled leaf is dependant on the tradition of the tea growing region. The leaf may be twisted, flat, or ball shaped; the flavor of the tea is affected by style of rolling. Finally the tea is dried. Preservation of the leaf’s flavor is acquired by a gentle heating. Because green tea is grown in so many regions and the processing can vary, each variety of green tea has a unique flavor. In general, green tea has a vegetable-like taste and is very refreshing. Innumerable health benefits are also attributed to green tea.

Oolong - Oolong tea is a partially fermented tea that is frequently described as being neither green nor black, but tea in the middle. Authentic Oolongs are grown in Taiwan and the Fujian and Guangdong provinces of China. The history and origin of Oolong are unclear, but most believe that it came about during the late 17th century in the Fujian province. The production and consumption of Oolong became popular in the middle of the 18th century. In 1850, Lin Fengchi introduced the Oolong tea plant to Taiwan from the Fujian province in China. The tea was cultivated so successfully in the hills of northern Taiwan that in 1860, British tea merchant John Dodd began exporting the Taiwanese Oolong to New York. Today many of the highest-grade Oolongs in the world are grown in Taiwan. Oolong tea is separated into many categories based on the tea plant variety, the growing region, the degree of oxidation, and the method of processing. When harvesting Oolong, three to four leaves and a bud are usually picked and then the withering process begins. When the leaves have wilted, they are shaken in baskets until bruised and torn. The leaf is then exposed to air and oxidation occurs. The amount of time the leaves are oxidized depends on the style of oolong. The leaves are then heated to stop the oxidization. Traditional Oolongs are fermented to a 10-15% level, but others can be oxidized up to 70%. Depending on the level of oxidization permitted, Oolong tea can resemble either a green or a black tea. Because of the possible variety within Oolong, the flavor and color can also vary tremendously. Oolong is frequently served with meals and is known to aid in weight loss and digestion.

Black - Black or red tea, as it is often refered to in China, is believed to have originated in the Fujian Province of China in the 16th century. While it is the least popular tea in China, it is the most consumed tea in the world and is grown in several countries around the globe. Black tea spread with the British Empire and as a result it is the most commonly known tea. Because black tea is cultivated all over the world in a variety of environments, it has a wide range of quality. Like other teas, the season, harvest, leaf size and method of production all affect the final product. There are thousands of black tea types grown each year. “China Black” and “Anglo-Indian Black” are the two distinct categories of black tea. Black teas are also categorized by the method of harvest, either “orthodox” (by hand) or “CTC” (mechanized- cut, tear, curl). Orthodox teas are typically superior to CTC teas, and the best come from China, India, and Sri Lanka. After black tea is harvested, it is allowed to wither for 14 - 24 hours before being rolled in machines. The leaves are rolled, twisted and broken up, so that the naturally occurring enzymes in the leaves will be released. Next, the leaves are placed in a cool, humid area to oxidize. The period of time the tea oxidizes is dependent on the type of tea that is being produced. When the leaves have reached the appropriate point, they are fired in ovens where the oxidation is stopped and the flavor is sealed in. The leaves turn black at this stage as well. Black tea is available in so many varieties that it can vary in color from light amber to dark reddish brown and the flavor can range from light, fruity and refreshing to malty, dark and strong.

Pu-her - Puer (also called pu-er or pu-erh), a dark black tea is ancient, rare, and mysterious. Like wine, Puer is an aged tea and its unique taste makes it appealing to serious tea drinkers. It originated very early in Chinese tea history and the process by which it is manufactured has always been a closely guarded secret. Puer is grown in a small area in Yunnan province in Southwestern China. It is made from a specific tea plant with broad leafs. The leaves are harvested and then completely fermented, possibly twice. The tea is then compressed into brick and disc- like shapes. Puer can be stored for many years and its flavor actually improves with age. Old vintages of Puer are rare and can be extremely expensive. In China, Puer is very popular and is considered a medicinal tea. It is known to reduce cholesterol and aid with digestion. When prepared, Puer can be steeped for long periods of time and in some cases is boiled. The color of the brewed tea is dark red or brown. It has an earthy smell and a rich, mellow taste.

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Other Tea Varieties

Scented Teas - Jasmine tea is the most commonly known scented tea and became popular in China in the 3rd century. Many years have been devoted to perfecting the techniques for creating this scented tea. Scented teas can be either white or green teas that have been infused with flowers to create a subtle taste and lovely fragrance. Fresh flowers are added to the tea during the drying process. The teas are infused with the flowers 3-6 times before they are removed. In high quality teas, a few flowers may be left in the finished product. The result is a wonderfully scented tea. The aroma instills the dry tea, and rises from the cup when brewed. Other scented teas include, but are not limited to wild rose, lotus, and citrus blossom.

Flavored Teas - Flavored teas are a relatively recent addition to the world of tea. Essential oils or fruits and flowers are added to create flavored teas. Any type tea can be a flavored, but black and green are the most common varieties. Because of recent flavoring technology, it is possible to create nearly any flavored tea imaginable. Some of the most popular flavors are earl grey (bergamot), black currant, raspberry, strawberry, passion fruit, apricot, mango and peach.

Decorative/Presentation Teas - Decorative and presentation teas are just starting to become widely available in the United States. The vast majority of these teas come from China but some are starting to arrive from India as well. These teas are comprised of balls, rosettes and other shapes that have a certain performance element when steeped. Many tea balls unfurl slowly when placed in hot water revealing differently colored flowers inside. These teas are rarely removed from the cup during consumption. The quality of the tea leaves is usually good but not of the highest quality. The focus is the show or performance and not on the tea quality. These teas are also quite expensive, as they require a great deal of handiwork performed by highly trained artisans.

Iced Tea – In the United States, 85% of all tea consumed is ice tea and is usually the highest margin item in most foodservice establishments. Almost all tea can be iced although black tea is most popular especially if flavored. In capable hands, other categories of tea also result in exceptional cups. Shops may also use it as an additive for smoothies and iced tea lattes. Iced tea shows off the versatility of tea and brings in needed cash flow during warm months when hot drink sales may have eased.

Chai - Chai is a type of tea typically served in India. It is comprised of black tea along with some combination of spices called masala and mixed with milk and sugar. Typical Chai masala can contain a variety of spices including ginger, cloves, cardamom, cinnamon, vanilla, saffron, coriander, black pepper, anise, and others. In India the taste of Chai can vary greatly based on the quality of the tea and the choice of masala. Each home has its own favorite recipe. India has always been known for its fine quality teas. Indians have consumed Chai for centuries, but this form of Indian tea has been relatively unknown in the Western world. Recently however, Chai has been gaining in popularity. With the recent increase of specialty coffee consumption, coffee drinkers are looking for more alternatives. It is a natural transition to look to teas. Chai is an interesting and exotic alternative for those looking for a tea option with more robust flavors than traditional tea.

Bubble Tea - Bubble tea originated in Taiwan about 15 years ago when a tea vendor began adding fruit flavoring to her teas to please her young customers. In order to mix the tea and flavor, the beverage was shaken which resulted in bubbles and the original bubble tea. Later, tapioca pearls were added to the fruit and tea drink and the bubble tea of today was created. The ingredients for bubble tea can vary, but the basic recipe consists of flavoring (powder, syrup, fresh fruit, fruit purees), creamer (powdered creamer, any milk product), sweetener (sugar, fructose, honey, etc.), liquid (water, milk, tea) and the tapioca pearls. The tapioca pearls sit on the bottom of the drink and when sucked through a large straw taste like gummy candy. Bubble tea is sweet and refreshing. Because of the ‘candy’ at the bottom, it’s also a special treat. The diversity of ingredients possible in bubble tea allows the consumer to create a healthy or decadent version of this tea. Bubble tea is known by a variety of names such as pearl tea drink, boba ice tea, pearl milk tea, pearl ice tea, BBT, and PT among others.

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Herbal Teas (Caffeine-free)

Several other plants are used to make beverages that we call tea but in fact do not have their origins in either China or Assam teas. An Herbal Tea or tisane is an infusion made using fresh or dried flowers, leaves, seeds or roots. Herbal teas come from plants all over the world and are included in the world of tea. Many of the health benefits attributed to herbal teas have been passed down for generations and are considered folk remedies. Others, however, have been researched and documented. Some common Herbal Teas are:

Rooibos - Native to South Africa is Rooibos (Aspalathus linearis). Rooibos means “red bush” and was first harvested by the indigenous people of South Africa’s Western Cape about 300 years ago. The plant was harvested, bruised, fermented, and finally dried in the sun. The world’s only supply of Rooibus comes from the Cedarburg area of South Africa where it originates. The popularity of Rooibos is growing today. Its red color and taste make it a caffeine-free substitute for black tea and it has significant health benefits. It contains flavanoids that can be used to treat skin and circulatory disorders and recent studies indicate it may relieve insomnia, irritability, headaches, nervous tension, and hypertension. In South Africa, it has commonly been used for colic in infants and stomach cramps in adults. Research supported this usage by showing that Rooibos has anti-spasmodic agents. The minerals: copper, iron and potassium, calcium, fluoride, zinc, manganese, alpha-hydroxy, and magnesium are also components of this tea.

Chamomile - One of the most popular herbs in the world is Chamomile. The two main types of chamomile are Roman and German. An apple-like taste and aroma give chamomile its distinctive taste. The first recorded mention of chamomile was in ancient Egypt where it was used to cure the sick and as an offering to the gods. Today, chamomile is commonly used for its soothing properties. The tea is made out of the small daisy-like flowers that are native to Western Europe and North Africa. Chamomile has been used in many traditional remedies for generations. Many of these cures are being reinforced by the scientists of today. Current research suggests that Chamomile is an effective anti-inflammatory, sedative and ulcer fighter. It may also act as an antioxidant and anti-microbial.

Hibiscus - Hibiscus (Hibiscus sabdariffa), also known as Sorrel, is another age-old infusion. The flowering shrub from the Malvaceae is the species most commonly used for tea. The outer portion of the flower buds also known as calyces are used in tea blends. The buds are steeped to make a deep crimson colored tart tea. Today it plays an integral role in the cultures and celebrations of several African nations and the Caribbean. Hibiscus tea is refreshing and tends to be popular in hotter climates because of its “cooling” properties. Studies done on hibiscus have demonstrated that it may lower bad cholesterol and blood pressure.

Rosehips - From the ever popular and romantic rose comes Rosehip tea. This infusion can be highly aromatic and has a fruity, mildly tart flavor. Rosehip tea is made from the intensely red berry-like fruits of the wild rose bush. Each hip is made up of a fleshy outer layer with seeds inside. Rosehips are rich in vitamin C and flavonoid antioxidants. Rosehip tea is considered soothing and is regarded as a mild sedative and anti-depressant. It is recommended for treating nervous tension, peptic ulcers, and heart disease.

Lemongrass - Lemongrass (Cymbopogon citratus), is a native of India and Southeast Asia. It is a member of the grass family (Gramineae). It grows quickly and can reach the height of 6 feet in the ideal conditions of the tropics. It produces green flowers tinged with red on the end of a curving stalk. When lemongrass stalks reach about 2 -1/2" long and 3/4" wide at the base, they are ready to use. Lemongrass has a lemony perfume and taste, but without the sour bite of an actual lemon. It also has a slight taste of ginger. Lemongrass is used in teas to combat depression and nervous disorders. It is also used to fight fever and relieve digestive disorders. Studies show that lemongrass has antibacterial and anti-fungal properties.

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