Tisane Listing, Part 3

Tisane Basics covered the difference between a tisane and a tea, why people drink tisanes, how to make them, and what categories of tisanes there are. The Tisane Listing series of articles is also about tisanes, but it is about individual herbs rather than herbal “teas” as a whole. Tisane Listing Part 1 and Part 2 covered tisanes from Allspice through Parsely. Below is a definition of each of the major tisanes from Peach to Yerba Mate, including the herb’s history, origin, flavor, plant part, healing properties, and/or primary health caveats. If you feel I missed one worth noting, contact me!


WARNING/DISCLAIMER—The tisane world is tricky. Some tisanes are predominantly drunk for the taste, while others are consumed for their potential medicinal benefits. This article covers both. Please do not use these tisanes for medicinal purposes without consulting an herbalist. Do not make them in aluminum pots, as aluminum is a reactive metal and it may react with some tisanes to produce a harmful compound. Do not take more than the supplier/herbalist-recommended dosages of any tisanes listed here, as some of them can be very dangerous when taken in excess. Thanks!


Peach
Though peaches are rich in iron and potassium, peach tisanes are drunk for their taste. Ginger-peach blends are common, especially when added to black tea.

Peppermint
Also known as “mint tea,” peppermint tisane is a very popular herbal infusion. It contains menthol, which is said to ease upset stomachs, prevent colds, and manage stress. As you’ve probably noticed with mint chewing gum, it’s not bad for your breath either! Some say you can use it as a meal replacement to lose weight. I don’t recommend this unless your dietician does, but if you want to burn some extra calories by growing the leaves yourself, go for it!

Plum (Fruit and Blossom)
Plum fruit and blossoms are a common ingredient in teas from Asia (particularly in China and Japan). Sometime, you can also find tisanes made with just dried plums or plum blossoms. Though plums are high in vitamin C and antioxidants, most people drink plum infusions and teas for the sweet-tart taste.

Raspberry (Leaf and Berry)
Raspberry leaf infusions are traditionally used for menstrual cramps and during/after labor. Some say it is good for relaxation in general, too. The fruit contains phytonutrients that are shown to be antioxidant, antimicrobial, and anticarcinogenic. Most people find the leaf and the fruit infusions taste great. The leaves are high in tannins (which, unlike tannic acid, are good for you), so it tastes similar to black tea. The fruit infusion is sweet and tart.

Rooibos
Rooibos, also known as red bush, has become very popular in the U.S. over the last few years. Prior to this surge in popularity, it was primarily drunk in South Africa, though it was used as a coffee and tea replacement in other parts of the world during trade restrictions due to world wars. Rooibos is typically oxidized, though sometimes it is left unoxidized. Unoxidized rooibos is referred to as “green rooibos,” which often leads to its misclassification as a true green tea or green tea blend by unwitting tearooms and retailers. Rooibos is related to honey bush, which is also used for herbal infusions. It has a pleasantly sweet, woody flavor and is known to be high in antioxidants, particularly “anti-aging” antioxidants. (I’m sure its sudden popularity has nothing to do with the aging Baby Boomers, right?)

Rosehips
Rosehips (a.k.a. “rose haw”) are very high in vitamin C and are said to be a mild laxative. As a concoction (or infusion, depending on who is brewing it), rosehips are often blended with hibiscus flowers. They taste much more tart than rose petals (which may be blended with tea).

Rosemary
Rosemary: It’s not just for seafood! Rosemary can be used to make an antioxidant, antiseptic infusion with a pleasing taste. It also contains anti-inflammatory agents and may be a cancer preventative. (Do not use if you have many allergies or if you are prone to seizures.)

Rose Petals
Rose petals may be made into an infusion, used to scent tealeaves, or blended with tealeaves. Sometimes, small buds are brewed in lieu of larger petals. Either way, the result is fragrant, mildly sweet, and (of course) floral. Many find it soothing, and some find it to be useful for colds, flu, fevers, and rashes.

Sarsaparilla (Sasparilla) Root
Though you may not have heard of sarsaparilla root, if you’ve ever tried root beer, you know what it tastes like. Yes, the “root” in root beer is sarsaparilla root. It is traditionally taken for skin conditions, impotence, headaches, weakness, rheumatism, various STDs, and blood purification. It has been shown to be effective for some skin conditions, syphilis, and liver protection, but I strongly suggest talking with an herbalist before using it to treat any of these conditions.

Sassafras Root
Sassafras root has long been used to make candies and tisanes, and it is said to act as an antiseptic and painkiller. I vaguely remember from my college days that sassafras contains a rather large amount of a chemical that is used in the synthesis of many hallucinogenic drugs, including MDMA (“Ecstacy”). You can still buy artificially flavored sassafras tisanes, but these days the “real thing” is outlawed in the U.S.

Skullcap
Skullcap (“Scutellaria”) has around 300 varieties, some of which are used in herbalism and tisanes. One variety has been shown to cause programmed cell death in cancerous breast and ovary cells in vitro. Another acts as a sedative and prevents seizures. A third is used for menstrual cramps, insomnia, fevers, and other problems. Consult an herbalist for more information.

Slippery Elm Bark
The slippery elm’s inner bark has many traditional uses dating back to early Native American cultures. It is said to aid in bronchial/respiratory, menstrual, digestive, and heart problems, among other things. The FDA has approved its use for sore throats and respiratory problems. Slippery elm bark tisane is made from a powdered form of the bark. Technically, slippery elm is not a drug, but a nutrient-rich food.

Sobacha
Sobacha is Japanese buckwheat “tea.” (“Cha” translates to “tea,” though this is a tisane.) It is high in minerals and has a pleasant, mellow, malty taste. It is also high in rutin, an antioxidant which may reduce hemophilia and edema, and which is traditionally used as an emmenagogue/abortifacient.

Spearmint
Though less popular than peppermint, spearmint is also quite pleasant when brewed. It is traditionally used as a digestive aid and may decrease androgen hormones (and, thus, excess hair) in women with hirsutism. All that aside, it is a refreshing tisane served hot or cold and if you like peppermint, you should try it sometime.

Stevia
Stevia is sometimes sold in “tea” (liquid) form. It is a natural sweetener. Though the FDA has not approved it as a “food” (many say due to pressure from a large artificial-sweetener producer), it has approved it as a “dietary supplement.” You can find it in most health food stores with the other dietary supplements. (Is it just me, or is it weird that a sweetener is considered a “dietary supplement?”) You can also find it as a “supplement” in some teas and tisanes.

Strawberry
Dried strawberries are used in tea blends and (occasionally) as infusions on their own or with other fruits, berries, herbs, etc. Strawberry infusions are drunk primarily for their taste.

St. John’s Wort
St. John’s Wort is thought to act as an anti-depressant by letting serotonin be processed by the brain multiple times before it is disposed of. It is said to reduce stress, depression symptoms, anxiety, SAD (Seasonal Affective Disorder) symptoms, and insomnia. It is commonly taken as a tisane, particularly in England. (WARNING--St. John’s Wort may interact with medications. Consult with a doctor or herbalist before combining St. John’s Wort and other herbs or medications, particularly birth control or heart medications.)

Sumac
You may be familiar with poison sumac. This is not the kind of sumac you want to drink. The kind for tisanes is Staghorn Sumac. Its ripe berries can be brewed into “Indian pink lemonade,” which is a tart, refreshing beverage high in vitamin C.

Thyme
Thyme is antibiotic, antifungal, antimicrobial, antiseptic, and a vermifuge (expeller of parasites). It also makes a pleasing tisane that may aid in coughs, sore throats, menstrual cramps, stomach problems, headaches, and the flu.

Tilleul (Linden/Lime Tree “Tea”)
Tilleul, also known as “French Tilleul,” “Linden Tree ‘Tea,’” and “Lime Tree ‘Tea’” is popular in France as an herbal infusion. It is made of the tree’s leaves and flowers, and it tastes similar to chamomile but (I think) much better. Also, fewer people are allergic to tilleul than to chamomile.

Toasted Rice
Toasted rice (a.k.a. “genmai” in Japan and “sungnyung” in Korea) “tea” is popular in several parts of Asia. The rice is “popped” (it looks like Rice Krispies, but darker) and is often blended with green tea or mixed with herbs. On its own, it tastes nutty and mildly sweet. I know it sounds kind of odd to the average Westerner, but I assure you it’s very good.

Valerian Root
Valerian root tisanes are used for insomnia, nervous conditions, high blood pressure, pain accompanying sleep problems, stress, and tension. For whatever reasons, it is shown to be more effective in aiding women to sleep regularly than it is in aiding men. It is most effective when taken about 45 minutes before going to bed. Unlike most sleeping pills, it has not been found to be addictive.

Verveine
Verveine, also known as “French Verveine” or “Lemon Verbena,” is a large, green leaf that brews up to a mild, crisp, lemony infusion. Sometimes, you can also find “Mint Verbena” for sale. It is not a naturally minty verveine, but a blend of lemon verbena and mint.

Vetiver
Vetiver is closely related to lemongrass. It makes a similar tisane, too. Unfortunately, you won’t see it much outside of India, where it originated, unless it’s in a perfume or soap. It’s my hope that its popularity in India will catch on elsewhere soon!

Woodruff
Sweet woodruff has been popular in Germany for some time, though it is not forbidden in commercially produced foods and drinks. It makes a tisane that may be sedative, anti-inflammatory, and diuretic. Very high doses may cause headaches, followed by consequences as severe as central paralysis and coma. The FDA says it is only safe when consumed with alcohol. (Yes, you read that right. A popular use is in traditional German wines.) Clearly, I do not recommend this tisane.

Yarrow
Yarrow has been used to treat many ailments over the years. Today it is most commonly used for colds and the flu, though a variety of other uses still linger. Some people notice a shift in color perception after ingestion, though this is not considered to be dangerous or damaging. Consult an herbalist for more information.

Yerba Mate
Many caffeine-lovers will say I saved the best for last. Yerba mate is a South American shrub/tree that is made into a very popular tisane in Argentina, Uruguay, Paraguay, and southern Brazil, where it is simply called “mate.” It can be raw (“green,” not to be confused with green tea) or toasted, and it is often mixed into blends or flavored. It is said to induce a sense of alertness without the jitteriness that many associate with caffeine. Some claim that yerba mate does not contain caffeine. This is untrue. It contains caffeine, theophylline, and theobromine. (See Caffeine and Tea for more information.) Personally, I love this stuff.


So, that’s it for the Tisane Listing Series. I hope you learned something new and that you’ll try some of these out. You never know; you might find a new favorite. Enjoy!