The power of tea
Teas and herbs have been considered staples in nutritional healing and medicine since ancient times, more than 4,000 years ago. They have been used to support better sleep, reduce stress, ease digestion, and more. Teas are also well-known for their concentration of antioxidants. But–what happens when you pair the antioxidant power of tea with fragrant–and just as powerful–herbs to complement the flavor and bolster the nutritional benefits?
You’ll feel like a magician when you brew up these magical elixirs with simple ingredients, all guaranteed to not only give you fantastic doses of anti-aging nutrients but also give your tastebuds a delight as well.
Green Tea with Sage and Marjoram
If you love green tea, you’re most likely well aware that it is loaded with powerful antioxidants that help protect against free radicals. It also includes helping reduce external skin aging from environmental stressors by fighting those free radicals before they damage skin cells.*1,2 Adding fresh sage and marjoram leaves to your green tea can enhance its potency with nutrients to help support healthy cognitive and memory function, as well as healthy inflammatory response.*6,7,8
Brewing instructions
Water temperature: 185℉ for green tea
Ingredients: one tea bag (or loose tea), and 1-2 tsp. each fresh sage and marjoram leaves, minced
Steeping time: 3 minutes
Caffeine level: 20-45 mg
Excellent fragrant experience to enjoy hot
White Tea with Chamomile
White tea is a younger, less processed version of green tea. This allows it to retain more of its antioxidant properties, for more free radical fighting power.*9 Chamomile is known for its calming properties, which can help you achieve better sleep and reduce stress.10* It also has anti-inflammatory effects that can help aid digestion and soothe gastrointestinal upset.*3,4 Mixing white tea and chamomile can give you the perfect tea blend for a calming cup in the late afternoon or early evening (if you are not sensitive to caffeine).
Brewing instructions
Water temperature: 175℉ for white tea
Ingredients: one bag each (or loose if preferred) of white and chamomile tea
Steeping time: 4-6 minutes
Caffeine level: 6-60 mg
Sip while warm, but delicious iced as well
Hibiscus Tea with Cloves
Hibiscus tea is actually not tea but an herbal infusion from the tropical hibiscus flower plant. It is packed with antioxidants (400% more than green and black tea!) that can help support healthy blood pressure levels and promote overall heart health.*5 Meanwhile, cloves contain high levels of eugenol, a powerful antioxidant recognized for its pharmacological properties.11 Adding cloves to your hibiscus tea can increase its anti-inflammatory healing effects.*11
Brewing instructions
Water temperature: 200℉ for herbal tea
Ingredients: 1 tsp. loose hibiscus petals in an infuser (or 1 tea bag, if you prefer), and 1 tsp. To 1 tbsp. dried cloves.
Steeping time: 5-7 minutes (or more, depending on how strong you like your herbal tea)
Caffeine level: 0
Hibiscus tea is refreshing over ice
There are many ways to stay healthy and contribute to your longevity, and consuming teas and herbs is one of them. These drinks are not only easy to prepare and delicious but are also rich in antioxidants and polyphenols which can enhance your immune system and promote healthy aging. Experiment by combining different herbs with your preferred tea to find the best blend for you. A simple change in your daily routine can make a significant impact on your wellness over time.
References:
1 Roh E, Kim JE, Kwon JY, Park JS, Bode AM, Dong Z, Lee KW. (2017). Crit Rev Food Sci Nutr. 57(8):1631-1637. doi: 10.1080/10408398.2014.1003365. PMID: 26114360.
2 Prasanth MI, Sivamaruthi BS, Chaiyasut C, Tencomnao T. (2019). Nutrients. 11(2):474. doi: 10.3390/nu11020474. PMID: 30813433; PMCID: PMC6412948.
3 Sebai H, Jabri MA, Souli A, Rtibi K, Selmi S, Tebourbi O, El-Benna J, Sakly M. (2014). J Ethnopharmacol. 152(2):327-32. doi: 10.1016/j.jep.2014.01.015. Epub 2014 Jan 22. PMID: 24463157.
4 Gohar AA, Zaki AA. (2014). Iran J Pharm Res. 2014 Summer;13(3):1081-6. PMID: 25276211; PMCID: PMC4177631.
5 McKay, D. L., Chen, C. O., Saltzman, E., & Blumberg, J. B. (2010). The Journal of Nutrition, 140(2), 298-303. https://doi.org/10.3945/jn.109.115097
6 Lopresti, A.L. Drugs R D 17, 53–64 (2017). doi.org/10.1007/s40268-016-0157-5
7 Kennedy, D., Pace, S., Haskell, C. et al. (2006). Neuropsychopharmacol 31, 845–852 (2006). doi.org/10.1038/sj.npp.1300907
8 Erenler R, Sen O, Aksit H, Demirtas I, Yaglioglu AS, Elmastas M, Telci İ. (2016). J Sci Food Agric. 2016 Feb;96(3):822-36. doi: 10.1002/jsfa.7155. Epub 2015 Apr 8. PMID: 25721137.
9 T. R. Dias, et al. (2013). Int J Food Sci Nutr Diet. 2(2), 19-26. doi: dx.doi.org/10.19070/2326-3350-130005
10 Hieu TH, Dibas M, Surya Dila KA, Sherif NA, Hashmi MU, Mahmoud M, Trang NTT, Abdullah L, Nghia TLB, Y MN, Hirayama K, Huy NT. (2019). Phytother Res. 2019 Jun;33(6):1604-1615. doi: 10.1002/ptr.6349. Epub 2019 Apr 21. PMID: 31006899.
11 Nisar MF, Khadim M, Rafiq M, Chen J, Yang Y, Wan CC. (2021). Oxid Med Cell Longev. 2021 Aug 3;2021:2497354. doi: 10.1155/2021/2497354. PMID: 34394824; PMCID: PMC8357497.
