Botanical Name: Echinacea (E. angustofolia, E. purpurea, and E. pallida)

Parts used: Roots, leaves and lowers

Contra indications: Echinacea is not recommended for people with autoimmune diseases

Echinacea is among the most popular and well-researched herbs in the modern world. It is native to  the American continent and had been used by the native people for hundreds of years to treat bug and snake bites, gastric problems and diphteria,  before research studies supported its medicinal value and established  it  as a very potent immune system stimulant, anti-viral and anti-inflammatory.

There are three species of this plant, also called “purple cone flower”: Ecinacea angustofolia, E. purpurea and E. pallida. Herbalists argue over which  species is best, however all of them possess phytochemicals that help improve immune system function. How exactly does it do this?

• the plant’s phyochemical  “inulin” improves the white cell blood cells’ ability to travel to the infection
• it increases the number of white blood cells and activates them
• it signals the body to  release interferon, a powerful anti-viral agent

Ecinacea is a first-line defense against cold and flus, yeast and respiratory infections. Even though very potent, it is absolutely safe for children and older people. To maximize the benefits, it is best used immediately at the onset of cold and flu symptoms. Echinacea should be used for a short period of time only, since its effectiveness will decrease if it is used continuously.

Dosage: You can make an herbal infusions using the leaves and flowers. Take 1-2 tsp per 8oz of boiling water and steep for 15 minutes. Drink 3 cups per day. If you prefer a tincture or extract, use 30-40 drops in juice or water 3 times daily.

While Echinacea is an excellent herb to ward of a cold or shorten its duration, there are many other herbs which can be taken as tonics to strengthen your immune system so that you may not even need Echinacea .

If you want to find out which herbs those are, sign up for our 2 hour class “Immunitea” on Sunday, September 19th and taste 5 immune-boosting herbals, learn about their use and make your own blend. You will also learn how to make other herbal remedies, such as lozenges, syrups and tinctures and take come some great samples and recipes!

I know I am not alone feeling a little tired, slow and heavy these days. The August heat and humidity is taking its toll on us and it is difficult to keep up with our daily routines. Walking my dogs in the mornings is a little less enjoyable than usual and running those errands in a  car that feels more like a toaster oven leaves me exhausted.

On those dog days of summer it is extra important to stay hydrated and how better to do this than with a cup of tea. Research has shown that drinking tea is just as hydrating as drinking water – but much tastier! 

If you want to bring a little “varie-tea” into your iced tea selection, I recommend this delicious Melon Punch with Green Tea.  You get your hydration, anti-oxidants and a refreshing break all in one glass! 

Ingredients:                           10g of green tea

                                           1  lime

                                           1 bottle white grape juice (30 fl. oz)

                                           2 honey dew melons, honey

                                            1 bottle pellegrino or seltzer (29 fl. oz)

Bring 20 oz of water to a boil, remove from burner and let cool for 1 minute. Add the green tea and steep for 3 minutes. Strain the tea, then take the lime, wash it and squeeze the juice into the tea. Cover and let cool.

 Once the tea is cool, add the grape juice and add honey to taste. Cut the melon in small cubes  and add those punch. For the finishing touch, add a bottle of Pellegrino and ice – or if you want to really kick it up a notch and make this a drink at your next party, replace the Pellegrino with a bottle of champagne!

For garnish, you can add thin slices of lime.

One sip will let you forget this sticky summer heat – at least for a little while…..I promise!

Cheers!

Summer is here and the heat is on! Whether you’re at a family BBQ or lying out by the pool the perfect summer drink is a cool and refreshing glass of ice tea.

The unique flavors range from Lemon Soufflé to Tropical Sunset to Sencha Pina Colada, in green, black or white teas.

One of the most important things to do in the heat is stay hydrated and did you know tea can do just that?

A research study conducted at Kings College in London said drinking three or more cups of tea a day will actually rehydrate you.

Drinking this amount of tea a day could actually be as good for you as drinking water. Tea might even be better since it does not only hydrate the body, but also supplies healthy minerals and phytochemicals.

It is very easy to make iced tea at home with loose leaves.

The method that Wingert and Souvia recommend for making your own iced tea at home is Cold-steeping. For the cold steeping method you need 1 teaspoon (about 2 grams) of loose tea for every 6 ounces of water.

Use room temperature water in a pitcher or similar container; add the right amount of your selected tea. Fill the container with water and allow to steep 2-8 hours (overnight works fine). They also prefer using loose leaf tea rather than tea bags.

Wingert says, “Whole tea leaves unfurl slowly in water and can therefore be steeped more than once.” Loose leaf tea is easier, tastier and more economical than most people think!

Here’s some of the modern tea tools in action

Last week the  Consumer Report published  a report titled “The Dirty Dozen of Dangerous  Ingredients”. The report describes 12 dietary supplement ingredients which can be linked to serious health problems. The information was based on findings by the Natural Medicines Comprehensive Database, an independent research group which had identified these twelve ingredients as dangerous either by research study or case reports.

Consumer Report lists these 12 ingredients, their use, possible dangers and comments based on the publications research. Included in this list are herbals such as aconite, bitter orange, chaparral, coltsfoot, comfrey, country mallow (sida), greater celandine, kava, lobelia and yohimbe.

Reading the information makes you doubt the safety and efficacy of herbal remedies and dietary supplements, but the truth is that more people die each year or suffer severe side effects from over-the-counter and prescripton drugs.

On the other hand, herbals, while not regulated as medicine ARE  Nature’s medicine and need to be respected as such. Take foxglove, for example. It is a flower that is successfully used in homeopathic remedies as well as allopathic medicne. The plant’s main consituent, digitalin, is extracted and successfully used in the prescripton drugs  Lanoxin and Digoxin to treat heart conditions. If, however, dosed incorrectly by laymen, foxglove is  toxic and can cause death.

Dosage and application are extremely important factors when taking herbs as medicine. Treat them like you would regular drugs and always work with a health care professional who understands the actions of herbals and is trained to prescribe them. These professionals can help you identify indications or possible interactions with drugs you might be taking.

Don’t, however,  let the information in the consumer’s report deter you from using herbal remedies for health and wellness. Many herbals  we know and use have been valued for centuries and are considered safe by the FDA.

I certainly won’t give up my cup of nettle tea in the morning any time soon!

This morning at the gym I was peddling on the stationary bike while  flipping through the pages of the June/July issue of “EveryDay with Rachel Ray”. Why I thought that reading a magazine filled with glossy pictures of mouthwatering dishes on an empty stomach during an early morning workout was a great idea, I have no clue. I did, however come across this yummy recipe and wanted to share it with other tea enthusiasts. Cooking with tea is becoming more popular and even famous chefs incorporate jasmine green tea, lapsang souchong or matcha into their own creations.  This chicken recipe is quick and easy and ideal for the summer months when grilling is more popular then cooking on the stove!

Ingredients:                         3 tsp of black tea (my recommendation is a strong Assam)

                                          2 whole star anise

                                          1/4 soy sauce

                                          1 tbsp brown sugar

                                          2 tsp vegetable oil; 1tsp toasted sesame oil

                                          1/4 tsp ground cinnamon

                                          4 skinless, boneless chicken breasts

In a small saucepan, bring 2 cups water to a boil, add star anise and tea and steep for 5 minutes. Strain the liquid and stir in the soy sauce, brown sugar, vegetable and sesame oils and cinnamon; let cool to room temperature, about 10 minutes. Place the chicken breasts in a gallon-size resealable plastic bag and pour in the marinade; refrigerate for at least  1 hour or up to 8 hours.  Preheat a grill to medium. Position the chicken on an oilded cooking grate and then grill, uncovered and turning onto each side twice until cooked through, 10-12 minutes.

Serve it with a tossed salad and you have a quick, easy and“tea-licious” dinner !

In Hindu mythology, Tulsi is a destitute woman, accused of infidelity and shunned by everybody. Finding no shelter in the world, she turns to the God Vishnu for help. Vishnu, however shuts the gates of Vaikuntha (heaven) and refuses to let her in. Helpless and humiliated, Tulsi stands in the courtyard of heaven when all of a sudden her arms sprout leaves and she turns into a delicate yet wild plant infusing the courtyard with her beautiful fragrance.

Lord Vishnu is touched by Tulsi’s unabiding devotion, takes her as his beloved wife and Tulsi is finally treated with diginity.

To this day, the Tulsi plant (Ocimum Sanctum)  is nurtured in the courtyard of every Indian household and no worship of Vishnu is complete without an offering of Tulsi sprigs.

There are two types of Tulsi, “Rama Tulsi” (green tulsi) has light green leaves, is larger in size. and produces a refreshing cup of tea with notes of mint, cinnamon and basil. “Krishna Tulsi” (purple tulsi) has dark green leaves and has more of a peppery, crisp taste.

Tulsi, which is Sanskrit for “the incomparable one”, has claimed a significant place in Ayurveda, an ancient holistic medical system where it is also known as “Holy Basil”. For more than 3000 years, Tulsi has been considered one of India’s most powerful herbs and it is believed that the daily use of this herb helps maintain the balance of the energy centers (chakras) of the body. Indian folk medicine uses the tulsi leaves to brew a tea which is given to treat congestion, stomach upsets, headaches, fevers and infections.

Today, there has been a significant amount of both animal and human clinical research studies on the benefits of tulsi and we now know that this versatile plant is an adaptogen (herbs which help the body cope and adapt to external/ internal stressors) with great restorative powers. The plant’s chemistry is very complex and contains hundreds of phyto-chemicals. These phyo-chemicals work synergistically (which is why extracts do not necessarily have the same effects as the whole plant) to support the body’s own healing system. Some of its benefits include:

• Stress relief
• Enhanced immunity and stamina
• Support during cold season
• Promotion of a healthy metabolism
• Anti-oxidant activity

Tulsi is generally regarded as safe* and can be taken over extended periods of time. To make an herbal infusion, use 1tsp of dried leaf to 6oz of boiling water and steep covered for five to ten minutes. For best results, drink 2-3 cups daily.

If you would like to give this delicious and healthy drink a try, visit us at Souvia where we offer both varietals of the Tulsi leaf beginning in August!

(* always check with your health care provider if you are pregnant, nursing or taking any medication)

Just like wine connoisseurs, tea aficionados appreciate the difference in aroma and taste of teas, which is dependent on factors  like harvest time, growing region, soil texture and climate. Single origin teas can therefore have subtle changes in their character from year to year or region to region.  Many tea drinkers also enjoy the consistency of a blend and count on their favorite English or Irish Breakfast blend to have the same flavor profile each time they buy it.  No matter how we like our teas and what we appreciate in particular, somebody has to evaluate and ascertain their quality.

The daily tea production is cupped and evaluated by professional tea tasters in a very structured way. During this process, the tea taster examines the color and feel of the dry and infused leaf, the aroma of the infused leaf and finally the color and flavor in the cup.

1. Cupping begins with measuring the tea. The dry leaves are laid out  in rows on the tasting bench. The taster weighs a specific amount of each tea and places it in a special small brewing vessel. Sometimes this is a lidded mug (Gaiwan) or a small porcelain teapot. The brewing vessels are always white so that the color of the infusion is easier to assess.
2.  Boiling water for black teas, and slightly cooler water for green and white teas,  is poured over the leaves which are then allowed to steep for 3-6 minutes depending on the type of  tea.
3. The infusion is then poured into tasting bowls and the infused leave is collected on the lid of the brewing mug. 
4. The tea taster will compare the aroma of the infused leaf to the aroma of the infusion and finally taste the tea to assess its character and particularities. He noisily slurps the tea from a spoon and makes sure that all taste buds are engaged before spitting the tea into a container.

 Tea tasters taste hundreds of samples of different teas and tea blends every day. It is a task that requires keen senses and a refined palate – something that is cultivated over many years.  In fact, it takes a long time to become a professional in this art. At least five years of training are needed before becoming a tea master, however even after many decades of tasting, these experts will tell you that they are still learning and refining their skills.

At Souvia,  you can catch a glimpse of what tea tasting is all about. Our tea classes are starting up again in August with an exquisite tasting of Oolongs – also called the champagne of teas!

Latin Name:  Hibiscus sabdariffa

Parts Used:  Flowers

Contra Indications: none known

Hibiscus is a beautiful red flower native to Egypt and North Africa. There are over 200 varieties of this plant, most of them are of the “garden” variety and the only species used for tea is the Hibiscus sabdariffa.

Hibiscus has long been valued by Egyptians for its refreshingly tart taste, its cooling effects and is said to have aphrodisiac powers. It is rich in Vitamin A, C and beta-carotene, therefore making it a  good antioxidant.

Medicinally, hibiscus is used in form of tea to treat loss of appetite, to ease symptoms of colds, flus and couhgs. Externally used it can help reduce bruises and swelling.

Lately, hibiscus has gotten much attention because clinical research studies showed that drinking hibiscus tea can lower high blood pressure and reduce high cholesterol levels, thereby helping to maintain overall cardiovascular health.

But aside from its benefits to your health, hibiscus makes a wonderful thirst-quenching iced tea and the ruby red color provides a dramatic effect to many herbal blends and  lemonades.

For an extra cooling summer iced tea blend, mix equal parts of hibiscus and mint (either spearmint or peppermint). Pour boiling water over the leaves, steep for 5-8 minutes and pour over ice – Delicious!