Tea is a drink that is made by infusing, steeping and decoctioning flowers, leaves or roots in (usually hot) water. Each type has a different flavor and aroma, which is defined according to the plant’s processing, which can include fermentation, oxidation, contact with other herbs or fruits.The origin of tea as a medicinal herb is not very well defined, however, its use as a social drink dates back to the time of the Tang dynasty (618-907) in China. The first Europeans to have contact with the drink were the Portuguese who arrived in Japan in 1543. Soon Europe began to import the leaves, making tea quickly become a very popular drink, especially among the wealthier classes. Tea was consumed in cafes and its ingestion has been increasing until today.

It is scientifically proven that whether it is to lose weight, fight headaches, take care of stomach flora, take care of colds or inflammation, teas are very effective and beneficial to the body. Each type has different properties, such as green tea which is used to detoxify and speed up metabolism. Hibiscus tea helps lower cholesterol and is a strong ally against diabetes. Chamomile contains substances that help in healing, fight colds and sinusitis.

How to prepare teas for consumption


It is made when the tea will be from the most delicate parts of the plant such as fruits, flowers or leaves. It is prepared by boiling water and then placing the lid inside the pot/pan and leaving it covered for a few minutes.


Maceration is a process that prevents minerals and plant nutrients from being wasted. The preparation is done by placing the chopped vegetable in cold water, and left to soak for 24 hours. Then just strain and drink.


This method is used for more rigid parts of the plant such as bark, stem or root. These parts are boiled together with water over low heat for a few minutes. After boiling, just leave the covered container to rest for a few minutes and then strain.


– Use stainless steel, porcelain, glass or ceramic utensils to prepare or store tea.
– Always use fresh water, as reheated water has less oxygen, which influences the flavor of the tea.
– Avoid using sugar or sweetener to sweeten the teas, they interfere negatively with the active principles of the herb. Use honey to sweeten it.
– For lung problems, colds and fever, tea should be consumed hot.
– Use the tea for up to 24 hours, after which time it starts to ferment.
– For best results, the ideal is to drink teas with a long interval between meals, one hour before or two hours later, unless the tea is an appetite stimulant or aids in digestion.
– For inhalations, gargling and compresses, the concentration of tea should be stronger than it would be for internal use.