Dahoon Holly

 

    

     Welcome to December in Central Florida! We are finally starting to see some cooler weather and a few leaves changing colors. We are also seeing more and more red berries throughout all of our woodlands and wetlands. These red berries, more often than not, belong to any one of our 10-11 species of Holly. 

     The Holly Family, Aquifoliaceae, has a great reputation for being beneficial medicinally, though most species have toxic berries, so they aren’t the most edible of plants. The Ilex genus is the only genus in the family that contains around 400 species. The family name translates to “trees with needles on their leaves” which is pretty darn accurate for most species. However, the genus name is an old word for Oak. The Holly species I wanted to introduce you to today is the Dahoon Holly or Ilex cassine. 

     Like every species of Ilex, Dahoon Holly is dioecious, meaning that male and female flowers are on different trees. These flowers are usually really small and develop in clusters at the leaf axils. Only female plants produce the small berry-like fruits that are actually drupes. These drupes are often mistaken for berries because they contain multiple seeds where traditional drupes only contain one seed, referred to as a stone. I. cassine berries are yellow, orange, or red, the ones I find most often around here are red. This species is native and reaches about 12 meters (about 39 feet) in height. Leaves are alternate and simple, around 3-14 centimeters (1.18-5.51 inches) long and mostly oval. Some leaves have a few small teeth on their otherwise smooth margins. These plants love to have their feet damp so you can often find them in wet hammocks and flatwoods, though they can survive in dryer areas. They are often mistaken for another species of native Holly, the Yaupon Holly, Ilex vomitoria, though Yaupon Holly’s leaves are much smaller and have a much more interesting margin. There is also an invasive species that has become quite common around the area that is a major look-a-like for I. cassine, that is the Brazilian Peppertree, Schinus terebinthifolia. The most notable difference between these two is that S. terebinthifolia has pinnately compound leaves. 

 

Here's a video going over some info about this Holly as well as a close relative in the same genus.

 

Medicinal Uses:

 

Common Names- Dahoon Holly, Christmas Berry, Cassine

 

Scientific Name- Ilex cassine 

 

Edibility- The leaves can be used as a tea.

 

Summary of Actions- Diuretic, emetic, hypnotic, laxative, purgative, stimulant, vermifuge

  

Parts Used- Leaves

 

Traditional Native American Ceremonial Use- Ilex cassine is sacred to the peoples of Florida and the East Coast of North America and is used similarly to Ilex vomitoria to produce a ceremonial cleansing tea referred to as the black drink. This drink is high in caffeine (or theobromine) and causes vomiting, which is considered to be a desirable and cleansing event prior to certain ceremonies. The Apalachicola tribe of Florida prepare large quantities of I. cassine and place it in huge snail shells that are then used as offerings in rituals, where the beverage is also consumed. The shells may be beautifully engraved with mystical images and divine figures. During celebratory rituals, a great deal of tobacco is smoked alongside the drink, producing an intensely euphoric, stimulating effect. Many scholars believe that I. vomitoria was the preferred leaf for making the black drink, however I. cassine was still used. The leaves of I. cassine and I. vomitoria have also been smoked as tobacco substitutes by native tribes and settlers and were also used as tea substitutes by southern rebel troops during the American Civil War.

Tea- Dahoon Holly makes tea but it is the least recommended of all Holly teas. It can cause severe headaches, vomiting, and can be laxative when taken at larger concentrations. However, if the beverage is not brewed too long, one can enjoy the flavor, stimulating effects, and health benefits without going through a ritual purging like with the ceremonial black drink.

Caffeine vs. Theobromine- Many sources say that Dahoon Holly contains a large amount of caffeine. However, recent studies have determined that the alkaloid previously thought of as being caffeine is actually Theobromine. This is a very closely related alkaloid that has most of the same effects as caffeine and is found in cocoa.

Stimulant- Dahoon Holly tea works as a stimulant helping to improve cognitive function for a time.

Blood Pressure- Though stimulating, the leaves can have a calming effect, and they have been known to improve arterial function and blood circulation in some individuals. Theobromine has also shown cardioprotective tendencies in several studies.

 

Fevers and Malaria- Some compounds found in the leaves of Dahoon Holly have been known to be anti-inflammatories. This helps to support the traditional use, in some cultures, for reducing fevers and treating malaria.

  

Joints- Ilex cassine has also been used to help reduce joint pain and inflammation. 

  

Cautions, Contraindications, and Warnings- Although no specific reports of toxicity have been seen for this species, the fruits of at least some members of this genus contain saponins and are slightly toxic. They can cause vomiting, diarrhea, and stupor if eaten in quantity. There is also much caution surrounding the tea as large concentrations can induce vomiting, cause dizziness, and cause headaches. Do not use this herb if you are pregnant or breastfeeding.

 

  

 

 

    

I only included a basic introduction to this amazing native holly. If you have any questions or comments please leave them below. Follow me on Facebook and Instagram or updates on my adventures in Nature. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Resources:

Cassine: Natural Medicinal Herbs: http://www.naturalmedicinalherbs.net/herbs/i/ilex-cassine=cassine.php

Dahoon Holly: Eat The Weeds: http://www.eattheweeds.com/tag/dahoon-holly/

Dahoon Holly, Ilex Cassine: Wild South Florida: http://www.wildsouthflorida.com/dahoon.holly.html

Dahoon Holly (Ilex Cassine): Treasure Trees: https://treescharlotte.org/041-dahoon-holly/

Dahoon Holly…The Dollar Tree of Fruits: Treasure Coast Natives: https://treasurecoastnatives.wordpress.com/2018/10/26/dahoon-holly-starts-young/

Holly Ilex: Herb Wisdom: https://www.herbwisdom.com/herb-holly.html

Ilex Cassine: Florida Native Plant Society: https://www.fnps.org/plant/ilex-cassine

Ilex Cassine: Plants For A Future: https://pfaf.org/USER/Plant.aspx?LatinName=Ilex+cassine

Ilex Cassine: Practical Plants: https://practicalplants.org/wiki/Ilex_cassine

Ilex Cassine: Useful Temperate Plants: http://temperate.theferns.info/plant/Ilex+cassine

Ilex Cassine – Cassina Tree: Entheology.com: http://entheology.com/plants/ilex-cassine-cassina-tree/

Ilex Cassine Dahoon Holly: Environmental Horticulture: https://hort.ifas.ufl.edu/database/documents/pdf/tree_fact_sheets/ilecasa.pdf

Paraguay Tea: A Modern Herbal: https://www.botanical.com/botanical/mgmh/p/partea05.html

Five Tea Blends for Respiratory Health

       Everyone is concerned about the health of their respiratory system these days, and with good reason. I figured that I’d share some of my favorite teas (or tisanes) for respiratory health. Most of these are just your standard, loose leaf, herbal teas. The first one is the most complicated, but is a personal favorite for the flavor and the benefits. Enjoy!

Brewing Your Tea:

For a Cup:

1) Use 1 to 2 teaspoons of the loose leaf tea blend for one cup of tea. You can either use a large tea ball (2 inch diameter so the leaves can expand).
2) Pour just boiled water over the herbs, cover, and let steep for 20 to 30 minutes. Generally, herbal teas take a little longer to steep than black or green tea. The longer steep time allows you to obtain the most benefits from the leaves/flowers. You can let it go even longer for an even stronger tea. Just do some taste testing and find out what times work best for your tastes!
3) Sweeten (or not) to taste.


For a Quart Amount to Drink & Enjoy All Day:

1) Put about an inch (and even a bit more)of the herbal tea in the bottom of a quart size Mason Jar.
2) Pour just boiled water over the top to within about an inch and a half from the top of the jar.
3) Put a lid on loosely (Steeping with a lid keeps the volatile oils and beneficial plant constituents inside your tea instead of allowing them to escape with the steam.)
4) Allow to steep for at least 30 minutes....or like we do, just leave for several hours (you can even leave it over night). It will cool down, of course, so if you don't mind cooled and very strong tea, this is a good way to go.
5) Strain out the herbs.
6) Sweeten (or not) and enjoy throughout your day!

The Blends:

1. Chai Tea is a traditional tea made with warming spices that are great for the respiratory tract. This version replaces the black tea with a combination of Tulsi and Rooibos, so it’s safe for those who can’t handle the caffine. Cardamom increases circulation of blood within your lungs which helps relieve breathing problems. Ginger helps to break down mucus and helps improve circulation to the lungs while reducing inflammation. Cinnamon helps fight various kinds of infection, espeically those specific to the lungs. Black pepper contains a chemical called piperine, which improves breathing and reduces inflammation. Cloves work as an expectorant, loosening mucus in the throat and esophagus. Tulsi helps prevent certain respiratory illnesses ranging from cold and cough to bronchitis and asthma. Rooibos has long been sought after for its ability to clear the sinus and respiratory system.

     One of my favorite things to do when making this tea is to crush and lightly toast the spices before I use them in this blend. Toasting is totally optional. This recipe is also not written in the same way that I have written the others, it’s made to make 3 cups at a time. If you want more, simply double or triple the recipe.

Tulsi Chai

2 tbsp loose leaf Rooibos

2 tbsp loose leaf Tulsi

6-8 Green Cardamom Pods

2-4 slices fresh Ginger

1 tsp whole Black Peppercorns

1 whole Cinnamon Stick

3-4 whole Cloves

2 cups Water

2 cups Milk or Dairy-free Milk of your choice

Instructions:
     Gently crush your spices (cardamom pods, peppercorns, cinnamon stick, cloves) and place them in an oven safe dish and toast at 350 F for 5-10 min (toasting is optional, but opens up the spices so much). Combine your toasted spices with Ginger in a pot on the stove. Bring to a boil and reduce to a simmer on medium/high heat. Allow to simmer, uncovered, for about 15 minutes. Remove from heat and add in the Rooibos and Tulsi. Cover and allow to steep for 10-15 minutes. Remove cover, add in the milk and any sweetener you may want (I prefer honey or unsweetened personally). Re-cover and allow to steep 5 more minutes. Strain and enjoy!


2. Hibiscus may not be the herb we typically think about in regards to the respiratory tract, but it does have some great benefits. This tea is a tasty way to support your lungs, especially during cold and flu season. Hibiscus is used for treating colds, upper respiratory tract pain, and inflammation. Elderberry reduces the duration of upper respiratory symptoms like cough, nasal congestion, nasal discharge, and sore throat. Licorice has been used traditionally for cough, asthma, and other breathing problems. Orange peels contain histamine reducing compounds and provide support for problematic respiratory conditions by breaking down and expelling congestion.

Sweet Hibiscus

2 parts Hibiscus

1 part Elderberries

½ part Licorice Root

½ part dried Orange Peel

3. This tea is one of the simplest to make, and has a huge impact on breathing. It opens up the respiratory tract before you even take a sip. So brew it up, sit back, and take some deep breaths. Peppermint helps you to breathe easier, opening up your lungs, and helping to expel mucus. Lemon Verbena helps soothe the respiratory tract. Eucalyptus can decrease mucus and expand the bronchi and bronchioles of your lungs.

Deep Breaths

2 parts Peppermint

1 part Lemon Verbena

½ part Eucalyptus Leaves

4. This tea is formulated with Asthma suffereres in mind. Mullein is a great herb for lung support, in general (read more here), but Ginkgo Biloba has a special role in this tea blend. Ginkgo specifically targets the mechanisms that cause wheezing. Larger doses may cause nausea, so it’s regulated to a smaller portion of this blend. Marshmallow roots help to soothe the mucus membranes, Hawthorne berries help to reduce stress and nervousness (which often constrict breathing), and Ginger root helps reduce inflammation and improve the general health of the lungs.

Wheeze Eaze

2 parts Mullein

1 part Ginkgo Biloba

1 part Marshmallow Root

½ part Hawthorne Berries

½ part Ginger Root

5. This is my super expectorant formula. It may not taste as good as some other blends, but it seriously does the trick. Lemon Balm Traditional respiratory uses of Lemon Balm include: asthma, bronchitis, chronic coughs, colds and influenza. Coltsfoot and Comfrey are the expectorant powerhouse of this formula. Coltsfoot is used as a respiratory disinfectant, expectorant, and cough suppressant and makes an effective tea to clear congestion. Comfrey has a general soothing effect on the mucous membranes, making it invaluable in soothing sore throats and coughs. Marshmallow is used for dry cough.

Cough It Up

2 parts Lemon Balm

1 part Coltsfoot

1 part Comfrey

½ part Marshmallow

     Do these sound tasty? Let me know what you think! If you have any questions or comments please leave them below. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

The Magic of Tea

     Nothing makes me feel quite as good as making a cup of tea. If I need a bit of energy, need to calm down and relax, need to wake up my mind and get ready, whatever the need, tea can help.  Now, at this stage, it's important that I clarify a bit before moving on. The word “tea” is often used to describe a hot (or cold) beverage made from dried herbs. For the purpose of this post, I am using “tea” to talk about a hot (or cold) beverage made from the dried leaves of the Tea plant, Camellia sinensis. All of the recipes I give you here will have this plant as it's base.

     There are two main varieties of the Camellia sinensis and each are preferred in making specific teas. Camellia sinensis sinensis (Chinese tea) is native to China and grows best in cool temperatures and high elevations so often it is grown on mountain slopes. This variety is known for producing a sweeter, gentler taste and is the preferred variety for both green tea and white tea. Camellia sinensis assamica (Assam tea or Indian tea) grows best in the Assam region of Northern India. This plant grows larger and produces bigger leaves that the Chinese variety, which is why it's often considered more tropical. This variety is used for robust teas like black tea, oolong, and pu-erh.

     Though the varieties grown for each tea are not the only difference between them. There are several processing steps that each tea goes through which gives each variety of tea it's unique flavors. 

   

White Tea

     This is the most delicately flavored of the teas, with a light, fruity and sweet flavor. The taste profile of this tea is often described as floral. White tea leaves are minimally processed from only the young leaves of the C. sinensis. The leaves are then sun-dried to prevent oxidation.

Several varieties of White Tea exist. These include:

Silver Needle- The rarest and most famous white tea, Silver Needle tea consists only of spring buds. It has a delicately sweet taste and floral aroma.

White Peony- This variety consists of the buds and first few leaves of the stem. It is less expensive than Silver Needle and has a slightly stronger flavor.

Tribute Eyebrow- Consisting of larger leaves plucked after Silver Needle and White Peony has been harvested, this tea has an earthy flavor. "Eyebrow" refers to the curved shape of the leaf.

Long Life Eyebrow- Similar to Tribute Eyebrow, but Long Life Eyebrow has a lighter taste and is less processed.

Darjeeling White- Grown in India, this tea is less expensive and more widely available than many of the above varieties.

Green Tea

     Green Tea leaves are withered in sunlight and then dried by pan roasting, steaming, or frying to prevent oxidation. This drying process allows the leaves to maintain the color of the tea bushes. They are typically rolled before packaging.

There are quite a few varieties of Green Tea and my favorites tend to be from Japan. So here are some of the more popular varieties from Japan: 

Sencha- The most commonly drunk variety of Japanese green tea is known as Sencha.
This tea is grown in direct sunlight, and tends to be harvested in the first or second flush of leaves. Once picked, the tea leaves are steamed, then the leaves are dried out and rolled. Rolling the leaves gives them their needle-like shape and helps release all the juices inside of the leaves, thus intensifying the flavor.

Gyokuro- The process for Gyokuro green tea is similar to Sencha, except that about 3 weeks prior to harvest the tea leaves are hidden from sunlight. This allows the leavs to keep more of the strong-flavored amino acids and gives Gyokuro its fuller taste. After this, the tea goes through the same steaming and rolling process as Sencha, but since the tea is more difficult to shade and cultivate, the production cost and selling price are higher.

Tencha- Tencha is made very similarly to Gyokuro Tea. It is removed from sunlight three weeks prior to harvest, and then after harvest the leaves are steamed, air dried, and removed of vines and stems. A major difference between Tencha and Gyokuro is that after it is harvested and cultivated, the Tencha does not go through the rolling process.

Matcha- Matcha Green Tea is ground up Tencha. After the shading, harvesting, and steaming, the leaves are then air-dried, removed of stems and veins, and then ground into a powder to be brewed.

Fukamushicha- Fukamushicha contains leaves from the several other processes that are deep steamed providing a deeper color and brew. This process provides a richer flavor and surprisingly has soothing effects on the stomach due to its light flavor.

Kukicha- Kukicha is also known as twig tea because unlike most teas, it is made with twigs and stems instead of the leaves. Although more yellow or brown in color, the tea is still made from the stems of leaves that go through the Green tea process. It is known for its yellow brew.

Bancha- Bancha is the second harvest after the first flush has been taken for Sencha, then regrown. Bancha leaves tend to be picked in three periods varying between June and October, with the tea leaves becoming less desirable in each harvest.

Oolong Tea

     Green and White Teas are processed to prevent oxidation. Oolong and Black Teas rely on oxidation during their processing. Oolong Teas fall somewhere between a Green Tea and a Black Tea in oxidation levels, ranging from around 8%-80% oxidized. This allows the flavor of Oolong Teas to varry quite a bit. Some taste more like Green Tea (less oxidation) and some taste more like Black Tea (more oxidation).

China and Taiwan may be where this tea style originated, but now there are several styles throughout the world. Some of the more popular varieties from China and Taiwan include:

Phoenix Tea- The leaves of Phoenix oolong teas are harvested from one single bush of the tea plant. Each bush has a different flavor, meaning this tea tastes different with every batch. Today, Phoenix tea is also used to refer to all oolong teas produced in Guangdong province, not just the ones from a single bush. Phoenix teas are noted for their natural flavors and aromas of flowers and fruits. Phoenix oolong tea has a rich, full-bodied feel. Some Phoenix oolongs offer a floral flavor that is similar to orange blossoms or orchids. Other Phoenix oolongs are fruity or spicy with flavors similar to ginger and grapefruit.

Iron Goddess of Mercy- This type of oolong tea is arguably the most famous Chinese tea. These oolong teas were only used to brew tea for the emperors of China. Today, you can get your hands on high mountain oolong teas reserved for royalty. This oolong tea is light and airy and features hints of flowers and honey. It's often described as smelling similar to orchids and boasts a refreshing finish.

Wuyi Oolong Tea- This oolong is heavily oxidized and dark in color. This tea is revered for its health benefits and legend has it that this oolong tea saved the mother of an emperor in the Ming dynasty.
It has a sharp, smoky flavor that is unique among oolong teas and similar to Formosa Gunpowder black tea. It boats hints of caramel, butter, and toast.

High Mountain Oolong Tea- Also known as Gaoshan, High Mountain Oolong Teas consist of a variety of different oolongs grown at the highest elevations in Taiwan. They are typically seasonal teas due to their production timeline. High Mountain oolongs include Alishan, Wu She, and Yu Shan. These oolongs are grown at altitudes higher than 3,300 feet and tend to grow more slowly than other oolongs. Harvested by hand twice per year, the leaves harvested in October are known as winter  and the leaves plucked in June are known as spring Gaoshan. The leaves are spread out on a large tarp to dry before undergoing oxidation. As the leaves dry, they develop aromas of rose, jasmine, and geranium. Once the tea develops aroma, the leaves are folded and withered for eight hours. Tea masters then oxidize the leaves before they are sorted and packaged for sale. High Mountain Oolong tea is generally crisp and sweet with notes of flowers or pine. The tea features a buttery aftertaste that is smooth and creamy.

Milk Oolong Tea- This tea is also commonly known as Golden Daylily tea or Nai Xiang tea. The tea is named for its creamy flavor that is light and flowery. This tea is grown at higher altitudes and is also produced in Thailand. Milk oolong tea is characterized by a buttery, creamy flavor with a smooth finish. The milky flavor is not produced by infusing it in milk. Instead, the tea leaves naturally produce a milk-like flavor and aroma when oxidized for a certain period of time. There are some artificial milk oolongs on the market, though these are generally labeled as flavored oolongs.

Oriental Beauty- One of the most interesting oolong teas is Taiwan's Bai Hao Oolong. Also known as Oriental Beauty, this tea has a unique appearance and flavor profile which is a direct result of having been infested with leaf hoppers. These tiny insects chew on the soft tea leaves to get access to the sap and nutrients in them. In turn, the plant goes on defense, producing compounds which act as a natural bug repellent. There are two side-effects as a result. First, by chewing on the leaf, these insects cause parts of the leaves to oxidize while the leaves are still on the plant. Second, the compounds released to fend off this infestation of leaf hoppers have a different flavor profile than the tea would normally produce. Oriental Beauty oolong is known for its complex aroma of honey and stone fruits.

Black Tea

     Black Tea is heavily oxidized, giving it more of a bold woodsy flavor that is often described as astringent. Black tea is the most popular type of tea in the West. Many believe that this is due to the bold flavor and long shelf life of black teas. In the East, black tea consumption is less common. In China, black tea is known as "hong cha" (or red tea) due to the reddish color of the infusion. Some of these teas are intended to be served with milk and sugar, others are not. However, serve it the way you want, you are not restricted by how other people say you should serve your tea.

Some of the more popular varieties of Black Tea include:

Darjeeling- Commonly known as the "Champagne of Tea," the region of Darjeeling produces what is often considered to be the world's best black tea. These blends vary substantially by when they are harvested. Each of the harvests is known as a "flush" and the first flush, harvested in spring, is the most famous and the "greenest" of the flushes. In general, Darjeeling teas taste delicate, fruity, floral, and light, and are best served without any milk or sugar added.

Keemun- This tea is from the Anhui Province of eastern China. High-quality Keemun teas are a connoisseur favorite and are noted for their distinctive aromas and flavors, which are often described as smooth, tobacco-like, fruity, floral, piney and reminiscent of wine. This tea is good by itself or with milk and sugar.

Assam- This tea tends to be bold, malty and brisk. It's often used as the base for English and Irish Breakfast Tea, as well as other black tea blends. A bit of sugar and a splash of milk are commonly added to Assamese teas.

Yunnan- This black tea hails from Yunnan, a province in China better known for its pu-erh tea (an aged variety of heavily oxidized tea). Some Yunnan black teas are partially fermented, meaning that they straddle the line between black tea and pu-erh. Their flavors are typically chocolaty, dark, malty, and nuanced. Sometimes, they have notes of spice or a lasting sweetness in the finish. People who love chocolate tend to love Yunnan tea.

Ceylon- These teas come from the island nation of Sri Lanka. As Sri Lanka has an immense range of altitude in a limited space, it produces a wide variety of flavor profiles in it's teas. However, Ceylon teas are generally bold, strong and rich, sometimes with notes of chocolate or spice. Ceylon teas are the most common bases for Earl Grey blends and are often served with milk, sugar, honey, or lemon.

Nilgiri- This is a fragrant, floral tea from the mountains of South India. In the 1980s, Nilgiri teas suffered from major quality issues, but in recent years, the teas from this region have vastly improved and earned a spot on the world stage. This tea is particularly good served iced and holds up well to additions such as sugar or lemon.

Bai Lin Gong Fu- This rare tea is a nuanced, flavorful, handmade black tea. It's rare even in its homeland of China. It can be brewed multiple times in the traditional Chinese syle of tea brewing. If you can get your hands on some, it's well worth a try!

Lapsang Souchong- This is a smoked black tea that varies in flavor from delicately smoky (which is more traditional) to an almost ashy flavor that some people describe as similar to that of an ashtray (which is, more commercial). Lapsang Souchong tends to appeal to people who like bold flavors, such as smoked meats, roasted coffees, and bittersweet chocolates. This tea is usually served hot with the occasional bit of sugar. Though these teas also stand up well to being iced.




     The process of brewing tea at home has it's own benefits. Not only is the process itself often relaxing, but the tea leaves and herbs you use can have a great impact on your health and mood. One thing that people don't often think about is how the smell, the aroma, of the tea can effect your mood. The scent of Tea is considered to be soothing and relaxing over all, without being overly sedating.

     Here are some mood enhancing tea blends that I love. All of these recipes are measured in “parts.” Simply substitute the amount you want for the word “part” (i.e. if you want a small amount use teaspoons, if you want a large amount try cups). For any recipe that has a liquid extract, place the extract in the container first and swirl it around to evenly distribute it. Then add in the remaining ingredients. These recipes are “make ahead” recipes, allow them to sit for a few days before using them to allow the extract to be absorbed.



1.  This blend is a great mixture of comforting Cinnamon and Vanilla with relaxing Rose. It's great to drink any time you just feel the need to relax. I prefer this blend as a hot tea and I typically make it with a mixture of Darjeeling and Ceylon, but any Black Tea will work well.

Exotic Spiced Rose

5 parts Black Tea

1 part Rose Buds

½ part Vanilla Extract

½ part Cut Cinnamon or Cinnamon Chips

2.  This soothing tea is one of my favorite late Summer, early Fall blends. It's great either hot or iced. The Lavender can sometimes overpower the delicate White Tea flavors, so feel free to use less Lavender if you want more of those flavors to come through. Sometimes I sweeten this tea with honey, and I occasionally add a little bit of Chamomile. The White Teas I usually use for this are the Darjeeling White or the Tribute Eyebrow, but any White Tea will work.

Lavender Peach

5 parts White Tea

1 part Dried Peaches, diced

½ part Peach Extract

½ part Dried Lavender

3.  This tea is a great pick up when you're low on energy. Not only is there a little bit of caffeine in Oolong, the Citrus and Peppermint help to increase your awareness and boost your energy. I save and dry the citrus peels from all the citrus I eat, so I always have a blend of citrus peels on hand, but you can use whatever citrus you prefer. You can also switch up the extract to any other citrus flavor (I like Grapefruit on occasion), or use a blend of citrus extracts. This tea is great either hot or iced and I often sweeten it with some honey. The Oolong Teas I prefer with this blend are either the Iron Goddess of Mercy or the Phoenix Tea. But any Oolong will work.

Energizing Oolong

5 parts Oolong Tea

1 part Citrus Peels (a mixture is good, but you can use a single citrus as well)

½ part Orange Extract

½ part Peppermint Leaves

4.  This tea blend reminds me of long walks through the woods. It helps to balance you mood, bringing a calm and refreshing energy. I prefer this tea blend hot without any aditives, but it stands up well to sweetening and adding a little lemon if you want a more energetic tea. The Green Teas I prefer with this are  Gyokuro and  Kukicha, but any Green Tea will work, though I wouldn't recommend any of the ground teas such as Matcha.

Forest Green

5 parts Green Tea

1 part Pine Needles

½ part Catnip

½ part Tulsi

½ part Juniper Berries

5.  One of my favorite teas has always been Jasmine Green Tea, which is a Jasmine Scented Green tea common in China. This blend takes the concept of a floral scented tea to a whole new level, adding in bits of the flowers and making a calming blend that is reminiscent of a gentle breeze flowing through a flower garden. This tea is great either hot or iced and is perfect to drink while enjoying a relaxing bath. The Green Teas I prefer for this blend are  Fukamushicha and Sencha, but any Green Tea will work well. I don't recommend any of the ground teas such as Matcha, however.

Relaxing Garden Tea

5 parts Green Tea

1 part Tulsi

½ part Jasmine Flowers

½ part Jasmine Extract

½ part Chamomile Flowers

½ part Rose Buds

6.  White Tea is great to use in herbal blends when you want other bold flavors to stand out. The White Tea helps to provide a great balance in these teas. This tea in particular is full of bold flavors that help to invigorate you without going overboard into a jittery state like you would from being over-caffeinated. This tea is great either hot or cold and I often sweeten mine with honey. Because it's full of bold flavors, the White Teas that hold up best in this blend are the stronger flavored ones such as White Peony and Tribute Eyebrow, but any White Tea will work well.

Invigorating Ginger Berry

5 parts White Tea

½ part Dried Ginger Root 

½ part Dried Pomegranate Arils

½ part Lemongrass 

½ part Strawberry Extract 

7.  This tea blend is loaded full of flowers and fruits, giving it a beautiful appearance. It balances your mood and reminds you of a tropical garden, perfect for relaxing. This tea is great either hot or iced and I prefer to sweeten mine with honey. I will occasionally add a bit of lemon to it as well. My favorite Oolong Teas to use for this blend are Oriental Beauty and High Mountain Oolong. Any Oolong will work well in this blend, however.

Back to Eden

5 parts Oolong Tea

½ part Calendula Flowers

½ part Passion Fruit Extract 

½ part Rose Hips, seedless cut 

½ part Hibiscus Flowers

8.  This blend is a gently invigorating and uplifting one. The zing of the Peppermint is tempered with a hint of Vanilla and Lemon Balm. I prefer this tea hot, but it works well iced too. The Black Teas I prefer to use for this blend include Yunnan and Nilgiri, though any Black Tea will work.

Minty Minx

5 parts Black Tea

1 part Peppermint 

½ part Vanilla Extract

½ part Lemon Balm

     I know I just threw a lot of Tea information you way, I hope you enjoyed it. If you have any questions or comments please leave them below. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and want to see more, Become a Patron!

Resources:

All About The Tea Plant (Camellia sinensis): The Spruce: https://www.thespruce.com/camellia-sinensis-definition-765682

Don't Just Drink Tea, Breath It!: Silver Tips Tea: https://www.silvertipstea.com/blogs/updates/tea-as-potpourri

How Tea Works: How Stuff Works: https://science.howstuffworks.com/innovation/edible-innovations/tea1.htm

Sweet Smell of Tea: Tea Muse: https://www.teamuse.com/article_010302.html

Tea 101- Camellia Sinensis Tea Plant: Cup and Leaf: https://www.cupandleaf.com/blog/camellia-sinensis

Tea Aromatherapy: Sugimoto Tea: https://www.sugimotousa.com/blog/tea-talk/japanese-culture/902/

The 6 Steps of Tea Processing: Red Blossom Tea: https://redblossomtea.com/blogs/red-blossom-blog/the-6-steps-of-tea-processing

What are the Benefits of Green Tea Essential Oil?: Leaf: https://www.leaf.tv/articles/what-are-the-benefits-of-green-tea-essential-oil/

Kombucha

    Many of you may have seen Kombucha in the grocery store.  Some of you may have even been brave enough to try it.  But I don’t know if any of you realize just how easy it is to make. 

    First though, what is Kombucha?  Kombucha is a fermented, sweetened tea.  The first recorded use of a fermented tea comes from China circa 221 BC, during the Tsin Dynasty.  Then, it was simply called “The Tea of Immortality.”  When you find out all the possible uses and health benefits of this drink, you’ll understand why it earned that name.  The name Kombucha is said to have first been used in Japan around 415 AD.  However, it has been used all over the world.  It was actually extremely popular in Russia up until the Second World War, when there was a sugar shortage and people could no longer brew it.  This may be why it never really gained much popularity in the West.  Well, that and the tea we have gotten, historically, here in America is the worst quality that shipped out of China.  China kept the best, then each country that it ships to kept the next best quality, until finally it makes it here to the USA, where we got the stuff that’s left over.   Then it was so heavily taxed, no wonder the Boston Tea Party happened!

    So why has Kombucha become popular in recent years?  Not only is it tasty, but it is also amazingly healthy.  Kombucha is beneficial for your whole body in a number of indirect ways.  However there are four things that Kombucha is really known for.

Liver Detoxification

    Our livers naturally create an acid that binds to toxins and helps flush them out.  This acid is glucuronic acid.  When a healthy lifestyle and diet are followed, our bodies naturally produce enough glucuronic acid to keep us detoxified and healthy.  However, in modern times, this lifestyle is impossible to keep up, if only due to the amount of environmental toxin exposure we face daily.  Kombucha contains many organic acids, but the main one is glucuronic acid.  When this acid comes in contact with toxins in the body, they cannot escape their fate.  They are flushed out via the kidney.  This helps a number of health conditions, including allergies.  Glucuronic acid has also been studied as a cancer preventative, and possible cure.  There are a number of testimonials out there where people have claimed to have cured their cancers by drinking Kombucha daily, in combination with changing their diet to 100% organic, vegan, and 80% raw/fermented.  I do not have any personal experience with this, but there are studies out there and it might be worth a little research. 

Joint Care

    One of the side benefits that come from the glucuronic acid is that a by-product is the creation of glucosamine.  Glucosamine is typically found in healthy cartilage, typically in the fluid surrounding the joints.  When the joint begins to degenerate, glucosamine can actually halt the rate of degeneration and, in a few cases, even reverse the degeneration.   This happens because it increases the rate of the production of synovial hyaluronic acid in the body.  This acid helps to preserve the lubrication of the joints, and even helps other parts of the body, including connective tissues, to maintain moisture levels which help with natural lubrication and flexibility.  Which all works together to make Kombucha a great drink for athletes and arthritic patients. 

Improving Digestion

    Glucuronic acid is not the only organic acid present in Kombucha.  Lactic acid, acetic acid, usnic acid, oxalic acid, malic acid, gluconic acid, and butyric acid are all present as well as a great number of probiotics, enzymes, and antioxidants.  All of this means that Kombucha is a powerhouse of health for digestion.  Each acid listed has a slightly different function, but they all work together to prevent an overgrowth of candida (the yeast that lives in your body and can cause health issues if allowed to produce out of control), fight off harmful bacteria, improve the health of helpful bacteria, strengthen the lining of the stomach (thus preventing ulcers and leaky gut), prevent constipation and bowel decay, and detoxify the liver.  With the recent studies connecting gut health and brain function, all of this can also lead to improved mental clarity and mood stability.  This all also helps to reduce inflammation in the whole body, which can help to reduce the symptoms of autoimmune conditions as well as fibromyalgia, and chronic fatigue.

Improving Immune Function

    Kombucha is extremely high in antioxidants which help to fight free radicals.  Kombucha is made from tea (Camellia sinesis) which is jam packed full of antioxidants already.  But during the brewing process there is a very significant antioxidant which is created.  D-saccharic acid-1, 4-lactone (DSL) has been studied in relation to a number of health issues.  It has been found to be one of the more powerful antioxidants in its fight against free radicals, it has also been found to significantly reduce the rate of cell degeneration and death, and lessen the tissue damage incurred in diabetic patients.  DSL in conjunction with high amounts of vitamin C are suspected to be the main cause for the improvement of immune function in people who drink Kombucha regularly.

Cautions

    There are a few cautions that come with Kombucha.  As with all things in life, please consume in moderation.  It’s good to start with about 8oz a day and work your way up to a greater number over time.  A small number of people have reported stomach upset, allergic reaction, and infections.  Consuming an excess (which admittedly takes a lot) can cause problems for people with existing digestive issues related to high acidity, due to the high amounts of acid present.  People with compromised immune systems should use extreme caution with Kombucha as it is full of helpful bacteria and yeast which could cause infections in those with weak immune systems.  Kombucha does contain a trace amount of alcohol and caffeine, so pregnant women should use caution in drinking it.  People who cannot tolerate even small amounts of caffeine, sugar, and/or alcohol should not consume Kombucha as all three are present.  Kombucha is perfectly safe for minors because the alcohol content is so low, but if you are worried about your child having alcohol, please know that it is present in homebrewed Kombucha.  Keep in mind that the number of people who have these issues is a small percentage of the population, and most people consume Kombucha regularly without any detrimental effects. 

How to Make Kombucha

    First off, let’s talk about the SCOBY.  SCOBY stands for Symbiotic Culture of Bacteria and Yeast.  This is what is responsible for fermenting your Kombucha.  Some people refer to the SCOBY as the “mother” or the “mushroom.”  I think SCOBY is fun to say, so that’s the term I use.  So where do you get one?  Well, you can purchase one from a variety of places online, a simple search at Etsy.com will bring up quite a few in fact.  You might be lucky enough to have a friend who makes Kombucha and is willing (as most of us are because they reproduce like mad) to give you one.  But you can also just go to the grocery store, find an organic, raw Kombucha, preferably one that is a little cloudy or looks like it has stuff floating in it.  Bring it home and sit it on our counter for a few days (in Florida it may take less than a week, but other, cooler climates may take up to a month).  Eventually there will be a light colored film over the top of the Kombucha, this is a baby SCOBY.  Continue to let it sit and your SCOBY will develop into a light colored mass about ¼ inch thick.  Now in 2010 there was a Kombucha recall at most stores, these brands reformulated their Kombucha to no longer contain alcohol (the recall was based on the “high” alcohol content of Kombucha, which contains about the same amount of alcohol as most non-alcoholic beer).  They will not grow a healthy SCOBY very successfully, and if they do, the SCOBY does not reproduce as healthy of babies. 

   So, on to the Kombucha itself. 

Basic Kombucha Tea

1 cup organic sugar (yes, you have to use sugar), if your vessel is over a gallon, you may have to increase this number

4-6 bags of tea (or 4-6 teaspoons of loose leaf), if your vessel is over a gallon, you may have to increase this number

1 SCOBY

1-2 cups starter liquid (this can be the rest of the store bought Kombucha, or just retain some from a previous batch of unflavored Kombucha), if your vessel is over a gallon, you may have to increase this number

Purified/well filtered water, enough to fill your vessel

Tea kettle or pot

1 brewing vessel (I use gallon mason jars, or reused pickle jars.  Just DON’T use metal)

A cloth cover (choose something with a tighter weave than cheesecloth in order to keep the fruit flies out) or paper towel

A rubber band

Boil 4 cups of water and add tea bags and sugar.  Let steep for 10-20 minutes.  The longer it steeps, the stronger the tea.  Pour the tea into your vessel and fill the vessel with cold water, leaving about 1 inch of space at the top of your vessel.  If the tea is body temperature you can continue, otherwise wait for the tea to cool to body temperature (you can use it when it’s colder, but the Kombucha will take longer to brew).  When the tea is the appropriate temperature, add the SCOBY and starter liquid.  Cover with cloth or paper towel, secure with a rubber band.  Now you wait. 

In Central Florida, it takes about 3-5 days to brew.  In colder climates it will take longer.  But ultimately you decide when the brew is finished.  After 3 days, simply stick a straw (not metal) into the liquid (between the SCOBY and the edge of the jar, the SCOBY is tough so you would have a hard time puncturing it) and taste it.  If you think it’s too sweet, let it sit longer.  The longer it brews, the more like apple cider vinegar it will taste.  I like mine on the sweeter side so I usually consider it done in 3 days.  If your Kombucha tastes like straight vinegar this means that the brew has continued on too long.  But don’t fear, you can still use it as a cleaning liquid, or in any way you would use apple cider vinegar.  Don’t worry if it’s bubbling.  The process of fermentation causes a natural carbonation to occur, bubbles mean that the SCOBY is happily brewing away! 

What kinds of tea can I use?

    Kombucha is traditionally made using black tea, but as long as you are using tea leaves from Camellia sinesis (tea tree) you can play with the tea a bit.  These teas include green tea, white tea, red tea, and oolong.  Herbal teas might make a single batch of Kombucha, but most of them are highly antibiotic and can kill the SCOBY after one use (this is also why you have to use sugar and not honey).  If I want to make Kombucha with herbal tea, I add it in as a flavoring agent.

Flavoring your Kombucha

    There are two main ways to flavor Kombucha.  One is to add your flavoring agent (berries, herbs, etc) to your tea while you are boiling/steeping it.  The second is to add your flavoring agent to the Kombucha once it is done, and let it undergo a second process, one of infusing the flavor.  This one adds a few extra days to your brewing time.  I use both methods depending on my flavor.  I prefer to use the first method with fruit and the second method with herbs.  Both methods are fun and experimentation is highly encouraged.

A word of caution about using strawberries

    Strawberries are delicious and strawberry Kombucha is one of my favorite flavors.  However, strawberries cause a highly explosive amount of carbonation (kind of like shaking up a bottle of soda then trying to open it).  So much so that many people have had to clean their ceilings in the process of brewing strawberry Kombucha.  This effect seems to be tempered by the use of frozen strawberries, or when strawberries are mixed in with other fruits.  My favorite flavor is a mixed berry one that uses frozen strawberries, blueberries, and raspberries.  I have yet (crossing my fingers here) to have an explosive reaction with this mixture.

Back to the SCOBY

    One of the major cautions when brewing Kombucha at home is keeping an eye on the health of the SCOBY.  SCOBYs are great reproducers as long as they are healthy.  Each batch of Kombucha will yield a new baby SCOBY.  You can keep it attached to the mother (the bottom one) or peel it off to start a different batch.  You can also compost your old SCOBY.  There are actually tons of uses for SCOBYs that you can find online, including SCOBY leather and SCOBY jerky.  I have not been brave enough to try the SCOBY jerky myself, but I’ve heard it’s tasty.  If the SCOBY is black, it’s dead and will not brew any more, please compost it.  If the SCOBY has white and/or green mold on the top, it has been contaminated and the Kombucha it is in can be poisonous.  Throw away both the SCOBY and Kombucha.  Contamination happens most often when the SCOBY is kept too close to garbage or other ferments (this is a caution for those of you who do other homebrews such as wine, beer, and/or vinegar).  If you refrigerate the SCOBY it won’t die, but it will become dormant.  This is a good way to store a SCOBY without creating lots of baby SCOBYs, but your first brew will take a bit longer than usual.  You can also kill the SCOBY in excessive heat (this is why it’s important to cool down your tea before adding your SCOBY).  Please do not let your SCOBY come into contact with metal, metal can kill it or cause a negative chemical reaction that could contaminate your Kombucha.  There are few things I recommend plastic for, but when filtering out Kombucha, I recommend using a plastic strainer to prevent the SCOBY from being in contact with metal. 

    One of my favorite resources for Kombucha craziness is Kombucha Kamp.  There are also Kombucha classes taught regularly at The Florida School of Holistic Living in Orlando.  If you have any questions or thoughts, please feel free to leave a comment below!

Resources:

Dr. Axe: https://draxe.com/7-reasons-drink-kombucha-everyday/

Food Renegade: http://www.foodrenegade.com/kombucha-health-benefits/

Kitchn: http://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858

Kombucha Kamp: https://www.kombuchakamp.com/

Nourishing Cook: http://thenourishingcook.com/how-to-make-kombucha-tea/#more-4879

Seeds of Health: http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml

Summer Sunburn Relief

    If living in Florida has taught me one thing, it’s how to care for sunburns.  Florida’s reputation as the “sunshine state” is well earned.  Even in the middle of a rainstorm, the sun can be out in full force.  With my pale skin, it doesn’t talk long for me to burn to a crisp.  Of course, the best thing to do is to protect yourself and prevent sunburn by applying sunblock, staying in the shade, and wearing protective clothing.  If you get caught out in the sun too long, however, here are some natural ways to help heal and relieve the pain of sunburn.

Aloe

    One of the best things for sunburns is aloe.  Aloe naturally relieves pain, reduces inflammation, repairs damaged skin cells, strengthens the immune system, accelerates the healing process, and fights off bacteria that can cause infection.  It also forms a protective layer over the skin which helps hold in moisture while adding extra hydration.  This basically means that aloe is a powerhouse for healing any burn.  The easiest way to use aloe is to cut a leaf and squeeze the gel onto the burn, or cut the leaf and scoop out the gel.  Apply the gel to the burn and leave it until it dries.  If it starts to get sticky wash it off.  However, this method can be difficult for sunburns that cover a large area, so I recommend harvesting the gel ahead of time and keeping it in your fridge.  You can also freeze it in icecube trays to have an extra bit of relief from the cold.  You can also add other things to your aloe gel, such as cucumbers which also help soothe the inflamed skin.  Just cut the aloe leaf, scoop out the gel, peel and dice the cucumber, put them into a blender and blend until smooth.  Leave this mixture on the burn for 30 min. 

Sunburn Tea

    Oddly enough, one of the best things you can use for sunburn is one of the staples in almost every southern home.  Iced tea.  Black tea has quite a few amazing qualities that help heal and soothe skin after a sunburn.  Adding in a mixture of other healing herbs can make for an amazing sunburn relief tea that you can then apply (either by blotting with a cloth or by spraying on) as often as you need.  My favorite mixture is black tea, lavender, rose petals, peppermint, yarrow, and apple cider vinegar. 

Black Tea- Earl grey tea seems to work best on sunburns, I suspect this is due to the bergamot that gives earl grey its distinctive taste.  Black tea is packed full of antioxidants which help to block the harmful effects of the sun, even after sun exposure.  It also is full of tannins which help to reduce post-sun inflammation.  Earl gray is black tea and bergamot oil.  Bergamot is full of more antioxidants.  But it is also from a citrus fruit and all citrus helps boost immune function, but bergamot is also a pain reliever. 

Lavender- Lavender is calming, and soothing to the nerves.  It also helps to tone the skin.  Essential oil of lavender is also a great topical pain reliever. 

Rose Petals- Rose petals are high in vitamin C which helps boost immune function.  They also have a great cooling effect on the skin. 

Peppermint- Peppermint has an amazing cooling effect and it helps to reduce inflammation. 

Yarrow- Yarrow speeds up the healing process for wounds and reduces inflammation.  It also prevents blistering and peeling.

Apple Cider Vinegar- Raw Apple Cider Vinegar is great for taking the sting out of burns.  It also is full of amazing nutrients that help to fight infection and heal the skin. 

Ingredients:

1 ½ cup water

2 bags of good quality Earl Grey

1 teaspoon dried lavender flowers

1 teaspoon dried rose petals

1 teaspoon dried peppermint leaves

1`teaspoon dried yarrow leaves and/or flowers

½ cup raw apple cider vinegar

Instructions:

Bring the water to a boil.  Remove from the heat and add in the tea and the herbs.  Let it steep for 30+ minutes.  Strain into a glass container.  Add in the apple cider vinegar.  If you want, you can add 5 drops of lavender essential oil for added relief.  Storing this is the refrigerator not only adds to the shelf life, but it also adds a bit more cooling relief upon application.

Sunburn Cream

    Creams are good to have premade.  This one is good to keep around for any kind of burn, it also works well for sores and razor burn. 

Witch Hazel- Witch hazel is great to heal all kinds of skin issues.  It will help prevent blisters and peeling as well as reduce inflammation.

Coconut Oil- Coconut oil is a great moisturizer and it helps to reduce the pain of sunburns. 

Cornstarch- Cornstarch helps relieve the pain of the sunburn and has a cooling effect.

Ingredients:

½ cup witch hazel

1 cup water

3 tablespoons aloe gel (fresh is best, but don’t use the green or blue stuff from the store)

About ½ cup cornstarch

3 teaspoons coconut oil

10 drops peppermint essential oil

10 drops lavender essential oil

Instructions:

Put the water, witch hazel and aloe gel in a glass container.  Mix these together, cover, and let sit for 2 hours.  After the two hours, add the remaining ingredients and mix together (you can use a blender or food processor if you want) until creamy.  You can add more cornstarch if it’s too watery or more water if it’s too thick.  The texture you are looking for is similar to a lotion.  Let it sit for 24 hours before use.  Store in a tightly lidded jar, in the fridge.  Will keep for several weeks.

Potato Paste

    Yes, this next recipe is essentially mashed, raw potatoes, but it really works.  Just like cornstarch, potato starch works wonders on sunburns.  It draws out the heat and toxins from the burn and alleviates the pain and has a cooling effect.  Some people slice raw potatoes and just apply them to the burns, but this paste is a little more effective and has better skin coverage for those pesky sunburns. 

Instructions:

Wash some potatoes, leave the skins on, and put them in the food processor.  Add a little water to moisten the paste.  Apply to your sunburn, but don’t rub it in, dab it on.  Keep it there for 30 minutes.  Discard the potato paste afterwards.

    I hope these tips and recipes help you with your sunburns, but don’t forget to protect your skin before you go out into the summer sun!

Resources:

DIY & Crafts: http://www.diyncrafts.com/6768/health/5-natural-sunburn-remedies-instantly-stop-pain-prevent-peeling

Home Remedies for Life: http://homeremediesforlife.com/aloe-vera-for-sunburn/

Love to Know: http://skincare.lovetoknow.com/Severe_Sunburn_Old-Fashioned_Remedy

Organic Facts: https://www.organicfacts.net/health-benefits/essential-oils/health-benefits-of-bergamot-essential-oil.html

Today in Dietzville: http://todayindietzville.com/2016/05/sunburn-tea-natural-sunburn-remedies/

Top 10 Grocery Secrets: http://www.top10grocerysecrets.com/2015-09-28-top-10-medicinal-plants-natural-sunburn-relief