Plants for Tea
Many plants have been commonly used to produce tea aside from the traditional Camellia sinensis. Remember, even culinary plants often contain dangerous compounds. Before ingesting any plant material, you should always satisfy yourself that you fully understand which part of the plant to use safely, its dose and preparation.
Lemon Balm
The leaves have a pleasant lemon flavour or add them to China tea to enhance the flavour of your traditional cuppa.
Culinary - Medicinal - Aromatic
Mint
The leaves of Peppermint may be used fresh or dried. Take care though, this beverage is best avoided by pregnant women.
Culinary - Medicinal - Aromatic
Hibiscus
The flowers of Hibiscus syriacus are generally used to make a fragrant tea but the leaves may be used as well.
Culinary - Medicinal
Marsh Mallow
A very versatile plant that produces tea from the flowers or roots.
Culinary - Medicinal
Chamomile
A soothing and fragrant tea.
Culinary - Medicinal - Aromatic
Leptospermum
The Tea Tree is reputed to make the most delicious and fragrant tea.
Culinary - Aromatic
Camellia
Camellia japonica is not as good as Camellia sinensis but the fresh leaves make a passable cuppa.
Culinary - Medicinal
Gaultheria
A very agreeable tea is made from the fresh leaves.
Culinary - Medicinal - Aromatic
Bay
The dried leaves of Laurus nobilis are used to make a herbal tea.
Culinary - Medicinal - Aromatic
Bergamot
Excellent tea from fresh or dried leaves. Monarda didyma gives China tea its distinctive Earl Grey flavour.
Culinary - Medicinal - Aromatic