Teas you should be drinking and teas you shouldn’t

Introduction by Phoenix the Elder – I found this to be a good article by Albert Lakey and Kitty Jay. For those who are not empaths, you do not really have to deal with a highly sensitive empathic body and lymph system (how all liquids flow and get dispersed in your body), so you may find this writing as an average tea or coffee drinker a bit absurd. But for those of us who are highly sensitive to liquids and energy, its spot on…

Once upon a time, tea was considered something special. So special, in fact, that entire blocks of the day were set aside for partaking in the warm, comforting beverage, not only in India and Russia but other places as well — always prepared with care and only using the finest of ingredients.

Times, however, have changed.

These days, pretty much any beverage made by throwing some herbs into water gets described as “tea.” You can buy it at any coffee shop, corner store or gas station… but just because you can buy it doesn’t necessarily mean that you should. 

If you believe everything you’re told, you might be convinced that tea is a magic elixir, offering health and vitality to all who partake. And while with good tea, that reputation is almost entirely deserved, it definitely doesn’t apply to some pretenders to the throne. To clear up the confusion, here are some teas you should be drinking, and a few you shouldn’t.


You should be drinking black tea. Not only is it delicious in its many varieties, it offers many health advantages, from weight loss to battling diseases like cancer, diabetes, and many more. However, like many things in this world, the devil is in the dosage. The issue with black tea is in its (tiny) fluoride content, which ordinarily wouldn’t be enough to cause you harm, even if you drink a dozen cups a day.

However, if you drink as much tea as one 47-year-old woman did, you might end up in trouble. She drank a gallon of tea a day for almost two decades, brewing it with between 100 and 150 tea bags each time. It is estimated that she was consuming in excess of 20 milligrams of fluoride per day (way, way above the recommended dose), and after 17 years of this, her bones were like glass. She ended up in the hospital suffering severe pain from brittle bones, and had to have all her teeth removed. Other than that, though, she was probably super-duper healthy.

You shouldn’t be drinking detox teas. Apart from the whole “detox” industry being basically one big scam, there is an ingredient in most detox teas that you should only really be taking in certain circumstances. Senna leaf is known to irritate the lining of the bowels, which has a laxative effect. This is fine if you’re constipated, or a surgeon wants to operate on your digestive system and doesn’t feel like working around last night’s dinner. However, if you consume it regularly in teas, it will not be fine.

In the short term, these teas will mostly just “detox” your bowel, which, admittedly, will probably leave you feeling a bit less bloated. Unfortunately, it will also dehydrate you and “detox” out a bunch of important stuff, like electrolytes and healthy nutrients, which do more good inside you, especially if you intend to have a nice, long, pain-free life.

Falling somewhere in between black tea, which is made with fully oxidized tea leaves, and green or white tea, which are both made with non-oxidized tea leaves, we have oolong tea. Oolong tea is made by partially oxidizing tea leaves in the sun, then twisting the strands of tea leaves to develop oolong’s distinctive flavor. Oolong teas from different regions of the world can vary widely in percent of oxidation, meaning some oolong teas will have much more caffeine than others.

Unique not only in flavor, oolong tea also enjoys many of the health benefits of both black and green tea. Oolong tea is said to help with blood sugar control, heart health, brain function, and metabolism, as well as protect against some forms of cancer. Oolong tea is rich in minerals like manganese, and contains a host of tea polyphenols, which act as antioxidants. Oolong is also hailed for containing the amino acid theanine, which acts as a stress-reducer in the body.

Aside from ginger, hibiscus, and peppermint—which have clinically recognized health benefits for the consumer—steer clear of basically any herbal teas. Any positive effects perceived after drinking any other herbal infusion may be, at best, a placebo effect (or possibly leftover good feelings from the chocolate biscuit).

Until more studies have been done, the only information about most herbal teas comes from largely non-scientific or traditional medical sources. While there certainly could be merit in ancient tea-based remedies, without studies to back them up, you might as well fall back on a traditional New York prescription for your problems. We refer, of course, to the Long Island iced tea—because you definitely won’t be feeling much pain after a couple of those.

Yes drink Green tea. So many, in fact, that Authority Nutrition declared it the “healthiest beverage on the planet” — a pretty bold statement, likely due to green tea’s high concentrations of epigallocatechin gallate (EGCG) which is loaded with a host of medicinal properties. Green tea is credited with boosting brain function, enhancing weight loss, and staving off cardiovascular disease and cancer. What else does green tea fight? Death, apparently.

A study of elderly Japanese found that those who regularly imbibed the hot green libation were 76 percent less likely to die during the 6-year study. Enjoy green tea by the bag, prepared with loose leaves, or as matcha — a premium green tea made into a powder and believed to contain the highest health benefits of all green tea.

For those of us who are prone to injury, a cup of tea made from comfrey might sound like a good idea. After all, comfrey is said to promote the healing of wounds, bruises, and even broken bones. It’s also claimed to help with digestive issues, though it isn’t a friend to every part of your body. Comfrey contains pyrrolizidine alkaloids which, when metabolized and consumed in sufficient quantities, can cause severe damage to the liver.

The risk varies depending upon when the plant was harvested and which part of the comfrey plant is used, but because of the risk, its sale is banned in the US and many other countries for anything other than topical applications (and even then, there’s a danger of buildup).

Bags of dried leaves are still available online, however, and although they should only be used to create creams and ointments, it is totally possible to throw them in some hot water and make a lovely cup of steaming liver failure.

Drink white tea. Like most tea we drink, white tea also comes from the Camellia sinensis leaf. It has a pleasantly mild taste with a natural sweetness, which makes it preferable for some people who can’t get past the bitterness of green tea. The difference in white tea lies in how the leaf is treated, or rather, not treated.

White tea comes from the youngest buds of the plant that are covered in fine silver hairs giving the buds a white, fuzzy appearance. The buds are plucked and steamed to prevent oxidation, resulting in a tea that is high in body-friendly catechins that are believed to help fight cancer, diabetes, bacterial infections, and even aging. So you can feel pretty darn good about downing a few cups per day. If it’s really doing work on the aging front, make sure you grab your ID before you hit the bar.

Drink Ginger tea, which has long been used in traditional medicine to treat nausea and other digestive issues, which makes it an excellent choice for use in teas. It is especially useful for pregnant women experiencing morning sickness, since it’s safe to use during pregnancy and will help with menstrual pain.

People who exercise might also find benefit from a cup of ginger tea, since studies have shown it can reduce exercise-related muscle pain, as well as inflammation. It also happens to taste pretty good, which is more than can be said for some “teas,” real or otherwise.

Don’t drink it. No, you don’t have to avoid squeezing some fresh lemon in your tea, but you should be wary of those tea bags that are labeled as “lemon flavored.” The tea leaves used in these preparations are usually of low quality, and has “higher amounts of noxious metal than tea infusions made from whole leaves,” according to Magdalena Jeszka-Skowron, PhD, of the Poznan University of Technology in Poland.

Powdered and liquid iced tea products are also suspect, with studies indicating heightened fluoride and acid content. Jeszka-Skowron recommends adding fresh lemon to better-quality, whole leaf teas. Even then, she advises that you should wait until you have removed your tea bag or leaves from your brew before adding the lemon, which could alter the pH and extract heavy metals from the tea leaves.

Drink pu-erh tea which hails from the Yunnan province of China, and has a very devoted legion of drinkers. To make pu-erh tea, the tea leaves are only partially oxidized, then left with microbes which, over time, ferment the tea. Pu-erh may be aged for a just a few years for “young raw” pu-erh, or fermented for many decades to produce the prized “aged raw” pu-erh teas, which can fetch thousands of dollars and more in the marketplace.

Pu-erh is highly touted as a weight loss remedy in Asia, and there is some science to back up the claims. While most studies are on animals, a study of 36, pre-obese adults in Japan showed that pu-erh tea contributed to a significant loss of visceral fat and reduction of waist circumference in the test subjects. Pu-erh is also useful in the treatment of high cholesterol, due to the naturally occurring chemical it contains, lovastatin, which is the same chemical found in cholesterol medications.

Nope, don’t drink this ceremonial tea from the South Pacific is one that has a ton of potential for misuse. A known anti-anxiety remedy, kava kava has sedative qualities that can produce a drunken stupor in users who overindulge. It has been outright banned in countries like Australia and Poland, and its use has been linked to cases of liver disease, though the quality of the kava kava used in those cases is likely the culprit.

While still legal in the U.S., you should be fairly warned: it can produce some pretty unpleasant side effects when mixed with alcohol or prescription meds. If that wasn’t enough, get this — overuse of kava kava can cause a scaly skin rash that only goes away once you stop partaking. Doesn’t sound too relaxing to me!

Drink hibiscus tea.  In many countries, drinking tea is a ritual (sometimes involving tasty biscuits) that generally leaves you feeling fairly relaxed after. However, if your stress issues are more serious, a diversion from the traditional high-tea brew might have a greater benefit for your health. Consider hibiscus tea, for example.

While it isn’t made from the leaves of the camellia sinensis plant, a recent study showed that regular consumption of hibiscus tea was linked to a noticeable drop in blood pressure, in a group of patients suffering from elevated stresses and pressures. The study didn’t consider the effect of consuming tasty snacks with the tea, but since a chocolate biscuit never made anyone feel worse, it was probably just inferred.

Don’t drink tea that has steeped too long
If you’re a regular tea drinker, you’ve no doubt prepared and consumed your cup of tea the way many people do — by pouring hot water over a tea bag into a cup, and allowing the tea bag to steep there the entire time you enjoy your tea. Perhaps you even think this method allows the water to extract even more of all of that tea goodness from the tea bag. Unfortunately, this is the opposite of what you should do when preparing tea.

Dr. Gerry Schwarfenberg of the University of Alberta says we should actually keep the brew time of teas to under three minutes, especially if the tea is from a region known for high levels of lead and aluminum, like China. Not only will a shorter brew time lessen the leaching of heavy metals into your cup, it will also decrease the amount of fluoride you possibly consume while enjoying your brew. Schwarfenberg also recommends drinking your tea from a glass mug, instead of china, which could also contain lead in its glaze.

Don’t drink cheap tea
Regardless of your preferred choice of tea, quality matters. Though one of the healthiest drinks to grab, certain teas come with their fair share of health risks. The Journal of Toxicology found in 2013 that over 70 percent of the 30 teas tested contained potentially unsafe levels of lead, while 20 percent contained unsafe levels of aluminum.

A separate study also found that 36 of 44 teas tested had unacceptable levels of pyrrolizidine alkaloids (a toxin that grows on plants and is linked to liver damage, that is easily spread from a mother to a fetus or breastfeeding child). Another study found elevated fluoride content in some teas. While fluoride is good for your teeth in low doses, like those in water fluoridation programs.

But the amount found in these teas was highly concentrated and could actually be detrimental to teeth, bones, and joints. Experts recommend avoiding teas that are grown in China, Sri Lanka, and India, which are known to have more contaminated soil.


evergreens, evergreen, evergreen tea, conifers, conifer tea, tree teas, spruce, pine, birch, chaga, tamarack, vitamin C, scurvy

NOTE: When using wild trees such as pine or cedar, make sure when you use winter trees for tea that you use a “double boil” (unless its processed tea sold to you). Meaning that the water from the first boil should ALWAYS be pitched (the first batch of water). Boil then rinse off the cedar with fresh water, and boil a second time, and skim off any residue that floats on top of the second boil.

Limit ingestion to no more than 3 cups per week, to prevent build up of thujone in the liver, kidneys, stomach, and brain. Too much cedar tea is potentially deadly and this is what Chippewa, Shawnee, Cherokee, Blackfoot, and Sioux lineages say.

pine tree.jpg

Tree Tea 1 .png

spruce tea
Tree Tea 2

SPRUCE TEA: https://www.etsy.com/shop/StudioKairos?ref=simple-shop-header-name&listing_id=685724841



You can make spruce tea year-round, and the needles you use will influence the taste of the tea: young, light green spruce tips will yield a light, slightly lemony flavor, while mature needles harvested during the winter will create a stronger, slightly more bitter tea. If you’re harvesting the needles in wintertime, try to choose the ones that are the lightest green, as those will be the newest needles. Wash them off, use a sharp knife to cut the needles from the central twig, and then either crush or chop the needles themselves.

When it comes to making a spruce needle infusion, do not boil the needles in water—instead, boil a kettle full of water and then pour that over a tablespoon or so of the crushed needles. They contain a great deal of vitamin C as well as beta carotene and have a slightly sour taste, so feel free to add honey or other sweetener to taste.

Note: it’s best to avoid drinking spruce tea if you’re pregnant, as it can act as an abortifacient.


Pine needles also contain an incredible amount of vitamin C, as well as vitamin A, a slew of B vitamins, and several antioxidants. Per volume, pine needles have five times the vitamin C found in lemon juice, or eight times as much as orange juice. If you’re aiming to fend off scurvy this winter, pine is probably your best friend. You can prepare the tea in the same way as you would spruce tea, and sweeten the tea if you find that it’s too intense to drink on its own.

If you find the flavor too concentrated, feel free to dilute it until it tastes right to you. If you have any brewed tea left over, feel free to add it to a hot bath or even a steam inhale: if you have any chest congestion thanks to cold and flu season, it should loosen things up and let you breathe more easily.

As a tip, pine bark contains flavonoids that can boost the effects of vitamin C, as well as helping its absorption into the body. Additionally, if you’re going to add some into your tea, please just use a tiny bit so you don’t hurt the tree.


Although tamaracks are members of the pine family, they’re the only conifer that loses needles in autumn and winter. They’re found in temperate, boreal forests, and are often tucked in among black spruces. Since it has no needles on it after October or so, it’s best to use bits of bark and twig for your tea, as they’re also packed with vitamin C and have a lovely green, earthy flavor.

Tamarack bark has anti-inflammatory properties and has been used as a decongestant and expectorant for chest complaints, but keep in mind that it also has strong laxative properties as well—use it sparingly, unless that’s the effect that you’re aiming for.


This beautiful tree can be used to create a fragrant tea that has a subtle wintergreen flavor, and tastes absolutely incredible with a bit of honey, agave, maple or birch syrup (which can be tapped like maple in springtime) added to it. It’s full of vitamins B1 and B2, as well as calcium, magnesium, and zinc, and the best parts to use are the twig-tips, but you can also add a bit of the inner, pinkish part of the bark as well.

The outer, papery bark is flavorless and has few medicinal or nutritional properties, but please don’t peel it off trees just for the fun of it: if you find a piece that’s peeling somewhat, try to just trim that off and take what you need. It’s the tree’s skin, after all.

The best way to make this tea is to take 7-10 small twigs from the ends of branches, wash them off, and either crush them or chop them up a bit. Place these in the bottom of a teapot, and pour two cups of hot, freshly boiled water over them. Let that steep for a few minutes, and strain into cups. Add sweetener to taste.


Now, in addition to a tea brewed from the birch tree itself, there’s another plant associated with it that may be worth looking into: Chaga is a type of fungus that grows almost exclusively on birch, and its medicinal properties have been recognized for thousands of years. Known by names such as “The Diamond of the Forest” and “The Mushroom of Immortality”, chaga can be brewed into a tea that apparently tastes like an interesting combination of tea and coffee, with a pleasant earthy aspect to it as well.

I haven’t tried it yet, but I’m eager to do so, and am in the process of researching the most eco-friendly/sustainable sources from it. Although I have found chaga growing on some of the trees in the forest near my home, I’ve been hesitant to harvest it as I don’t want to damage the host tree itself. I’ll keep you posted on this, though!

As with any medicinal plant, it’s important to do your research before brewing anything to ensure that it’ll be safe for you. If you’re on any kind of medication, talk to your health care provider to ensure that there aren’t any contraindications with what you’re taking, or that the plants you’d like to try won’t aggravate any health issues.

WARNING Pregnant women should avoid spruce tea, it has been noted that extensive consumption of pine needle tea can lead to light sensitivity, and people with seasonal allergies may react negatively to drinking infusions made from tree bits. Use common sense, educate yourself, and try a small amount to test your reaction before brewing up a big pot and chugging it in one go. 

Sources: https://www.mashed.com/22548/3-teas-drinking-3-teas-shouldnt/?utm_campaign=clip and one acre farm dot com

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