Tea Theme Plant List/FINAL

#	NAME, Common & Botanical		CLASS	LIGHT	HEIGHT	PART USED	COMMENTS
1	angelica Angelica archangelica		B	w l	4–6 ft.	seeds & leaves	Angelica prefers a moist, slightly acidic, soil. Infuse fresh or dried leaves; decoct seed.*
2	anise hyssop Agastache foeniculum		P	m w	3–4 ft.	leaves & flowers	Anise hyssop has a licorice flavor & aroma. Try a hot or iced tea. Fresh leaves are more flavorful.
3	Aztec sweet herb Lippia dulcis		TP	m	1–2 ft.	leaves & flowers	Also called Phyla scaberrima. Sprawling growth habit. The leaves are sweeter than sugar.
4	basil, cinnamon Ocimum basilicum ‘Cinnamon’		A	m	2–3 ft.	leaves & flowers	Cinnamon basil has a spicy flavor & scent. Use either fresh or dried leaves, also the flowers.
5	basil, lemon Ocimum basilicum ‘Citriodorum’		A	m	1–2 ft.	leaves	Lemon basil has a strong citrus scent. Try a summer tea combined with mint.
6	bee balm (red flowered) Monarda didyma		P	m w	2–4 ft.	leaves & flowers	Also called bergamot & Oswego tea. Decoct flowers for "Golden Melissa" tea. Drying ‘tames’ leaf flavor (spicy~minty~citrus taste).
7	caraway Carum carvi		B	m	1–2 ft.	seeds	Makes a soothing, licorice-flavored tea. Seed teas are prepared by the decoction method.
Key:		A = annual, B = biennial, P = perennial, TP = tender perennial			m = sun, w = partial shade, l = shade The N.E. Unit of the HSA 5/11/96

#	NAME, Common & Botanical		CLASS	LIGHT	HEIGHT	PART USED	COMMENTS
8	catnip Nepeta cataria		P	m w	2–3 ft.	leaves	Use fresh or dried leaves for a soothing, mildly sedative tea. Plants have aggressive growth habit.
9	chamomile, Roman Chamaemelum nobile		P	m w	3–12 in.	flower heads	Caution: May cause an allergic reaction (this plant is in the same family as ragweed). Dried flower heads make a soothing, apple-scented tea.
10	costmary Tanacetum balsamita		P	m w	1–2 ft.	leaves	Also called bibleleaf & alecost. Colonists used for "Sweet Mary" tea. Fresh, young leaves have a minty taste; mature leaves are bitter tasting.
11	fennel Foeniculum vulgare		TP	m	4 ft. +	seeds	Makes a soothing tea; should be used in mod-eration. Seeds are decocted (see Tea Terms, p. 5).
12	ginseng, American Panax quinquefolius		P	w l	12–18 in.	roots & leaves	A plant for those with patience~ challenging to grow & takes 6 years to mature. Needs acid soil & shade 3⁄4 of the day. This is a native plant.
13	lavender, English Lavandula angustifolia		P	m	1–2 ft.	flowers	Infused flowers make a naturally sweet tea. Thought to stimulate the appetite.
Key:		A = annual, B = biennial, P = perennial, TP = tender perennial			m = sun, w = partial shade, l = shade The N.E. Unit of the HSA 5/11/96

#	NAME, Common & Botanical		CLASS	LIGHT	HEIGHT	PART USED	COMMENTS
14	lemon balm Melissa officinalis		P	m w	2–3 ft.	leaves	Fresh leaves have more flavor ~ tea has a lemony taste/scent. The colonists used for "Melissa tea."
15	lemon grass Cymbopogon citratus		TP	m	2–3 ft.	leaves	Use fresh or dried leaves; strong lemon aroma. Also used as a flavoring in oriental cooking.
16	lemon verbena Aloysia triphylla		TP	m	2 ft. +	leaves	Called the "queen of the lemons." Fresh/dried leaves have a wonderful flavor & fragrance.
17	Mexican mint marigold Tagetes lucida		TP	m w	2–3 ft.	leaves	This plant goes by many names, including "sweet scented marigold." Sweet anise scent & flavor. Foliage is used as a tarragon substitute.
18	mint, apple Mentha suaveolens		P	m w	2 ft.	leaves	Apple mint is also called woolly mint ~ pleasant apple fragrance. (Note: The variegated form of apple mint is called pineapple mint.)
19	mint, blue balsam Mentha x piperita ‘Blue balsam’		P	m w	2 ft.	leaves	Superb flavor & strong fragrance. This is an excellent mint for drying.
20	mint, chocolate Mentha x piperita ‘Chocolate’		P	m w	3 ft.	leaves	Smells like a peppermint patty, with a subtle chocolate taste.
Key:		A = annual, B = biennial, P = perennial, TP = tender perennial			m = sun, w = partial shade, l = shade The N.E. Unit of the HSA 5/11/96

#	NAME, Common & Botanical		CLASS	LIGHT	HEIGHT	PART USED	COMMENTS
21	mint, orange Mentha x piperita ‘Citrata’ or ‘Orange’		P	m w	2–3 ft.	leaves	Also called bergamot mint; citrus flavor/aroma. All mints should to be given boundaries to control rampant growth habit.
22	mint, peppermint Mentha x piperita		P	m w	2–3 ft.	leaves	This is true peppermint. Combine peppermint & spearmint for a delicious tasting tea.
23	mint, peppermint Mentha x piperita ‘Black peppermint’		P	m w	2–3 ft.	leaves	Strong peppermint flavor. Try peppermint-flavored milk for a nighttime beverage.
24	mint, pineapple Mentha suaveolens ‘Variegata’		TP	m w	1 1⁄2 ft.	leaves	Highly ornamental, variegated form of apple mint ~ fresh pineapple scent, but little flavor.
25	mint, spearmint Mentha spicata		P	m w	1–2 ft.	leaves	Fresh spearmint has a refreshing taste & scent. May be a bit strong on its own.
26	moujean tea Nashia inaguensis		TP	m	1–2 ft.	leaves	Sweet-scented, small evergreen shrub with cream colored flowers & glossy fruit. Use fresh/dried leaves for a pungent, vanilla-like flavor.
Key:		A = annual, B = biennial, P = perennial, TP = tender perennial			m = sun, w = partial shade, l = shade The N.E. Unit of the HSA 5/11/96

#	NAME, Common & Botanical		CLASS	LIGHT	HEIGHT	PART USED	COMMENTS
27	pineapple sage Salvia elegans		TP	m	3–5 ft.	leaves	Dried or fresh (preferred) leaves have a delight-ful fragrance (but little flavor); traditionally used in Mexico to calm an upset stomach.
28	rose, miniature ~ "Jennifer" Rosa chinensis minima ‘BENjen’		P	m	18-24"	hips (fruit)	A vigorous, repeat blooming, miniature rose. Fragrant, light pink flowers with white reverse. Avoid chemical sprays for "rosehip tea."
29	rose, rugosa Rosa rugosa ‘Schneekoppe’		P	m	2 1⁄2 ft. height/width	hips (fruit)	A relatively small, hardy rugosa with deep pink buds, double white flowers/lavender overtones~ recurring bloom; red hips (high in vitamin C).
30	rosemary Rosmarinus officinalis ‘Salem’		TP	m w	1–3 ft.	leaves	Fresh or dried leaves make a mild, soothing tea. Traditionally grown in pots to overwinter indoors.
31	sage, common Salvia officinalis		P	m w	2 ft.	leaves	Dried leaves make a full-bodied, therapeutic tea; valued in China (for long life). We exported sage and imported "regular" tea.
Key:		A = annual, B = biennial, P = perennial, TP = tender perennial			m = sun, w = partial shade, l = shade The N.E. Unit of the HSA 5/11/96

#	NAME, Common & Botanical		CLASS	LIGHT	HEIGHT	PART USED	COMMENTS
32 a b c d	scented geranium Pelargonium ‘chocolate peppermint’ ‘Mabel Grey’ ‘Rober’s lemon rose’ true rose P. graveolens		A	m	a) 1 ft. b) 2 ft. c) 3 ft. d) 3 ft.	leaves	Pinch back to encourage bushy growth. Cuttings may be taken to start winter house plants. Use fresh or dried leaves; try adding a leaf to flavor a cup of "regular" tea. The lemon-scented ‘Mabel Grey’ is also called P. citronellum.
33	tea Camellia sinensis		TP	m w	to 6 ft.	leaves	This plant is the source of "regular" tea (black, green & oolong). This ornamental evergreen prefers slightly acidic soil. Commercial growers harvest only the tender new growth.
34	thyme, lemon Thymus x citriodorus		P	m w	6–8 in.	leaves & flowers	Use fresh or dried leaves (tender stems/flowers may also be used) for a fragrant, spicy brew.
35	wintergreen Gaultheria procumbens		P	w l	4 in.	leaves & berries	Also called "checkerberry" & "teaberry." Wintergreen is a native, woodland plant; needs shade and acid soil.
Key:		A = annual, B = biennial, P = perennial, TP = tender perennial			m = sun, w = partial shade, l = shade The N.E. Unit of the HSA 5/11/96

#	NAME, Common & Botanical		CLASS	LIGHT	HEIGHT	PART USED	COMMENTS
36	Yerba buena Satureja douglasii		TP	m	creeping habit	leaves	Satureja douglasii is a Southwest, native American plant. Yerba buena or ‘good herb’ has a minty fragrance. Good for a hanging basket; may be grown indoors.
37	Yerba maté Ilex paraguariensis		TP	m	4–5 ft.	leaves	This evergreen shrub is also called maté, Yerba-de-maté & Paraguay tea. Makes a stimulating tea, very high in caffeine.
Key:		A = annual, B = biennial, P = perennial, TP = tender perennial			m = sun, w = partial shade, l = shade The N.E. Unit of the HSA 5/11/96

Tea Terms and Brewing Instructions

Infusion ~ The most common method of brewing tea. Bring fresh water just to a boil and pour over leaves or flowers. Steep for approximately 5~10 minutes. This gently extracts the essence of the herbs. As a general guideline, use 1 teaspoon of dried herbs, or 3 teaspoons of fresh herbs, for every cup of water. Check the strength after 3~5 minutes; steep a few minutes longer if you prefer more flavor. Some herbs become bitter after prolonged steeping and you may prefer to increase the amount of herbs for your next brew. Strain the leaves before serving.

Decoction ~ This method is used for seed and root teas to bring out the full flavor. In a enameled or tempered glass pot, bring fresh water to a boil. Add crushed or bruised seeds, reduce the temperature and simmer gently for approximately 10~20 minutes. Strain before serving. As a general guideline, use 1 tablespoon of bruised seeds to 1 pint (2 cups) of water. The liquid will reduce by approximately half.

Herbal teas are usually served without milk/cream or added sweetener. If you prefer to add sweetener, you might enjoy a little honey or Aztec sweet herb. If you’ve never tried herbal teas, try a cup of ‘regular’ tea brewed with 1 or 2 fresh herb leaves added.

We hope you enjoy your tea!