Drinking tea has many health benefits: it helps improve digestion, aids in weight loss, boosts the immune system, and is high in antioxidants. The most common variants are green and black leaf teas; floral teas such as chamomile and jasmine are also popular. But there are unconventional ways to prepare tea for even more health benefits. Here are some unusual tea ideas that will decrease inflammation in the body and improve gut health.
Turmeric Tea
Turmeric contains curcumin, which is one of the most powerful natural anti-inflammatory substances. Most people suffer from some type of inflammation in the body, whether it’s from a sore throat, infection, or wear and tear of the muscles from physical activity.
To make one large cup
Ingredients
- 3 inches turmeric, finely sliced
- 1 cup boiling water
- Freshly ground black pepper to taste
Directions:
- Steep the sliced turmeric in boiling water for 4-5 mins.
- Add black pepper to taste.
The combination of the black pepper and turmeric is supposed to enhance the anti-inflammatory properties of turmeric.
Kombucha
Kombucha is a fermented tea that contains probiotics. This is a good alternative for people who are lactose intolerant or do not want to consume dairy through products like yogurt or Yakult.
To make 7 8 oz glasses
Ingredients
- Scoby of bacteria (purchase from a reputable source)
- 4 tea bags green tea
- 4 cups boiling water
- 1 ½ cup brown sugar
- 4 cups cold water
Directions:
- Bring water to a boil and steep the tea for four to five minutes in a large bowl.
- Stir in brown sugar until adequately dissolved.
- Add the cold water to bring the tea mixture to room temperature.
- Make sure the tea is room temperature, not too hot or cold, as this will kill the live culture of bacteria in the scoby.
- Transfer the tea mixture into a gallon glass container with an opening at the top that allows air to pass through.
- Add the scoby of bacteria.
- Cover with a cheesecloth.
- Let it ferment for seven days.
- Bottle and store in the refrigerator.
- Leave two cups of the fermented tea for the next batch of fermentation along with the scoby.
