On the health benefits of tea
By Emma Palova
EW Emma’s Writings
Lowell, MI- I am a lifelong tea drinker, even though I had my periods of drinking coffee during the early 2000s while working for the Ionia Sentinel-Standard.
My love for tea goes back to my childhood. We cured everything with either chamomile tea or plum brandy.
We used chamomile tea with honey to calm us down and at night to sleep. Quite often stories circulated about giving a brew from raw poppy heads not quite mature yet to kids, so they sleep better.
The love for tea grew stronger while living in Sudan, Africa. There is a huge misconception that in hot weather you have to drink cold beverages. Actually, the body and the beverage temperatures should be close, just like in cooking.
“Everything has to have the same temperature,” says my cousin Brona Pink, a trained chef. That’s probably why Russians eat ice cream in winter.
Not knowing this fact back then, we drank by default both cold and hot tea in huge pitchers at the African apartment complex. I didn’t know much about herbs back in the 1970s, so we used mostly black tea with caffeine.
The next run with tea was after I gave birth to my daughter in 1979 and started having problems with my gall bladder and digestion. I looked deeper into herbs and teas. There are many teas that are good for digestion. These are mostly made from bitter herbs like dandelion. Dandelions are not just those ugly yellow flowers in your lawn. Our friend in Czech Republic used to make wine from them.
“They are one of the nature’s best medicine,” writes herbalist Betty Dickinson in her book “Creating a Healthy Corner.”
“I eat the leaves fresh early in the spring before they blossom,” she writes.
My encounter with Dickinson in 2000 after I came back to USA from a trip to Czech Republic was one of the most important milestones in my life.
Dickinson was and still is a columnist for the Ionia Sentinel-Standard and she also writes for EW Emma’s Writings and for E Health & Wellness.
I was already organically bound as opposed to using chemicals, but she helped me understand the workings of nature.
I was overweight at the time and she suggested a tea mix consisting of celery seeds, kelp and nettle. I still use it to this day. Nettle and burdock are in most digestive teas.
Tea has always inspired me to a point that I wrote seven chapters of “Tea Council” in 2000, and lost them later when I switched computers.
The most recent run with tea was in 2012 when I lost my hair for unknown reasons. Dickinson had a cure for me; nettle again and yucca.
I also discovered the best tea line ever the “Health King.” Their “Hair Regeneration” with privet root and black sesame helped me get my hair back. But their “Dong Quai Lady’s tea is the true king.
Ironically, my mom, who is a former pharmacist does not believe in herbs, teas or supplements.
“That’s a bunch of bullshit,” she says.
Well, all I can say is how I feel when I have the teas and when I don’t. The Lady’s tea with Angelica chinensis helps maintain normal gynecological functions and it alleviates cramps.
Whenever tired after long hours of writing I use yerba mate by EcoTeas.
The Organic India tea line is also good.
My love affair with teas continues. I love to serve them, I love to drink them and the artist in me loves their colors. They range from yellow jasmine to dark chocolate yerba mate. Maybe, there is a British or a Russian person in me. Plus drinking tea is a highly social event in many countries like the United Kingdom in the form of “high tea.” The Grand Hotel on Mackinac Island also serves “high tea” at 5 p.m.
You can order Dickinson’s book by e-mailing me at firstname.lastname@example.org
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