Dr Red Epilobium & Ginger Tea Infusion with Aged Oak Extract
Dr Red's Epilobium & Ginger Tea Infusion with Aged French Oak Extract.
Made from the combination of Epilobium, dried Ginger pieces and ginger extract we have added our infamous Aged French Oak Extract for a more potent infusion. A refreshing and invigorating drink, it has a subtle earthy, ginger flavour. Epilobium & Ginger Tea Infusion can be consumed hot or cold and can be sweetened if desired.
Epilobium & Ginger Tea Infusion is Caffeine Free and brimming with the antioxidants that both the Epilobium and Ginger are renowned for.
Epilobium Herb (Epilobium parviflorum)
Dried Ginger Pieces (Zingiber officinale)
Aged French Oak Extract (3gm dry oak equivalent per 1.5gm serve)
In history, Epilobium seems to have very little reference. It is mentioned in a Pharmacopoeia of 1880. Although sometimes considered a weed, it has a long history as both a food and a medicine.
Historically, medicinal use includes oral use of the plant extracts, often in the form of an infusion or tea, as a treatment for prostate and urinary problems including benign prostatic hyperplasia (BPH) or enlarged prostate; and for various gastrointestinal disorders such as dysentery or diarrhea. Topically the plant has been used traditionally as a soothing, cleansing and healing agent to treat minor burns, skin rashes, ulcers, and numerous other skin irritations and afflictions.
Epilobium species have been used as remedies in folk medicine, particularly in Central Europe, for the treatment of prostate disorders and abnormal growths.
As most would know, Ginger has a long history of use through the world. The Indians and ancient Chinese used the root of ginger as a tonic to treat common ailments. Although ginger originated in Southeast Asia, it was widely cultivated in other countries. By the 1st century, traders had taken ginger into the Mediterranean regions.
Eventually, it became a popular spice in Rome. Unfortunately, the use of ginger fell from use once the Roman Empire fell. At this point, ginger's worth had increased. It was commonly used to make delicacy sweets in the medieval times.
Ginger has been traded throughout history longer than most other spices. It was valued for its medicinal merits: it is a popular warming spice, a digestive aid, and sometimes used to treat flatulence and colic. Today, ginger is easily accessible in local grocery stores and throughout markets, but back in the 14th century it cost about the same amount as a live sheep or piece of livestock!
How to Brew
The light straw color and subtle ginger flavor of Epilobium & Ginger tea make it a refreshing beverage.
1. Boil enough water to make your desired amount of tea, either for one cup or several.
2. Measure 1.5 grams of herbal leaf per cup you are brewing.
3. Place the measured herbal leaf into an infuser, teapot or French press. If using the infuser, place it in your mug.
4. Pour the appropriate amount of water into mug, tea pot or French press. Put the lid on the teapot or french press, if using.
5. Let the herbal leaf steep for 0ne to two minutes.
6. Remover the infuser from mug, pour the liquid from teapot through a strainer into a mug or depress the strainer of the French press and pour the tea into a mug.
Honey or lemon can be added to taste. You could also experiment with additional spices such as cinnamon and clove for a more festive infusion.
If you desire a stronger tea, add more leaf when brewing or allow to steep longer. The beneficial antioxidants and flavonoids are more easily extracted using heat, but vitamin C degrades slightly at the high temperature of boiling water. If vitamin C is the nutrient you desire most from this tea infusion, make the tea as a cold brew by following the instructions below.
1. Measure 1.5 grams of herbal leaf per cup you are brewing.
2. Place into a jug that can be refrigerated.
3. Add the amount of cold water to match the number of cups you are brewing.
4. Leave it to cold brew overnight in the fridge or for at least 6 hours so it has a chance to soak up all of the antioxidants.
5. Squeeze of lemon or lime for serving