Chickweed (Stellaria media) has long been used for its nutritive purposes, offering lots of protein and minerals. The plant is often eaten as a vegetable or as part of a salad. As an herb, it has mild diuretic properties and can also work as an appetite suppressant.

If used as support in a weight-loss program, the leaves alone should be used. The leaves provide protein, fiber, ash, thiamine, riboflavin, niacin, vitamin C, rutin, and some fat. The seeds, which are also often used for food, include oils and extra fats along with protein and vitamin C.

Green tea (Camellia sinensis) could probably have an entire blog dedicated to itself, but we are going to list just the basics here. Green tea seems to have been first widely used in China, and traveled to Japan from there. The Japanese are, as a group, very interested in maintaining good health through nutrition and have regarded green tea as a healthful drink for centuries. It is also commonly accepted that green tea helps to control weight.

Green tea increases circulation, which is beneficial on every level. It acts as a mild stimulant, helping to increase metabolism and so is valued in weight loss programs. Green tea is even available in capsule and liquid extract forms for those who do not enjoy herbal teas, but the taste of green tea is one that most people find enjoyable. It is very commonly available flavored with various citrus fruits or other herbs as well.

Green tea is a wonderful source of anti-oxidants as well. Research continues to demonstrate the variety of beneficial effects from anti-oxidants, with specific ones affecting particular areas of the body. But it is generally accepted throughout those interested in health that anti-oxidants are powerful health-boosters.

Green tea is very rich in polyphenols and bioflavenoids. Green tea DOES contain caffeine unless it has been decaffeinated.

There are a number of common herbs used in tea blends and singly as an herbal tea that can increase energy levels. Be aware that some teas labeled “energy teas” owe most of their “boost” to caffeine rather to the action of any particular herbs.

Some herbs commonly used in energy teas include green tea, kombucha, panax ginseng, siberian ginseng (or eleuthero), yerba mate, guarana, noni, astragalus, goji berry, and Oolong (Wu-long) tea.

Green tea is high in antioxidants and is useful for cellular health and has anti-aging properties, and also increases metabolism slightly. For this reason, it is common in diet tea blends.

Kombucha is an adaptogenic herb, meaning that is helps the body deal with stress and helps protect against stress-related illnesses. It is also beneficial for immune function.
Siberian and panax ginseng both increase blood circulation and can improve mental functioning and sexual drive. They are adaptogenic herbs as well and help protect against stress-related illnesses.
Yerba mate is popular in Brazil, Argentina, and other South American countries where it is grown as a drink that replaces coffee or soda. It has a stimulant effect that feels similar to coffee, but for most people is gentler on the stomach.

Guarana is commonly used in weight-control capsule formulations and is a natural source of caffeine. It is also very popular in a variety of energy drinks and soft drinks.

Noni has the reputation of being an excellent energy booster for most people (although the taste can be rather difficult to tolerate, which is why it is often mixed with other herbs when used in a tea form).

Astragalus is an adaptogenic and is helpful for the immune system.

Goji is high in antioxidants and is associated with a wide variety of health benefits, which we will discuss further in a later post. It is sometimes used in weight loss formulas as well.

Oolong (or Wulong) tea has been long used in Asian countries for weight control and has recently become very sought-after in the US for this purpose. We will devote another full post to Oolong in the near future as well.

We hope this general introduction to energy teas has proven informative to our readers. Watch for more information on energy teas, herbal teas for other health concerns, and more. Bookmark us and check back, as we are updating frequently!

Just as herbs are used in capsule form, tincture, extracts, and in other forms, herbal teas are another form of herb usage for a wide variety of uses.

Many medicinal herbs can be effectively used in tea form. Sometimes the effect can be felt even more quickly as the tea is quickly absorbed into the system and the active elements from the tea can begin to work quickly in the body. Herbs can be either more or less effective in tea form, depending upon the herb.

Herbal teas may be made using either the infusion method or the decoction method.
Infusion teas are made from leaves, flowers, and other light plant material. Place 1 or 2 tsp. of the herbal tea into a tea bag, ball, etc. and place it in your cup. Heat water until almost boiling and pour over the tea. Allow it to steep for 3 to 5 minutes. If you need a stronger effect, you can let the tea steep for up to 15 minutes, but be aware that many teas will become bitter if brewed more than the normal 3 - 5 minutes. Tea may be sweetened with honey, if needed. It should be drunk when fresh, but can be refrigerated for 12-24 hours if necessary.

The decoction method is used to make teas from plant materials such as bark, seeds, roots, berries, or woody stems, or twigs. The material should be chopped up. Add 1 to 3 tablespoons of the herbal material into a medium or large teapot with 16 ounces up to a quart of water. Let the pot sit for at least 5 to 10 minutes before heating. Bring it just to boiling, then turn down the heat and allow it to simmer for 10 to 30 minutes. Strain the tea into a cup. Honey may be added if needed. Tea is best drunk fresh, but can keep for a few days if refrigerated. The materials listed for decoction can also be prepared using the infusion method, but will result in a weaker tea with less of the intended effect.