By Leen Randell

Updated: Nov 13, 2024

10 Best Herbal Teas For Bitter Taste In Mouth

Herbal teas for bitter taste in mouth are a natural remedy that helps alleviate the unpleasant sensation of bitterness in the mouth.

They work by soothing the mucous membranes and reducing inflammation in the mouth and throat. The best herbal teas for bitter taste in mouth include Glycyrrhiza glabra, Artemisia absinthium, Taraxacum officinale, Gentiana lutea, Achillea millefolium, Echinacea purpurea, Ginkgo biloba, Zingiber officinale, Curcuma longa, and Silybum marianum.

If left untreated, bitter taste in mouth can negatively impact daily life, making it difficult to eat and socialize, leading to feelings of isolation and depression.

1. Glycyrrhiza glabra

Glycyrrhiza glabra teas helps with bitter taste in mouth because it contains licorice root, a natural demulcent that soothes and protects the mucous membranes in the mouth.

This helps to reduce inflammation and irritation, which can cause a bitter taste. The tea's anti-inflammatory properties also help to calm the tongue and gums, promoting a healthy oral environment. As a result, the bitter taste is masked, leaving the mouth feeling fresh and clean.

Regular consumption can help to maintain oral health and prevent bitter taste.

Medicinal Constituents

The list below shows the primary medicinal constituents in Glycyrrhiza glabra teas that help with bitter taste in mouth.

• Glycyrrhizin: Helps to suppress the bitter taste in the mouth by inhibiting the activity of bitter taste receptors on the tongue.
• Licopyranocoumarin: Contributes to its anti-bitter properties, likely by interacting with bitter taste receptors and modulating their activity.
• Isoliquiritigenin: Exhibits anti-bitter effects by potentially blocking the bitter taste receptors and reducing the perception of bitterness in the mouth.

Parts Used

The list below shows the primary parts of Glycyrrhiza glabra used to make teas for bitter taste in mouth.

• Roots: The roots of Glycyrrhiza glabra contain glycyrrhizin, a compound responsible for the bitter taste and medicinal properties of the plant.
• Leaves: The leaves of the plant are also used to make teas, contributing to the bitter taste and providing additional medicinal benefits.
• Roots: (This is redundant, but sometimes both roots and leaves of the same plant are used in teas for a stronger effect.)

2. Artemisia absinthium

Artemisia absinthium teas helps with bitter taste in mouth because it has been traditionally used to aid in digestion and reduce symptoms of a bitter or metallic taste.

The tea's compounds, such as thujone and artabsin, may help to stimulate the digestive system and break down food particles, reducing the presence of undigested food and other substances that can cause a bitter taste.

Additionally, the tea's astringent properties may help to dry out the mouth, reducing the sensation of bitterness.

Medicinal Constituents

The list below shows the primary medicinal constituents in Artemisia absinthium teas that help with bitter taste in mouth.

• Thujone: Acts as a bitter suppressant by numbing the taste buds on the tongue, thereby reducing the perception of bitterness.
• Artabsin: Has a bitter taste itself, but it can also stimulate the taste buds to become less sensitive to bitterness, thus reducing the unpleasant taste.
• Bornyl acetate: Exhibits a bitter flavor that can override and mask the bitter taste associated with the presence of other compounds in the tea.

Parts Used

The list below shows the primary parts of Artemisia absinthium used to make teas for bitter taste in mouth.

• Leaves: Used to create teas with a bitter taste due to their high concentration of thujone and other volatile oils.
• Stems: Employed in herbal teas for their bitter and astringent properties, which contribute to a dry sensation in the mouth.
• Buds: Utilized to make teas with a more subtle bitterness, as the buds contain a higher concentration of essential oils than the mature leaves.

3. Taraxacum officinale

Taraxacum officinale teas helps with bitter taste in mouth because it contains various bioactive compounds, including sesquiterpene lactones and flavonoids.

These compounds work to reduce inflammation and kill bacteria in the mouth, thereby addressing the underlying causes of a bitter taste. Additionally, the tea's antibacterial properties help to eliminate volatile sulfur compounds that are often responsible for bad breath and a bitter taste.

Regular consumption may also improve oral health and freshen breath.

Medicinal Constituents

The list below shows the primary medicinal constituents in Taraxacum officinale teas that help with bitter taste in mouth.

• Flavonoids: These compounds have anti-inflammatory properties that may help reduce inflammation in the mouth, thereby alleviating bitter taste.
• Phenolic acids: These compounds have antimicrobial and antioxidant properties that may help kill bacteria and other microorganisms in the mouth, which can contribute to bitter taste.
• Terpenoids: These compounds have anti-inflammatory and antioxidant properties that may help soothe and protect the mucous membranes in the mouth, reducing inflammation and discomfort associated with bitter taste.

Parts Used

The list below shows the primary parts of Taraxacum officinale used to make teas for bitter taste in mouth.

• Leaves: Used to make bitter teas due to their high concentration of sesquiterpene lactones, which give the plant its distinctive bitter taste.
• Roots: Utilized to create bitter teas because of their robust flavor and high content of sesquiterpene lactones and other compounds contributing to the bitter taste.
• Flowers: Employed in bitter tea recipes due to their subtle bitter and slightly sweet flavor profiles resulting from the presence of various sesquiterpene lactones and other compounds.

4. Gentiana lutea

Gentiana lutea teas helps with bitter taste in mouth because it contains compounds that stimulate saliva production and reduce bacterial growth in the mouth.

The tea's bitter compounds also help to clear mucus and debris from the tongue and gums, promoting a clean and fresh oral environment. Additionally, its anti-inflammatory properties may help to soothe mouth sores and reduce irritation, ultimately alleviating the sensation of bitter taste in the mouth.

This results in a fresher and more pleasant oral sensation.

Medicinal Constituents

The list below shows the primary medicinal constituents in Gentiana lutea teas that help with bitter taste in mouth.

• Secoiridoids: Secoiridoids are a type of iridoid glycoside that have been found to have anti-inflammatory and antioxidant properties, which may help reduce inflammation and irritation in the mouth associated with bitter taste.
• Gentiopicrin: Gentiopicrin is a sesquiterpene glycoside that has been found to have antimicrobial properties, which may help reduce the growth of bacteria and other microorganisms that can contribute to bitter taste in the mouth.
• Gentiobioside: Gentiobioside is a type of iridoid glycoside that has been found to have anti-inflammatory and antioxidant properties, which may help reduce inflammation and irritation in the mouth associated with bitter taste.

Parts Used

The list below shows the primary parts of Gentiana lutea used to make teas for bitter taste in mouth.

• Roots: The roots are used to make teas for bitter taste in the mouth due to their high concentration of gentiopicrin, a bitter compound.
• Leaves: The leaves are used to make teas for bitter taste in the mouth due to their gentiopicrin content, similar to the roots.
• Flowers: The flowers are used to make teas for bitter taste in the mouth due to their gentiopicrin content, although in smaller amounts compared to the roots and leaves.

5. Achillea millefolium

Achillea millefolium teas helps with bitter taste in mouth because of its natural anti-inflammatory properties and its ability to soothe digestive issues.

The tea contains compounds like sesquiterpene lactones, which have been shown to reduce inflammation in the mouth and throat, thereby decreasing the sensation of bitterness. Additionally, the tea's astringent properties help to dry out the mouth and reduce the growth of bacteria, which can contribute to bad breath and a bitter taste.

This makes it a popular remedy for halitosis and taste disorders.

Medicinal Constituents

The list below shows the primary medicinal constituents in Achillea millefolium teas that help with bitter taste in mouth.

• Phenolic acids: They have antioxidant properties that may help reduce inflammation and alleviate discomfort associated with a bitter taste in the mouth.
• Flavonoids: These compounds have anti-inflammatory and antibacterial properties, which may help soothe and calm the oral mucosa, reducing the sensation of bitterness.
• Terpenes: They possess antimicrobial and anti-inflammatory properties, which may help combat oral infections and inflammation, thereby reducing the bitter taste in the mouth.

Parts Used

The list below shows the primary parts of Achillea millefolium used to make teas for bitter taste in mouth.

• Leaves: Leaves of Achillea millefolium are commonly used to make teas for bitter taste in mouth due to their high concentration of sesquiterpene lactones.
• Flowers: Flowers are used to make teas for bitter taste in mouth as they contain a variety of sesquiterpene lactones, including achillin and santamarin.
• Roots: Roots of Achillea millefolium are used to make teas for bitter taste in mouth due to their high content of sesquiterpene lactones, which are responsible for the bitter flavor.

6. Echinacea purpurea

Echinacea purpurea teas helps with bitter taste in mouth because it contains compounds like alkylamides and phenolic acids that have potent antioxidant and anti-inflammatory properties.

These compounds help to reduce the presence of volatile sulfur compounds, which are responsible for the bitter taste. Additionally, Echinacea's antimicrobial properties may inhibit the growth of bacteria that contribute to bad breath and a bitter taste.

The tea's flavonoids and phenolic acids also have a soothing effect on the mucous membranes, promoting a healthy oral environment.

Medicinal Constituents

The list below shows the primary medicinal constituents in Echinacea purpurea teas that help with bitter taste in mouth.

• Iridoid glycosides: These compounds have been shown to have anti-inflammatory and antimicrobial properties, which may help reduce inflammation and soothe the mucous membranes in the mouth, potentially alleviating bitter taste.
• Phenolic acids: As antioxidants, phenolic acids can help protect the mouth from oxidative stress and damage, which may contribute to a reduction in bitter taste.
• Cichoric acid: This phenolic compound has been found to have anti-inflammatory and antimicrobial properties, which may help soothe and protect the mucous membranes in the mouth, potentially reducing bitter taste.

Parts Used

The list below shows the primary parts of Echinacea purpurea used to make teas for bitter taste in mouth.

• Roots: They are the primary source of bitter compounds responsible for the characteristic taste and medicinal properties of Echinacea tea.
• Leaves: Leaves of Echinacea purpurea contain bitter compounds that contribute to the tea's flavor profile and medicinal benefits.
• Stems: Although less commonly used than roots, stems of Echinacea purpurea are also used to make teas with a bitter taste due to their bitter compounds content.

7. Ginkgo biloba

Ginkgo biloba teas helps with bitter taste in mouth because of its unique properties.

The flavonoids and terpenoids present in Ginkgo biloba have anti-inflammatory and antioxidant effects, which help to reduce inflammation and kill bacteria in the mouth, thereby eliminating the root cause of the bitter taste. Additionally, Ginkgo biloba's ability to improve circulation and oxygenation of the tissues may help to heal and repair the mucous membranes in the mouth, leading to a fresher and cleaner taste.

This results in a reduction of the bitter taste in the mouth.

Medicinal Constituents

The list below shows the primary medicinal constituents in Ginkgo biloba teas that help with bitter taste in mouth.

• Flavonoids: These compounds may help counteract the bitter taste in mouth by binding to the bitter receptors on the tongue and blocking the bitter sensation.
• Terpenoids: Bilobalide may help reduce the sensation of bitterness by modulating the activity of taste receptors and influencing the neural transmission of bitter taste information to the brain.
• Terpenoids: Ginkgolides may help mitigate the bitter taste in mouth by inhibiting the release of neurotransmitters involved in the perception of bitter taste, thereby reducing the overall bitter sensation.

Parts Used

The list below shows the primary parts of Ginkgo biloba used to make teas for bitter taste in mouth.

• Leaves: They contain flavonoids and terpenoids, which contribute to the bitter taste and are often used to make tea for their medicinal properties.
• Seeds: The seeds are known to have a strong, bitter taste due to the presence of ginkgotoxin, a compound that is often removed or reduced in commercial products.
• Barks: The bark of the Ginkgo biloba tree contains ginkgotoxin and other compounds that give it a bitter taste, making it another common part used to make tea.

8. Zingiber officinale

Zingiber officinale teas helps with bitter taste in mouth because it has natural antibacterial properties that combat the underlying causes of bad breath.

The active compound, gingerol, has anti-inflammatory effects that reduce swelling in the gums and tongue, while its antiseptic properties help eliminate bacteria and other microorganisms that contribute to a bitter taste.

Regular consumption of ginger tea can also stimulate saliva production, which helps wash away bacteria and food particles that cause bad breath and a bitter taste.

Medicinal Constituents

The list below shows the primary medicinal constituents in Zingiber officinale teas that help with bitter taste in mouth.

• Gingerols: These compounds have anti-inflammatory properties that help reduce swelling and irritation in the mouth, thereby alleviating bitter taste.
• Shogaols: Shogaols exhibit antioxidant and anti-inflammatory properties, which help protect the oral mucosa from damage and promote a healthy environment that can help minimize bitter taste.
• Zingerone: Zingerone has anti-inflammatory and antioxidant properties that help reduce inflammation and oxidative stress in the mouth, leading to a decrease in bitter taste sensations.

Parts Used

The list below shows the primary parts of Zingiber officinale used to make teas for bitter taste in mouth.

• Rhyzomes: They are used to make teas with bitter taste in mouth as the rhyzomes contain compounds like gingerols and shogaols, which have bitter and warming properties.
• Barks: They are used to make teas with bitter taste in mouth as the barks of the plant contain compounds that contribute to the bitter and astringent taste.
• Leaves: They are used to make teas with bitter taste in mouth as the leaves of the plant contain compounds that are known for their bitter and medicinal properties.

9. Curcuma longa

Curcuma longa teas helps with bitter taste in mouth because it contains curcumin, a bioactive compound with potent antioxidant and anti-inflammatory properties.

The curcumin in these teas helps to reduce inflammation and kill bacteria that can cause bad breath and bitter taste. Additionally, curcuma longa teas have antimicrobial properties that inhibit the growth of Streptococcus mutans, a bacteria responsible for tooth decay and halitosis, thereby reducing the bitter taste in the mouth.

This natural remedy promotes oral health and freshness.

Medicinal Constituents

The list below shows the primary medicinal constituents in Curcuma longa teas that help with bitter taste in mouth.

• Curcuminoids: Curcuminoids, specifically curcumin, have anti-inflammatory and antioxidant properties that may help alleviate bitter taste by reducing inflammation in the mouth and promoting overall oral health.
• Tumerones: Tumerones have antimicrobial properties, which can help combat oral infections and inflammation that may contribute to bitter taste, promoting a healthier oral environment.
• Ferulic acid: Ferulic acid has antioxidant properties that may help mitigate oxidative stress and inflammation in the mouth, potentially reducing bitter taste.

Parts Used

The list below shows the primary parts of Curcuma longa used to make teas for bitter taste in mouth.

• Rhyzomes: They are used to make teas due to their high concentration of curcumin, a compound responsible for the bitter taste and potential health benefits.
• Leaves: They are used to make teas for their bitterness, which is often associated with a refreshing and invigorating taste.
• Stems: They are used to make teas, although less commonly than rhyzomes or leaves, due to their potential to contribute a bitter and slightly earthy flavor.

10. Silybum marianum

Silybum marianum teas helps with bitter taste in mouth because it contains silymarin, a flavonoid complex that has potent anti-inflammatory and antioxidant properties.

The silymarin in Silybum marianum teas works by reducing the inflammation and oxidative stress that can cause bitter taste. Additionally, silymarin has been shown to have a soothing effect on the mucous membranes, which can help to alleviate bitter taste.

As a result, Silybum marianum teas can provide relief from bitter taste in the mouth.

Medicinal Constituents

The list below shows the primary medicinal constituents in Silybum marianum teas that help with bitter taste in mouth.

• Flavonolignans: They have antioxidant properties that may help reduce inflammation and soothe the mucous membranes in the mouth, thereby reducing the sensation of bitterness.
• Silymarin: As a complex mixture of flavonolignans, it may have anti-inflammatory and antioxidant effects that help alleviate bitter taste and discomfort in the mouth.
• Lignans: They may help stabilize the cell membranes and reduce oxidative stress, which could contribute to the reduction of bitter taste and inflammation in the mouth.

Parts Used

The list below shows the primary parts of Silybum marianum used to make teas for bitter taste in mouth.

• Seeds: They are used to make teas due to their high concentration of bitter compounds like silymarin and flavonoids.
• Leaves: The leaves of Silybum marianum are used in teas for their bitter flavor, which is often used to aid digestion.
• Roots: The roots of the plant are also used to make teas, containing bitter compounds that can stimulate digestion and relieve indigestion.