By Leen Randell

Updated: Nov 13, 2024

10 Best Herbal Teas For Sour Taste In Mouth

Herbal teas for sour taste in mouth are a type of natural remedy that helps alleviate the condition by neutralizing the acidity and soothing the tongue and mouth.

These teas are effective in addressing sour taste, often caused by digestive issues, certain medications, or health conditions. The best herbal teas for sour taste in mouth include Zingiber officinale, Glycyrrhiza glabra, Mentha x piperita, Echinacea purpurea, Cinnamomum verum, Salvia officinalis, Thymus vulgaris, Cinchona officinalis, Eucalyptus globulus, and Chamomilla recutita.

If left untreated, sour taste in mouth can negatively impact people's lives, affecting their self-confidence, social interactions, and overall well-being.

1. Zingiber officinale

Zingiber officinale teas helps with sour taste in mouth because it contains compounds that have natural antibacterial and anti-inflammatory properties.

These compounds, particularly gingerols and shogaols, help to reduce the presence of bacteria that can cause bad breath and a sour taste. Additionally, ginger's anti-inflammatory properties may help to soothe and calm the mouth, reducing irritation and discomfort that can contribute to a sour taste.

This makes ginger tea a popular remedy for sour mouth and bad breath.

Medicinal Constituents

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

• Gingerols: These compounds have anti-inflammatory properties, which help reduce the swelling and irritation in the mouth that may be contributing to a sour taste.
• Shogaols: Similar to gingerols, shogaols have anti-inflammatory properties that help alleviate oral discomfort and reduce the sensation of sourness.
• Zingiberene: This terpene has antimicrobial properties, which help combat the growth of bacteria that can cause bad breath and a sour taste in the mouth.

Parts Used

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

• Rhyzomes: Rhyzomes are used to make teas as they contain compounds like gingerols and shogaols, which help neutralize acidity and reduce inflammation in the mouth.
• Roots: Roots of Zingiber officinale are used in teas to combat sour taste due to their high content of antioxidants and anti-inflammatory properties that soothe the mouth and reduce acidity.
• Stems: Stems of ginger, although less commonly used, can also be used to make teas to alleviate sour taste in the mouth, thanks to their ability to help reduce inflammation and neutralize acidity.

2. Glycyrrhiza glabra

Glycyrrhiza glabra teas helps with sour taste in mouth because of its potent anti-inflammatory and antioxidant properties.

The active compound, glycyrrhizin, has been shown to reduce inflammation in the oral cavity, which can cause a sour or bitter taste. Additionally, the tea's antibacterial properties help to eliminate the presence of unwanted bacteria that can contribute to a sour taste.

By soothing the mucous membranes and promoting a healthy oral environment, Glycyrrhiza glabra teas can effectively alleviate a sour taste in the mouth.

Medicinal Constituents

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

• Licoricidin: This flavonoid compound has anti-inflammatory properties, which can help reduce inflammation in the mouth and alleviate discomfort associated with sour taste.
• Licorice acid: This triterpene acid has anti-inflammatory and antioxidant properties, which can help protect the mucous membranes in the mouth from irritation and damage, thereby reducing the sensation of sourness.
• Glycyrrhizin: This triterpenoid saponin has anti-inflammatory and soothing properties, which can help calm the tissues in the mouth and reduce the irritation and discomfort associated with sour taste.

Parts Used

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

• Roots: They are used to make teas as they contain glycyrrhizin, which helps to reduce the sensation of sourness in the mouth.
• Leaves: They are used to make teas due to their ability to soothe and balance the pH of the mouth, reducing the sensation of sourness.
• Barks: They are used to make teas as they contain flavonoids and phenolic acids that help to alleviate mouth sores and reduce the sensation of sourness.

3. Mentha x piperita

Mentha x piperita teas helps with sour taste in mouth because it possesses antibacterial and anti-inflammatory properties.

The menthol in peppermint tea, a key compound in Mentha x piperita, helps to kill bacteria that can cause bad breath and a sour taste. Additionally, the menthol's cooling sensation helps to reduce inflammation in the mouth and throat, which can contribute to a sour taste.

This makes peppermint tea a popular remedy for morning breath and a sour mouth.

Medicinal Constituents

The list below shows the primary medicinal constituents in Mentha x piperita teas that help with sour taste in mouth.

• Menthol: Helps to neutralize sour taste in mouth by anesthetizing the taste buds and numbing the tongue.
• Cineole: Reduces the sensation of sourness by blocking the receptors on the tongue that detect sour taste.
• Menthone: Relieves sour taste by acting as an analgesic and anti-inflammatory agent, reducing irritation and discomfort in the mouth.

Parts Used

The list below shows the primary parts of Mentha x piperita used to make teas for sour taste in mouth.

• Leaves: Used for their refreshing and cooling properties to neutralize acidity and soothe the mouth.
• Stems: Utilized for their similar properties to leaves, providing a calming effect on the mouth and reducing sourness.
• Buds: Employed for their concentrated flavor and aroma, which can help balance out the acidity and leave a refreshing aftertaste.

4. Echinacea purpurea

Echinacea purpurea teas helps with sour taste in mouth because it has anti-inflammatory and antimicrobial properties.

The tea's active compounds, such as alkylamides and caffeic acid, help reduce inflammation and kill bacteria that can cause oral infections. By addressing the root causes of a sour mouth, Echinacea purpurea tea can help alleviate symptoms and promote a healthy oral environment.

Additionally, its antioxidant properties may also help neutralize free radicals that can contribute to an unpleasant taste in the mouth.

Medicinal Constituents

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

• Iridoid glycosides: These compounds have anti-inflammatory properties, which can help to reduce inflammation in the mouth and alleviate sour taste associated with conditions like mouth ulcers or canker sores.
• Phenolic acids: Phenolic acids, particularly chlorogenic acid, have antioxidant properties that can help to neutralize free radicals and reduce oxidative stress, which may contribute to a sour taste in the mouth.
• Alkylamides: Alkylamides have anti-inflammatory and antimicrobial properties, which can help to soothe and protect the mucous membranes in the mouth, reducing the risk of sour taste associated with oral infections or irritations.

Parts Used

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

• Flowers: They are used in teas because of their anti-inflammatory properties and ability to soothe mouth sores and infections.
• Leaves: They are used in teas to help alleviate sore throats and mouth sores, and their anti-inflammatory properties can aid in soothing a sour taste in the mouth.
• Roots: They are used in teas to provide relief from mouth infections and sores, as well as to address a sour taste in the mouth due to their antimicrobial properties.

5. Cinnamomum verum

Cinnamomum verum teas helps with sour taste in mouth because it contains cinnamaldehyde, a compound that has natural antibacterial properties.

This compound helps to eliminate bacteria in the mouth that cause bad breath and a sour taste. Additionally, Cinnamomum verum teas has anti-inflammatory properties that soothe and calm the mucous membranes in the mouth, reducing irritation and discomfort.

The warm and aromatic flavor of the tea also stimulates saliva production, which helps to neutralize acids and wash away bacteria, leaving the mouth feeling fresh and clean.

Medicinal Constituents

The list below shows the primary medicinal constituents in Cinnamomum verum teas that help with sour taste in mouth.

• Cinnamaldehyde: This constituent helps to reduce the sensation of sourness in the mouth by acting as an analgesic and anti-inflammatory agent, thereby soothing the mouth and throat tissues.
• Coumarin: This compound helps to alleviate the sour taste by exhibiting antioxidant properties that neutralize free radicals and reduce inflammation in the oral cavity.
• Eugenol: This constituent contributes to the reduction of sourness by acting as a local anesthetic and analgesic, numbing the mouth and throat tissues and providing relief from discomfort and pain.

Parts Used

The list below shows the primary parts of Cinnamomum verum used to make teas for sour taste in mouth.

• Leaves: Used to make teas for sour taste in mouth due to their high concentration of citric and ascorbic acids.
• Fruits: Used to make teas for sour taste in mouth due to their tart and acidic flavor.
• Buds: Used to make teas for sour taste in mouth due to their young and tender flavor which is often sour and astringent.

6. Salvia officinalis

Salvia officinalis teas helps with sour taste in mouth because of its antimicrobial properties, which can combat the bacteria that cause bad breath and sour taste.

The tea's high content of antioxidants, particularly rosmarinic acid, can also reduce inflammation in the mouth, alleviating symptoms of sour taste.

Additionally, Salvia officinalis contains compounds that stimulate saliva production, helping to neutralize acids and wash away bacteria that contribute to a sour taste in the mouth, promoting a healthy and fresh oral environment.

Medicinal Constituents

The list below shows the primary medicinal constituents in Salvia officinalis teas that help with sour taste in mouth.

• Rosmarinic acid: Helps reduce sour taste in mouth by acting as an antioxidant and anti-inflammatory, reducing irritation and inflammation that can contribute to a sour mouth sensation.
• Salvianolic acid: Helps alleviate sour taste in mouth by its antioxidant properties, which help protect the mucous membranes and reduce oxidative stress that can lead to a sour mouth feeling.
• Tannins: Helps neutralize sour taste in mouth by forming complexes with bacteria and other pathogens that can contribute to a sour mouth sensation, thereby reducing their effects.

Parts Used

The list below shows the primary parts of Salvia officinalis used to make teas for sour taste in mouth.

• Leaves: The leaves are used to make teas due to their antimicrobial properties, which help reduce oral bacteria causing sour taste.
• Flowers: The flowers are used to make teas due to their antiseptic properties, which help alleviate oral infections causing sour taste.
• Stems: The stems are used to make teas due to their anti-inflammatory properties, which help reduce swelling in the mouth and alleviate sour taste.

7. Thymus vulgaris

Thymus vulgaris teas helps with sour taste in mouth because it has antibacterial properties that help combat oral infections and inflammation, which can cause a sour or metallic taste.

The tea's active compounds, such as thymol and carvacrol, also have antimicrobial properties that target the bacteria responsible for bad breath and gum disease.

By reducing the presence of these microorganisms, the tea can help restore a healthy balance in the mouth, eliminating the sour taste and promoting a fresher breath.

Medicinal Constituents

The list below shows the primary medicinal constituents in Thymus vulgaris teas that help with sour taste in mouth.

• Thymol: Thymol has antibacterial properties that help reduce the growth of bacteria in the mouth, thereby decreasing the production of acid and reducing the sour taste.
• Carvacrol: Carvacrol has anti-inflammatory properties that help soothe mouth ulcers and reduce inflammation, which can cause a sour taste in the mouth.
• Rosmarinic acid: Rosmarinic acid has antioxidant properties that help protect the mouth from free radicals, which can contribute to inflammation and irritation that may cause a sour taste.

Parts Used

The list below shows the primary parts of Thymus vulgaris used to make teas for sour taste in mouth.

• Leaves: Used for teas to alleviate a sour taste in the mouth due to their antimicrobial properties that help combat bad breath and gum infections.
• Buds: Used for teas to alleviate a sour taste in the mouth due to their antioxidant properties that help reduce inflammation and kill bacteria causing bad breath.
• Flowers: Used for teas to alleviate a sour taste in the mouth due to their antiseptic properties that help eliminate bacteria and reduce inflammation in the mouth.

8. Cinchona officinalis

Cinchona officinalis teas helps with sour taste in mouth because of its unique combination of properties.

The tea contains quinine, a natural alkaloid that has antibacterial and anti-inflammatory effects. It helps to reduce the presence of bacteria and other microorganisms that can cause a sour taste in the mouth. Additionally, the tea's astringent properties help to dry out the mouth, reducing the sensation of sourness and promoting a more balanced oral environment.

This makes Cinchona officinalis teas a popular remedy for a sour taste in mouth.

Medicinal Constituents

The list below shows the primary medicinal constituents in Cinchona officinalis teas that help with sour taste in mouth.

• Quinine: Quinine helps reduce the sensation of sour taste in the mouth by blocking the activity of bitter taste receptors on the tongue.
• Cinchonine: Cinchonine has a numbing effect on the taste buds, which can help alleviate the sensation of sour taste in the mouth.
• Cinchonidine: Cinchonidine, similar to cinchonine, has a numbing effect on the taste buds, which can help reduce the perception of sour taste.

Parts Used

The list below shows the primary parts of Cinchona officinalis used to make teas for sour taste in mouth.

• Leaves: The leaves of Cinchona officinalis are used to make teas due to their high concentration of quinine and other alkaloids, which help neutralize acidity.
• Barks: The barks of Cinchona officinalis are also used for teas as they contain alkaloids that have a mild astringent effect, reducing the sensation of sourness in the mouth.
• Stems: The stems of Cinchona officinalis are another part used to make teas, as they contain some of the same alkaloids found in the leaves, which help alleviate a sour taste.

9. Eucalyptus globulus

Eucalyptus globulus teas helps with sour taste in mouth because it contains compounds like eucalyptol, which have antimicrobial properties that can help reduce the presence of bacteria in the mouth.

These bacteria can cause bad breath and an unpleasant sour taste. By killing off the bacteria, Eucalyptus globulus tea can help to freshen the breath and eliminate the sour taste.

Additionally, its decongestant properties can help reduce inflammation in the mouth, further alleviating the problem.

Medicinal Constituents

The list below shows the primary medicinal constituents in Eucalyptus globulus teas that help with sour taste in mouth.

• Eucalyptol: Eucalyptol has a decongestant and anti-inflammatory effect, which helps reduce swelling and inflammation in the mouth, thereby alleviating sour taste.
• Cineole: Cineole has antimicrobial properties that help eliminate bacteria and other pathogens causing bad breath and sour taste in the mouth.
• Β-caryophyllene: β-Caryophyllene has anti-inflammatory and antioxidant properties that help reduce inflammation and oxidative stress in the mouth, which can contribute to a sour taste.

Parts Used

The list below shows the primary parts of Eucalyptus globulus used to make teas for sour taste in mouth.

• Leaves: Used to make teas to help alleviate a sour taste in the mouth due to their antimicrobial properties that help combat oral infections.
• Barks: Used to make teas that help reduce the severity of a sour taste in the mouth by its anti-inflammatory properties that reduce inflammation in the mouth and throat.
• Roots: Used to make teas to help alleviate a sour taste in the mouth due to their antiseptic properties that help combat infections in the mouth and gums.

10. Chamomilla recutita

Chamomilla recutita teas helps with sour taste in mouth because of its anti-inflammatory and soothing properties.

The tea contains apigenin, a flavonoid that has been shown to reduce inflammation and promote healing in the mouth. This can help to alleviate soreness and discomfort associated with a sour taste, allowing for a more balanced oral environment.

Additionally, the tea's antiseptic properties can help to combat bacterial and fungal infections that may contribute to a sour taste.

Medicinal Constituents

The list below shows the primary medicinal constituents in Chamomilla recutita teas that help with sour taste in mouth.

• Apigenin: It has anti-inflammatory and antioxidant properties, which can help soothe mouth inflammation and irritation that may be contributing to the sour taste.
• Luteolin: This flavonoid has antimicrobial properties, which can help reduce bacterial overgrowth in the mouth that may be causing the sour taste.
• Α-bisabolol: It has anti-inflammatory and soothing properties, which can help calm mouth irritation and discomfort, potentially reducing the sensation of sourness.

Parts Used

The list below shows the primary parts of Chamomilla recutita used to make teas for sour taste in mouth.

• Flowers: The flowers are used to make teas for sour taste in mouth because of their soothing and anti-inflammatory properties.
• Leaves: The leaves are used to make teas for sour taste in mouth because of their ability to neutralize acidity and provide a calming effect.
• Seeds: The seeds are used to make teas for sour taste in mouth because of their digestive properties that help to balance the body's pH levels.