10 Best Herbal Teas For Bitter Taste In Mouth

Herbal teas for bitter taste in mouth are natural remedies that help alleviate the unpleasant sensation of bitterness in the oral cavity.

These teas typically contain herbs like neem, dandelion root, and licorice root, which have anti-inflammatory and antibacterial properties that soothe the mouth and reduce bitterness.

Examples include Neem tea, Dandelion tea, and Licorice root tea, which have improved the lives of individuals with bitter taste disorders by enhancing their oral health and overall well-being.

The following article describes in detail the most important teas for bitter taste in mouth, including medicinal properties, parts of herbs to use, and recipes for preparations.

1. Gentiana lutea

Gentiana lutea, also known as yellow gentian, teas helps with bitter taste in mouth because it contains compounds that stimulate saliva production and reduce bacterial growth in the mouth.

The bitter compounds in the tea, such as gentiopicroside and amarogentin, have been shown to help restore the normal balance of saliva and reduce the sensation of a bitter or metallic taste.

This can be particularly beneficial for individuals who experience a bitter taste due to oral health issues or certain medications.

Medicinal Constituents

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

• Triterpenoid saponins: These compounds help by neutralizing the bacteria in the mouth that contribute to bad breath and a bitter taste.
• Gentianine: Gentianine helps by inhibiting the growth of bacteria in the mouth, thereby reducing the bacteria-induced bitter taste and bad breath.
• Gentiopicroside: This compound helps by reducing inflammation in the mouth, which can contribute to a bitter taste, and also has antimicrobial properties to eliminate bacteria that cause bad breath.

Parts Used

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

• Roots: Roots are the primary source of gentian's bitter compounds and are commonly used to make teas.
• Buds: Buds are also used to make teas as they contain a high concentration of bitter compounds and are often more potent than roots.

Quick Recipe

The following recipe gives a procedure to make a basic yellow gentian for bitter taste in mouth.

1. Gather 1-2 teaspoons of dried gentiana lutea roots or 3-5 grams of fresh roots for tea preparation.
2. Steep the dried or fresh gentiana lutea roots in 8 ounces of boiling water for 5-7 minutes.
3. Strain the tea mixture through a cheesecloth or fine-mesh sieve into a cup to remove solids.
4. Discard the solids and add honey or other sweeteners to taste if desired for sweetness.
5. Serve the tea immediately and consume within 30 minutes to 1 hour for optimal benefits.

2. Artemisia absinthium

Artemisia absinthium, also known as wormwood, teas helps with bitter taste in mouth because of its natural antibacterial properties.

The herb's compounds, such as thujone and artemisinin, work to eliminate bacteria and other microorganisms that can cause bad breath and a bitter taste. Additionally, wormwood tea has anti-inflammatory properties, which can help reduce swelling and irritation in the mouth and throat, promoting a healthy oral environment and fresher breath.

This makes wormwood tea a popular choice for those seeking a natural remedy for a bitter taste.

Medicinal Constituents

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

• Thujone: Thujone is a sesquiterpene ketone that contributes to the bitter taste of Artemisia absinthium, and it's also known to have anesthetic and analgesic properties.
• Absinthol: Absinthol is a phenolic compound that's responsible for the bitter and astringent properties of the herb, which can help in reducing inflammation and relieving symptoms associated with oral infections.
• Bornyl acetate: Bornyl acetate is a sesquiterpene that's present in the essential oil of Artemisia absinthium and has been reported to exhibit antimicrobial properties, which can help in reducing the growth of bacteria that cause bad breath and oral infections.

Parts Used

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

• Leaves: Leaves: The leaves are the primary source of bitterness in absinthe tea, containing compounds like absinthin and artabsin.
• Stems: Stems: The stems contribute to the tea's bitterness, although to a lesser extent than the leaves, still providing a noticeable flavor.
• Buds: Buds: The buds are also used for their bitterness, containing similar compounds to the leaves, adding depth to the tea's flavor.

Quick Recipe

The following recipe gives a procedure to make a basic wormwood for bitter taste in mouth.

1. Harvest fresh or dried artemisia absinthium leaves and flowers in the morning to ensure optimal potency.
2. Dry the harvested leaves and flowers in a cool dark place for 1-2 weeks to preserve flavor.
3. Combine 1 teaspoon of dried artemisia absinthium leaves with 1 cup of boiling water in a heat-resistant cup.
4. Steep the mixture for 5-7 minutes to allow the flavors and nutrients to infuse into the water.
5. Strain the tea and discard the solids to enjoy a soothing and potentially medicinal drink.

3. Taraxacum officinale

Taraxacum officinale, also known as dandelion, teas helps with bitter taste in mouth because of its diuretic properties and its ability to stimulate saliva production.

The tea has been traditionally used to support digestive health and reduce bitterness in the mouth. The dandelion plant contains compounds that help to break down and eliminate toxins in the body, which can contribute to a bitter taste.

Additionally, dandelion tea may help to neutralize acidity in the mouth and reduce inflammation, leading to a fresher and cleaner taste.

Medicinal Constituents

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

• Luteolin: A flavonoid that helps to reduce inflammation and combat oxidative stress, which can contribute to bitter taste in the mouth by alleviating underlying conditions that cause the bitterness.
• Taraxasterol: A triterpenoid saponin that has anti-inflammatory and antimicrobial properties, which may help alleviate mouth infections or inflammation that cause bitter taste.
• Folic acid: A B vitamin that plays a crucial role in the production of salivary enzymes, which can help break down food particles and reduce the perception of bitter taste in the mouth.

Parts Used

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

• Leaves: The leaves of Taraxacum officinale are used to make teas due to their bitter taste and potential health benefits, such as reducing inflammation and aiding digestion.
• Roots: The roots of Taraxacum officinale are used to make teas for their bitter and earthy flavors, which are believed to have a stimulating effect on the digestive system.
• Buds: The buds of Taraxacum officinale are used to make teas for their bitter and slightly sweet taste, which is thought to have a balancing effect on the body's natural energy.

Quick Recipe

The following recipe gives a procedure to make a basic dandelion for bitter taste in mouth.

1. Harvest taraxacum officinale leaves and flowers when the plant is in full bloom for optimal flavor and potency.
2. Rinse the harvested taraxacum officinale leaves and flowers with cold running water to remove any debris.
3. Combine 1-2 teaspoons of fresh taraxacum officinale leaves and flowers with 8 ounces of boiling water for tea.
4. Steep the mixture for 5-10 minutes to allow the active compounds to infuse into the water.
5. Strain the tea and discard the solids to remove any remaining plant material before serving.

4. Echinacea angustifolia

Echinacea angustifolia, also known as kansas coneflower, teas helps with bitter taste in mouth because of its antimicrobial properties that combat the bacteria causing the bitter taste.

The plant's unique compounds, such as alkylamides and glycosides, work to reduce inflammation in the mouth and tongue, thereby alleviating the bitter taste.

Additionally, Echinacea angustifolia's antioxidant properties help to soothe and protect the mucous membranes, promoting a healthy oral environment and reducing the occurrence of bitter taste.

Medicinal Constituents

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

• Iridoid glycosides: These compounds have been found to have a bitter taste inhibiting effect but also are known to have anti-inflammatory properties.
• Flavonoids: These phenolic compounds can help with antioxidant properties that might reduce bitterness in the mouth by fighting free radicals.
• Alkylamides: Some research suggests that certain compounds in Echinacea angustifolia have a bitter blocking effect, but more research is needed to confirm this.

Parts Used

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

• Roots: The root of Echinacea angustifolia is used to make teas for bitter taste in mouth, as it contains a high concentration of sesquiterpene lactones and alkaloids that contribute to its bitter flavor.
• Roots: The root of Echinacea angustifolia is also used to make teas for bitter taste in mouth, as it contains a high content of phenolic acids and flavonoids that give it a bitter taste.
• Roots: The root of Echinacea angustifolia is used to make teas for bitter taste in mouth, as it has a higher concentration of the alkaloid echinacin, which is responsible for its bitter flavor.

Quick Recipe

The following recipe gives a procedure to make a basic kansas coneflower for bitter taste in mouth.

1. Harvest mature echinacea angustifolia roots in late summer to early fall when the plant is in full bloom.
2. Dry the harvested roots in a well-ventilated area at a temperature not exceeding 40 degrees celsius for 7 to 10 days.
3. Grind the dried roots into a fine powder using a spice grinder or mortar and pestle for 5 minutes.
4. Combine one teaspoon of the ground root powder with 8 ounces of boiling water and steep for 5 to 7 minutes.
5. Strain the tea through a fine-mesh sieve into a cup and discard the solids before serving immediately.

5. Berberis vulgaris

Berberis vulgaris, also known as barberry, teas helps with bitter taste in mouth because of its natural anti-inflammatory and antibacterial properties.

The tea has berberine, a compound that helps reduce inflammation and kill bacteria in the mouth, which can cause bad breath and a bitter taste. Berberine also has antioxidant properties that help protect the mucous membranes in the mouth, reducing the risk of infection and promoting a healthy oral environment.

This leads to a reduction in the bitter taste, promoting a fresher and cleaner mouth.

Medicinal Constituents

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

• Berberine: Berberine helps reduce bitterness in the mouth by inhibiting the growth of bacteria and fungi that can cause bad breath and gum inflammation, thereby promoting oral health.
• Vomifoliol: Vomifoliol has anti-inflammatory properties that may help alleviate symptoms of oral conditions such as gum inflammation and mouth ulcers, which can contribute to a bitter taste in the mouth.
• Berbamine: Berbamine, an alkaloid compound, has antimicrobial properties that may help eliminate the bacteria responsible for causing bad breath and gum inflammation, thus reducing bitterness in the mouth.

Parts Used

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

• Roots: Berberis vulgaris roots are used to make teas due to their high concentration of berberine, a compound that produces a bitter taste and has medicinal properties.
• Leaves: The leaves of Berberis vulgaris are used to make teas because they contain berberine and other alkaloids that contribute to the bitter taste and potential health benefits.
• Fruits: Berberis vulgaris fruits, or berries, are used to make teas, with their bitter taste coming from the combination of various compounds, including berberine and other alkaloids.

Quick Recipe

The following recipe gives a procedure to make a basic barberry for bitter taste in mouth.

1. Harvest 1 to 2 ounces of fresh or 3 to 4 ounces of dried berberis vulgaris root and bark.
2. Chop the harvested root and bark into small pieces and weigh them to ensure accurate dosages.
3. Combine the chopped root and bark with 32 ounces of boiling water in a saucepan.
4. Steep the mixture for 10 to 15 minutes or until the tea reaches your desired strength.
5. Strain the tea through a cheesecloth or a fine-mesh sieve into a cup or teapot.

6. Sambucus nigra

Sambucus nigra, also known as elder, teas helps with bitter taste in mouth because of its antiviral and anti-inflammatory properties.

It contains flavonoids and phenolic acids that help reduce inflammation and kill bacteria in the mouth, thereby alleviating the bitter taste. The tea's antibacterial properties also help to combat bad breath and gum infections, promoting a healthy oral environment and a fresher breath.

This makes Sambucus nigra tea a popular choice for those looking to eliminate bitter taste and promote oral well-being.

Medicinal Constituents

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

• Phenolic acids: These compounds help alleviate bitter taste in mouth by reducing inflammation and oxidative stress in the oral mucosa, thereby soothing the sensation of bitterness.
• Flavonoids: Quercetin and other flavonoids in Sambucus nigra tea have anti-inflammatory properties, which help reduce irritation in the mouth and alleviate the sensation of bitterness.
• Terpenes: Borneol and other terpenes in Sambucus nigra tea have local anesthetic and anti-inflammatory effects, which help numb the oral mucosa and reduce the perception of bitterness.

Parts Used

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

• Flowers: They are used because they contain a high concentration of flavonoids and anthocyanins, which contribute to the bitter taste and potential health benefits.
• Leaves: They are used because they contain sambunigrin, a glycoside that is responsible for the bitter taste and potential medicinal properties.
• Barks: They are used because they contain various polyphenolic compounds, including tannins and flavonoids, which contribute to the bitter taste and potential health benefits.

Quick Recipe

The following recipe gives a procedure to make a basic elder for bitter taste in mouth.

1. Gather sambucus nigra flowers and leaves and rinse them thoroughly with clean water.
2. Combine 2-3 teaspoons of dried sambucus nigra flowers and leaves with 1 cup of boiling water.
3. Steep the mixture for 5-7 minutes to allow the herbal properties to infuse into the water.
4. Strain the tea using a fine-mesh sieve or cheesecloth to remove the solids.
5. Drink the sambucus nigra tea immediately to reap its potential health benefits.

7. Melissa officinalis

Melissa officinalis, also known as lemon balm, teas helps with bitter taste in mouth because it has natural antiseptic and antibacterial properties that help kill the bacteria responsible for causing bad breath and bitter taste.

The tea's calming effects can also reduce stress and anxiety, which can contribute to mouth dryness and bad breath. Additionally, lemon balm's anti-inflammatory properties can soothe and calm the mouth and throat, reducing irritation and discomfort associated with bitter taste.

This can lead to fresher breath and a more pleasant mouth feel.

Medicinal Constituents

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

• Rosmarinic acid: A polyphenolic compound that acts as an antioxidant and anti-inflammatory, helping to reduce the sensation of bitterness in the mouth by inhibiting the production of bitter compounds.
• Limonene: A terpene that has been shown to have anti-inflammatory and antioxidant properties, which may help to alleviate bitter taste by reducing inflammation and oxidative stress in the mouth.
• Oleanolic acid: A triterpenoid compound that has been found to have anti-inflammatory and antioxidant effects, which may help to reduce the perception of bitterness by modulating the activity of bitter taste receptors in the mouth.

Parts Used

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

• Leaves: They are the primary part used due to their high concentration of bitter compounds and essential oils.
• Roots: Roots are used for their earthy and slightly bitter flavor, which complements the herbal taste of Melissa officinalis.
• Stems: Stems contribute to the bitterness and astringent properties of the tea, balancing out the flavor.

Quick Recipe

The following recipe gives a procedure to make a basic lemon balm for bitter taste in mouth.

1. Gather 1 cup of fresh melissa officinalis leaves or 1 tablespoon of dried melissa officinalis leaves.
2. Steep the gathered melissa officinalis leaves in 8 ounces of boiling water for 5 to 7 minutes.
3. Strain the melissa officinalis tea mixture through a fine mesh sieve into a cup.
4. Add honey to taste to the melissa officinalis tea if desired for sweetness.
5. Drink the melissa officinalis tea immediately after preparation while still warm or hot.

8. Glycyrrhiza glabra

Glycyrrhiza glabra, also known as licorice, teas helps with bitter taste in mouth because of its anti-inflammatory properties and its ability to soothe and calm the mucous membranes.

The tea's glycosides and flavonoids work to reduce inflammation and irritation in the mouth, thereby diminishing the sensation of bitterness.

This natural remedy has been used for centuries to alleviate mouth sores, dryness, and unpleasant tastes, making it a popular choice for maintaining oral health and promoting a healthy, balanced sense of taste.

Medicinal Constituents

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

• Glycyrrhizin: It helps to mask the bitter taste in mouth due to its sweet and licorice-like flavor.
• Liquiritigenin: It has anti-inflammatory and antioxidant properties that can reduce inflammation and soothe the mouth, thereby reducing bitterness.
• Isoliquiritigenin: It has been shown to have a sweet taste and can help to counterbalance bitter flavors in the mouth.

Parts Used

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

• Roots: They are used to make teas due to their rich content of glycyrrhizin, a compound that helps to reduce bitterness and inflammation in the mouth.
• Leaves: They are used to make teas because of their mild and sweet flavor profile, which can help balance out bitter tastes.
• Barks: They are used to make teas as they contain various compounds that can help reduce inflammation and soothe the mouth, thereby addressing bitter taste issues.

Quick Recipe

The following recipe gives a procedure to make a basic licorice for bitter taste in mouth.

1. Gather 1-2 teaspoons of dried glycyrrhiza glabra roots and place them in a tea infuser or a heat-resistant cup.
2. Boil 8 oz of water in a kettle or on the stovetop for 2-3 minutes to reach a rolling boil.
3. Steep the glycyrrhiza glabra roots in the boiling water for 5-7 minutes to release their active compounds.
4. Strain the tea through a fine-mesh sieve or cheesecloth into a cup to remove the solids.
5. Drink the tea immediately or let it cool to room temperature for up to 30 minutes before consumption.

9. Althaea officinalis

Althaea officinalis, also known as marshmallow, teas helps with bitter taste in mouth because of its anti-inflammatory and soothing properties.

The roots of the plant contain mucilages, which are complex carbohydrates that form a protective barrier on the mucous membranes, reducing inflammation and discomfort. By coating and calming the mouth's mucous membranes, the bitter taste is masked, and a more pleasant, soothing sensation is experienced.

This makes Althaea officinalis teas a popular remedy for mouth sores, ulcers, and other oral irritations.

Medicinal Constituents

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

• Mucilages: These complex carbohydrates help soothe and protect the mucous membranes in the mouth, reducing inflammation and discomfort associated with bitter taste.
• Triterpenoid saponins: These compounds have anti-inflammatory and antimicrobial properties, which can help alleviate mouth pain and reduce the sensation of bitterness.
• Flavonoids: These antioxidants can help reduce inflammation and protect the oral mucosa from oxidative stress, which may contribute to the sensation of bitterness in the mouth.

Parts Used

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

• Roots: The roots of Althaea officinalis are commonly used to make teas due to their mucilaginous properties, which help soothe and protect the mucous membranes in the mouth.
• Barks: The barks of Althaea officinalis are another popular choice for making teas, as they contain astringent and anti-inflammatory compounds that can help reduce inflammation and alleviate mouth pain.
• Leaves: The leaves of Althaea officinalis are also used to make teas, as they contain soothing and anti-inflammatory properties that can help calm and protect the mucous membranes in the mouth.

Quick Recipe

The following recipe gives a procedure to make a basic marshmallow for bitter taste in mouth.

1. Harvest 5 to 10 grams of dried althaea officinalis roots and stems for tea preparation.
2. Rinse the harvested material with cold water to remove any impurities or debris.
3. Steep the althaea officinalis in 250 milliliters of boiling water for 5 to 10 minutes.
4. Strain the mixture through a cheesecloth or a fine-mesh sieve to remove the solids.
5. Allow the tea to cool and serve it in a cup for consumption within 30 minutes.

10. Matricaria chamomilla

Matricaria chamomilla, also known as chamomile, teas helps with bitter taste in mouth because of its anti-inflammatory properties and soothing effects on the mucous membranes.

The tea's flavonoids and terpenoids work to calm the digestive system, reducing inflammation and irritation that can cause a bitter taste. Additionally, chamomile's antiseptic properties help combat oral infections and bacteria that can contribute to an unpleasant taste.

This natural remedy promotes a healthy oral environment, alleviating bitter taste and promoting overall oral well-being.

Medicinal Constituents

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

• Apigenin: This flavonoid acts as an anti-inflammatory agent and helps soothe the mouth, reducing the sensation of bitterness and discomfort associated with it.
• Chlorogenic acid: A polyphenol that helps to reduce inflammation and neutralize the free radicals that can cause a bitter taste in the mouth, promoting a sense of freshness.
• Luteolin: This flavonoid has antibacterial properties that help combat oral infections, which can contribute to a bitter taste in the mouth, and promote oral health overall.

Parts Used

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

• Flowers: They are commonly used to make teas due to their anti-inflammatory and soothing properties, which help in calming the mouth and reducing bitterness.
• Leaves: The leaves of Matricaria chamomilla are used in teas to help alleviate bitter taste due to their mild flavor and potential antioxidant properties.
• Seeds: While not as popular as the flowers, the seeds of Matricaria chamomilla are sometimes used in teas to address bitter taste, possibly due to their mild flavor and potential digestive benefits.

Quick Recipe

The following recipe gives a procedure to make a basic chamomile for bitter taste in mouth.

1. Dry 1 cup of fresh matricaria chamomilla flowers in a low-temperature oven at 100 f for 2 hours.
2. Grind the dried flowers into a fine powder using a coffee grinder or spice mill.
3. Measure out 1 teaspoon of the powder for every 8 ounces of boiling water.
4. Steep the powder in the boiling water for 5 to 7 minutes to release its active compounds.
5. Strain the tea using a fine-mesh sieve or cheesecloth and discard the solids.

What is the best combination of herbal teas to use for bitter taste in mouth?

The best combination of herbal teas that help with bitter taste in mouth is a blend of peppermint, chamomile, and licorice root tea.

Peppermint tea helps to soothe and calm the digestive system, while chamomile tea reduces inflammation and eases any discomfort. Licorice root tea, with its anti-inflammatory properties, helps to balance the pH levels in the mouth, neutralizing the bitter taste.

This trio of teas works together to provide a refreshing and soothing experience, leaving your mouth feeling clean and fresh.

What ailments similar to bitter taste in mouth are treated with herbal teas?

Ailments similar to bitter taste in mouth that are treated with herbal teas are digestive issues such as indigestion, bloating, and gas.

Herbal teas like peppermint, chamomile, and licorice root tea can soothe the stomach lining and reduce inflammation, alleviating symptoms of digestive discomfort.

Additionally, herbal teas like ginger and turmeric have anti-inflammatory properties that can help ease symptoms of irritable bowel syndrome (IBS) and other gastrointestinal disorders.