10 Best Herbal Teas For Bad Taste

Herbal teas for bad taste are specially formulated blends designed to counteract unpleasant mouth odors and tastes.

They work by neutralizing volatile sulfur compounds that cause bad breath and taste. Examples of herbal teas that help with bad taste include peppermint, eucalyptus, and parsley teas.

These teas can significantly improve lives by boosting self-confidence and reducing anxiety caused by bad breath, enabling individuals to participate in social activities with greater ease and comfort.

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

1. Mentha x piperita

Mentha x piperita, also known as peppermint, teas helps with bad taste because it has natural antibacterial and anti-inflammatory properties that can help soothe an inflamed tongue and mouth, reducing the discomfort associated with bad breath.

Additionally, peppermint's cooling sensation can help numb the pain and discomfort caused by mouth ulcers and other oral issues, providing quick relief and freshening breath.

Its invigorating flavor can also help stimulate saliva production, further aiding in the removal of bacteria and debris.

Medicinal Constituents

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

• Menthone: This monoterpene helps to reduce bad taste by acting as an expectorant and helping to clear mucus and phlegm from the mouth and respiratory tract.
• Menthol: As a potent terpene, menthol helps to mask and reduce bad taste by numbing the taste buds and providing a refreshing, cooling sensation.
• Rosmarinic acid: This phenolic compound helps to reduce inflammation and kill bacteria in the mouth, thereby reducing bad taste and promoting a healthy oral environment.

Plant's Parts

The list below shows the primary parts of peppermint used to make teas for bad taste.

• Leaves: The menthol content in peppermint leaves helps to mask bad tastes and odors.
• Stems: The menthol and other volatile oils in peppermint stems contribute to their ability to neutralize unpleasant flavors.
• Buds: The young buds of peppermint contain high concentrations of menthol and other oils that help to eliminate bad tastes.

Recipe

The following recipe gives a procedure to make a basic peppermint for bad taste.

1. Gather 1/4 cup of fresh or 1 tablespoon of dried mentha x piperita leaves from a trusted supplier.
2. Rinse the mentha x piperita leaves with cold water to remove any dirt or impurities instantly.
3. Steep 1 teaspoon of dried mentha x piperita leaves in 8 ounces of boiling water for 5-7 minutes.
4. Strain the tea through a fine-mesh sieve or cheesecloth to remove the solids quickly.
5. Serve the mentha x piperita tea hot or chilled within 1-2 hours of preparation.

2. Thymus vulgaris

Thymus vulgaris, also known as thyme, teas helps with bad taste because it contains antibacterial and antifungal properties that combat the underlying causes of bad breath.

Thyme's active compounds, such as carvacrol and thymol, have natural deodorizing effects that can help eliminate volatile sulfur compounds responsible for bad taste and odor.

By reducing the presence of these compounds, thyme tea can leave the mouth feeling fresher and cleaner, alleviating bad taste and promoting a healthier oral environment.

Medicinal Constituents

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

• Thymol: Thymol has antimicrobial properties that help reduce the presence of volatile sulfur compounds in the mouth, which are responsible for bad breath and taste.
• Carvacrol: Carvacrol is an antioxidant and antimicrobial agent that helps combat oral infections and inflammation, which can contribute to bad taste.
• Rosmarinic acid: Rosmarinic acid is a phenolic compound that has anti-inflammatory and antimicrobial properties, which can help soothe and heal the mouth and throat, reducing bad taste and breath.

Plant's Parts

The list below shows the primary parts of thyme used to make teas for bad taste.

• Leaves: Used to make teas for bad breath, as it has antibacterial properties that help combat oral bacteria.
• Leaves: Used to make teas for bad taste, as it has a strong flavor that can help mask unpleasant tastes.
• Leaves: Used to make teas for bad breath, as it has a fresh and herbal scent that can leave breath smelling clean and minty.

Recipe

The following recipe gives a procedure to make a basic thyme for bad taste.

1. Harvest fresh thymus vulgaris leaves by pinching or cutting them off near the stem with scissors.
2. Dry the harvested thymus vulgaris leaves by spreading them out in a single layer for 1-2 weeks.
3. Combine 1-2 teaspoons of dried thymus vulgaris leaves with 8 ounces of boiling water in a teapot.
4. Steep the mixture for 5-7 minutes to allow the flavors and nutrients to infuse into the water.
5. Strain the thymus vulgaris tea into a cup and discard the solids before serving.

3. Origanum vulgare

Origanum vulgare, also known as wild marjoram, teas helps with bad taste because of its carminative properties.

The essential oils present in the plant, such as carvacrol and thymol, have natural antibacterial and anti-inflammatory effects. These compounds help to reduce the growth of bacteria in the mouth, which can cause bad breath and taste. Additionally, the tea's soothing effects can calm digestive issues, such as bloating and gas, that can contribute to bad taste and odor.

This makes Origanum vulgare tea a popular remedy for improving oral health and overall well-being.

Medicinal Constituents

The list below shows the primary medicinal constituents in Origanum vulgare teas that help with bad taste.

• Carvacrol: A monoterpenic phenol that helps neutralize bad breath and taste by exhibiting antimicrobial properties, thereby reducing the presence of volatile sulfur compounds responsible for bad breath.
• Thymol: A phenolic compound that has antibacterial properties, which help reduce the bacterial load in the mouth, thus minimizing the production of volatile sulfur compounds and other compounds contributing to bad taste.
• Rosmarinic acid: A polyphenolic compound with antioxidant and antimicrobial properties that may help reduce inflammation and kill bacteria in the mouth, thereby minimizing the factors contributing to bad taste.

Plant's Parts

The list below shows the primary parts of wild marjoram used to make teas for bad taste.

• Leaves: Used for their bitter and astringent properties to balance out sweet flavors.
• Roots: Utilized for their earthy and slightly bitter taste to counteract strong flavors.
• Buds: Employed for their mild, slightly sweet and herbaceous taste to neutralize harsh flavors.

Recipe

The following recipe gives a procedure to make a basic wild marjoram for bad taste.

1. Gather 2 tablespoons of dried origanum vulgare leaves and flowers from a trusted herbal supplier.
2. Boil 8 ounces of fresh water in a teapot or kettle for 5 minutes.
3. Steep the origanum vulgare mixture in the boiling water for 5 to 7 minutes.
4. Strain the tea into a cup using a fine-mesh sieve or cheesecloth.
5. Serve the tea immediately and enjoy the herbal flavor and potential health benefits.

4. Cinnamomum verum

Cinnamomum verum, also known as Ceylon cinnamon, teas helps with bad taste because of its natural properties.

The tea contains cinnamaldehyde, a compound that acts as an antibacterial agent, reducing the presence of bacteria in the mouth that can cause bad breath. Additionally, Ceylon cinnamon's anti-inflammatory properties may help soothe mouth sores and irritation, which can contribute to an unpleasant taste.

Regular consumption of Ceylon cinnamon tea may help eliminate bad taste, promoting a fresher, cleaner feeling in the mouth.

Medicinal Constituents

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

• Cinnamaldehyde: This compound is known for its ability to mask bad breath and taste by inhibiting the growth of oral bacteria and reducing the production of volatile sulfur compounds.
• Eugenol: Eugenol has antimicrobial properties that help eliminate bacteria in the mouth, which can cause bad taste and breath, and also has anti-inflammatory effects that can soothe mouth sores and ulcers.
• Cinnamic acid: Cinnamic acid has been shown to have antibacterial properties, which can help reduce the presence of bacteria in the mouth that can cause bad taste and breath, as well as anti-inflammatory effects that can soothe mouth sores and ulcers.

Plant's Parts

The list below shows the primary parts of ceylon cinnamon used to make teas for bad taste.

• Leaves: Cinnamomum verum leaves are used to make teas that help alleviate bad breath and taste due to their antibacterial properties.
• Buds: Cinnamomum verum buds are used to make teas that help reduce bad taste and breath due to their antiseptic and anti-inflammatory properties.
• Leaves: Cinnamomum verum leaves are also used to make teas that help soothe and calm the digestive system, which can be affected by bad taste and breath.

Recipe

The following recipe gives a procedure to make a basic ceylon cinnamon for bad taste.

1. Steep 1 teaspoon of dried cinnamomum verum bark in 8 ounces of boiling water for 5 to 7 minutes.
2. Strain the tea into a cup using a fine-mesh sieve to remove any solids.
3. Add honey to taste to the tea for sweetness and flavor enhancement purposes.
4. Let the tea cool to a comfortable drinking temperature of around 104 to 108 degrees fahrenheit.
5. Serve the tea hot or iced depending on individual preferences and temperature tolerance levels.

5. Glycyrrhiza glabra

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

The licorice root contains compounds that help to reduce swelling and inflammation, which can cause bad breath and an unpleasant taste. Additionally, licorice tea has antimicrobial properties that help to eliminate bacteria and other microorganisms that can contribute to bad taste and odor.

This makes it a popular remedy for mouth sores, gum inflammation, and other oral health issues.

Medicinal Constituents

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

• Saponins: These compounds help to reduce bad taste by inhibiting the growth of bacteria and fungi in the mouth, which can contribute to unpleasant odors and tastes.
• Glycyrrhizin: This triterpenoid saponin has anti-inflammatory properties that can help to soothe and calm the mucous membranes in the mouth, reducing irritation and discomfort associated with bad taste.
• Flavonoids: These phenolic compounds have antioxidant properties that can help to protect the oral cavity from damage caused by free radicals, which can contribute to bad taste and other oral health issues.

Plant's Parts

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

• Roots: Rich in glycyrrhizin, which helps mask unpleasant tastes and odors.
• Leaves: Contain flavonoids and phenolic acids that contribute to their medicinal properties and aid in alleviating bad taste.
• Buds: Contain bioactive compounds that help neutralize bad tastes and provide medicinal benefits.

Recipe

The following recipe gives a procedure to make a basic licorice for bad taste.

1. Harvest 50-100 grams of dried glycyrrhiza glabra roots in the fall season after the plant has finished flowering.
2. Dry the roots further in a low-temperature oven at 50-60 degrees celsius for 2 hours to remove excess moisture.
3. Grind the dried roots into a fine powder using a coffee grinder and store in an airtight container.
4. Steep 2-3 teaspoons of the powdered glycyrrhiza glabra in 250 milliliters of boiling water for 5-7 minutes to release the active compounds.
5. Strain the tea and drink within 30 minutes to 1 hour to reap the benefits of the herbal remedy.

6. Melissa officinalis

Melissa officinalis, also known as lemon balm, teas helps with bad taste because of its natural antioxidant and anti-inflammatory properties.

The tea contains rosmarinic acid, which has been shown to reduce inflammation in the mouth and throat, helping to alleviate bad taste and odors. Additionally, lemon balm's calming effects can also help to soothe digestive issues that may be contributing to bad taste.

This results in a refreshing and revitalizing effect that helps to eliminate bad taste.

Medicinal Constituents

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

• Rosmarinic acid: A phenolic compound that helps reduce inflammation and oxidative stress in the mouth, which can contribute to bad taste.
• Linalool: A terpene that has antimicrobial properties, which can help reduce the growth of bacteria and fungi that can cause bad breath and taste.
• Geranial: A terpene that has antioxidant and antimicrobial properties, which can help protect the mouth and throat from damage and infection, and reduce the risk of bad taste and breath.

Plant's Parts

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

• Leaves: Used to make teas for bad taste due to their pleasant and soothing flavor, often used to calm digestive issues.
• Roots: Used to make teas for bad taste due to their earthy and slightly bitter flavor, which can help mask unpleasant tastes.
• Leaves (also used for its flower-like taste): Used to make teas for bad taste due to their unique, lemony flavor, often used to aid in digestion and reduce nausea.

Recipe

The following recipe gives a procedure to make a basic lemon balm for bad taste.

1. Gather 1 tablespoon of dried melissa officinalis leaves or 2 tablespoons of fresh leaves for tea preparation.
2. Steep the gathered melissa officinalis leaves in 8 ounces of boiling water for 5 to 10 minutes.
3. Strain the herbal tea mixture through a fine-mesh sieve to remove the melissa officinalis leaves.
4. Discard the strained melissa officinalis leaves and let the tea cool down to a comfortable drinking temperature.
5. Serve the melissa officinalis tea in a cup and enjoy it immediately after preparation.

7. Matricaria chamomilla

Matricaria chamomilla, also known as chamomile, teas helps with bad taste because of its anti-inflammatory properties and its ability to soothe the digestive system.

The tea's active compounds, such as apigenin and luteolin, may help to reduce inflammation in the mouth and throat, alleviating the sensation of bad taste.

Additionally, chamomile tea's calming effects can help to relax the muscles in the mouth and throat, promoting a healthy environment for taste buds to function properly.

Medicinal Constituents

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

• Apigenin: This flavonoid helps with bad taste by exerting anti-inflammatory and antioxidant effects on the oral cavity, reducing inflammation and promoting healing of the mucous membranes.
• Apigenin-7-o-glucoside: This phenolic glycoside has a similar effect to apigenin and contributes to the overall anti-inflammatory properties of chamomile tea, which can help alleviate bad taste caused by oral infections or inflammation.
• Luteolin: This flavonoid has potent antimicrobial properties, which help combat oral infections and reduce bacterial loads in the mouth, thereby alleviating bad taste.

Plant's Parts

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

• Flowers: They are used to make teas for bad taste because of their soothing and anti-inflammatory properties, which help calm the digestive system.
• Leaves: They are used to make teas for bad taste because they contain compounds that help reduce inflammation and ease digestive discomfort.
• Seeds: They are used to make teas for bad taste because they are known to have a calming effect and help soothe digestive issues.

Recipe

The following recipe gives a procedure to make a basic chamomile for bad taste.

1. Harvest matricaria chamomilla flowers in the morning after the dew has dried for optimal oil content.
2. Rinse the flowers gently with cold water to remove dirt and debris.
3. Chop 2-3 teaspoons of dried matricaria chamomilla flowers or 1 teaspoon of fresh flowers.
4. Steep the chopped flowers in 8 ounces of boiling water for 5-7 minutes.
5. Strain the tea and discard the solids immediately to enjoy the herbal infusion.

8. Silybum marianum

Silybum marianum, also known as milk thistle, teas helps with bad taste because of its unique properties.

The tea contains flavonoids and silymarin, which have antioxidant and anti-inflammatory effects. These compounds may help reduce inflammation in the mouth and tongue, alleviating bad breath and taste.

Additionally, silymarin's ability to protect the liver may indirectly improve taste by ensuring the liver's proper functioning, which is essential for detoxifying and regulating taste.

Medicinal Constituents

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

• Flavonolignans: These compounds, particularly silymarin, help reduce bad taste by exerting antioxidant and anti-inflammatory effects on the mouth and digestive tract.
• Silibinin: Silibinin, a major component of silymarin, may help alleviate bad taste by inhibiting the growth of bacteria and fungi that contribute to oral odor and bad breath.
• Apolypodol and deoxysilicristin: These flavonolignans have been shown to have antimicrobial properties, which can help reduce the presence of odor-causing bacteria in the mouth and digestive system, thereby alleviating bad taste.

Plant's Parts

The list below shows the primary parts of milk thistle used to make teas for bad taste.

• Seeds: Silybum marianum seeds are often used to make teas due to their mild flavor and ability to neutralize bitter tastes.
• Leaves: The leaves of Silybum marianum are also used to make teas as they have a mild flavor and can help balance out strong-tasting ingredients.
• Flowers: The flowers of Silybum marianum are sometimes used in teas to add a sweet and subtle flavor, helping to mask bad tastes.

Recipe

The following recipe gives a procedure to make a basic milk thistle for bad taste.

1. Gather 1-2 teaspoons of dried silybum marianum flowers and leaves per cup of boiling water.
2. Steep the dried silybum marianum in boiling water for 5-10 minutes to release the herbal properties.
3. Strain the tea using a fine-mesh sieve or cheesecloth to remove the plant material.
4. Store the herbal tea in a clean glass container in the refrigerator for up to 24 hours.
5. Drink 1-3 cups of the tea per day to experience the potential health benefits of silybum marianum.

9. Zingiber officinale

Zingiber officinale, also known as ginger, teas helps with bad taste because of its natural anti-inflammatory properties and digestive benefits.

The active compounds in ginger, such as gingerol and shogaol, have been shown to stimulate saliva production, which can help neutralize acid and reduce bad taste. Additionally, ginger's digestive properties can help alleviate nausea and indigestion, further contributing to its ability to alleviate bad taste.

By promoting digestive health and reducing inflammation, ginger teas can help restore a pleasant taste to the mouth.

Medicinal Constituents

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

• Shogaols: Shogaols are phenolic compounds found in ginger that have antimicrobial properties, which can help eliminate the source of bad taste and odor in the mouth.
• Gingerols: Gingerols are a class of phenolic compounds responsible for the anti-inflammatory and antioxidant effects of ginger, which may help reduce inflammation in the mouth and throat, alleviating bad taste.
• Zingiberene: Zingiberene is a sesquiterpene found in ginger that has been shown to have antibacterial and anti-inflammatory properties, which can help prevent the growth of bacteria that may cause bad taste and odor.

Plant's Parts

The list below shows the primary parts of ginger used to make teas for bad taste.

• Stems: The stems of Zingiber officinale contain a higher concentration of essential oils, contributing to the distinct flavor of ginger teas.
• Roots: The roots of Zingiber officinale are another common component used in teas, offering a milder flavor compared to the rhyzome and stems.

Recipe

The following recipe gives a procedure to make a basic ginger for bad taste.

1. Gather 1-2 teaspoons of dried zingiber officinale root, depending on desired tea strength, for brewing.
2. Steep the zingiber officinale root in 8 ounces of boiling water for 5-7 minutes.
3. Strain the tea through a fine-mesh sieve into a cup, pressing on solids to extract more essence.
4. Add honey or other sweetener to taste, if desired, to balance the earthy flavor of the tea.
5. Serve the tea hot, or let it cool to room temperature for a refreshing herbal infusion.

10. Curcuma longa

Curcuma longa, also known as turmeric, teas helps with bad taste because of its anti-inflammatory properties and ability to stimulate digestion.

The active compound curcumin in turmeric tea has been shown to improve gut health by reducing inflammation and promoting the growth of beneficial gut bacteria. This leads to a reduction in symptoms associated with bad taste, such as bad breath, dry mouth, and a metallic or bitter taste.

As a result, turmeric tea can help restore a healthy and balanced taste to the mouth.

Medicinal Constituents

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

• Curcumin: Curcumin is a polyphenolic compound that helps to reduce inflammation and oxidative stress in the mouth, which can contribute to bad taste.
• Demethoxycurcumin: DMC is a phenolic compound that has been shown to have antimicrobial properties, helping to eliminate bacteria and other microorganisms that can cause bad breath and bad taste.
• Turmerone: Turmerone is a sesquiterpene that has been found to have anti-inflammatory and antioxidant properties, which can help to soothe and protect the mucous membranes in the mouth, reducing bad taste and odor.

Plant's Parts

The list below shows the primary parts of turmeric used to make teas for bad taste.

• Rhyzomes: Turmeric rhyzomes are commonly used to make teas for indigestion and nausea, as they contain anti-inflammatory compounds that help soothe the stomach.
• Leaves: Turmeric leaves are used in some teas to help alleviate symptoms of irritable bowel syndrome (IBS), as they contain compounds that may help regulate bowel movements.
• Roots: Turmeric roots are also used to make teas for various health issues, including fever and cold, as they contain compounds that have antimicrobial and anti-inflammatory properties.

Recipe

The following recipe gives a procedure to make a basic turmeric for bad taste.

1. Measure 1 teaspoon of dried curcuma longa root powder into a small ceramic cup.
2. Boil 8 ounces of filtered water in a kettle or pot for 5 minutes.
3. Steep the curcuma longa powder in boiling water for 5 to 7 minutes.
4. Strain the tea into another cup using a fine-mesh sieve or cheesecloth.
5. Serve the tea immediately and consume within 30 minutes to 1 hour.

What is the best combination of herbal teas to use for bad taste?

The best combination of herbal teas that help with bad taste is a blend of peppermint, ginger, and lemon balm.

Peppermint tea helps to refresh and calm the taste buds, while ginger tea aids in digestion and reduces inflammation in the mouth. Lemon balm tea adds a soothing and anti-inflammatory effect to the blend, helping to reduce bad taste and promote a healthy oral environment.

This combination can be consumed hot or iced, depending on personal preference.