11 Best Herbal Teas For Taste Changes

Herbal teas for taste changes are a category of teas used to treat a condition where a person's sense of taste is altered, often experiencing a metallic or bitter taste.

This can be caused by various factors such as chemotherapy, radiation, or certain medications.

Herbal teas can treat this ailment by providing relief from the unpleasant taste and aroma, often due to their antioxidant and anti-inflammatory properties.

Examples of herbal teas that can help alleviate taste changes include Ginger tea, which helps stimulate digestion and alleviate nausea, Peppermint tea, which can refresh the taste buds and improve digestion, Lemon balm tea, which has a calming effect and can help reduce stress, and Fennel tea, which can help stimulate saliva production and reduce bad breath.

Below there's a list of the 11 best herbal teas for taste changes.

1. Zingiber officinale teas

Zingiber officinale teas, also known as ginger teas, have been traditionally used to treat the taste changes ailment, also known as xerostomia or dry mouth, which is often a side effect of chemotherapy or radiation therapy.

The anti-inflammatory and antioxidant properties of ginger teas help to reduce inflammation and protect the mucous membranes in the mouth, promoting a healthy oral environment.

The bioactive constituents of ginger teas, including gingerols and shogaols, have been shown to have antimicrobial and anti-inflammatory effects, which help to reduce the risk of oral infections and soothe the mouth.

By drinking ginger teas regularly, individuals can experience relief from the taste changes ailment and maintain a healthy oral environment, improving their overall quality of life.

Recipe:

1. Gather 1 cup of fresh or dried Zingiber officinale (ginger) root.
2. Cut 1-2 inches of the ginger root into small pieces.
3. Boil 1 cup of water in a pot.
4. Add 1-2 tablespoons of the ginger pieces to the boiling water and reduce heat to a simmer.
5. Let the tea steep for 5-7 minutes, then strain and serve.

Zingiber officinale teas can be used to treat taste changes ailment, but possible side effects may include heartburn, bloating, and stomach discomfort due to its spicy and warming properties.

To minimize these effects, it is recommended to start with a low dose, drink plenty of water, and avoid consuming Zingiber officinale teas on an empty stomach to prevent digestive upset.

2. Glycyrrhiza glabra teas

Glycyrrhiza glabra teas, made from the roots of the licorice plant, have been traditionally used to treat the taste changes ailment, also known as xerostomia or hyposalivation.

This herbal preparation contains bioactive constituents such as glycyrrhizin and flavonoids, which have anti-inflammatory and antioxidant properties that help to stimulate saliva production and soothe the mucous membranes in the mouth.

The properties of Glycyrrhiza glabra teas, including their demulcent and anti-inflammatory effects, help to treat the taste changes ailment by reducing inflammation and promoting the healing of mucous membranes.

By stimulating saliva production and soothing the mouth, Glycyrrhiza glabra teas can help to restore a person's sense of taste and alleviate symptoms associated with the taste changes ailment.

Recipe:

1. Gather ingredients: 1 cup of water, 1 teaspoon of dried Glycyrrhiza glabra roots, and honey (optional).
2. Heat the water in a pot over low heat.
3. Add the dried Glycyrrhiza glabra roots to the pot and let it steep for 5-7 minutes.
4. Strain the tea into a cup and add honey if desired. You can also add lemon juice for extra flavor.
5. Drink the tea immediately and adjust the amount of roots or sweetener to your taste.

Glycyrrhiza glabra teas can be used to treat the taste changes ailment known as xerostomia or dry mouth, but potential side effects may include increased blood pressure, water retention, and electrolyte imbalances due to its licorice content.

To minimize risks, it is recommended to limit consumption to moderate levels, avoid using it for extended periods, and monitor blood pressure and electrolyte levels, as well as kidney function, due to its potential to exacerbate pre-existing conditions.

3. Ginkgo biloba teas

Ginkgo biloba teas have been traditionally used to treat taste changes associated with chemotherapy, a common side effect experienced by cancer patients.

The properties of this herbal preparation help to treat this ailment by enhancing blood flow to the brain and improving cognitive function, which can be impaired by chemotherapy.

Ginkgo biloba teas contain bioactive constituents such as flavonoids and terpenoids, which have antioxidant and anti-inflammatory properties that help to protect the brain from damage caused by chemotherapy.

The benefits of using ginkgo biloba teas to treat taste changes include improved taste perception, reduced nausea and vomiting, and enhanced overall quality of life for cancer patients undergoing chemotherapy.

Recipe:

1. Gather 1 cup of water, 1 teaspoon of dried Ginkgo biloba leaves, and a tea strainer or infuser.
2. Heat the water in a pot until it's boiling. Remove from heat.
3. Add the Ginkgo biloba leaves to the tea strainer or infuser. Place it in the pot with the hot water.
4. Let the mixture steep for 5-7 minutes. The longer it steeps, the stronger the flavor.
5. Strain the tea into a cup and discard the Ginkgo biloba leaves. Add honey or lemon to taste if desired.

Ginkgo biloba teas can cause side effects such as dizziness, nausea, and stomach upset in some individuals, especially when consumed in large quantities or combined with certain medications.

To minimize potential side effects, individuals should be cautious when using Ginkgo biloba teas to treat taste changes, as they can interact with blood thinners and exacerbate conditions like high blood pressure, and it's recommended to start with small doses and monitor their body's response.

4. Cinchona officinalis teas

Cinchona officinalis teas have been traditionally used to treat the taste changes ailment, also known as ageusia, due to their anti-inflammatory and antioxidant properties.

The bioactive constituents, such as quinine and other alkaloids, help to reduce inflammation and restore the sense of taste by repairing the taste buds and improving the overall health of the oral cavity.

By promoting the regeneration of taste buds and reducing inflammation, Cinchona officinalis teas can help to alleviate the symptoms of ageusia and restore the normal sense of taste.

The benefits of using Cinchona officinalis teas to treat taste changes include improved taste perception, reduced inflammation, and overall oral health, making it a natural and effective remedy for this condition.

Recipe:

1. Gather 1 teaspoon of dried Cinchona officinalis bark and 1 cup of boiling water.
2. Steep the Cinchona officinalis bark in boiling water for 5-7 minutes.
3. Strain the tea using a fine-mesh sieve or cheesecloth into a cup.
4. Add 1 tablespoon of honey or sugar (optional) to the tea for sweetness.
5. Drink the tea immediately for the best flavor and benefits.

Cinchona officinalis teas can cause side effects such as nausea, dizziness, and stomach upset in some individuals due to its high quinine content, especially when consumed in large quantities or over an extended period.

To minimize potential side effects, it is recommended to start with low doses, gradually increase as needed, and be mindful of individual tolerance, as well as to avoid consuming it during pregnancy or breastfeeding.

5. Echinacea purpurea teas

Echinacea purpurea teas have been traditionally used to treat the taste changes ailment, also known as ageusia, which affects the sense of taste.

The anti-inflammatory and antioxidant properties of this herbal preparation help to reduce inflammation in the mouth and throat, thereby alleviating the symptoms of ageusia.

The bioactive constituents of Echinacea purpurea, including alkylamides, caffeic acid derivatives, and phenolic acids, have been shown to inhibit the growth of pathogens that can cause taste disturbances.

Drinking Echinacea purpurea teas can help to restore the sense of taste by reducing inflammation, promoting healing, and maintaining a healthy oral microbiome, making it a beneficial herbal remedy for this condition.

Recipe:

1. Gather 2 tablespoons of dried Echinacea purpurea flowers.
2. Boil 1 cup of water and let it cool for 1 minute.
3. Add the Echinacea flowers to the cooled water and let it steep for 5-7 minutes.
4. Strain the tea into a cup and discard the flowers.
5. Add honey or lemon to taste, if desired.

Echinacea purpurea teas can be used to treat the taste changes ailment, but possible side effects may include digestive issues such as nausea, diarrhea, and stomach cramps due to its immune-stimulating properties.

To minimize potential side effects, it is recommended to start with small doses and gradually increase the amount, as well as to avoid taking it with other medications that may interact with its active compounds.

6. Curcuma longa teas

Curcuma longa teas have been traditionally used to treat the taste changes ailment, also known as dysgeusia, which can be caused by various factors including chemotherapy, radiation, and certain medications.

The anti-inflammatory and antioxidant properties of Curcuma longa teas, particularly due to the presence of bioactive constituents such as curcumin, help to reduce inflammation and oxidative stress in the body, thereby alleviating the symptoms of taste changes.

Curcuma longa teas also contain other bioactive constituents like demethoxycurcumin and bisdemethoxycurcumin, which have been shown to have anti-inflammatory and antioxidant effects, further contributing to their therapeutic potential in treating taste changes.

The benefits of using Curcuma longa teas to treat taste changes include improved taste sensation, reduced inflammation, and enhanced overall quality of life, making it a promising natural remedy for individuals experiencing this condition.

Recipe:

1. Gather 1 tablespoon of Curcuma longa powder and 1 cup of water.
2. Boil the water in a pot and let it cool for 1 minute.
3. Add the Curcuma longa powder to the water and stir well.
4. Strain the mixture into a cup and discard the powder.
5. Drink the tea immediately, as it is best consumed fresh.

Curcuma longa teas can be beneficial in treating the taste changes ailment, but they may cause side effects such as stomach upset, nausea, and diarrhea due to the high levels of curcumin, a compound that can be irritating to the digestive system.

To use Curcuma longa teas safely, it is recommended to start with a low dose and gradually increase as needed, drink plenty of water to stay hydrated, and avoid consuming the tea on an empty stomach to minimize the risk of stomach upset.

7. Lavandula angustifolia teas

Lavandula angustifolia teas have been traditionally used to treat taste changes, a condition characterized by altered taste perception, often due to chemotherapy or other medical treatments.

The antiseptic and anti-inflammatory properties of this herbal preparation help to soothe and protect the mucous membranes, thereby reducing inflammation and promoting healthy tissue repair.

The bioactive constituents, including linalool and linalyl acetate, in Lavandula angustifolia teas have been shown to possess antioxidant and anti-inflammatory activities, contributing to their potential therapeutic effects.

By reducing inflammation and promoting tissue repair, Lavandula angustifolia teas may help alleviate symptoms associated with taste changes, restoring a normal sense of taste and improving overall quality of life.

Recipe:

1. Gather 1 cup of fresh or dried Lavandula angustifolia flowers.
2. Use 1 tablespoon of flowers for every 8 oz cup of boiling water.
3. Steep the flowers in boiling water for 5-7 minutes.
4. Strain the tea into a cup and discard the flowers.
5. Add honey or lemon to taste, if desired.

Lavandula angustifolia teas can be used to potentially alleviate the symptoms of taste changes, but it may cause side effects such as dizziness, nausea, and stomach upset in some individuals.

To minimize potential side effects, it is recommended to start with small doses and gradually increase as needed, while also being mindful of interactions with other medications and substances, and avoiding consumption before or after surgery.

8. Cinnamomum verum teas

Cinnamomum verum teas have been traditionally used to treat the taste changes ailment, also known as metallic or bitter taste, which can be caused by various factors such as medication, infection, or nutritional deficiencies.

The properties of this herbal preparation that help to treat this ailment include its anti-inflammatory and antioxidant properties, which help to reduce inflammation and oxidative stress in the body.

The bioactive constituents of Cinnamomum verum teas, such as cinnamaldehyde and eugenol, have been shown to have antimicrobial and anti-inflammatory effects, which can help to alleviate the symptoms of taste changes.

By consuming Cinnamomum verum teas, individuals can experience benefits such as improved taste, reduced inflammation, and enhanced overall well-being, making it a popular natural remedy for this common health issue.

Recipe:

1. Gather 1 teaspoon of Cinnamomum verum (Ceylon cinnamon) sticks, 1 cup of boiling water, and a tea infuser or a heat-resistant cup.
2. Crush the Ceylon cinnamon sticks into small pieces using a spoon or a mortar and pestle.
3. Place the crushed Ceylon cinnamon into the tea infuser or directly into the heat-resistant cup.
4. Pour the boiling water over the Ceylon cinnamon and let it steep for 5-7 minutes.
5. Strain the tea into a cup and add sugar or honey to taste, if desired.

Cinnamomum verum teas can be used to treat taste changes ailment, but its consumption may lead to side effects such as gastrointestinal issues, including nausea, vomiting, and stomach discomfort, as well as allergic reactions in some individuals.

To use Cinnamomum verum teas safely, it's essential to consume them in moderation and be aware of your body's sensitivity, as excessive consumption can cause increased heart rate and blood pressure, and it's recommended to avoid using it with other blood-thinning medications and to be cautious when consuming it during pregnancy and breastfeeding.

9. Rosmarinus officinalis teas

Rosmarinus officinalis teas, a herbal preparation derived from rosemary, have been traditionally used to treat taste changes ailments such as ageusia and hypogeusia.

This herbal preparation helps to treat taste changes ailments by stimulating the olfactory system and improving taste perception, thanks to its anti-inflammatory and antioxidant properties.

The bioactive constituents of Rosmarinus officinalis teas, including carnosic acid and rosmarinic acid, have been identified as key players in modulating the olfactory system and restoring taste perception.

The benefits of using Rosmarinus officinalis teas to treat taste changes ailments include improved taste perception, reduced inflammation, and enhanced overall sense of smell, making it a potential natural remedy for this condition.

Recipe:

1. Gather 2 tablespoons of dried Rosmarinus officinalis (Rosemary leaves) and a cup of boiling water.
2. Measure 2 cups of water into a pot and bring it to a boil.
3. Remove the boiling water from heat and add the 2 tablespoons of dried Rosemary leaves.
4. Let the mixture steep for 5-7 minutes, then strain the liquid into a cup.
5. Drink the tea while it's warm or let it cool down for a soothing effect.

Rosmarinus officinalis teas can be effective in alleviating taste changes ailments, but possible side effects may include dizziness, headaches, and allergic reactions, particularly in individuals with sensitive skin or respiratory issues.

When using Rosmarinus officinalis teas for this purpose, it is essential to take precautions, such as starting with small doses, avoiding prolonged consumption, and being cautious if you have a history of blood clotting disorders or are taking anticoagulant medications.

10. Thymus vulgaris teas

Thymus vulgaris teas, also known as thyme tea, have been traditionally used to treat the taste changes ailment, also known as metallic taste or ageusia.

The antiseptic and anti-inflammatory properties of thymus vulgaris teas help to treat this ailment by reducing inflammation in the mouth and throat, thereby alleviating the metallic taste.

The bioactive constituents of thymus vulgaris teas, including thymol and carvacrol, exhibit antimicrobial and antioxidant activities that contribute to their therapeutic effects in treating taste changes.

The benefits of using thymus vulgaris teas to treat the taste changes ailment include its ease of preparation, accessibility, and potential to reduce the severity and duration of symptoms.

Recipe:

1. Gather 1 tablespoon of dried Thymus vulgaris leaves and 1 cup of boiling water.
2. Let the Thymus vulgaris leaves steep in the boiling water for 5-7 minutes.
3. Strain the mixture into a cup to remove the Thymus vulgaris leaves.
4. Add honey or sugar to taste, if desired.
5. Drink the tea hot or let it cool down to your preferred temperature.

Thymus vulgaris teas can be beneficial in treating taste changes ailment, but consuming it excessively may lead to stomach upset, diarrhea, and allergic reactions in some individuals, particularly those with sensitive stomachs or allergies.

To minimize potential side effects, it is recommended to use Thymus vulgaris teas in moderation, ideally 1-2 cups per day, and avoid mixing it with other herbal preparations or medications.

11. Mentha x piperita teas

Mentha x piperita teas, also known as peppermint tea, have been traditionally used to treat the taste changes ailment, also known as ageusia.

The bioactive constituents of peppermint tea, including menthol, limonene, and menthone, have been found to possess anti-inflammatory and antioxidant properties that help to alleviate symptoms of taste changes by reducing inflammation and oxidative stress in the taste buds.

The refreshing and cooling properties of peppermint tea help to stimulate the taste buds, improving taste perception and sensation, while also providing relief from nausea and digestive discomfort often associated with ageusia.

The benefits of using peppermint tea to treat taste changes ailment include improved taste perception, reduced nausea and digestive discomfort, and a soothing and calming effect on the digestive system.

Recipe:

1. Gather 1 cup of fresh or dried Mentha x piperita leaves.
2. Heat 1 cup of water in a pot until it starts boiling.
3. Add 1-2 tablespoons of the gathered Mentha x piperita leaves to the boiling water.
4. Reduce heat and let it simmer for 5-7 minutes to release the flavors.
5. Strain the tea into a cup and enjoy as is or add honey/sugar for taste.

Mentha x piperita teas can be used to treat taste changes ailments, but possible side effects may include stomach upset, nausea, and allergic reactions such as hives or itching.

Precautions to take when using Mentha x piperita teas include avoiding excessive consumption, which may exacerbate stomach issues, and being cautious of potential interactions with other medications, especially blood thinners and high blood pressure medications.