10 Best Herbal Teas For Taste Loss

Herbal teas for taste loss are specialized blends designed to enhance flavor perception in individuals experiencing taste disturbances, often due to medication, chemotherapy, or age-related conditions.

These teas typically contain herbs like ginger, licorice root, and peppermint, which stimulate the taste buds and improve flavor recognition.

Examples include Yunnan Gold and Rooibos, which have helped many regain their sense of taste, allowing them to enjoy meals and connect with loved ones during meals.

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

1. Ginkgo biloba

Ginkgo biloba, also known as maidenhair tree, teas helps with taste loss because of its potential to improve blood flow to the brain and enhance cognitive function.

The flavonoids and terpenoids present in Ginkgo biloba may stimulate the brain's taste centers, allowing individuals to better perceive flavors. Additionally, the antioxidant properties of the tea may help protect the taste buds from oxidative damage, promoting a healthier and more sensitive sense of taste.

This, in turn, can lead to a more enjoyable eating experience.

Medicinal Constituents

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

• Flavonoids: These compounds have antioxidant properties, which may help protect the taste buds from oxidative damage and promote the regeneration of taste cells, thus alleviating taste loss.
• Terpenoids: These sesquiterpenoid lactones have anti-inflammatory and antioxidant effects, which may help reduce inflammation and oxidative stress in the taste buds, contributing to the recovery of taste function.
• Quercetin: This flavonoid has anti-inflammatory properties, which may help reduce inflammation in the taste buds and promote the regeneration of taste cells, thus potentially alleviating taste loss.

Plant's Parts

The list below shows the primary parts of maidenhair tree used to make teas for taste loss.

• Leaves: The leaves of the Ginkgo biloba tree are the most widely used part for making teas, as they contain the highest concentration of flavonoids and terpenoids, which are believed to improve cognitive function and memory.
• Seeds: Ginkgo biloba seeds are also used to make teas, particularly in traditional Chinese medicine, as they are thought to have antioxidant and anti-inflammatory properties that can help protect against cell damage.
• Buds: The buds of the Ginkgo biloba tree are occasionally used to make teas, as they are believed to contain flavonoids and terpenoids that can help improve circulation and reduce inflammation.

Recipe

The following recipe gives a procedure to make a basic maidenhair tree for taste loss.

1. Harvest 1-2 teaspoons of dried ginkgo biloba leaves from a trusted source and store them in a cool dry place.
2. Grind the dried leaves into a fine powder using a spice grinder or mortar and pestle.
3. Steep 1 teaspoon of the powdered ginkgo biloba in 8 ounces of boiling water for 5-7 minutes.
4. Strain the liquid through a fine-mesh sieve into a cup and discard the solids.
5. Allow the tea to cool for 2-3 minutes before serving and consuming immediately.

2. Rosmarinus officinalis

Rosmarinus officinalis, also known as rosemary, teas helps with taste loss because of its ability to improve saliva production and stimulate the taste buds.

The herb contains carnosic acid and rosmarinic acid, which have been shown to have antioxidant and anti-inflammatory properties that can help to heal and protect the mucous membranes in the mouth. This can lead to a renewed sense of taste, making it easier to enjoy food and drinks.

Regular consumption of rosemary tea may also help to alleviate symptoms of taste loss associated with certain medical conditions.

Medicinal Constituents

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

• Carvacrol: This phenolic compound has been shown to have antioxidant and anti-inflammatory properties, which may help protect taste buds and restore taste sensation.
• Rosmarinic acid: As a polyphenolic compound, rosmarinic acid has been found to have neuroprotective effects, which may help preserve taste function and alleviate taste loss.
• Bornyl acetate: This terpene has been reported to have anti-inflammatory and antioxidant properties, which may help reduce inflammation and oxidative stress in the tongue and taste buds, thus preserving taste function.

Plant's Parts

The list below shows the primary parts of rosemary used to make teas for taste loss.

• Leaves: Fresh or dried leaves are commonly used in teas to combat taste loss due to their aromatic and flavor-enhancing properties.
• Flowers: Rosemary flowers are used in teas to mask or restore taste as their fragrance helps to stimulate the sense of smell and taste.
• Stems: Although not as commonly used as leaves or flowers, some recipes include the stems of rosemary in teas to contribute to the flavor and aroma, potentially helping to regain taste.

Recipe

The following recipe gives a procedure to make a basic rosemary for taste loss.

1. Harvest rosmarinus officinalis leaves and flowers in the morning after dew has evaporated for optimal flavor.
2. Dry the harvested rosmarinus officinalis in a low-temperature oven at 105 degrees fahrenheit for 2 hours.
3. Measure out 1 to 2 teaspoons of dried rosmarinus officinalis for every 8 ounces of boiling water.
4. Steep the dried rosmarinus officinalis in boiling water for 5 to 7 minutes to release flavors and oils.
5. Strain the tea and let it cool for 10 minutes before serving hot or chilled as desired.

3. Zingiber officinale

Zingiber officinale, also known as ginger, teas helps with taste loss because of its warming and stimulating properties.

The active compounds in ginger, such as gingerol and shogaol, have been shown to increase saliva production, which can help to restore taste buds' sensitivity. Additionally, ginger's anti-inflammatory properties may help to reduce inflammation in the mouth and throat, allowing taste buds to function more effectively.

As a result, ginger teas may be a useful remedy for people experiencing taste loss due to various medical conditions.

Medicinal Constituents

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

• Gingerols: These compounds, particularly 6-gingerol and 8-gingerol, are responsible for the anti-inflammatory and antioxidant properties of ginger, which may help alleviate taste loss by reducing inflammation and oxidative stress in the mouth and throat.
• Shogaols: Similar to gingerols, shogaols are also found in ginger and have been shown to have anti-inflammatory and antioxidant effects, which may help protect the taste buds and oral tissues from damage, thereby preserving taste function.
• Zingerone: This compound is a breakdown product of gingerols and has been found to have antioxidant and anti-inflammatory properties, which may help reduce oxidative stress and inflammation in the mouth and throat, ultimately helping to preserve taste function.

Plant's Parts

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

• Roots: The roots are used to make teas that help in relieving nausea and digestive issues, which can be related to taste loss.
• Buds: The buds of Zingiber officinale are used to make teas that help in stimulating digestion and improving appetite, which can be beneficial in cases of taste loss.

Recipe

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

1. Harvest the fresh rhizomes of zingiber officinale in late summer or early fall when they are fully mature.
2. Clean the rhizomes thoroughly under cold running water to remove any dirt or debris.
3. Peel the rhizomes using a vegetable peeler to expose the inner flesh for use in tea.
4. Grind the peeled rhizomes into a fine powder using a spice grinder or mortar and pestle.
5. Steep 1 teaspoon of the rhizome powder in boiling water for 5-7 minutes to make a cup of tea.

4. Cinnamomum verum

Cinnamomum verum, also known as Ceylon cinnamon, teas helps with taste loss because its active compounds stimulate the taste buds and enhance flavor perception.

The tea's anti-inflammatory properties may also alleviate conditions that contribute to taste loss, such as dry mouth and gum disease. Additionally, Ceylon cinnamon's antioxidant properties help protect the taste buds from oxidative stress, promoting overall oral health and potentially restoring a person's sense of taste.

This natural remedy offers a potential solution for individuals experiencing taste loss.

Medicinal Constituents

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

• Cinnamaldehyde: A phenolic aldehyde, cinnamaldehyde has been shown to have a stimulating effect on the senses, potentially helping to alleviate taste loss by increasing sensitivity to flavors.
• Eugenol: A phenolic compound, eugenol has been found to have antioxidant and anti-inflammatory properties, which may help protect the taste buds from damage and promote recovery of taste function.
• Cinnamic acid: A phenolic acid, cinnamic acid has been reported to have antimicrobial properties, which may help reduce the risk of infections that can contribute to taste loss, such as oral candidiasis.

Plant's Parts

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

• Leaves: These leaves are used to make teas due to their warming and anti-inflammatory properties, which can help stimulate taste buds and alleviate taste loss.
• Barks: The barks are used to make teas as they contain compounds that have antioxidant and anti-inflammatory properties, which can help soothe the mouth and throat, thereby aiding in taste recovery.
• Rhyzomes: The rhyzomes (or rhizomes) are used to make teas because they contain oils with analgesic and anti-inflammatory properties, which can help reduce pain and inflammation in the mouth and throat, allowing taste to return.

Recipe

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

1. Harvest 20-30 dried cinnamomum verum bark pieces for tea preparation.
2. Boil 1 liter of water for 10 minutes to reach the ideal brewing temperature.
3. Add the harvested cinnamomum verum bark pieces to the boiling water.
4. Steep the mixture for 5-7 minutes to allow the flavors to infuse properly.
5. Strain the tea into a cup and serve hot or chilled as desired.

5. Citrus limon

Citrus limon, also known as lemon, teas helps with taste loss because of its invigorating and stimulating properties.

The citrus flavonoids present in these teas, particularly naringin and limonene, have been shown to increase saliva production and stimulate the taste buds. This can help to restore a person's sense of taste, making food more enjoyable and flavorful.

Additionally, the antioxidant properties of Citrus limon teas can help to reduce inflammation in the mouth and throat, further promoting a healthy sense of taste.

Medicinal Constituents

The list below shows the primary medicinal constituents in Citrus limon teas that help with taste loss.

• Limonene: This terpene has been found to have antioxidant properties, which may help protect the taste buds from damage and inflammation that can lead to taste loss.
• Naringenin: A flavonoid in Citrus limon, naringenin has been shown to have anti-inflammatory properties, which can help reduce inflammation in the mouth and throat, potentially alleviating taste loss.
• Limonin: A limonoid present in Citrus limon, limonin has been found to have antimicrobial properties, which may help control infections in the mouth and throat that can cause taste loss.

Plant's Parts

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

• Leaves: Used to make teas for their antiseptic and astringent properties, which can help to reduce inflammation and improve digestion.
• Peels (or fruits): Used to make teas for their high concentration of antioxidants, which can help to boost the immune system and reduce oxidative stress.
• Buds: Used to make teas for their high concentration of limonene, which has been shown to have anti-inflammatory and antioxidant properties that can help to reduce inflammation and improve digestion.

Recipe

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

1. Gather 2 tablespoons of dried lemon peel and 1 tablespoon of dried citrus peel and place them in a tea infuser.
2. Steep the dried citrus peels in 8 ounces of boiling water for 5-7 minutes.
3. Strain the tea mixture through a fine-mesh sieve into a large cup.
4. Add honey to taste to the tea and stir well to dissolve the sweetness.
5. Serve the citrus tea immediately and enjoy the refreshing citrus flavor.

6. Mentha x piperita

Mentha x piperita, also known as peppermint, teas helps with taste loss because it stimulates the senses and increases saliva production in the mouth.

The menthol content in peppermint can help to break down and move food particles around the mouth, making it easier to taste and enjoy food. Additionally, the refreshing and cooling sensation of peppermint tea can also help to awaken the taste buds, allowing individuals to experience flavors more intensely and regain their sense of taste.

This can be particularly beneficial for those experiencing taste loss due to illness or medication.

Medicinal Constituents

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

• Rosmarinic acid: A phenolic compound that has anti-inflammatory and antioxidant properties, which may help reduce inflammation and irritation in the mouth and throat, thereby alleviating taste loss.
• Volatile oils: Terpene compounds that have local anesthetic and anti-inflammatory effects, which may help numb the pain and discomfort associated with taste loss, and provide temporary relief from symptoms.
• Menthol: A terpene compound that can stimulate saliva production, which may help restore the sense of taste by moistening the mouth and throat.

Plant's Parts

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

• Leaves: The most commonly used part of Mentha x piperita for teas, as they are easily accessible and contain the most potent flavor compounds.
• Stems: While not as commonly used as leaves, stems are sometimes used for teas due to their ability to add a subtle, minty flavor.
• Flowers: Mentha x piperita flowers are occasionally used in teas, providing a delicate, floral note to complement the herb's traditional mint flavor.

Recipe

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

1. Harvest fresh leaves of mentha x piperita in the early morning to ensure optimal flavor and aroma.
2. Rinse the leaves with cold water to remove any dirt or impurities from the plant.
3. Steep one teaspoon of fresh leaves in one cup of boiling water for five to seven minutes.
4. Strain the tea through a fine-mesh sieve into a cup to remove the loose leaves.
5. Serve the tea hot or chilled depending on personal preference and enjoy the refreshing flavor.

7. Salvia officinalis

Salvia officinalis, also known as sage, teas helps with taste loss because of its potential to stimulate saliva production and enhance taste buds.

The antioxidants and flavonoids present in sage may help to reduce inflammation in the mouth, which can contribute to taste loss. Additionally, sage's volatile oils may help to increase blood flow to the taste buds, promoting healthy taste function.

This can lead to improved flavor perception and a more enjoyable eating experience.

Medicinal Constituents

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

• Rosmarinic acid: This phenolic compound helps to protect the taste buds from oxidative stress and inflammation, thereby preserving taste sensation.
• Ursolic acid: A triterpenoid compound, ursolic acid has been shown to have anti-inflammatory and antioxidant properties, which can help to mitigate taste loss by reducing inflammation and oxidative damage in the taste buds.
• Carnosic acid: Another triterpenoid compound, carnosic acid has been found to have anti-inflammatory and antioxidant properties, which can help to protect the taste buds from damage and preserve taste sensation.

Plant's Parts

The list below shows the primary parts of sage used to make teas for taste loss.

• Leaves: Used to make teas, the leaves of Salvia officinalis are rich in antioxidants and have anti-inflammatory properties that help stimulate taste and digestion.
• Roots: The roots of Salvia officinalis are used to make teas that help to stimulate the senses and improve taste, as they contain bioactive compounds that have a stimulating effect on the body.
• Stems: Salvia officinalis stems are sometimes used to make teas that help to improve taste and digestion, as they contain compounds that have anti-inflammatory and antioxidant properties.

Recipe

The following recipe gives a procedure to make a basic sage for taste loss.

1. Gather 2 teaspoons of dried salvia officinalis leaves and place them in a tea infuser.
2. Steep the herbal mixture in 8 ounces of boiling water for 5 to 10 minutes.
3. Strain the tea mixture through a fine-mesh sieve into a cup to remove solids.
4. Add honey to taste to balance the flavor of the tea if desired.
5. Allow the tea to cool for 2 to 5 minutes before serving to the desired temperature.

8. Lavandula angustifolia

Lavandula angustifolia, also known as English lavender, teas helps with taste loss because it contains compounds that have anti-inflammatory and antioxidant properties.

These properties may help to reduce inflammation in the mouth and throat, which can cause a decrease in taste sensitivity. Additionally, the fragrance and flavor of lavender may stimulate the olfactory system, which can help to heighten the sense of smell and taste.

This may help to restore taste sensitivity and improve overall taste perception.

Medicinal Constituents

The list below shows the primary medicinal constituents in Lavandula angustifolia teas that help with taste loss.

• Linalool: This terpene has anti-inflammatory properties, which may help reduce inflammation in the mouth and throat that can lead to taste loss.
• Linalyl acetate: As a terpene, linalyl acetate has been shown to have neuroprotective effects, which may help protect the taste buds and restore taste function.
• Rosmarinic acid: This phenolic compound has antioxidant properties, which can help reduce oxidative stress and inflammation in the body, potentially alleviating taste loss symptoms.

Plant's Parts

The list below shows the primary parts of english lavender used to make teas for taste loss.

• Flowers: Lavender flowers are commonly used to make teas due to their calming and soothing properties.
• Leaves: Lavender leaves are also used to make teas, often in combination with flowers, to enhance their flavor and aroma.
• Stems: Some herbal tea blends include lavender stems, which contribute a subtle flavor and fragrance to the tea.

Recipe

The following recipe gives a procedure to make a basic english lavender for taste loss.

1. Harvest fresh lavandula angustifolia flowers in the early morning after the dew has evaporated for best quality.
2. Dry the fresh flowers by spreading them out in a single layer on paper towels for 1-2 weeks.
3. Chop 2-3 teaspoons of dried lavandula angustifolia flowers into smaller pieces to increase their surface area.
4. Steep the chopped flowers in 8 ounces of boiling water for 5-7 minutes to release their active compounds.
5. Strain the tea mixture using a cheesecloth or a fine-mesh sieve to remove the dried flowers.

9. Taraxacum officinale

Taraxacum officinale, also known as dandelion, teas helps with taste loss because of its ability to stimulate digestive enzymes and improve oral health.

The herbal tea's bitter compounds can help increase saliva production, which aids in the breakdown and absorption of nutrients. Additionally, the antioxidants and flavonoids present in dandelion tea may help reduce inflammation in the mouth and throat, potentially restoring the sense of taste and improving overall taste perception.

This can be especially beneficial for individuals experiencing taste loss due to certain health conditions.

Medicinal Constituents

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

• Flavonoids: These plant compounds help with taste loss by reducing inflammation and oxidative stress in the mouth and throat, which can contribute to a decrease in taste sensation.
• Terpenoids: These compounds have anti-inflammatory properties and can help protect the mucous membranes in the mouth and throat from irritation, which can help maintain taste sensation.
• Furanocoumarins: These compounds have been found to have antioxidant and anti-inflammatory effects, which can help reduce oxidative stress and inflammation in the mouth and throat, potentially helping to maintain taste sensation.

Plant's Parts

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

• Leaves: The leaves of Taraxacum officinale are commonly used to make teas due to their mild, slightly bitter taste.
• Flowers: The flowers of Taraxacum officinale are used to make teas for their delicate, sweet flavor.
• Roots: The roots of Taraxacum officinale are used to make teas, which are often earthy and slightly bitter.

Recipe

The following recipe gives a procedure to make a basic dandelion for taste loss.

1. Gather fresh or dried roots of taraxacum officinale in sufficient quantity for your tea needs.
2. Clean and dry the roots thoroughly to prevent any contamination or bitterness.
3. Steep 1-2 teaspoons of dried roots or 3-5 grams of fresh roots in 250ml of boiling water.
4. Allow the mixture to infuse for 5-10 minutes to release the active plant compounds fully.
5. Strain the tea and discard the solids before serving and consuming it immediately.

10. Origanum vulgare

Origanum vulgare, also known as wild marjoram, teas helps with taste loss because of its potent antioxidant and anti-inflammatory properties.

The tea's active compounds, such as rosmarinic acid and carnosic acid, have been shown to stimulate the senses and enhance flavor perception. Additionally, Origanum vulgare has been traditionally used to support digestive health, which is closely linked to taste and smell.

By promoting a healthy gut and reducing inflammation, this herbal tea can help restore the body's natural ability to experience flavors.

Medicinal Constituents

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

• Carvacrol: This monoterpenic phenol helps with taste loss by its antioxidant properties, which may help reduce oxidative stress and inflammation in the taste buds.
• Thymol: This monoterpenic phenol has antimicrobial and anti-inflammatory effects, which may help protect taste buds from infections and inflammation that contribute to taste loss.
• Rosmarinic acid: This phenolic dimer has antioxidant and anti-inflammatory properties, which may help reduce oxidative stress and inflammation in the taste buds and promote the regeneration of taste buds.

Plant's Parts

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

• Leaves: Used to make teas for taste loss due to their antioxidant properties that help protect the taste buds.
• Stems: Used to make teas for taste loss due to their flavor-enhancing properties that can help mask bad tastes.
• Barks: Used to make teas for taste loss due to their astringent properties that can help reduce inflammation in the mouth and restore taste.

Recipe

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

1. Harvest 1/4 cup of fresh origanum vulgare leaves and flowers in the early morning when they are most fragrant.
2. Dry the harvested origanum vulgare leaves and flowers in a low-temperature oven at 100 degrees fahrenheit for 2 hours.
3. Combine 1 teaspoon of dried origanum vulgare leaves with 1 cup of boiling water in a large glass teapot.
4. Steep the mixture for 5-7 minutes to allow the flavors and oils to infuse into the water.
5. Strain the tea through a fine-mesh sieve into a cup and serve immediately while still warm.

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

The best combination of herbal teas that help with taste loss is a blend of Ginger, Peppermint, and Thyme.

Ginger stimulates digestion and circulation, promoting healthy taste buds. Peppermint increases saliva production, which helps to cleanse and refresh the palate. Thyme contains compounds that have antimicrobial properties, reducing inflammation and protecting the taste receptors.

Drinking a warm tea made from this combination may help to restore taste and improve overall oral health, making it easier to enjoy food and drinks again.