9 Best Herbal Teas For Taste Loss

Herbal teas for taste loss are a type of herbal remedy used to restore the sense of taste, often referred to as ageusia or hypogeusia.

This condition can be caused by various factors, including medication side effects, medical conditions, or injury to the taste buds.

Herbal teas can treat taste loss by stimulating the taste buds, reducing inflammation, and improving overall oral health.

Examples of herbal teas that may help include ginger tea, which aids digestion and reduces inflammation; peppermint tea, which cools the palate and stimulates the senses; licorice root tea, which soothes the throat and reduces inflammation; eucalyptus tea, which decongests and clears the nasal passages; and slippery elm tea, which soothes and protects the mucous membranes in the mouth and throat.

Below there's a list of the 9 best herbal teas for taste loss.

1. Glycyrrhiza glabra teas

Glycyrrhiza glabra teas, also known as licorice root tea, have been traditionally used to treat taste loss or dysgeusia due to its anti-inflammatory and antioxidant properties.

The bioactive constituents of Glycyrrhiza glabra, including glycyrrhizin and flavonoids, help to reduce inflammation in the mouth and throat, thereby alleviating taste loss.

Glycyrrhizin, in particular, has been shown to inhibit the activity of enzymes that break down taste receptors, thereby preserving the sense of taste.

The benefits of consuming Glycyrrhiza glabra teas to treat taste loss include the potential for rapid relief from symptoms, reduced inflammation, and improved overall oral health.

Recipe:

1. Gather 1 teaspoon of dried Glycyrrhiza glabra root powder, 1 cup of boiling water, and a tea infuser.
2. Add the Glycyrrhiza glabra root powder to the tea infuser.
3. Steep the mixture for 5-7 minutes. Let it cool down for a minute.
4. Strain the tea into a cup and discard the infuser. Add honey to taste, if needed.
5. Drink the tea immediately and repeat as needed for taste loss.

Usage:

1. Drink 1 cup of Glycyrrhiza glabra tea 2-3 times a day.
2. Take 5-10 grams of Glycyrrhiza glabra powder once a day.
3. Start with low dose and gradually increase as needed.
4. Use Glycyrrhiza glabra tea for 2-4 weeks to see results.
5. Consult a doctor for proper diagnosis and treatment.

Glycyrrhiza glabra teas can be used to treat taste loss ailments, but may cause side effects such as headaches, dizziness, and stomach upset due to its licorice root content, which can be toxic in large amounts.

To use these teas safely, it is recommended to start with small doses, monitor blood pressure regularly, and avoid using them for extended periods to minimize the risk of potassium deficiency and other complications.

2. Zingiber officinale teas

Zingiber officinale teas, also known as ginger tea, have been traditionally used to treat the taste loss ailment, also known as ageusia.

This herbal preparation helps to treat taste loss by stimulating the taste buds and increasing saliva production, which can be reduced in individuals with ageusia.

The bioactive constituents of ginger tea, including gingerols and shogaols, have anti-inflammatory properties that can help to reduce inflammation in the mouth and throat, allowing the taste buds to function properly.

The benefits of using Zingiber officinale teas to treat taste loss include improved taste perception, reduced inflammation, and a soothing effect on the mouth and throat, making it a popular natural remedy for this condition.

Recipe:

1. Gather 1 tablespoon of dried Zingiber officinale root and 1 cup of water.
2. Add the dried Zingiber officinale root to a saucepan and pour in the water.
3. Heat the mixture over low heat for 5-7 minutes, or until the mixture is warm and fragrant.
4. Strain the mixture into a cup and discard the Zingiber officinale root.
5. Add honey or sugar to taste, if desired, and drink the tea while it is still warm.

Usage:

1. Consult a doctor before using Zingiber officinale tea for taste loss.
2. Drink 1 cup of Zingiber officinale tea, 2-3 times a day.
3. Use 1-2 teaspoons of dried Zingiber officinale roots per cup of boiling water.
4. Maintain the dosage for 1-2 weeks to notice improvements.
5. Monitor taste sensitivity and adjust the dosage as needed.

Zingiber officinale teas can be an effective remedy for treating taste loss ailments, but possible side effects include stomach upset, nausea, and diarrhea due to the high ginger content.

Precautions should be taken when using Zingiber officinale teas to treat taste loss, such as starting with small doses, avoiding consumption before or after surgery, and being mindful of interactions with other medications, especially blood thinners.

3. Rosmarinus officinalis teas

Rosmarinus officinalis teas, derived from the fragrant herb rosemary, have been traditionally used to treat taste loss ailments due to their stimulating properties that help to revive the sense of taste.

The bioactive constituents, including carnosic acid, rosmarinic acid, and camphor, in these teas are responsible for their therapeutic effects, which aid in reducing inflammation and oxidative stress that may contribute to taste loss.

By stimulating the trigeminal nerve and enhancing saliva production, Rosmarinus officinalis teas help to restore the sense of taste and improve oral health, leading to improved overall quality of life.

The benefits of using these teas to treat taste loss ailments include reduced symptoms, improved taste perception, and enhanced overall oral health, making them a popular natural remedy for individuals experiencing taste loss.

Recipe:

1. Gather 1 cup of fresh Rosmarinus officinalis leaves or 2 teaspoons of dried leaves.
2. Boil 1 cup of water in a pot.
3. Add the Rosmarinus officinalis leaves to the boiling water.
4. Reduce heat and let it simmer for 5-7 minutes.
5. Strain the tea and drink it hot or let it cool down.

Usage:

1. Drink 1 cup of Rosmarinus officinalis tea twice daily.
2. Take 1-2 tablespoons of dried leaves for 5-7 days.
3. Use Rosmarinus officinalis tea for 2-3 weeks continuously.
4. Gradually increase to 3 cups daily for better results.
5. Monitor taste improvement and adjust tea usage accordingly.

Rosmarinus officinalis teas can cause gastrointestinal upset, including nausea, vomiting, and stomach pain in some individuals, especially when consumed in large quantities or without proper preparation.

When using Rosmarinus officinalis teas to treat taste loss, it is recommended to start with small amounts and gradually increase the dose to minimize potential side effects, such as allergic reactions or interactions with other medications, and to be aware of potential interactions with certain medical conditions, such as high blood pressure or bleeding disorders.

4. Curcuma longa teas

Curcuma longa teas, derived from the Turmeric plant, have been traditionally used to treat the taste loss ailment known as dysgeusia.

This herbal preparation contains bioactive constituents such as curcumin, which exhibit anti-inflammatory and antioxidant properties that help to reduce inflammation and oxidative stress in the taste buds, thereby restoring the sense of taste.

Curcuma longa teas also contain other bioactive compounds like demethoxycurcumin and bisdemethoxycurcumin, which have been shown to have potent antioxidant and anti-inflammatory effects that help to alleviate taste loss.

The benefits of using Curcuma longa teas to treat dysgeusia include improved taste perception, reduced inflammation, and enhanced overall oral health, making it a promising natural remedy for this condition.

Recipe:

1. Gather 1 cup of water and 1/2 teaspoon of Curcuma longa powder in a small saucepan.
2. Heat the water over medium heat until it starts boiling.
3. Reduce heat to low and add the Curcuma longa powder. Stir well.
4. Let it simmer for 5-7 minutes or until the tea turns golden yellow.
5. Strain the tea into a cup and let it cool. Drink 1-2 cups per day for taste loss relief.

Usage:

1. Consult a doctor for recommended dosage and frequency of Curcuma longa tea.
2. Start with 1 teaspoon of Curcuma longa powder in a cup of warm water.
3. Drink 1 cup of Curcuma longa tea 2 times a day, before meals.
4. Continue for 2-3 weeks, then assess taste loss and adjust dosage if needed.
5. Maintain dosage and frequency for 2-3 months to see maximum benefits.

Curcuma longa teas can be used to treat taste loss ailment, but possible side effects may include stomach upset, diarrhea, and allergic reactions such as hives and itching.

To minimize potential side effects, it is recommended to start with small doses, avoid consuming Curcuma longa teas with other medications, and monitor for signs of allergic reactions, and also be aware that high doses may exacerbate stomach issues.

5. Ginkgo biloba teas

Ginkgo biloba teas have been traditionally used to treat age-related taste loss, also known as ageusia.

The properties of this herbal preparation that help to treat this ailment include its antioxidant and anti-inflammatory properties, which help to improve blood flow to the taste buds and reduce oxidative stress.

Bioactive constituents such as flavonoids, terpenoids, and bilobalide in Ginkgo biloba teas may help to stimulate the taste receptors and improve taste perception.

The benefits of using Ginkgo biloba teas to treat ageusia include improved taste and appetite, reduced symptoms of depression and anxiety, and enhanced overall quality of life.

Recipe:

1. Gather 1 cup of fresh or dried Ginkgo biloba leaves.
2. Combine 1 cup of leaves with 4 cups of boiling water in a large pot.
3. Steep the mixture for 10-15 minutes, then strain it into a separate container.
4. Combine the strained liquid with 1 cup of water and 1 tablespoon of honey (optional) in a cup.
5. Drink the tea immediately, or store it in the fridge for up to 2 days.

Usage:

1. Drink 1 cup of Ginkgo biloba tea 2 times a day
2. Take 1-2 teaspoons of Ginkgo biloba extract 3 times a day
3. Start with small dosages and adjust as needed
4. Use Ginkgo biloba tea consistently for 3-6 months
5. Combine Ginkgo biloba tea with a balanced diet for best results

Ginkgo biloba teas can help alleviate the symptoms of taste loss, but some possible side effects include gastrointestinal issues such as nausea, diarrhea, and stomach upset, as well as an increased risk of bleeding due to its blood-thinning properties.

To minimize the risk of side effects, it's essential to start with a low dose and gradually increase it, avoid combining with other medications that also thin the blood, and be cautious of interactions with anticoagulant medications, such as aspirin or warfarin.

6. Thymus vulgaris teas

Thymus vulgaris teas, also known as thyme tea, have been traditionally used to treat ageusia, a condition characterized by a loss of taste.

The herbal preparation contains properties that help to stimulate saliva production and improve taste perception, making it beneficial for individuals with this ailment.

The bioactive constituents, including carvacrol and thymol, have antimicrobial and antioxidant properties that may help to reduce inflammation in the mouth and throat, ultimately improving taste.

Regular consumption of thymus vulgaris teas may help to alleviate symptoms of ageusia by stimulating the sense of taste and promoting overall oral health.

Recipe:

1. Gather 1 cup of fresh Thymus vulgaris leaves or 2 teaspoons of dried leaves.
2. Heat 1 cup of water in a pot and bring it to a boil.
3. Reduce the heat and add the Thymus vulgaris leaves to the water.
4. Steep for 5-7 minutes, then strain the liquid into a cup.
5. Drink the tea 1-2 times a day as needed to help with taste loss.

Usage:

1. Boil 1 cup of water and let it cool for 5 minutes.
2. Add 1 teaspoon of dried Thymus vulgaris to the cooled water.
3. Steep for 5-7 minutes, then strain the liquid.
4. Drink 1 cup of the tea 2-3 times a day for 7-10 days.
5. Repeat the treatment for 2-3 cycles if taste loss persists.

Thymus vulgaris teas can be beneficial in treating taste loss ailment, but it may also cause side effects such as stomach upset, diarrhea, and allergic reactions in some individuals.

Precautions should be taken when using Thymus vulgaris teas, including avoiding excessive consumption, which may lead to interactions with other medications and exacerbate existing health conditions.

7. Mentha x piperita teas

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

This herbal preparation contains properties such as menthol and menthone that help to treat this ailment by stimulating the taste buds and improving the sense of smell.

The bioactive constituents of peppermint tea, including rosmarinic acid and flavonoids, also contribute to its therapeutic effects by reducing inflammation and promoting the regeneration of taste buds.

The benefits of using Mentha x piperita teas to treat taste loss include improved taste perception, reduced symptoms of nausea and vomiting, and enhanced overall sense of well-being.

Recipe:

1. Gather 1 cup of fresh mint leaves (Mentha x piperita) and 1 cup of boiling water.
2. Add 1 tablespoon of sugar or honey (optional) to 1 cup of boiling water.
3. Steep the fresh mint leaves in the boiling water for 5-7 minutes.
4. Strain the mixture and discard the mint leaves.
5. Drink the tea hot or cold, as desired, to help with taste loss.

Usage:

1. Drink 1 cup of Mentha x piperita tea after meals to stimulate taste buds.
2. Use 1-2 teaspoons of dried Mentha x piperita leaves per cup.
3. Drink tea 2-3 times a day for best results.
4. Continue using for 2-4 weeks to see noticeable improvements.
5. Monitor your taste and adjust tea frequency or dosage as needed.

Mentha x piperita teas can be used to potentially treat taste loss ailment, but it may cause side effects such as stomach upset, dizziness, and allergic reactions in some individuals.

To minimize risks, it is recommended to start with a low dose and gradually increase it, avoid consumption before or with other medications, and be cautious of interactions with other herbs or substances that may worsen stomach issues.

8. Foeniculum vulgare teas

Foeniculum vulgare teas, also known as fennel teas, have been traditionally used to treat the taste loss ailment known as ageusia.

The herbal preparation's anise-like flavor and aroma are attributed to the presence of its bioactive constituents, such as anethole, which helps to stimulate the taste buds and restore the sense of taste.

Fennel tea's expectorant and anti-inflammatory properties also aid in clearing mucus from the respiratory tract, allowing the taste buds to function properly.

The benefits of fennel tea in treating ageusia include its ability to stimulate digestion, reduce inflammation, and promote the regeneration of taste buds, ultimately restoring the sense of taste.

Recipe:

1. Gather 1/2 cup of Foeniculum vulgare seeds and 1 cup of water in a saucepan.
2. Heat the water over medium heat and add the Foeniculum vulgare seeds.
3. Boil for 5-7 minutes or until the seeds start to release their fragrance.
4. Turn off the heat and let it steep for 10-15 minutes.
5. Strain the tea into a cup and drink for taste loss relief.

Usage:

1. Consult a doctor for guidance on using Foeniculum vulgare tea.
2. Start with 1/4 cup of tea, 3 times a day, for 1 week.
3. Monitor taste loss and adjust to 1/2 cup, 3 times a day, if needed.
4. Continue use for 2 weeks before re-evaluating taste loss.
5. Follow-up with doctor to assess treatment effectiveness and adjust dosage if necessary.

Foeniculum vulgare teas can be used to treat the taste loss ailment, but it may cause some side effects such as digestive issues, allergic reactions, and interact with certain medications like blood thinners and diabetes medications.

To use Foeniculum vulgare teas safely, it is recommended to start with a small dose, avoid consuming it during pregnancy or breastfeeding, and be cautious when combining it with other herbal remedies or supplements, as it may exacerbate certain conditions like ulcers or kidney problems.

9. Cinnamomum verum teas

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

The bioactive constituents of Cinnamomum verum teas, including cinnamaldehyde and eugenol, help to stimulate the taste buds and improve taste perception by increasing the sensitivity of the taste receptors.

The benefits of using Cinnamomum verum teas to treat taste loss include improved taste sensation, enhanced flavor enjoyment, and relief from the symptoms of ageusia.

Furthermore, Cinnamomum verum teas have been shown to have neuroprotective effects, which may also contribute to their ability to treat taste loss by protecting the nerves responsible for taste perception.

Recipe:

1. Get 1 cup of Cinnamomum verum bark and 2 cups of water.
2. Boil the water in a pot and add the Cinnamomum verum bark.
3. Let the mixture boil for 5-7 minutes, then turn off the heat.
4. Let the mixture steep for 10-15 minutes, then strain it.
5. Drink 1/2 cup of the tea 2-3 times a day to help with taste loss.

Usage:

1. Drink 1 cup of Cinnamomum verum tea twice a day.
2. Add 1 teaspoon of cinnamon powder to your meals daily.
3. Consume 1 tablespoon of Cinnamomum verum oil with food.
4. Take 250 mg of Cinnamomum verum capsules 3 times a day.
5. Continue usage for 2-3 months to notice taste loss improvement.

Cinnamomum verum teas can be effective in treating taste loss ailments, however, possible side effects include stomach upset, diarrhea, and allergic reactions such as skin rashes and itching.

Precautions should be taken when using Cinnamomum verum teas, such as starting with small doses, avoiding consumption with other medications, and monitoring blood sugar levels, especially for individuals with diabetes, as Cinnamomum verum teas can lower blood sugar levels.