In the west, when we think of "herbal tea," what usually comes to mind is simple peppermint or chamomile tea, the ol' western stand-by's. Consumers usually drink herbal tea because they are looking for something caffeine-free, or they crave a snazzy new flavor temptation, like those created by Celestial Seasonings and other herbal tea manufacturers who have introduced us to fun flavor combinations like Wild Black Cherry or Lemon Zinger.

In Asia, herbal teas take on quite another meaning. Flavor and lack of caffeine are probably the LAST things that come to mind. In Asian communities, herbal teas are often serious medicine, prescribed by medical practitioners, or used as part of an intensive home-remedy program for the prevention and treatment of everything from colds and headaches to indigestion and arthritis.

Why do westerners know so little about Chinese herbal teas?
Westerns have all heard of oolong and jasmine tea. Why are herbal blends made from things like honeysuckle flowers, sacred lotus leaves, or rice-with-husk relatively unknown in the west?

(1) From a consumer products point of view, there has never been a "Twining's" or "Lipton" that has introduced us to Chinese herbal blends. Twining's sticks with its traditional black and green Chinese teas. On the other end of the spectrum are companies like Celestial Seasonings, which, while trafficking in herbal blends, do not stray away from familiar western flavors, especially the punch-flavored fruity blends.

(2) From a scientific point of view, until recently there was no definitive work on the botanical sources of Chinese medicinal teas. Not until today.

New, ground-breaking review of Chinese herbal tea
Today, for the first time, we are closer to answers to questions like:

"What are the actual plants used in the complex Chinese herbal teas preparations?"
"Are there any potentially harmful ingredients?"
"Are there potential medicinal uses of common tropical plants that can be adapted to use in the development of modern pharmaceuticals?"

The American Journal of Chinese Medicine, a research journal publishing scientific articles on alternative medicine for the past 25 years, recently published an article by one of the world's authorities of Chinese herbs, Dr. S. Y. Hu.

Meet Dr. Hu : Dr. Du is an 89-year-old Harvard University botanist of Chinese descent, with a career that spans over six decades of work in China, Hong Kong, and the United States. She currently lectures and writes on her on-going research on flora, including Chinese herbs. In her article in The American Journal of Chinese Medicine, she synthesizes her own, and other, academic research, ranging from work published in China in the early 1900's, to recent research published in Glamour. Her article provides a definitive overview of:

• The origins of herbal tea in China
  
• The major types of Chinese herbal tea & their health-benefits
  
• Teas available in Chinatowns in major cities around the world
  
• Composition of popular teas
  
• A discussion of major issues for scientists and consumers alike
  
• Proper labeling of imported teas
  
• Toxicity of herbal tea blends
  

The major types of Chinese herbal tea & their health-benefits
Dr. Hu divides all tea into two major types: (1) ready-made refreshment teas, known as "liangcha", originally served on the roadside to cool travelers during the hot, humid summers; and (2) packaged "medicated tea," packed in boxes or bags. Both types are available in Chinese stores in major metropolitan areas around the world.

(1) Ready-made "liangcha" tea
In the summer, cool tea was served, ready-made, on the roadsides of China. This tradition traces to a lay-Buddhist, who believed in accumulating charitable acts for the after-world. The custom is known especially in the Pearl River region. This tea is made only of locally grown herbs, sometimes from plants that had been discarded by farmers or the affluent. Examples include mango stones and bitter melon vines.

Research conducted in the 1930's shows that "liangcha" provided an economical way for people to stay healthy and prevent contagious diseases in Southern China. Benefits cited in this research include diuretic and laxative properties.

Liangcha in the west
Two well-known brands of "liangcha" are available in American Chinese stores: (a) The "Wong Lo Kat" brand is packed in Hong Kong (b) The "Er-shi-si-wei" brand is exported from Macao

(2) Packaged "medicated" teas
Packaged "medicated" teas are sold in pre-parceled amounts. These are stronger herbal concoctions than "liangcha", which is brewed at home. They are simmered for an hour, and usually appear black, and taste bitter.

The "medicated" teas contain ingredients that have a reputation for "improving" vitality and preventing illness. In Boston, licensed acupuncturists and herbalists prepare their own loose parcels of herbal teas, especially the "Five Flowers Tea" for hot, humid summer days, and the "Seven Stars Tea" for children.

Medicated teas available in the west
Dr. Hu carefully studied eight samples of medicinal tea. In the article, she provides great detail for those interested in purchasing the product, including brand names in Chinese and English, translations of all labeling, and a background description of each tea and its ingredients. She includes:

• Panacea Harmonizing Tea
  
• Ho Yan Hor
  
• Kanlu Tea
  
• Shen Chu Cha
  
• Five Flowers Tea
  
• Seven Stars Tea
  
• Canarium Onion Tea
  
• Six Harmonizing Tea
  

(1) Proper Labeling
Dr. Hu's investigation led to the realization that the label ingredients do not always correspond to the contents of the tea package. Going forward, she believes that there needs to be stricter customers inspection, and a stronger enforcement of honest labeling.

(2) Toxicity
In tropical China, where liangcha and medicated teas prevail, it is known that herbal teas are to only be taken occasionally. People take liangcha or medicated tea only when they feel exhausted and need an energy booster. Dr. Hu points out that there are highly toxic elements among the source species of Chinese herbal teas, so they should be taken with discretion. In fact, in a March 1996 article published in the Medical Report section of Glamour Magazine, the death of a woman in her late 30's (Fraser, 1996) was attributed to the use of a Chinese Dieters' Tea. Dr. Hu reminds readers that Chinese herbal teas are drugs, not intended for daily use.

Further reading
To learn more about Dr. Hu's extensive findings regarding the components of Chinese herbal teas, and the specifics on particular brands, or their ingredients feel free to contact The American Journal of Chinese Medicine, at www.amjchinmed.org. Here, you can read the original abstract on-line, or order a complete reprint of the article, where you will find an index with Chinese characters to show to Chinese-speaking shop-keepers.

Also, see "The Chinese Art of Tea", by John Blofeld (Boston: Shambhala, 1997, 206pp). There is a chapter devoted to the role of tea in the Chinese pharmaceutical system.

Biography of the author, Dr. S. H. Hu
Born February 22, 1910 in China. She received a B.A. from Giling College in l933, a Master of Science from, Lingnan University in l937, and a Ph.D. from Harvard University in l949. She started her professional career in China in 1938, and shortly thereafter joined the Harvard faculty, where she remained for 53 years. Dr. Hu works for Harvard University out of an office at the Arnold Arboretum in Boston, doing research which focuses on Chinese flora. She is concurrently a senior lecturer at the Chinese University of Hong Kong. Her professional accomplishments include having discovered many new species of Chinese plants. She is a member of many scientific and honor societies, including Phi Beta Kappa and Sigma Xi.