As we prepare for a delicious and often indulgent Thanksgiving feast, this tea is a brilliant one to serve after the meal. Hawthorn berry (Crataegus monogyna or C. douglasii) and Chinese crataegus (Shan Zha) have been used for millennia in both Western and Eastern herbalism, respectively. In Western herbalism, it is known as the “heart herb” and is used to lower blood pressure, LDL cholesterol and triglycerides, and for overall cardiac and circulatory health. In Traditional Chinese Medicine, Shan Zha relieves food stagnation. It facilitates the digestion of meat and fats and shortens the transit time of food through the GI tract, preventing indigestion. It is energetically slightly warm, sweet and sour and goes to the spleen, stomach and liver meridians. We now know that hawthorn berry is rich in plant polyphenols which lend free radical protection as well.
Many consider hawthorn to not only be a tonic for the anatomical heart, but also for the emotional and spiritual heart as it helps mend broken hearts for those feeling wounded. Perfect for those who have tender hearts during the holidays <3
To find organic hawthorn berries and rosebuds, you can order online here or visit your local herb shop. This tea is contraindicated for those with acid reflux and those taking cardiac glycosides (Digoxin).
Hawthorn Holiday Tea
Makes 6 cups.
4 TBSP dried organic hawthorn berries, soaked overnight ideally
3 TBSP dried organic rosebuds
6 cups filtered water
1 cinnamon stick, crushed
3-4 cardamom pods, crushed
Measure water into a pot.
Place hawthorn berries into pot and cover.
Bring water to a boil, then lower to a simmer.
Simmer for 15 – 20 minutes, covered.
Prepare roses, cinnamon and cardamom and place into teapot, cup, or jar.
Pour hot water and berries over roses, cinnamon and cardamom, cover.
Steep for 10 minutes, then strain and serve!