Our Cistus fans often ask us how to brew Cistus incanus tea, so we filmed the process!
The labor-intensive three-brew method makes it difficult for some people to brew their daily tea. The good news? Cistus brewing doesn’t have to be time consuming.Watch the Video
Cistus incanus 101
Cistus incanus may have an inhibitory effect on the multiplication of viruses, which can be used to battle colds and influenza. For many, it may ameliorate cold and flu symptoms in about two days after drinking the first cup.
Cistus incanus is among the most well-studied herbs for immune system health because it shows potent and broad antiviral activity against viruses. Many people like to brew Cistus incanus tea daily because it’s a promising source of agents that target virus particles.
In addition to its antiviral qualities, the tea has powerful antibacterial and biofilm-breaking qualities. Studies suggest that the tea targets outer surface proteins, preventing the primary attachment method in biofilms. This action can also reduce the virulence and reproductive ability of pathogens.
Finally, Cistus incanus tea makes a wonderful mosquito and tick repellant.
For all these reasons, we brew Cistus incanus tea almost every day. (You can learn more about the health benefits of Cistus tea here.)
Tea Creaming 101
A groundbreaking study in Food Research International Journal considered the effects of temperature, time to brew Cistus incanus tea, and water mineral level on its total phenolic content. The study investigated the effects of the mineral content of the water used. Higher mineral content in the water caused up to a 62% decrease in the flavonal glycosides, and some compounds like gallic acid were completely left behind in the tea cream.
Now, the amount of tea cream is usually a function of (1) temperature, (2) the ratio of water to tea leaves, and (3) the pH of the water. For Cistus incanus, the mineral content of the water is more critical than the pH.
How to Brew Cistus incanus Tea
Once you know how to brew Cistus incanus tea, you will be able to capture its full health benefits. It’s best to drink the tea within 24-36 hours of brewing, so consider making one day’s worth at a time.
The three-brew method is time consuming and complicated, especially when you’re doing it every day. Luckily, there’s an easier way.
Put 13 grams of Cistus (about 1/3 cup) in a large 1 liter or 1 quart French press. Boil 1 liter of water (filtered water with no mineral content if possible). Take the water off boil, then wait about 90 seconds. (Flavonoids and other phenolic compounds degrade rapidly at temperatures approaching boiling.)
Pour the water into the French press. The Cistus will float. Press the plunger a bit to submerge the Cistus. Let the tea steep for about 25 minutes. When all of the plant material has sunk to the bottom, press the plunger all the way down. The method used here to brew Cistus incanus tea makes about 4 cups of tea. This uncaffeinated tea has a mild, floral flavor.
We like to drink it throughout the day. That’s some good tea!