Vegetable Tea: The New Trend Drink Gives Strength

Vegetable tea is the new hot drink trend. Vegetables are mixed with fruit and hot water is poured over it like tea. What’s the point? And how does vegetable tea taste?

When you think of tea, you think of fruity aromas like oranges or wild berries, or flowers like chamomile, hawthorn, or hibiscus. Even more popular are tea blends made from herbs such as thyme, mint, or lemon balm. All of these teas are not only healthy but taste great too.

There are also traditional Chinese teas such as green tea, white tea, oolong tea, black tea, pu-erh tea, and yellow tea. They all have a detoxifying effect on the body and are full of minerals. Only one drink contains more vitamins: vegetable tea.

How do you make vegetable tea?

When tea is made from plants, the corresponding leaves are broken, torn or rolled and then dried. Vegetable teas, on the other hand, are prepared in a similar way to soup:

  1. Peel and chop the desired vegetables (the finer the better!). Then heat it in a saucepan with 2 liters of cold water and let it simmer for one to two hours over a low heat (do not boil!).
  2. Then pour the water through a sieve and season with spices if necessary. Your self-made vegetable tea is ready!

All seasonal local vegetables such as carrots, cabbage, cucumbers, celery, leeks, onions or beetroot are used for the “vegetables from the cup”.

Of course, you can also buy vegetable teas ready-made in tea bags, for example at Teaworld, in the tea shop or at StickLembke. In this case, the vegetable pieces are dried and only need to be poured over with hot water. About 20 to 30 grams of vegetable pieces are used per liter of hot water. Then let it steep for 10 to 15 minutes.

How does vegetable tea taste?

Most vegetable teas taste hearty. Of course, it depends on the amount of the remaining ingredients. The higher the fruit content – because the vegetables can be mixed with pieces of fruit (e.g. peaches, apples, kiwi, berries) – the sweeter the vegetable tea tastes.

In terms of taste, everything is included: From a tomato-thyme combination to spinach-lemon, carrot-ginger and broccoli-cabbage – in the end you have free choice, just like when making a soup. The difference between soup and tea: With soup, the vegetables are boiled, with tea you just let them steep.

If that is too crazy for you, you can slowly approach vegetable teas, for example by mixing a vegetable with commercially available tea leaves. This is how a black tea and cucumber combination can come out. Or green tea with parsley. Or white tea with olive leaves. Or peppermint with beetroot.

Lose weight with vegetable teas

A vegetable tea can also be spiced up with spices such as curry, paprika, dill, grated nutmeg, aniseed, chilli, caraway, turmeric, saffron, or cinnamon – both in terms of taste and its effect. Because many – especially hot – spices stimulate the metabolism and thus help to burn fat.

In addition, vegetable teas have a filling effect and thus help to lose weight. The appetite is suppressed, and you eat less. And: In contrast to vegetable smoothies, vegetable teas have hardly any calories.

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Written by Allison Turner

I am a Registered Dietitian with 7+ years of experience in supporting many facets of nutrition, including but not limited to nutrition communications, nutrition marketing, content creation, corporate wellness, clinical nutrition, food service, community nutrition, and food and beverage development. I provide relevant, on-trend, and science-based expertise on a wide range of nutrition topics such as nutrition content development, recipe development and analysis, new product launch execution, food and nutrition media relations, and serve as a nutrition expert on behalf of a brand.

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