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Soothing brew
By Sarah Ng
While most people start their day with a cup of coffee as an instant pick-me-up, shipping administrator Jasmine Wong prefers to rise with a mug of peppermint tea instead.
In the afternoon at work, she adds dried rose buds to a cup of English Breakfast for that extra fragrance, and ends the day with a chamomile infusion.
Her enthusiasm for floral tea and infusions has earned her the nickname "flower girl" among her colleagues.
Said Ms Wong, 35: "Peppermint has an uplifting effect that helps me get ready for the day, and rose bud is cooling and refreshing, which prevents me from feeling drowsy after lunch."
"And, of course, everyone knows that chamomile is relaxing, calming and helps with digestion. So it makes me sleep better."
She started brewing and drinking floral infusions two years ago and now spends $40 on dried flowers and tea leaves every month.
She said: "I find that floral infusion and tea taste more refreshing and, somehow, it also helps me de-stress better. And the fragrance from brewing fried flowers and tea leaves is heaven."
Combining herbs or flowers with tea is one way to harness tea’s health benefits.
Tea contains potent chemicals called polyphenols, antioxidants said to ward off common ailments and some of the effects of ageing.
Antioxidants are compounds that help to inhibit the many oxidation reactions caused by free radicals, thereby preventing or delaying damage to the cells and tissues.
Tea also has fluoride, traces of vitamins A, K, C, B carotene and B vitamins, according to Australian nutrition website Foodwatch.
For flower teas and infusions, studies have shown that chamomile is beneficial for complaints such as indigestion, nervousness and headaches.
Added Ms Wong: "Just the act of sitting down to brew a pot of tea and enjoying it leisurely clears my stress."
How to make a floral infusion
You will need a teapot, strainer or infuser (a small metal container with holes that holds the herbs inside a teapot), or a tisane cup, which has its own strainer and lid, and dried flowers.
Place flowers, stems or leaves in a warm teapot or tisane cup and pour in water that is just off the boil.
Cover and leave it to stand or infuse for 10 minutes to allow the release of the flowers’ therapeutic qualities.
Strain the tea into a cup and add honey or raw sugar to taste.
As a general guide, use one to two teaspoonfuls of dried flowers for a cup of water.
Dried flowers should be kept in airtight containers and away from sunlight.
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