Artemisia annua herbal tea

Organic Artemisia annua herbal tea is an infusion of the dried leaves of this herbaceous plant native to China. For many years, it has been used in traditional Chinese medicine for its medicinal properties. Today, it is recognized worldwide for its many health benefits.

Organic Artemisia annua tea is rich in phytochemicals, including artemisinin, a substance that has been shown to be effective against malaria. Studies have also shown that artemisinin can help reduce inflammation and joint pain, making it a potential treatment for arthritis patients.

In addition to artemisinin, organic Artemisia annua tea contains powerful antioxidants such as flavonoids, which help protect body cells against free radical damage. Flavonoids also have anti-inflammatory properties, which can help reduce inflammation throughout the body.

Organic Artemisia annua tea can also help boost the immune system by increasing the production of white blood cells, which help fight infection and disease. Additionally, it can help reduce symptoms of anxiety and stress by promoting relaxation and improving sleep quality.

This herbal tea is also beneficial for animals. It can help boost their immune system and prevent infection and disease. It can also help relieve joint pain in older animals.

In summary, organic Artemisia annua tea is a very beneficial drink for human and animal health. It can help boost the immune system, reduce inflammation, relieve joint pain, improve sleep quality, and protect body cells from free radical damage. It is also very easy to prepare and can be eaten hot or cold according to individual preferences. With its many health benefits, organic Artemisia annua tea is a wise choice for people who care about their health and that of their pets.

Traditionally, organic mugwort is used in herbal tea. However, for better extraction of the active ingredients, alcohol (i.e. a mother tincture) will be used, but also fatty solutions. Artemisinin in particular is fat soluble.

This is why it is interesting to infuse the plant in a solution containing lipids to extract a maximum of active ingredients from the plant. And what better than coconut milk to make such a preparation! It will make it possible to extract 80% of the artemisinin while the water only extracts 25%.

1 – Place a tablespoon of dried annual mugwort or, fresh if you have grown it with our seeds, at the bottom of a mug.

2 – Simmer 200 ml of coconut milk in a saucepan. If your budget does not allow you to use coconut milk and if you consume dairy products, you can use organic whole milk.

3 – Pour the milk over the plant • in the cup. Cover immediately. Leave to infuse for 4 hours: a long maceration is necessary for optimal extraction.

4 – Pass through a sieve then using a spoon crush the tenderized plant above the cup, to extract the juice.

Another advice for use with butter.

– Pour three glasses of water or whole milk into a small saucepan. If you opt for milk, it is essential that it is whole.

– Wait for the liquid to boil. It is essential to be patient and follow our instructions in order, otherwise you risk altering the product and losing therapeutic effects.

– Add two tablespoons of butter. Regardless of the brand, the important thing is that it is organic butter, the kind used to spread on bread. If you have opted for whole milk, there is no need to add butter: go directly to the next step.

– Add the equivalent of a tablespoon of dry or fresh artemisia.

– It is very important to stir the contents regularly to prevent the plant from clumping around the edge of the pan. It should cook slowly in its center.

The main interest of this infusion is to extract as many active ingredients as possible from the plant. As artemisinin alone is not soluble in water, the addition of fat is necessary to allow its dissolution when subjected to very high temperatures. Thus, by adding butter – or whole milk – to boiling water, artemisinin and the other active ingredients can be drunk in the final infusion without unwanted green lumps floating to the surface.

– Boil the mixture over high heat for at least 30 minutes. The longer you wait, the more principles you extract. We advise you to wait 30 to 40 minutes for optimal extraction.

It is essential to keep an eye on the liquid: on high heat, evaporation is rapid and it could evaporate altogether. Stir the mixture every few minutes. Add a little water/milk if necessary, if you feel it evaporates too quickly.

– After the required 30 minutes, strain the water/milk through a strainer, pouring into a cup or container large enough to hold all the liquid. The active ingredients are now entirely concentrated in the butter contained in the water or in the fat of the milk. Let the mixture sit for 5 minutes to cool down a bit.

– The infusion can be drunk as it is if you like the taste, or you can add a bag of your favorite tea. You can also add a little sugar or ice cubes. AND THERE YOU GO ! ALL YOU HAVE TO DO IS TASTE YOUR INFUSION.

Finally the extraction to make a mother tincture.

A mother tincture is an extract of fresh plant(s) obtained by macerating chopped plants in alcohol. Mother tinctures are particularly effective in extracting essential plant components from plants (especially those that are fibrous or woody such as mugwort annua), roots and resins. Books dealing with natural remedies and plants often recommend this method, because it allows optimal preservation of the active principles of each plant.

Many herbalists like to use tinctures because they have many other advantages: they are easy to transport and useful for long-term treatments, the body absorbs them quickly and they allow immediate change of dosage. Moreover, if the mother tincture is bitter, you can easily hide the taste by pouring it into a little fruit juice. Another advantage: its soluble form provides a stable environment for the active elements of the plant, retaining even the volatile and semi-volatile ingredients of it. Ingredients that are normally destroyed if the extract is obtained by heat treatment and processing of dried plants.

1- Buy a quality alcohol. Vodka is the preferred alcohol for mother tincture preparers. Indeed, this alcohol is colorless, odorless and has almost no taste. You can also use brandy (cognac), rum or whiskey if you don't have vodka. Whatever the alcohol, choose at least 40% alcohol to prevent the plant from molding inside the bottle.

You can also make a mother tincture using quality cider vinegar or glycerin. These alternatives may be more suitable for the patient who refuses to drink alcohol.

2 – Use an appropriate container. It should be glass or ceramic. Avoid metal or plastic containers, as they may interact with the tincture or release dangerous chemicals over time. Mason jars are ideal for macerating plants. You will also need small, opaque glass bottles to store the tincture once it is ready to use. Choose bottles that are hermetically sealed, but convenient to use. Clean and sterilize all containers before use.

3 – Prepare the mother tincture. You can prepare the mother tincture following the recommended measures or according to your habit. It's up to you to choose the method that suits you best. You also need to know if you want to use fresh, powdered or dried lártemisia annua. Here are some suggestions depending on whether you want to use fresh, powdered or dried herbs:

Fill the glass container with fresh artemisia annua. Cover them with alcohol.

Mix 120 g of powdered artemisia annua in 500 ml of alcohol (or vinegar/glycerin).

Mix 200g of dried artemisia annua in 1 liter of alcohol (or vinegar/glycerine).

4 – Using a butter knife, stir the liquid at the edge of the container to remove all air bubbles.

5 – Hermetically close the container. Place it in a cool, dark place (the best place is a closet shelf). Store it there for a period of 8 days to 1 month.

Shake the container regularly. Humbart Santillo recommends shaking it twice a day over a 14 day period while James Wong recommends shaking it once in a while.

Label the macerating tincture with the name of the herb and the date of manufacture. Keep it out of reach of children and animals.

6 – Pass the mother tincture through a sieve. Once the maceration time has elapsed (concerning the maceration time, follow the instructions in your recipe or do as you usually do. Otherwise, let macerate for two weeks), strain the mother tincture through a strainer following the instructions below:

Install a piece of muslin in the strainer. Place a large bowl below it to catch the liquid.

Gently pour the macerated liquid into the muslin lined colander. The muslin will hold the plant pieces together while letting the liquid flow into the bowl below.

Squeeze the plant pieces with a wooden or bamboo spoon to extract even more liquid, finally wring the muslin to extract the rest of the liquid from the plants.

7 – Transfer the liquid into a cleaned and sterilized bottle of mother tincture. You can use a small funnel if your hands are shaking. Close the bottle tightly and label it with the date and the name of the mother tincture.

If you won't be using the tincture for a while, you may want to seal the bottle with wax.

8 – Storage and use. Since alcohol is a preservative, the shelf life of the tincture is 5 years. However, you need to know the properties of each plant and follow the instructions in your recipe regarding the shelf life of the mother tincture.

Follow the instructions for use appropriate to your mother tincture and do not hesitate to consult a qualified and competent herbalist or the Biologiquement laboratory for more information.

100% wild, suitable for vegetarian, vegan, vegan, Kosher and Halal diets, raw, gluten-free, no added sugar and salt, lactose-free, cholesterol-free, nut-free, soy-free, suitable for allergy sufferers, gelatin-free, flavorings or colorings, no preservatives, no nitrates, no petrochemicals, no GMOs, no ionizing treatment, obtained by non-polluting mechanical processes, non-irradiated, without nanoparticles, not tested on animals, product from fair trade