Taos Tea: Altitude Lies Drying Summer Lasers?
By Franklin Everett ShawThe high-altitude desert of Taos, New Mexico, isn’t just about stunning landscapes and adobe architecture. It’s a unique ecosystem, brimming with resilient plants holding secrets to health and well-being. Forget imported superfoods; the answer to boosting your antioxidant intake and gut health might be growing right outside your door, ready to be transformed into a revitalizing “Taos Tea.”
This isn’t your grandma’s sun tea. We’re diving deep into optimizing the traditional sun-brewing method for the specific challenges and opportunities presented by Taos’s climate and native flora.
Let’s explore how to craft a Taos Tea that’s not only delicious but also a potent elixir of health.
First, let’s talk about the stars of our Taos Tea: the herbs. Unlike lush, temperate regions, Taos boasts hardy, drought-resistant plants packed with concentrated nutrients.
Chamisa (Chrysothamnus nauseosus): This golden shrub, also known as rabbitbrush, is a powerhouse of antioxidants. Its flavonoids help combat oxidative stress, a major contributor to aging and disease. Chamisa also possesses anti-inflammatory properties, potentially easing joint pain and promoting overall well-being.
Yerba Mansa (Anemopsis californica): While technically a wetland plant, Yerba Mansa can be found in damper areas around Taos. It’s a traditional remedy for inflammation and gut health. Its antimicrobial properties can help balance gut flora, promoting healthy digestion and nutrient absorption. Caution: Yerba Mansa can interact with certain medications. Consult your doctor before use, especially if you are taking blood thinners.
Juniper Berries (Juniperus monosperma): These berries, readily available in the Taos area, are a natural diuretic and detoxifier. They support kidney function and help flush out toxins. Juniper berries also contain antioxidants and have been traditionally used to aid digestion. Use in moderation, as excessive consumption can irritate the kidneys.
Osha Root (Ligusticum porteri): Known as “bear medicine,” Osha is a powerful antiviral and immune booster. It’s traditionally used to treat respiratory infections and support overall immunity. Osha is a protected plant in many areas. Harvest sustainably and ethically, or purchase from a reputable source.
Now, let’s address the elephant in the room: sun-brewing at high altitude. Taos sits at over 7,000 feet, meaning significantly higher UV radiation. This can degrade the beneficial compounds in your herbs and even promote the growth of harmful bacteria if not done correctly.
Here’s a step-by-step guide to safe and effective sun-brewing in Taos:
Choose the Right Vessel: Opt for a clear glass jar with a wide mouth. Avoid plastic, as it can leach chemicals into your tea, especially under intense UV exposure. A dark-colored glass jar can also help protect the herbs from excessive light degradation.
Water Quality is Key: Use filtered or spring water. Taos tap water, while generally safe, can contain minerals that might affect the taste and extraction of your tea.
Herb Preparation: Gently crush or bruise the herbs to release their essential oils and compounds. Don’t overdo it, as this can lead to a bitter taste. For Osha root, use only a small amount, as it’s very potent.
Sun-Brewing Time: This is where the Taos altitude comes into play. Reduce the brewing time compared to sea-level recipes. Start with 2-4 hours of direct sunlight. Taste the tea periodically. It should be flavorful but not bitter. Over-brewing can lead to degradation of beneficial compounds and the growth of unwanted bacteria.
Placement Matters: Position your jar in a location that receives direct sunlight but is also protected from extreme heat. A south-facing windowsill or a spot on your porch that gets morning sun is ideal.
Strain and Store: Once brewed to your liking, strain the tea through a fine-mesh sieve or cheesecloth to remove the herbs. Store the tea in the refrigerator for up to 3 days.
A common mistake is using too many herbs. Start with small quantities and adjust to your taste. Remember, these high-altitude plants are potent.
Another pitfall is neglecting the importance of cleanliness. Sterilize your jar and utensils before brewing to prevent bacterial contamination.
Now, let’s talk about potential interactions with medications, particularly those used to manage altitude sickness. Acetazolamide (Diamox), a common medication for altitude sickness, can interact with certain herbs.
Juniper berries: Due to their diuretic effect, juniper berries can potentially exacerbate dehydration, a common side effect of acetazolamide.
Yerba Mansa: Its potential blood-thinning properties could interact with medications like aspirin or warfarin, increasing the risk of bleeding.
Always consult your doctor or a qualified herbalist before incorporating Taos Tea into your routine, especially if you are taking medications or have underlying health conditions.
Beyond the specific herbs mentioned, consider experimenting with other locally sourced plants like:
Sagebrush (Artemisia tridentata): Known for its aromatic properties and potential digestive benefits.
Pinon Pine Needles (Pinus edulis): A source of Vitamin C and antioxidants. Ensure you are using Pinon pine needles and not those from other pine species, as some can be toxic.
The key to a successful Taos Tea is experimentation and adaptation. Start with small batches, taste frequently, and adjust the herbs and brewing time to your liking.
Don’t be afraid to blend different herbs to create your own unique flavor profile and health benefits.
Consider adding a touch of local honey for sweetness and additional antioxidant power.
By understanding the unique challenges and opportunities presented by the Taos environment, you can create a delicious and health-boosting Taos Tea that harnesses the power of local flora. Remember to prioritize safety, sustainability, and consult with healthcare professionals when necessary. Embrace the wisdom of the land and enjoy the revitalizing benefits of your own high-altitude herbal infusion.