Article provided by Tamurai Tea, 9187 Lima Road, Fort Wayne
Ancient Egyptian Papyri and Sumerian tablets dating back to 2200 BC detail the medicinal role of wine, making it the world’s oldest documented man-made medicine.
In the late 20th and early 21st century, fueled in part by public interest in reports by the United States news broadcast “60 Minutes” on the so-called “French Paradox,” the medical establishment began to re-evaluate the role of moderate wine consumption in health.
Herbal teas have been used for nearly as long as written history. Herbal medicine, also called botanical medicine or phytomedicine, refers to using a plant’s seeds, berries, roots, leaves, bark or flowers for medicinal purposes. Herbalism has a long tradition of use outside of conventional medicine. It is becoming more mainstream as improvements in analysis and quality control along with advances in clinical research show the value of herbal medicine in the treating and preventing disease. For centuries, alcohol has been considered to be an optimal medium for preparing plant medications. From the point of view of the pharmaceutical chemist, alcohol is not only indispensable for extracting the active ingredients, it is also required to stabilize and preserve them. Alcohol has the ability to inhibit enzymatic or hydrolytic reactions in plant extracts as well as to limit microbe activity. Alcohol plays a role as a carrier substance for conveying active ingredients within the body. Alcohol also increases the permeability of the mucous coat of the stomach. It promotes the re-absorption of small quantities of chemically unstable plant ingredients by way of a variety of mechanisms in the intestinal wall. In certain conditions, alcohol additionally supplements and promotes the healing effect on the target organs.
The targeted infusion of the grape and herbs creates many health giving properties to the body. When done in the form of wine and tea, a creation of unique proportions is formed. Not only is it packed with the wonderful plethora of antioxidants, tannins, and flavonoids, it creates aromatics and flavors appreciated by the palate.