Mexican tea culture is known for its traditionalherbal teas which are reputed to havemedicinal properties.
Mexico has numerous indigenous herbs that native cultures used to makeinfusions for centuries before Spanish colonization. Teas from Europe and Asia were not introduced to Mexican agriculture, however, and have yet to reach the level of popularity that they have in many other countries. The climate of Mexico is diverse, ranging from deserts to mountain plateaus and tropical rainforests in the southeast. The southeastern region may be suitable for cultivating imported teas.[1]
A small number of prominent establishments inMexico City have formal tea rooms, where British-style tea is served, including the Hotel Marquis Reforma and the Presidente Inter-Continental Mexico City hotel.[2]
Herbal teas are common in Mexico. Many herb varieties, both indigenous and imported, are sold at Mexican markets. Traditional medicinal infusions are common in some Mexican immigrant communities in the United States.[3]
Poleo is a tea made from theHedeoma drummondii plant. Aside from being used to make a beverage in Mexico, this plant has also been used as a culinaryspice by native cultures north of Mexico. Poleo has been found to be rich in antioxidants.[4]
Hierba buena (Good herb) is a name given to a variety ofmint teas sold loose in many markets. This is similar toyerba mate, used throughout many Latin American countries asmate, and widely regarded to have health benefits. Mild stomach upset is often remedied with a drink made fromlemongrass, orLimón.
Damiana tea made fromdamiana leaves is typically drunk in Mexico and Brazil for impotency.[5] Damiana was used by the Aztecs centuries ago.
Chamomile is popular in Mexico.[6]
Jamaica iced tea is a popular herbal tea made of the flowers and leaves of the Jamaican hibiscus plant (Hibiscus sabdariffa), known asflor de Jamaica in Mexico. It is served cold and quite sweet with a lot of ice. The ruby-red beverage calledhibiscus tea in English-speaking countries is calledagua de Jamaica (water ofJamaica) inMexico, where it is widely available in restaurants and from street vendors.[7]
Champurrado is a Mexican chocolate drink, sometimes incorrectly called "Mexican chocolate tea". It is a popular recipe exported to the United States. This drink is made with chocolate and spice with cinnamon. Champurrado is related toxocoatl, which is a traditionalAztec cocoa-bean drink.[8]
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