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There are several varieties and countries of origin for chamomile, German chamomile also known as wild chamomile is the most common used for teas has the botanical name Matricaria chamomilla. While chamomile for teas is also grown in Europe and Mexico we feel the best quality is the Egyptian grown.
The word chamomile derives from the ancient Greek word “kamai-melon” which translates to “on the ground apple” or "ground apple". There are two common spellings camomile derives from the French while chamomile is more closely aligned with the Latin and Greek sources.
Chamomile’s history dates back to 1550 B.C. Egypt, where Chamomile’s first recorded documentation was in the Egyptian medical papyrus known as Ebers Papyrus. Chamomile was used to honor the gods and as a cold remedy. In Rome it was enjoyed as a beverage, in southern France, chamomile plants are sometimes strewn on floors or on pathways to provide a pleasant scent. In the United States it is probably best known as a tea to help with sleep or calm an upset stomach.
Chamomile flowers have white petals and a yellow center – they look very similar to a daisy. The flower’s essential oils produce a soothing pleasant aroma and a fruity character.
When steeped as a tea, these fragrant blossoms smell of freshly cut apples and produce a rich, golden cup with a sweet, light floral aroma with hints of apple. Like many herb teas it is not recommended that Chamomile be consumed with milk but it does pair well with cinnamon, honey, lemon and lime. When most folks are looking for an herbal tea this is the one they’re seeking.
Chamomile tea produces a rich, bright yellow cup.
Steep at 212° for 5-10 minutes.
Chamomile tea is caffeine free.
1 oz of tea produces approximately 12 cups.