Mexican tea culture

Did You Know?

• Jamaica iced tea is made from the flowers and leaves of Hibiscus sabdariffa, known as flor de Jamaica in Mexico, and is served cold and sweet with ice.
• The ruby-red beverage called hibiscus tea in English-speaking countries is called agua de Jamaica in Mexico.
• Champurrado, a Mexican chocolate drink sometimes called Mexican chocolate tea, is made with chocolate and spice with cinnamon and is related to the Aztec drink xocoatl.

History

Long before the Spanish arrived, Mexico’s native peoples brewed infusions from a wide variety of local herbs. European and Asian teas never took hold in Mexican farming, and they remain far less popular there than in many other nations. Mexico’s climate ranges from deserts to tropical rainforests in the southeast, an area that could potentially support imported tea cultivation. A few upscale Mexico City hotels, like the Hotel Marquis Reforma and the Presidente Inter-Continental, maintain formal tea rooms that serve tea in the British style.

Herbal teas

Herbal teas are common in Mexico, with many herb varieties, both indigenous and imported, sold at Mexican markets. Traditional medicinal infusions are common in some Mexican immigrant communities in the United States. Poleo, made from Hedeoma drummondii, has been used as a culinary spice by native cultures north of Mexico and is rich in antioxidants. Hierba buena is a name given to a variety of mint teas sold loose in markets, similar to yerba mate. Lemongrass, or Limón, is used to remedy mild stomach upset. Damiana tea, used by the Aztecs, is drunk in Mexico and Brazil for impotence. Chamomile is also popular.