Low Histamine Tea

Pre-COVID, I was a huge tea drinker. Green, white, rooibos, decaf black…. cups and cups a day, warm in the winter and chilled in the summer.
Tea on a low histamine diet is complicated. I’ve seen conflicting information all over the internet and no real consensus other than to stay away from caffeine.

Black tea seems to block the creation of DAO, an enzyme the body makes to break down histamine. Green and white tea are reported to have lesser similar effects – though I have seen some claim that green tea blocks histamine production via EGCG. I’ve avoided all during my journey.

Instead, here are three of my favorite histamine-friendly teas.

1. Roasted Dandelion Root by Traditional Medicinals
   This may take a little getting used to for some, but is a pretty good replacement for morning black tea or coffee. Dandelion root tea is also said to stimulate the liver, which is always a good thing for my chronic tick borne infections. I do not recommend overbrewing for your first cup, which can increase the taste. I drink it daily with a little plant-milk of choice.
2. Organic Hibiscus Tea by NOW
   This isn’t easily available at stores but can be found on Vitacost. It’s a straight hibiscus tea, which is rare – most blends I’ve found have citrus or berry flavoring in them, both off limits on the low histamine diet. If you find the tang to be too bitter this is also good brewed with fresh mint leaves or the fresh juice of pomegranate seeds. But be warned, this stuff will stain your clothing and your cups if left to sit for too long.
3. Tulsi with Ginger by Traditional Medicinals
   Ginger also seems to be controversial. I’ve personally found ginger to be an important part of my diet to keep my histamine bucket from overflowing, and it helps with my digestion as someone prone to low stomach acid. In winter this feels a little like a spicy chai to me. Tulsi in general is a mast cell inhibitor, a member of the basil family.

When using canning jars for hot liquid, make sure you go genuine! Ball and Mason both make quality jars. Generic glass may fracture under boiling temps.

Any of these teas are also great chilled in the summer months. To prepare, I pour hot water right over the bag into a canning jar, which is made of a special kind of glass that won’t crack with heat. You can let the jar sit and cool naturally before drinking, or add ice cubes to speed up the process. I also personally tolerate chilled teas in the fridge for up to 48 hours after brewing.