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Pine needle tea
Pine needle tea
Pine needle tea
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Pine needle tea
TypeHerbal tea
Other names
  • Pine leaf tea
  • sollip-cha
  • jannip-cha
  • baegyeop-da
OriginEast Asia
Quick descriptionTea made from pine needles
Temperature85–100 °C (185–212 °F)
Time3‒20 minutes
P. densiflora needle tea
P. tabuliformis needle tea
Hangul
솔잎차
Hanja
솔잎茶
RRsollipcha
MRsollipch'a
IPA[sol.lip̚.tɕʰa]
P. koraiensis needle tea
Hangul
잣잎차; 백엽다
Hanja
잣잎茶; 柏葉茶
RRjannipcha; baegyeopda
MRchannipch'a; paegyŏpta
IPA[tɕan.nip̚.tɕʰa]; [pɛ.ɡjʌp̚.t͈a]

Pine needle tea or pine leaf tea is a herbal tea made from pine needles, or the leaves of pine trees (trees of the genus Pinus). In Korea, the tea made from the leaves of Korean red pine (P. densiflora) or Manchurian red pine (P. tabuliformis) is known as solip-cha (솔잎차),[1][2][3] while the tea made from the leaves of Korean pine (P. koraiensis) is known as jannip-cha (잣잎차) or baek yeop-Cha (백엽 차).[4][5] In North America, pine needle tea may be made from the leaves of Eastern white pine (P. strobus) and Loblolly, Virginia Pine, Long Leaf Pine.

Preparation

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Solip-cha

[edit]

Solip-cha is a herbal tea made mostly from the leaves and needles of Korean red pine or Manchurian red pine.[6] Pine needles are usually harvested around December; preferably before midday; from 10 to 20 year-old trees located mid-mountain and facing southeast, that have grown in sunny places.[6] Two types of sollip-cha can be made:

The first method uses fresh or dried pine needles.[6] The harvested leaves are soaked in water for a day and then cleaned, rinsed, trimmed of the sharp tips, and halved or cut into three pieces.[6] They can be used right away or dried in a shaded area before being used. For 60 millilitres (2.1 imp fl oz; 2.0 US fl oz) of water, 10–15 grams (0.35–0.53 oz) of dried pine needles or 20–30 grams (0.71–1.06 oz) of fresh pine needles are infused over low heat.[6] As the tea has the properties of an astringent, honey or sugar is added to improve taste.[6]

The second method consists of using fermented pine needles.[6] The harvested leaves are trimmed of their sharp tips and washed, then placed in a sugar solution made with 600 millilitres (21 imp fl oz; 20 US fl oz) water and 100 grams (3.5 oz) of sugar, which is then fermented in a sunny place for a week (in summer) or more (in other seasons).[6] Well-fermented sollip-cha is filtered with cloth and consumed as cold tea.[6]

Jannip-cha

[edit]

The leaves that grow eastward are harvested for making the tea.[5] 50 grams (1.8 oz) of fresh pine needles are washed, drained, and boiled in 300 millilitres (11 imp fl oz; 10 US fl oz) water.[7] When it comes to a boil, it is brewed on a low heat, and drunk without the leaves.[7]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Pine needle tea

View on Grokipedia
from Grokipedia
Pine needle tea is a caffeine-free prepared by the fresh or dried needles of certain , most commonly the Eastern white pine (), in hot water, resulting in a mildly aromatic beverage with citrus-like notes. It is notable for its exceptionally high content, with concentrations in Eastern white pine needles ranging from 0.72 mg/g in new growth to 1.87 mg/g in two-year-old needles—surpassing the 0.532 mg/g found in oranges—and also provides , antioxidants, and other bioactive compounds. A similar conifer needle infusion from Eastern white cedar gained recognition in 1536 when French explorer Jacques Cartier's crew was reportedly cured of scurvy using a remedy taught by Iroquois guides, highlighting the role of such infusions as a vital source of ascorbic acid in premodern diets lacking fresh produce. Traditional uses by Indigenous peoples and early settlers extended to treating respiratory ailments, headaches, and as a general tonic, with ethnobotanical records noting its application among various Native American groups for medicinal teas. Preparation typically involves chopping about 1/2 cup of clean needles and steeping them in 3 cups of boiling water for 15–20 minutes or simmering gently for up to 20 minutes to extract nutrients without degrading vitamin C, followed by straining; the resulting tea can be consumed plain or sweetened. Key health aspects include its antioxidant properties, which support immune function and may offer , antibacterial, and antiviral effects, as demonstrated in studies on pine needle extracts from like Pinus densiflora and . However, benefits are primarily linked to moderate consumption, with emphasizing its potential in reducing rather than curing specific diseases. Safety considerations are paramount, as not all are suitable: toxic species such as ( spp.) and Norfolk pine () must be avoided, while even safe pines like ponderosa () can pose risks in large quantities, potentially causing gastrointestinal upset or other issues in sensitive individuals. Recommended safe species for tea include Eastern white pine, Scots pine (), and or as alternatives, with foragers advised to harvest from unsprayed trees and consult experts to confirm identification. Excessive intake may lead to overload, though this is rare at typical doses of 1–2 cups daily.

Introduction

Definition and composition

Pine needle tea is a caffeine-free prepared by fresh, frozen, or dried needles from various of the genus Pinus in hot water. This beverage has been utilized in traditional practices, such as Estonian folk medicine, where pine needles serve as the base for teas. The primary chemical composition of pine needle tea derives from the needles' natural compounds, including volatile oils, , , and resins. Volatile oils, which contribute significantly to the tea's aroma, predominantly consist of monoterpenes such as and , alongside sesquiterpenes like D and β-caryophyllene, varying by pine . , such as 5,4′-dihydroxy-3,6,7-trimethoxy-8-C-methylflavone, and , including phenolic compounds like (-)-, are present in the organic extracts of the needles. Resins, represented by diterpenes like dehydroabietic acid, further characterize the material. Pine needles are also notably rich in , ascorbic acid. When brewed, pine needle tea typically exhibits a light green to amber color, depending on steeping time and needle freshness. Its flavor profile is aromatic and resinous, with distinctive notes of pine and citrus, evoking a woodsy, lemon-like essence due to the volatile oils.

Cultural significance

In Korean culture, pine needle tea holds a prominent place as a traditional beverage, particularly during winter. Solip-cha, derived from the needles of the Korean red pine (Pinus densiflora), is prepared by steeping or fermenting the leaves and served as a warming tonic to invigorate the body against seasonal chill. Similarly, jannip-cha, made from the young leaves of the Korean pine (Pinus koraiensis), represents another cherished variant, often brewed simply by infusing fresh needles in hot water to honor the tree's enduring presence in the landscape. Among of , pine needle tea served as a vital cultural element, embodying communal knowledge of the land's provisions. Tribes such as the Haudenosaunee (Iroquois) revered white pine () as a , the "," using its needle infusions medicinally, such as to prevent , to foster endurance during harsh winters. European intertwined pine with themes of vitality and eternity, influencing perceptions of pine needle infusions. Ancient Greeks associated the evergreen pine with immortality, attributing its resilience to divine favor and incorporating the pine tree into rites dedicated to gods like . Romans extended this reverence, decorating pines during festivals, symbolizing renewal and long life. In parallel, Chinese Taoist traditions elevated pine needles as components of elixirs sought by priests for spiritual transcendence, consuming them alongside resin and cones to emulate the tree's timeless vigor. Within contemporary foraging communities, pine needle tea symbolizes human resilience and a profound bond with wild ecosystems. often brew it as a of , drawing on the 's ability to thrive in adversity to reflect personal fortitude and ecological interconnectedness.

History

Traditional uses worldwide

In , , particularly the , utilized decoctions to treat , as evidenced by their provision of a vitamin C-rich brew to French explorer Jacques Cartier's crew during the winter of 1535–1536 at (present-day ), which cured the men's symptoms after several days of consumption. This remedy, derived from the bark and leaves of such as eastern white cedar () or possibly eastern white (), marked one of the earliest documented uses of infusions in the region and was later adopted by . By the 18th and 19th centuries, American and Canadian pioneers routinely prepared needle teas and beers to prevent and alleviate during harsh winters and long voyages, drawing on Indigenous knowledge to supplement diets lacking fresh produce. European traditions incorporated and needle infusions into folk medicine for respiratory ailments and nutritional deficiencies, with brews advertised and sold in 16th-century as remedies. In during the medieval period, needle teas were employed to combat colds and related illnesses, leveraging the plant's availability in northern forests to provide immune support amid long, vitamin-scarce winters. British naval practices in the 18th century, inspired by earlier explorations, included needle beers—closely related to needle preparations—as rations to avert on extended sea journeys, a measure refined from 17th-century experiments with extracts. In , traditional Chinese herbal medicine, as detailed in the 16th-century Bencao Gangmu (), prescribed needles for alleviating coughs and expelling , integrating them into decoctions for respiratory relief. Korean folk traditions feature solip-cha, a from Korean red (Pinus densiflora) needles, valued for its nutritional benefits. Japanese herbalism similarly employed needle infusions in formulations to soothe coughs and bronchial issues, adapting ancient Chinese influences for local respiratory remedies. Siberian and Russian folk medicine utilized pine needle teas and baths to combat fatigue and bolster endurance, particularly in harsh climates where the beverage served as a restorative tonic.

Modern adoption and research

In the 1970s and 1980s, pine needle tea experienced a resurgence in Western culture through the foraging movement and survivalist literature, particularly in the post-Vietnam War era when interest in self-reliance and wild edibles grew. Forager Euell Gibbons played a pivotal role, promoting the nutritional benefits of pine needles in his writings and 1970s television appearances, including his famous Grape-Nuts advertisement asking, "Ever eat a pine tree?" to highlight edible forest resources. Survival manuals from this period, such as the U.S. Navy SEAL Survival Handbook, recommended pine needle tea for its high vitamin C content as a remedy against scurvy in remote or emergency situations. Commercialization of pine needle tea accelerated in the 2000s, with pre-packaged versions entering food markets as a natural beverage option. By this decade, pine needles were recognized as a food ingredient in beverages and supplements, driven by growing demand for antioxidant-rich herbal products. Sales surged notably during the from 2020 to 2022, fueled by online claims of immune-boosting properties; for instance, a U.K. tea supplier reported a 7,000% increase in pine needle sales in 2021. Scientific research on needle tea expanded in the 2010s, focusing on its bioactive compounds. Studies highlighted its antioxidant activity, with a 2011 of Pinus densiflora needle extracts showing strong free radical scavenging effects comparable to synthetic antioxidants. Key findings included high content, a compound with potential antibacterial properties; a 2015 study isolated from pine needles and demonstrated its efficacy against . Research on respiratory benefits remains limited, primarily involving preclinical models; a 2021 study found that extracts from trees reduced injury in rats exposed to inflammatory agents. As of 2025, pine needle tea has integrated into broader wellness trends, particularly adaptogenic beverages aimed at stress reduction and immune support. Market analyses project significant growth in ready-to-drink pine needle tea formats, valued at $412 million globally in 2024 and expected to reach $1.12 billion by 2033. A 2025 study confirmed adaptogenic potential in herbal teas incorporating pine needles and microstrobiles, showing stress-modulating effects in animal tests. The popularity of DIY preparation has been amplified by online foraging resources, including tutorials that emphasize safe harvesting and basic brewing techniques.

Botanical aspects

Suitable pine species

Several pine species within the genus Pinus are suitable for making tea due to their non-toxic needles and beneficial compounds, with (Eastern white pine) being a primary choice in . Native to eastern and central , this species features soft, flexible blue-green needles arranged in bundles of five, typically 2.5 to 5 inches long, contributing to its mild, aromatic flavor with citrus and subtle pine notes. Its widespread distribution and ease of identification make it a staple for foragers in regions like the and . In , Pinus sylvestris (Scots pine) serves as a traditional source, prized for its robust, resinous taste derived from monoterpenes like α-pinene and limonene. This species, native to much of , has twisted needles in pairs, 1 to 3 inches long, and has been used medicinally for centuries, including as a vitamin C-rich infusion. In Mediterranean regions, including parts of Europe, North Africa, and the Middle East, Pinus halepensis (Aleppo pine) is utilized for pine needle tea due to its safe, non-toxic needles suitable for vitamin C extraction. Native to the Mediterranean Basin, this species features needles in bundles of two, typically 2 to 4 inches long, and is recognized for its antioxidant properties, with extracts accepted as food ingredients in the EU. Asian varieties include Pinus densiflora (Korean red pine), endemic to Korea, , and parts of , where its needles are brewed into solip-cha, a traditional tea valued for its nourishing and antioxidant like and procyanidins. Similarly, Pinus koraiensis (Korean white pine), native to Korea, northeastern , and , provides needles for jannip-cha, an earthy-flavored herbal infusion with a history in Asian folk medicine for its bioactive compounds. Although not true pines, needles from Pseudotsuga menziesii (Douglas fir) and various Picea spp. (spruces) are commonly used interchangeably in teas for their edibility and palatability. Douglas fir, a North American conifer, yields needles with a fruity, citrus-like aroma when infused, historically employed by Indigenous groups like the Isleta Pueblo for rheumatism relief. Spruce species, such as Picea rubens (red spruce), feature short, four-sided, sharp-tipped needles and produce a grassy, herbal tea, suitable across boreal forests of North America and Europe. Botanical traits enhancing suitability include high concentrations of in the needles, particularly the tender new growth. Species with elevated or content, such as certain high-terpene pines, should be avoided due to potential irritancy from volatile oils like turpentine. Harvesting focuses on this fresh growth in spring for optimal nutrient levels.

Harvesting and identification

Harvesting pine needles for tea requires careful identification to ensure the collection of safe, edible species. Pines (genus Pinus) are distinguished by their needles, which grow in bundles known as fascicles, typically containing 2 to 5 needles each, bound by a papery sheath at the base. For example, the Eastern white pine (Pinus strobus), a commonly used species for tea, features soft, flexible needles in bundles of five, each 2 to 4 inches long. Preference should be given to the flat, flexible new growth tips, which are brighter green and less woody than older needles, providing a milder flavor and higher tenderness. Effective harvesting techniques emphasize and . Collectors should target young, green tips from healthy branches, ideally snipping them with clean shears or at the node to minimize damage to the tree and prevent contamination. To promote , harvest small amounts from multiple trees rather than depleting a single one, allowing the to regenerate. This approach mimics natural and supports long-term . Seasonal timing influences both availability and quality. Spring and fall are optimal for gathering fresh, vibrant tips, though needles can be collected year-round; nutrient concentrations in needles stabilize during winter months. Avoid trees showing signs of drought stress, like sparse foliage or needle discoloration, as they may harbor reduced vitality. Environmental considerations are essential for safe foraging. Select sites in unpolluted areas, away from roads or industrial zones to minimize exposure to vehicle emissions and contaminants. Always verify local regulations on public lands, as permits may be required for foraging in national forests or state parks to ensure compliance with conservation guidelines.

Preparation

Basic methods

Pine needle tea is typically prepared using fresh needles from safe species such as Eastern white pine (). The basic ingredients consist of ½–¾ cup of fresh pine needles per quart of water, with optional slices or added for flavor enhancement. To make the tea, begin by rinsing the needles thoroughly under cool water to remove dirt, insects, or debris. The needles can then be left whole or roughly chopped to increase surface area for infusion. Bring the water to a boil in a pot, then add the prepared needles and reduce the heat to a simmer, allowing them to steep for 5-20 minutes. After steeping, strain the mixture through a fine mesh sieve or cheesecloth to remove the needles, and serve the tea hot or allow it to cool for iced preparation. The steeping time can be adjusted based on desired strength: a shorter infusion of about 5 minutes yields a mild, refreshing tea suitable for daily consumption, while a longer steep of 15-20 minutes produces a more robust flavor and potentially higher concentration of compounds for those seeking greater potency. Fresh needles provide the best flavor and nutrient retention; to maximize vitamin C content, use fresh green needles harvested in late winter or spring, when levels are highest. The prepared infusion can be stored in the refrigerator for up to 2 days. Excess needles can be dried for later use by spreading them in a single layer in a shaded, well-ventilated area until crisp, then storing in airtight containers in a cool, dark place.

Regional variations

In Korea, solip-cha is prepared by packing fresh needles of the Korean red pine (Pinus densiflora) with sugar and , then allowing the mixture to ferment for at least a week to create a that is diluted with and consumed as a refreshing winter drink with subtle . A related Korean variation, jannip-cha, uses fresh needles from the (Pinus koraiensis), which are washed, boiled briefly in , then simmered to brew a milder, less resinous ; it is commonly sweetened with . North American preparations often involve a straightforward of Eastern white pine () needles in hot water, enhanced with such as slices for brightness and to complement the tea's natural content; in some cases, the steeped is fermented further to produce pine needle vinegar used in dressings or drinks. European herbal traditions, particularly in , frequently incorporate needles into blends with mint or ginger to promote , where the 's woody notes balance the cooling mint or warming ginger in steeps aimed at soothing the .

Health effects

Nutritional profile

needle tea is notable for its high content, which varies by and preparation but can provide substantial amounts relative to common sources like . In Eastern white pine (), fresh needles contain between 0.72 and 1.87 mg of ascorbic acid per gram, allowing a typical of tea brewed from approximately 10-30 g of fresh needles to provide 20-50 mg of , depending on extraction efficiency—a useful contribution though less than a cup of (about 93 mg per 240 ml). This measurement derives from mid-summer sampling in a U.S. Forest Service study analyzing needle age and seasonal variation. Additionally, needles offer significant in the form of beta-carotene, supporting its role as an precursor. Beyond vitamins, pine needle tea contains antioxidants such as proanthocyanidins, polyphenolic compounds extracted efficiently from species like Pinus densiflora and using solvent methods, contributing to its overall oxidative stability. Shikimic acid, a precursor in the synthesis of antiviral drugs like oseltamivir (Tamiflu), is present in white pine needles at concentrations up to 3% by dry weight, making extraction commercially viable according to biochemical analyses. Pine needles also contain minerals such as calcium, magnesium, and potassium; across species, they generally provide 200-800 mg calcium, 50-200 mg magnesium, and 450-760 mg potassium per 100 g dry weight, as reported in compositional studies of Scots pine and related species. Nutritional content varies significantly by pine species; Eastern white pine exhibits higher vitamin C levels (up to 1.87 mg/g) compared to Scots pine (Pinus sylvestris), where fresh needles contain only about 0.108 mg/g, or roughly one-sixteenth as much. Drying methods also impact potency: freeze-drying preserves best, with hot-air and vacuum-drying causing greater losses due to heat exposure, though exact reductions range from 20-50% depending on conditions in comparative physicochemical evaluations. These profiles are established through methods like (HPLC) for and for minerals, as employed in U.S. Forest Service analyses and other studies.
NutrientEastern White Pine (per 100 g fresh needles)Scots Pine (per 100 g fresh needles)Key Source
Vitamin C (mg)72-187~10.8USDA Forest Service; study
Calcium (mg)200-800 (dry weight, species variant)225-490 (dry weight)Compositional analyses
Magnesium (mg)50-200 (dry weight)89-126 (dry weight)Compositional analyses
Potassium (mg)450-760 (dry weight, estimated from similar species)453-760 (dry weight)Compositional analyses

Potential benefits

Pine needle tea has been traditionally valued for its potential to support immune function, primarily due to its high content, which can aid in preventing and alleviating symptoms of colds. While promising, most evidence comes from and ; human clinical trials are limited as of 2025. The in pine needles acts as an that bolsters the by promoting production and enhancing against pathogens. For respiratory health, the tea's expectorant qualities, attributed to volatile compounds like , may help loosen and ease coughs and congestion, though human clinical evidence remains limited. Research on needle extracts demonstrates strong effects, which help reduce by scavenging free radicals and inhibiting in cells. These properties contribute to potential benefits, as compounds such as proanthocyanidins and catechins suppress pro-inflammatory cytokines like TNF-α and IL-6 and animal models. In one study, hot water extracts of needles exhibited dose-dependent inhibition of production, supporting their role in mitigating inflammation-related conditions. Antimicrobial activity is another evidenced benefit, with pine needle extracts showing inhibitory effects against bacteria including and through disruption of cell membranes and interference with bacterial enzymes. Methanol extracts, in particular, demonstrated significant zones of inhibition against E. coli O157:H7 in agar diffusion assays. Pine needles contain minerals such as potassium, magnesium, and calcium, which support bone health by maintaining bone mineral density and reducing bone turnover, improve circulation through regulation of blood pressure and relaxation of blood vessels, and contribute to energy production as cofactors in enzymatic reactions involved in metabolism. Among other potential advantages, terpenes like in pine needles may promote mood enhancement by exhibiting effects and improving cognitive function, as shown in preclinical studies where reduced anxiety-like behaviors in mice via modulation of systems. present in the needles could aid by providing mild effects that soothe gastrointestinal irritation, supported by evidence of their role in modulating . Preliminary research from the highlights in pine needles as a precursor for antiviral drugs like , with extracts showing inhibitory activity against viruses in cell cultures, though direct evidence for tea consumption is lacking. For realizing these benefits, a traditional dosage of 1-2 cups daily is commonly recommended, prepared by steeping 10-30 g of fresh or 2-5 g of dried needles per cup of hot water for 5-10 minutes; however, this is based on folk practices rather than extensive human trials, and benefits are primarily supported by in vitro and animal studies.

Safety considerations

Toxic species and risks

One of the primary risks associated with pine needle tea arises from misidentification of toxic evergreen species that resemble pines. The yew tree (Taxus spp.), often mistaken for pine due to its needle-like leaves, contains taxine alkaloids such as taxine A and taxine B, which block sodium and calcium channels in cardiac myocytes, leading to bradycardia, hypotension, and potentially fatal cardiac arrest. Ingestion of even small amounts of yew foliage can cause severe symptoms, including nausea, vomiting, dizziness, and abdominal pain, with effects appearing within hours. Similarly, the Norfolk Island pine (Araucaria heterophylla), a common ornamental not closely related to true pines, is considered toxic and should be avoided for tea preparation, as its needles may cause gastrointestinal upset or irritation upon consumption. Certain pine species themselves pose risks due to bioactive compounds. Ponderosa pine () needles are rich in isocupressic acid, a acid that inhibits progesterone production and uterine blood flow, acting as an in livestock such as ; while toxicity data is limited, pregnant individuals are advised to avoid it due to potential reproductive risks. Australian pines (Casuarina spp.), which are not true pines but sheoak trees often confused with them, contain irritants in their pollen and foliage that can trigger allergic reactions, including , exacerbation, and throat irritation, particularly in sensitized individuals. General risks of pine needle tea consumption include irritation from tannins present in the needles, which can cause mouth soreness or gastrointestinal discomfort with overconsumption. Allergic reactions, though uncommon, may occur in sensitive individuals, manifesting as skin rashes, respiratory issues, or digestive upset. Misidentification is particularly prevalent in urban or landscaped areas where non-native evergreens are common, leading to accidental ingestion of toxic plants; symptoms of such errors typically include nausea and dizziness emerging within a few hours.

Usage precautions

Pregnant and individuals should avoid needle due to potential risks, including uterine effects that may lead to contractions or . This precaution is supported by observations in , where consumption of needles, particularly from species like and , has been linked to mid-pregnancy abortions and premature parturition through mechanisms such as reduced uterine blood flow and hormonal disruptions like elevated levels. Individuals with pre-existing health conditions should consult a healthcare provider before use. When using pine needles to extract vitamin C, it is essential to confirm they are from safe species, such as Aleppo pine (Pinus halepensis), and to avoid needles from trees that are contaminated or chemically treated, such as those exposed to pesticides or pollution. Pine needle tea should be consumed in moderation and is not a substitute for medical treatment or professional nutritional advice. Individuals taking blood-thinning medications, such as , or medications should consult a healthcare provider before consuming pine needle tea, as it may interact with these drugs. People with conditions, including a history of stones, should use caution or avoid it, given the presence of compounds in pine needles that could contribute to stone formation. To minimize risks, limit intake to no more than 1-3 per day and begin with small amounts, such as 1 cup daily, to assess individual tolerance, avoid sensitivity, and prevent potential side effects like irritation from prolonged use. For , source needles from organic or wild-harvested pines free from pesticides and ; discard any batch that tastes excessively bitter or has an off-smelling aroma, as these may indicate or improper storage. If symptoms of from misidentified species occur, such as or , seek immediate medical attention.

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