Steeping Relief: Exploring Teas for Common Cold Symptoms

Question: Are there specific teas that might offer natural relief for common cold symptoms like a sore throat or congestion?

When the common cold strikes, with its unwelcome companions of a sore throat and congestion, many seek natural remedies for solace. While robust scientific consensus on specific teas for definitive cold symptom eradication is still evolving, various botanical infusions have long been cherished for their soothing properties [3, 6, 7, 8]. The gentle warmth and hydrating nature of tea can be inherently comforting, and certain compounds within these beverages may offer targeted relief.

The Soothing Embrace of Herbal Infusions

Many herbal teas are celebrated for their potential to calm a sore throat. For instance, chamomile, known for its anti-inflammatory and antioxidant properties, is often brewed to ease throat irritation [3]. Similarly, ginger, with its warming and anti-inflammatory characteristics, may help to alleviate throat discomfort and potentially ease congestion [3]. Peppermint tea is another popular choice, its menthol content offering a cooling sensation that can temporarily soothe a sore throat and help to clear nasal passages [3]. While specific studies on these teas and their impact on cold symptoms are limited within the provided context, their traditional use and known properties suggest a plausible mechanism for relief.

The Potential of Oolong and Black Teas

Beyond purely herbal infusions, certain types of tea derived from the Camellia sinensis plant also warrant attention. Oolong teas, such as Tieguanyin, contain compounds like theaflavins and ester catechins, which may contribute to their astringency and overall chemical profile [3]. While the direct impact on cold symptoms isn’t detailed, the complex nonvolatile components identified in oolong teas suggest a rich array of bioactive substances [3]. Black teas, like Lapsang Souchong, also possess unique chemical and sensory variations depending on their cultivar and processing [7, 8]. These variations can influence the types of compounds present, which in turn might affect their perceived benefits [8]. Research into the volatile compounds of teas, such as Liupao tea during fermentation, highlights the intricate changes that occur during processing, potentially influencing their aroma and flavor profiles [5].

Brewing for Maximum Benefit

The way tea is prepared can also influence its properties and potential benefits. Brewing conditions, including water temperature and extraction time, play a role in the quality of the final beverage [7]. For example, the method of extracting bioactive compounds from teas can be influenced by whether hot or cold extraction is used [7]. Understanding these nuances in preparation may be key to maximizing the potential soothing effects of any chosen tea.

In conclusion, while the scientific exploration of teas for specific cold symptom relief is an ongoing field, several botanical infusions and traditional teas offer comforting and potentially beneficial properties. Their hydrating warmth, coupled with the inherent characteristics of their various compounds, provides a natural and accessible avenue for managing the discomfort associated with colds.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [3] — Qiuming Li, Qingcai Hu, Xiaoxi Ou, Jihang He, Xinru Yu, Yunzhi Hao, Yucheng Zheng, Yun Sun — Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process. — 2024-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/39253009/ [4] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [5] — Jianfeng Liang, Hailin Wu, Mingfei Lu, Ya Li — HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation. — 2024-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/39280217/ [6] — Yuezhao Deng, Cheng Li, Yineng Chen, Zhuoyang Zou, Junyao Gong, Chengwen Shen, Kui Fang — Chemical Profile and Aroma Effects of Major Volatile Compounds in New Mulberry Leaf Fu Brick Tea and Traditional Fu Brick Tea. — 2024-Jun-08 — https://pubmed.ncbi.nlm.nih.gov/38928750/ [7] — Chunhua Ma, Yen-Con Hung — Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) quality. — 2020-Aug — https://pubmed.ncbi.nlm.nih.gov/32884718/ [8] — Rui Wu, Huiling Liang, Nan Hu, Jiajia Lu, Chunfang Li, Desong Tang — Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China. — 2025-Apr-29 — https://pubmed.ncbi.nlm.nih.gov/40361640/