Labrador Tea, also known as Tundra Tea, Hudson’s Bay Tea, or Swamp Tea, is a traditional herbal beverage rooted in North American boreal culture. This aromatic drink is derived from the dried leaves of a wild, low-growing shrub native to the cold, northern reaches of the continent. Historically used by Indigenous peoples for both a daily drink and traditional remedies, the tea offers a complex and unique taste profile. Its flavor is often described as earthy, resinous, and mildly bitter, carrying a distinct forest-like aroma. It is valued for its warmth and restorative properties in harsh climates.
The Plant Behind the Name
The species most commonly associated with this beverage is Rhododendron groenlandicum, historically classified as Ledum groenlandicum. This small, evergreen shrub belongs to the Ericaceae family, which also includes blueberries. It rarely grows taller than 50 centimeters and is recognized by its distinctive, leathery leaves that remain on the plant year-round.
The leaves have a smooth, dark-green upper surface, but their underside is covered in dense, woolly hairs that mature to a rusty-brown color. This woolly underside and the rolled-under leaf margins are key identification features, helping the plant retain water in cold environments. The shrub thrives in cold, acidic habitats, primarily found in bogs, muskegs, open tundra, and peaty wetlands across the northern United States, Canada, and Greenland.
The plant produces clusters of small, five-petaled white flowers from May to July. Rhododendron groenlandicum is one of three closely related species, including Rhododendron tomentosum and Rhododendron neoglandulosum, that are collectively referred to as Labrador Tea. Specific species identification is important because the concentration of chemical compounds varies between them.
Historical and Modern Preparation
Labrador Tea has been used for centuries by various Indigenous groups, including the Dene, Inuit, Cree, and Iroquois, for a warm beverage and traditional medicine. It was prepared as a decoction to address minor ailments such as colds, coughs, and digestive issues. European explorers and settlers also used the leaves as a substitute for imported tea, particularly during the American Revolutionary War.
When preparing the tea, only the mature leaves are typically harvested, which can be done year-round. The proper brewing technique is necessary to ensure a safe and palatable drink. Modern recommendations suggest that the leaves should be steeped in hot water, with the temperature kept below boiling, to prevent the excessive release of potentially toxic compounds.
A common method involves adding about one teaspoon of crushed, dried leaves or three to five fresh leaves per cup of water, steeping for five to ten minutes. Longer simmering is now advised against due to safety concerns. The infusion can be sweetened, and commercial products often feature Labrador Tea as a blend or a stand-alone herbal tea.
Navigating Safety and Toxicity
Labrador Tea is not a benign herbal tea, and its chemical composition requires careful consideration. The plant contains a potent essential oil that includes ledol, a poisonous terpene, and grayanotoxins, which are neurotoxins found in the Rhododendron genus. These toxic compounds contribute to the plant’s narcotic properties and can cause adverse effects if consumed in high concentrations.
Symptoms of overconsumption or improper preparation include digestive upset, nausea, and vomiting. More severe issues can progress to a slow pulse, hypotension, and central nervous system effects such as delirium or paralysis. The concentration of ledol increases significantly if the leaves are boiled or steeped for too long, underscoring the importance of controlled hot water infusion.
Consumption should be limited to small quantities, generally not more than a single cup per day, due to the plant’s mild toxicity. Individuals who are pregnant or nursing should avoid Labrador Tea entirely. Those with pre-existing conditions or taking heart or nervous system medications should consult a healthcare provider. Accurate species identification is a paramount safety measure for wild harvesters, as toxic plants like Bog Laurel (Kalmia species) can be easily mistaken for Labrador Tea.