Cistus Incanus, also known as pink rock rose, is a potent source of natural flavonoids and polyphenol antioxidants (source, source). It has been used in Bulgarian folk medicine since ancient times and is a food source for goats and sheep in the Strandja Mountains (source). In some instances, Cistus tea is recommended on the Integrative Mineral Balancing Program. Particularly when an individual has a chronically low sodium to potassium ratio on the hair tissue mineral analysis. This tea may also be beneficial for those in four low patterns, but this is not conclusive yet.

Cistus incanus has traditionally been used to treat skin and inflammatory disease (source). In a randomised, placebo-controlled clinical study of people with an infection of the upper respiratory tract, subjective symptoms decreased significantly throughout treatment with Cistus. A significant decrease in C-reactive protein (CRP) was also observed (source). The antioxidants of Cistus incanus may also be beneficial for the treatment of benign prostatic hypertrophy (source).

Cistus incanus tea has been found to be gastroprotective by maintaining an efficient gastric mucosal microvascular supply. It is effective against reserpine- and serotonin-induced mucosal congestion and haemorrhagic ulcers (source). It is also antibacterial, antiviral, can break down biofilms, and reduce bacterial adhesion to the oral cavity (source, source, source, source). In vitro, it is particularly effective against Streptococcus mutans (source), human immunodeficiency virus (HIV) infections (both HIV-1 and HIV-2), Ebola and Marburg virus (source, source).

The volatile oil’s found in Cistus creticus are capable of killing Borrelia burgdorferi (source).

Items needed

1. Cistus Incanus Tea; Biopure or KI science are recommended.

2. A medium-sized pot with a lid.

3. A small French Press (that holds approx. 250-500 ml).

4. A large vessel (approx. 1 litre).

5. Distilled. Do not use tap water.

6. Optional: Icecube tray.

How to Easily Make Cistus Tea

1. Add 1-3 tsp of Cistus tea leaves per cup of water into a pot of water and put on the lid.

2. Bring leaves to a gentle boil, simmering for 5 minutes (the ideal temperature is 80 degrees celsius, see notes). The lid prevents the release of the therapeutic volatile oils.

3. Pour the liquid from the pot into a French press. Using the French press, strain the liquid into the large empty vessel.

4. After straining the Cistus tea leaves in the French press, it should only have some used leaves. Add one cup of fresh water to the French press, swirling slightly and dumping the liquid and the leaves back into the pot for a second extraction. Repeat steps 3 and 4 two times.

5. Voilà! You are finished making the Cistus tea. You can freeze any leftovers in an ice cube tray and enjoy the tea hot or as ice cubes in juice.

Brewing Tips: 

For each 1-3 tsp of Cistus tea, you will need to brew it in one cup of water. However, keep in mind that you will be brewing the same cistus tea leaves two more times in fresh water to extract all the therapeutic compounds. You will need a vessel large enough to hold this liquid so that it can all be mixed into one solution. For each serving of Cistus, the volume of liquid will yield about three cups of tea after multiple extractions. This means that 1–3 teaspoons of cistus in one cup of water yield 750 ml of tea.

Always begin with a small amount of Cistus and increase your dosage at a rate that is comfortable for you. Some people can only tolerate a single tablespoon of the finished extract. Work your way up to 6 -8 cups each day. The tea is very strong. Most people can begin with half a cup. If the tea causes a healing reaction, reduce the amount. 

A less potent tea with fewer therapeutic compounds can be made by adding just the 1 teaspoon of Cistus tea leaves to a French press with boiling water, covering and allowing it to steep for five minutes, and then straining into a large vessel a total of three times.

The most potent tea can be made with 1 litre of distilled water to 13 grams of Cistus, and boiled at 80 degrees Celsius for 35 minutes and then strained (source). The benefit of this method is that it does not need to be strained three times.

This tea is important for Dr Dietrich Klinghardt’s Biological Lyme Protocol. He recommends starting with 2 cups per day. However, several of my clients have found that they were not able to consume this much in the beginning and had to gradually build up their dose. The optimal dose appears to be as much of the tea as you can drink. One may also want to use a liquid stevia product as well if they are suffering with Lyme (Borrelia burgdorferi). These individuals may also want to add in the tincture of Cistus Incanus at the dose of 10 to 15 drops b.i.d (twice per day). If you are dealing with Lyme and perhaps other coinfections such as bartonella, we highly recommend always including the endomet product “limcomin” as well as “GB-3” which is high in black radish and copper which both have beneficial properties against microorganisms. Through working with hundreds of people with Lyme, we have found this necessary on a Mineral Balancing program.

There is some interesting information regarding some of the benefits of Cistus that I have yet to validate, but if you are interested, check it out here.