Yopon

[Mudslinger]

While researching an alternative for tea, I ran across this:

"CHARLESTON MERCURY, October 29, 1861, p. 1, c. 5
Substitute for Tea.--In some of our North Carolina exchanges we have seen notices of Yopon as a substitute for tea. A writer in the Houston (Texas) Telegraph, says:
"Yopon is excellent. But let me say that the wild thorned leaf holly is the best tea I have ever used. It would take the best of judges to tell it from the best of black tea. Fall is the time to gather the leaves. Make as black tea."

What in the world is Yopon? And is it still widely available today? Any thoughts?

Nick Miller
33rd O.V.I., Co. F
"The Acorn Boys"
Western Federal Blues

[Mcouioui]

Re: Yopon

Here is what I found on the Net

http://gardeningwithskip.tamu.edu/segments/052003e.html

http://www.xanga.com/Cedfelix

http://flickr.com/photos/wmspics/2463366834/

All the best

[Cfarrell]

Re: Yopon

Nick,

BELLVILLE [TX] COUNTRYMAN, October 16, 1861, p. 1, c. 4
Yopon Tea.—In view of the probable scarcity of tea and coffee during the war, we see the papers are recommending the use of the leaves and twigs of the yopon, an evergreen which grows spontaneously on our coast. The yopon is a common drink on the banks, and is highly esteemed by many. We have heard it said that when it is well cured, it is greatly improved when the milk and molasses are boiled with it. It is rather vulgar to use sugar for sweetening yopon. Molasses is the thing. A venerable lady, who lived to a considerable age on the banks, once speaking of the healthiness of yopon as a drink, said: "Bless the Lord, yopon has kept me out of heaven these twenty years."—Raleigh Standard.

Yopon is a "bush" like tree that grows here in Texas. It is still abundant here on the coast and I have seen it throughout east Texas and into northwestern Louisiana. It has a whiteish-cream color bark that is relatively smooth. It grows relatively straight both at the trunk and branches. It has a very small oval shaped leaf. In the fall and winter months some grow small red berries that along with the green leaves and whiteish bark present a rather festive holiday appearance.

One of the Ground Hornets carries a small box of dried yopon leaves and from time to time makes a batch of yopon tea for all to drink.

Hope that helps some.
Regards,

[Vuhginyuh]

Re: Yopon

The common spelling for it is Yaupon (Ilex vomitoria) and my yard is full of it. Yopon is the phonetic spelling. Locally the beverage was called Indian Tea (asi) or Sea Tea.

Ilex vomitoria...they didn't name it that for nothing. It's loaded with caffeine too.

[Charles Heath]

Re: Yopon

If memory serves me, a pretty darn good discussion took place about 18 months ago here:

http://groups.yahoo.com/group/19centfood/

This listserver is well worth joining.

[Mudslinger]

Re: Yopon

Thanks to all.

Cody, maybe I could trade one of you Ground Hornets for some at a future event?

Also, my wife's family lives in SE Texas, maybe they could send me a batch. My next question is: Do you prepare it the same as loose-leaf tea? I saw the article above that mentions molasses as a better sweetener than sugar. Are there are preferneces or tricks to this?

__________________
Nick Miller
33rd O.V.I., Co. F
"The Acorn Boys"
Western Federal Blues

[Mudslinger]

Re: Yopon

Charles,

Thanks for the link! :wink_smil Your right, it is worth it. I can't believe the amount of information they have.

_______________
Nick Miller
33rd O.V.I., Co. F
"The Acorn Boys"
Western Federal Blues

[fahnenschmied]

Re: Yopon

[QUOTE=Mudslinger;128091]
My next question is: Do you prepare it the same as loose-leaf tea? I saw the article above that mentions molasses as a better sweetener than sugar. Are there are preferneces or tricks to this?

Don't know about preferences or tricks, just different ways. I either toast the leaves in a frying pan or roast them in an oven. You may either just crunch the leaves up a bit and prepare as tea, or crush them into powder and prepare as coffee. I prefer it tea style.
Roasting the leaves also changes the flavor somewhat. I think its equally good whether roasted almost black, toasted brown or just dried out to where it is brittle.
Sometimes I've tried to take only the smallest newest leaves. Doesn't seem to make much difference.
Never tried molasses - only with white sugar or a chunk of brown sugar-cone. I really like it with milk.

Dave Stone