Red Clover Blossom Tea
A classic herbal infusion made from dried red clover blossoms (Trifolium pratense). In folk medicine, red clover tea is mainly used as a mild supportive remedy for menopausal complaints, inner restlessness, “metabolism activation”, and digestive problems.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Course Beverages, Tea
Cuisine Traditional herbal medicine
heat-resistant mug or small teapot (250 ml)
tea strainer, paper filter, or teapot with insert
Kettle or small saucepan
- 2-3 tsp dried red clover blossoms approx. 2–4 g
- 250 ml freshly boiled water
Place the red clover blossoms in a mug or small teapot.
Bring 250 ml of water to a rolling boil.
Pour the boiling water over the blossoms.
Cover and steep for 10–15 minutes.
Strain through a sieve or filter.
Drink plain or refine with a little lemon juice to taste.
- Typical amount according to various guides: up to 1–3 cups per day as a short-term course over several weeks. For red clover tea, the evidence base is clearly weaker than for standardised isoflavone preparations; medical effects are not documented to the same extent.
- Red clover contains isoflavones (phytoestrogens). In cases of existing or previous hormone-dependent tumours (e.g. breast or endometrial cancer), known tendency to thrombosis, use of anticoagulants, or during pregnancy/breastfeeding, red clover should only be used after medical consultation.
- In the case of unexplained symptoms, new complaints, or concurrent use of other medicines, medical assessment is advisable.
- For children, red clover preparations are generally not routinely recommended in many sources; paediatric advice is needed here.