Sweet gum tea is made by steeping the spiky seed balls, leaves, or inner bark of the American sweet gum tree (Liquidambar styraciflua) in hot water. Each part of the tree produces a slightly different brew, and the preparation method varies depending on which part you use. The seed balls, often called “gumballs,” are the most popular choice because they contain shikimic acid, the same compound found in star anise and used as a starting material for certain antiviral medications.
Which Part of the Tree to Use
You can make sweet gum tea from three parts of the tree: the spiky seed balls, the leaves, or the inner bark. The seed balls are the most commonly used and the most studied. They contain up to 1.5% shikimic acid by weight, with the highest concentrations found in the small, undeveloped seeds inside the ball rather than the larger fertile ones. For comparison, star anise yields 3 to 7% shikimic acid, but sweet gum balls are far easier to find if you live in the eastern United States.
The leaves also contain shikimic acid, though in smaller amounts. They have a pleasant citrus scent when crushed, which carries over into the tea. The inner bark was traditionally used by Cherokee people to make a calming green tea infusion, valued as a mild sedative for settling nerves.
Harvesting and Identifying Sweet Gum
Sweet gum trees are common across the eastern U.S. and are easy to spot once you know what to look for. The spiky, golf ball-sized seed pods littering sidewalks and yards in autumn are the giveaway. For tea, harvest the gumballs when they are fully brown but before they dry out and open completely. Green, unripe balls contain higher concentrations of shikimic acid, but most foragers collect the brown ones that have just fallen.
If you’re harvesting leaves, pick them in spring or early summer when they’re fresh and vibrant. For bark, peel only the inner bark from small branches you’ve already pruned. Never strip bark from the trunk of a living tree.
Telling Sweet Gum From Maple
Sweet gum leaves look similar to maple leaves at first glance, with their star-shaped lobes. But there are reliable ways to tell them apart. Sweet gum leaves grow in an alternating pattern along the branch, with one leaf per node. Maple leaves grow in pairs, directly opposite each other. Sweet gum leaf edges have fine, small teeth, while red maple margins are coarsely toothed or smooth. Crush a sweet gum leaf between your fingers and you’ll notice a distinct citrus fragrance. Maple leaves have no notable scent. The underside of a sweet gum leaf is roughly the same green as the top, while red maple leaves are noticeably lighter, almost white, underneath.
Always harvest from trees you can positively identify, and avoid trees near roadsides, parking lots, or areas that may have been treated with pesticides or herbicides.
Making Tea From Sweet Gum Balls
Start by rinsing your gumballs thoroughly under running water to remove dirt, insects, and debris. Some foragers soak them in a bowl of clean water for 15 to 20 minutes first, discarding any that float (a sign they may be hollow or degraded).
Place 3 to 5 gumballs in a small pot with about 2 cups (16 ounces) of water. Bring the water to a rolling boil, then reduce the heat and let it simmer for 10 to 15 minutes. This slow simmering is important because the woody seed pods need more time to release their compounds than soft leaves would. The longer simmer extracts shikimic acid and other water-soluble compounds from the seeds inside.
Strain the liquid through a fine mesh strainer or cheesecloth. The tea will be light amber to golden brown. The flavor is mild, slightly resinous, and faintly sweet with woody undertones. It’s not a bold tea. Many people add honey, lemon, or a cinnamon stick to round out the taste.
Making Tea From Leaves
Leaf tea is simpler to prepare and has a lighter, more aromatic flavor thanks to that natural citrus quality. Use fresh leaves when possible, though dried leaves work too. Roughly tear or chop 4 to 6 fresh leaves (or about 2 tablespoons of crumbled dried leaves) per 8-ounce cup. Herbal teas generally benefit from a slightly more generous amount of plant material than commercial teas, since the flavors are more subtle.
Bring your water to a full boil (212°F), pour it over the leaves in a mug or teapot, and let them steep for 7 to 10 minutes. Cover the cup while steeping to keep volatile aromatic compounds from escaping with the steam. Strain and serve. The result is a gentle, herbaceous tea with a light citrus note.
Making Tea From Inner Bark
Bark requires more aggressive extraction than leaves because its cell walls are tougher. This means you’ll want to make a decoction (simmered on the stove) rather than a simple infusion (just pouring hot water over it).
Peel the inner bark from small, freshly pruned branches. The inner bark is the softer, lighter-colored layer just beneath the rough outer bark. Cut or break it into small pieces, roughly 1 to 2 inches long. Add about 2 tablespoons of bark pieces to 2 cups of water in a small saucepan. Bring to a boil, then reduce to a low simmer for 15 to 20 minutes. The longer simmering time allows the water to pull compounds from the dense bark fibers. Strain well before drinking. Bark tea tends to be earthier and more astringent than leaf or gumball tea, so honey or other sweeteners help balance the flavor.
Tips for Better Flavor
Sweet gum tea on its own is mild, which makes it a good base for blending. A squeeze of fresh lemon highlights the natural citrus notes in the leaves. Honey complements the woody sweetness of gumball tea. Some people add a few slices of fresh ginger or a stick of cinnamon during simmering, especially with the bark or seed ball versions, to add warmth and depth.
If you find the flavor too subtle, try increasing the amount of plant material rather than extending the steep time. Over-simmering bark or gumballs can pull out more tannins, making the tea bitter and overly astringent. You can also combine parts: a few gumballs simmered with a handful of torn leaves produces a fuller-flavored cup than either one alone.
Storing Your Harvest
Fresh leaves should be used within a day or two, or dried for longer storage. To dry them, spread leaves in a single layer on a screen or baking sheet in a warm, well-ventilated area out of direct sunlight. They’ll be fully dry and crumbly in 3 to 5 days. Store in an airtight jar away from light and heat, and they’ll keep for several months.
Gumballs store easily. Once they’re fully brown and dry, keep them in a paper bag or mesh sack in a cool, dry spot. They’ll last through the winter and into the next season without losing potency. Bark pieces can be dried the same way as leaves and stored in jars. Label everything with the harvest date so you can rotate your supply.