Liquorice Tea Benefits: What the Research Generally Shows

Liquorice tea has been used across traditional medicine systems — from Chinese herbalism to Ayurveda to European folk remedies — for centuries. Today it sits at an interesting crossroads: a naturally sweet, caffeine-free herbal tea with a distinct flavour profile and a growing body of research examining its active compounds. Understanding what that research actually shows, and where it has limits, helps put this functional food in proper perspective.

What Is Liquorice Tea Made From?

Liquorice tea is typically brewed from the dried root of Glycyrrhiza glabra (or related species like Glycyrrhiza uralensis). The root contains a range of bioactive compounds, most notably glycyrrhizin — a saponin roughly 30–50 times sweeter than sucrose — along with flavonoids (including liquiritin and isoliquiritigenin), chalcones, and various phytonutrients with antioxidant properties. Commercial liquorice teas vary significantly in their preparation: some use whole or chopped root, others use powdered extract, and many blended teas include liquorice root as one of several ingredients.

The Compounds Behind the Interest 🌿

Glycyrrhizin and Its Metabolite

When consumed, glycyrrhizin is converted in the gut to glycyrrhetic acid (also written glycyrrhetinic acid). This metabolite is the source of both liquorice root's most studied benefits and its most studied risks. Glycyrrhetic acid has been examined in research for its effects on inflammation pathways, cortisol metabolism, and mucosal tissue. It inhibits an enzyme called 11β-HSD2, which normally inactivates cortisol — this mechanism is central to understanding both potential effects and cautions associated with regular consumption.

Flavonoids and Antioxidant Activity

Liquorice root's flavonoids have been studied in laboratory and animal models for antioxidant and anti-inflammatory activity. In vitro (cell-based) research shows some of these compounds can reduce oxidative stress markers, but in vitro findings don't always translate meaningfully into effects in the human body. Clinical evidence in humans remains more limited.

What the Research Generally Shows

Important note on evidence strength: Much of the research on liquorice root has been conducted on concentrated extracts or isolated compounds at doses significantly higher than what a typical cup of tea delivers. Observational studies, small clinical trials, and animal studies all carry different levels of certainty. Findings from concentrated supplement research don't automatically apply to brewed tea.

The Natural Sweetener Angle

One reason liquorice tea appears under natural sweeteners and functional foods is straightforward: the glycyrrhizin content gives it a notable sweetness without added sugar or calories. For people looking to reduce refined sugar in warm beverages, liquorice tea — plain or blended — can provide sweetness naturally. This is a practical dietary consideration, though individual taste preferences vary considerably, and not everyone finds the anise-like flavour appealing.

Variables That Shape Individual Outcomes

The effects of drinking liquorice tea are not uniform. Several factors meaningfully influence how a person responds:

• Frequency and quantity consumed — occasional cups differ substantially from daily, regular intake. The concerns associated with liquorice root are largely dose-dependent and accumulation-related.
• Form of the tea — a lightly steeped blend with a small proportion of liquorice root contains far less glycyrrhizin than a concentrated single-herb infusion or a liquorice extract product.
• Blood pressure status — glycyrrhetic acid's effect on cortisol metabolism can raise sodium retention and blood pressure. This is well-established in the literature and is particularly relevant for people who already have elevated blood pressure or cardiovascular considerations.
• Potassium levels — regular consumption has been associated with reduced potassium (hypokalaemia) in susceptible individuals, particularly at higher doses or with prolonged use.
• Medications — liquorice root may interact with antihypertensives, corticosteroids, diuretics, and certain heart medications through its effect on mineralocorticoid pathways. This is a documented interaction, not a theoretical one.
• Pregnancy — some research and regulatory guidance (particularly from European food safety bodies) suggests caution around regular liquorice consumption during pregnancy due to potential hormonal effects.
• Age and kidney function — older adults and people with compromised kidney function may be more sensitive to the electrolyte and blood pressure effects.

The Spectrum of Responses 🍵

For a generally healthy adult occasionally drinking a moderate cup of blended liquorice tea, the glycyrrhizin exposure is likely low. The tea may offer a pleasant, caffeine-free, naturally sweet beverage with some antioxidant compounds present — without meaningful physiological effects either way.

For someone drinking strong, daily single-herb liquorice root infusions — particularly if they have hypertension, take heart or blood pressure medications, or have been told to watch their potassium — the same beverage sits in a meaningfully different risk-benefit context.

What the Missing Pieces Look Like

Research on liquorice root's compounds is genuinely interesting and ongoing. What it consistently can't tell you is how a specific person's health history, current medications, existing blood pressure, diet, and frequency of consumption interact with what's in their cup. Those variables don't disappear just because the product is natural or traditional. They're exactly what makes the difference between liquorice tea being a pleasant functional drink and something worth discussing with a healthcare provider first.