Herbal teas
Herbal teas — less commonly called tisanes — are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. They do not usually contain caffeine. Herbal teas should not be confused with true teas (e.g., black, green, white, yellow, oolong), which are prepared from the cured leaves of the tea plant, Camellia sinensis), nor with decaffeinated tea, in which the caffeine has been removed. Like beverages made from true teas, herbal teas can be served hot or cold.
Popularity
In Egypt, herbal teas such as hibiscus tea (karkade) are very popular. They are served in teahouses(ahwas).
In China, the traditional Chinese medicine approach is used in formulating natural herbal teas and they are very popular in enhancing health and addressing core issues within the body; e.g. formulated recipes like hawthorn plus oolong / pu-er are used to address the high fat level in the bloodstream. The Chinese term liang cha, means "cooling tea", and the Chinese drink it to cool down the body when it has become overheated due to weather or sickness.
In Sri Lanka, herbal teas have a long history within the local tradition of indigenous medicine. Iramusu (Smilax regelii), beli (Bael), ranawara (Senna auriculata), polpala (Aerva lanata), weniwel (Coscinium fenestratum), and kothala-himbutu (Salacia reticulata) are among the many plant species used to make herbal teas, which are used to treat a wide variety of ailments. The widely used "paspanguwa" (translated as five-portions) is a common local remedy for colds and fever containing the five ingredients pathpadagam (Mollugo cerviana), katuwelbatu (Solanum virginianum), koththamalli (coriander seed), thippili (long pepper), and inguru (ginger), often served with a sweetener of sugar or jaggery.
https://en.wikipedia.org/wiki/Herbal_tea
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