Herbal Tea - Composition

Composition

See also: List of plants used in herbalism and List of culinary herbs and spices

Tisanes can be made with fresh or dried flowers, leaves, seeds or roots, generally by pouring boiling water over the plant parts and letting them steep for a few minutes. Seeds and roots can also be boiled on a stove. The tisane is then strained, sweetened if so desired, and served. Many companies produce herbal tea bags for such infusions.

Flavored teas are prepared by adding other plants to an actual tea (black, oolong, green, yellow, or white tea); for example, the popular Earl Grey tea is black tea with bergamot (the orange oil, not the herb of the same name), jasmine tea is Chinese tea with jasmine flowers, and genmaicha is a Japanese green tea with toasted rice.

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    —Elizabeth Barrett Browning (1806–1861)

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